My Favorite White Bread Recipe
This is a classic white bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy… the perfect white bread!
Are you a bread fanatic? Isn’t there something fantastic about a great piece of bread? Whether you’re making a peanut butter and jelly sandwich, grilled cheese, a big sandwich piled high with fixings, or simply slathering a piece with butter… I’ve always found it to be great comfort food.
While I’ve made quite a bit of homemade bread in the past, we’ve really cut back on carbs significantly, and have pretty much nixed sandwiches from our diet, so I haven’t been buying or making any for the last six months or so. However, Joseph would eat grilled cheese and some other things with bread (depending on the day – we’ve hit the picky toddler stage!), but once we found out about his allergies, anything store-bought was pretty much out of the question (why does bread need soybean oil?!). Luckily, he was cleared of his wheat allergy, but we’re avoiding soy, so homemade it was! I had a previous favorite white bread recipe, but had this recipe bookmarked for AGES, so I decided to finally try it. I’m so glad that I did because…
Best. Bread. Ever.
There are so many reasons you need to hurry up and make this bread immediately:
- It comes together incredibly quickly for a yeast recipe requiring two rises. In about 2 hours you’ll be smelling fresh bread wafting from your oven.
- These are the largest loaves of a simple white bread I’ve ever seen! I’ve made too many disappointing loaves of bread that have turned out short and squat, especially those made in a 9-inch pan (p.s. these are my very favorite loaf pans!). However, these are incredibly tall, full loaves – beauties!
- I was surprised at how incredibly light, fluffy and soft this bread was given that there isn’t any milk in the recipe, just water (thanks butter!). It’s honestly the perfect texture.
I was honestly blown away when I made it, my husband was as equally thrilled, and much to my delight, Joseph was a huge fan too! This makes phenomenal peanut butter and jelly sandwiches, awesome grilled cheese, and I have eaten way more than I should just slathered with butter.
I should have known how good this would be since it came from someone’s grandma… those are always the BEST recipes!
I’ve made this three times now, and I love that it makes two loaves… I immediately slice and freeze one and leave the other one out for us to eat throughout the week.
The frozen slices reheat exceptionally well – just 20 seconds in the microwave is all they need.
You only need one great white bread recipe and this is it!
Grab that yeast and get baking!
Three years ago: Kentucky Derby Pie Cupcakes
Four years ago: Chile con Queso
Watch How to Make My Favorite White Bread Recipe!
My Favorite White Bread Recipe
Ingredients
- 4½ teaspoons instant yeast, two 0.25-ounce packets
- ¾ cup (820 ml) + 2⅔ cups warm water, divided
- ¼ cup (52 g) granulated sugar
- 1 tablespoon salt
- 3 tablespoons (43 g) unsalted butter, cubed, at room temperature
- 9 to 10 cups (1200 g) all-purpose flour
- 3 tablespoons (43 g) unsalted butter, melted, for brushing
Instructions
- In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
- Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
- Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
- Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
- Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
- Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Great recipe! I’ve made many breads, but never sandwich bread. This recipe was easy and my bread turned out perfectly. With my favorite store-bought bread running $5 a loaf, I can easily make this and cut it as thin or thick as I’d like! Thank you for posting.
Have made this recipe 2 times now and about to make it again but doubling the recipe so I can give it to friends family love the bread even more then other breads I have made using other recipes
I make this bread recipe for our family on a continual basis. I tried freezing it once and it dried out. Do you have a preferred method on freezing homemade bread? Thank you!
Hi Andreya, When I freeze this, I wrap in a double layer of plastic wrap, then foil, and place in a ziploc freezer bag. I hope that helps!
This has become my go to bread recipe. I make it every Sunday afternoon. It’s the best recipe I have tried.
I’ve made white bread before, but I have to say that this recipe is perfect. Chewy, but not too chewy. Airy, but not too airy. Light, but not too light. Like I said, perfect! I don’t know if it is the 3 tablespoons of room temperature butter in the dough, but the flavor is outstanding. This is now my “go-to” recipe when I make white bread, and I have already added this recipe to my Favorites. Thank you.
So I’m up in altitude and I’d have to say this recipe is amazing, the bread wasn’t too dence, the crumble was good and the instructions on how to cook it was perfect even with how hard it is to cook in a oven, the bread even had risen perfectly. At the end the slice was perfect with apple butter!
Aloha Michelle, Thank you so much for sharing your White Bread recipe!! My loafs came out WONDERFUL!! BEAUTIFULLY GOLDEN BROWN 🤗 Thanks for all the tips too. I’m very excited about trying your other recipes. We are usually Wheat folks but the white was very Yummy.
A very soft, tender bread. Everybody loves it ! I use bread flour instead of AP.
instead of sugar can you use honey?
I haven’t tried it personally, but I think that would work okay!
What kind of salt?
1 tbsp is very different between kosher vs table salt, and beginners who don’t understand percentages won’t know this
I wound up doing 2% by flour weight (24g) which came out to more than a tablespoon of my kosher salt
To add:
the way it is written, it appears that 3/4 cup = 820mL. This is not true.
I highly, highly suggest rewriting this recipe properly, in grams, to prevent confusion like this. Experienced people can adapt, but beginners cannot.
Super delicious! Found I had to add 1-2 Tbl. flour to get the right consistency but that is normal with bread & flour brands IMO. The second time around I added a mixture of ¾ cup light brown sugar packed,1 tablespoon ground cinnamon,4 TBS salted butter melted, and raisins to roll in one loaf, and butter with garlic slices in the second loaf. Both were yum! Baked up perfect in my 1.25 lb USA loaf pans. This recipe is a keeper! Thank you for sharing!
I have made so many white bread recipes and this is by far the best! I proof my yeast for 10 min w/ a small bit of sugar and 106 deg water and I recommend always doing so! This recipe has come out perfect every time I bake it and it’s my family’s and my absolute favorite!! Thank you!
Can you use bread flour instead of all purpose flour?
Yes; the bread will be a little bit denser, but it will still work!
Are you suppose to put the butter in to making the bread?
I have made this bread in the past turned out great this time i am struggling it is awful. Has the recipe been changed in any wayin the last few years?
Hi Robin, The recipe has not changed at all. Yes, you should include the cubed room temperature butter. Note that the melted butter at the end of the recipe is JUST for brushing on the loaves.
Sorry, but the loaves rose about half what I expected, and really dense. It was an 80-degree day and I used newly purchased Pateliere yeast.
I’m going to try rescipe
Can you explain where the 820 ml of water goes to
This is my go to white bread recipe. Perfect every time❤️❤️❤️❤️❤️
Terrible description.. where’s the 820 mL going to?
I have bad arthritis n my hands. Can this be made in a bread machine? If so, how? Thanks
what makes a tough crust on bread sometimes
I made this recipe today but I cut it in half as I only wanted one loaf, just for myself and a guest staying with me from time to time. The bread came out perfect. I have been making bread for almost 70 years and I have to say this is one of the best recipes I have come across. I had a favourite recipe but have mislaid my old time recipe book and couldn’t remember the recipe off by heart so am very glad to have found this one. Will def be baking it again and although I am not fond of bread from the freezer I am going to try freezing one loaf and see if I like it.
It was delicious! I was very proud of myself for my first try. My husband prefers things cooked at home so this was perfect for us. We loved it!
I love this recipe. I use it for basic bread or as a base to add and make different flavored loaves. Our fav is adding jalapeños and chedder. It’s also great for rolls. Thank you for sharing
I love this recipe. I use it for basic bread or as a base to add and make different flavored loaves. Our fav is adding jalapeños and cheaper. It’s also great for rolls. Thank you for sharing
Paul,
I’m in the U.S., but I convert all of my baking measurements to metric because it is much more precise and produces a more consistent loaf of bread. The water doesn’t need to be halved, just divided – 180 ml for proving the yeast, 630 more added later, although instant yeast shouldn’t not need to be proved (that’s why it’s called instant) so you can comfortably add the yeast to all the water and not bother dividing. If you are using dry activated yeast, then you will want to divide the water.
Here is the entire recipe converted for you (the conversions in the original recipe were a little bit off, so I corrected them to be more precise.
12 g instant yeast
180 ml + 630 ml water (180 ml for yeast, add the rest later, although instant yeast doesn’t need proofing so I don’t know why dividing the water is necessary. Just add the yeast to all the water.
50 g granulated sugar
17 g salt
1080 g to 1200 g all purpose flour
42 g unsalted butter, plus more for brushing
I have attempted to make this and it was just water. i am in australia and not good with measuments but according to what i am reading there is nearly as much water than there is flour. I usually work in grams can someone please help with halving the water amount?
This is not a well written recipe, so i understand the struggle.
Anyway, that amount of water in the recipe is 810g, so 405g if you are cutting in half.
Loved this recipe. Are there any modifications if using bread flour? Or do you recommend sticking with AP flour?
My absolute favorite bread recipe. Like a lot of others I have tweaked it to match my families preferences but as the recipe is published it is wonderful.
My changes are 6 cups of white AP flour, 2 cups of whole wheat, t TBS of vital wheat gluten. Comes out perfect every time.
I forgot to add the butter but I all worked out good
I enjoyed making and eating this bread!
what if you don’t have a stand mixer?
You can mix it with a simple wooden spoon and knead by hand. I have done it many times! Enjoy!
Hello from Australia. I am really not good with measurements, I only know grams and mls. Is there a way to totally dumb it down? I’m not getting the 2 2/3 bit either. Thank you.
Very easy and loaves are delicious
I’m trying this right now. There didn’t seem to be a link to your video but I found it on YouTube! Can’t wait….dough is rising now.
This bread makes delious cinnamon rolls.
Can you use wholemeal for this?
can I halve the recipe to make one loaf?
I just did today, worked perfectly!
Been making this bread recipe for 2-3 yrs now. Grandkids love it. Great toast and butter with tea. Recently tasted store bought white bread…well….that ship has sailed forever lol.
I made this over the weekend and loved it! The bread had such nice rise and great flavor! I’ll definitely be making this again. Thanks for sharing the recipe! Question – I halved the recipe just to make one loaf. I have a regular sized Kitchenaid mixer (I think it’s 5 quarts). I’m wondering if a full batch fits in this size mixer? I don’t know if I’ve ever done a recipe with 10 cups of flour in it before.
It definitely will 😍
Do you have a recipe for Pullman white bread that comes out light and fluffy that your picture shows?
Hi! I’m not affiliated with the website in any way, but I have been experimenting with finding the perfect Pullman sandwich loaf. I have a 7×4” pan de mie pan and I’ve found that any recipe that makes around 600 grams of dough is about right for that pan. If you could find a weight that tends to work for your pan, it might help you scale other recipes! Maybe try looking around at other recipes written for a pan your size or other recipes you’ve tried, add up all the ingredients by weight, and scale this recipe to roughly match. Good luck!!
I just tried this. I put 1150 grams into a 4″ x 14″ pullman pan and it has turned out fine.
I think next time I will try just splitting the regular recipe into two equal halves because it left the regular loaf a wee bit light. (975 gams). at 1150 the pullman loaf rose a bit too much in relation to the time needed for the regular loaf.
One other item I noticed was the Pullman loaf reached 203 degrees about 5 min faster than the regular loaf ( trapped steam?) it is not a big deal – it just means the top has to come off the pan at about 23 minutes to get a brown crust.
I have to say after making a few different white breads, and making this one several times, THIS really is my favorite white bread! I’ve made it a few times in my Kitchenaid stand mixer, but after a 20 minute knead for a different recipe, I broke my mixer and made this recipe by hand because I don’t buy bread anymore and it turned out just as good (although my arms were super sore from kneading for 10 minutes!).
And here’s a little secret I learned from making other bread/rolls recipes… I put a half sheet pan of water in the oven while preheating and during baking and when it comes out of the oven, I spritz the loaves with a very fine mist of water before I cover the loaves with a damp kitchen towel until cool and I get THE BEST crust from doing this…now we fight over who gets to eat the end slices.
Not enough water. Calls too much flour
This is the first bread recipe I’ve made where I can honestly say the results are better than store bought! I’ve made these into buns, cinnamon buns, cheesy scrolls and the results are amazingly soft and delicious!
Please post the recipe for one loaf.
I am not the author, but the recipe clearly states it makes 2 loaves. You can simply divide the ingredients in half. Surely you didn’t rate this recipe poorly simply because you didn’t want 2 loaves?
Trust me… make the two…. the last time I made it, I made four loaves and they barely lasted 4 days… what with toast and grilled cheese sandwiches… the little bit that was left, I cubed to make croutons… It’s worth it!
Hello! This is my second white bread recipe I have tried and I am excited to see the results. Just wondering if I am the only one the dough goes all over the mixer (Kitchenaide) for? I actually thought my motor was going to burn out. I followed the recipe exactly, am I doing something wrong? I Used the dough hook.
Thanks!
Hi! Laura,
I start the recipe using the paddle attachment first and then as I add more flour, I switch to the dough hook.
I used all the flour called for and kneaded and kneaded the dough, but it’s never pulled away from the sides of the bowl. I’m afraid I misread the amount of water that’s needed. Is it 3/4 plus an additional 2 and 2/3 (which is what I used)? I’m wondering if the total I used should have been 2 2/3, with the 3/4 coming out of that amount? I found the water amount somewhat confusing.
Did you use 5 cups or 9 to 10 cups? I almost only used the 5 cups.
i had the same confusion. i used the 3/4 plus 2 2/3 (although halved both amounts b/c i just made one loaf) & also used all the flour (5 cups) & it came out fine.
just made this today…haven’t eaten it yet but i looks wonderful! question: one end of the loaf “overlapped” the pan – looked fine until it baked & then it sort of fell over the edge. over-proofed?
I tried this recipe and it is flawless, easy to make, and gives the results you said it would. I’m delighted with the results. I might leave it to prove even longer next time.
Can not wait to make this bread! It will have to be a special occasion, though, since I’m trying to cut my carbs, too!!!
Great easy bread recipe for one of my first times. Made with quality organic bakers flour. Family loved it :-)
I am making it for the second time we left 2 cups flour out and it worked even better than the last time thanks for the recipe
Very easy to do. Some proofing right now.
I would like to make one loaf though and concerned dividing 3/4 plus 2 2/3. I am getting 1 1/2 cups of the water for one loaf. Is that correct.
Not quite. I made this same error once. For one loaf, you’ll use about 3oz of water to activate the yeast, then an additional 1⅓ cups when you add the butter, sugar, etc. Hope that helps! I make this bread regularly and have accidentally gone short on the water for this reason. That was some STIFF dough, lol😅 I ended up having to add the missing water after the dough was partially mixed, which is a messy arm workout!
LOL I did that too the first time I made the bread! :D
Excellent. I split this into 3 loaves. Used only 1 tsp salt as my husband is on a low salt diet and unsalted butter. Made one loaf into cinnamon bread. My oven runs hot so 25 min at 395 degrees and it was perfect. Thank you so much!!
This recipe is perfection. I had no issues following along at all. Didn’t do weight measurements and just did cups as written in recipe. Best bread I’ve ever had. THANK YOU!
Yum! Can’t wait to try!
Also – we are in the same boat with you and food allergies and it’s hard. My understanding is that oils are so highly refined that they’re safe. For example – Even my anaphylactic peanut reacting daughter can have peanut oil. You might consider looking into this and talking to your allergist…
This is the the best bread ever. So easy to make and the dough is beautiful! Thank you so much.
I tried so many recipes and never succeeded, it always came out too dense. I followed the instructions exactly, with exact measurements using a kitchen scale and it came out flawlessly perfect. Will be using this recipe from here on out. Highly recommend!
Turned out great!
I don’t know what I did wrong… the dough never pulled from the sides. I’m sure I added double the flour and nothing! Was I just to impatient? Needed to mix longer? I finally just greased my hands and took it out to proof. Any help would be greatly appreciated
Jennifer, I’m no expert but I believe that part of problem could be that you added too much flour… try the recipe again and add any additional flour (start with about half and mix until a smooth “batter” forms) a cup or so at a time and mix until almost all incorporated then add a little more… I think I got to tacky but not sticky and that’s when I started counting my “kneading” time.
I printed the recipe for one loaf in metric measurements. The amount of water exceeds 4 1/2 cups! (404ml which is about 1 3/4 c PLUS 2 2/3 c !!!)
Am I missing something? Thanks.
Half of 3/4 cup water is equal to 6 tbsp, and half of 2 2/3 cup water is 1 1/3 cup! SoI did the 6 tbsps with the yeast to activate, and then I added the 1 1/3 cup. Good luck!
I often gets victimized by this recipe. Water calls for 800ml – and its way too much. Please check your measurements
Just wanted to let you know that 3/4 cups are only around 177ml, so the above instructions are slightly confusing. I think you mean the total amount of water?
Best bread recipe I have ever made, and I have made quite a few. So soft and moist. Not crumbly. Rises beautifully. Keeps 5-7 days on the table without getting stale, though usually gets eaten way before that. :) It is a flexible recipe as I have also used 50% whole wheat flour and it was still delicious!
Best white bread I’ve had. Not a very good cook, but this recipe was easy to follow. And if I can make it anyone can
I used the weight measurements. I loved it. It is our family favorite now.
OMG, I am amazed at how easy it was to make this recipe and how awesome it turned out and tastes! Thank you!!
Does anyone know what a serving is? Like how many grams? Or the calories in one standard slice?
These loaves turned out beautiful. They rose like no other recipe I’ve tried. For sure my favorite thus far
I have made bread for many years. This bread is definitely my go to recipe , I make three bread loafs though because they bread pans aren’t as overflowing. Freeze one keep one and give the other one away. It’s wonderful.
Omg I just tried this recipe today and it reminds me of my moms. It’s light, fluffy and is delicious. The only thing I would suggest is find big bread bags. It rises like crazy and I love that.
My wife loves it when I bake bread and this was by far the best recipe I have used love it will definitely be making it again
Just as good as the store and surprisingly easy. I used Fleischmanns Bread Booster as well and my loaves turned out fluffy and gorgeous and they lasted over a week without issue. I don’t usually leave reviews but this recipe deserved the 5 stars! I am making two more loaves today and can’t wait for how good my house is going to smell!
Very good can you make 4 sm loaves instead of 2 big loaves
Your bread recipe is awesome !!!!!
It freezes well.
Tear off a piece to dip in spaghetti sauce and you will be thrilled or toast it or make sandwiches etc.
thank you
I took pictures and giving you the credit, sent it to friends😍
You are the best!
1
Great recipe! With the cost of groceries nowadays it’s well worth the time it takes to make this recipe once a week and freeze one of the loaves. Great bread, easy to make and does not disappoint.
Can i place it middle of oven at 350?
Because oven temps vary, yes you can. I bake at a 350 and it is done in about 20 min. My oven is hot.
I used this recipe to make bread for the first time ever. I had it save for MONTHS before I finally tried it. I have always been so intimidated by trying to make bread. THIS RECIPE DOES NOT DISAPPOINT!! It was super easy to follow and the two loaves came out perfect!!! I am so glad I found this recipe and it will be my go-to for future loaves!!
Can I add dried raisins and cranberries to this recipe after I go to pat it out to do the 2nd rise in the bread pans? or will the bread not rise again and become flat and dense?
Awful spammy website takes minutes to load, with no-exit popups. Recipe itself is poorly laid out. 3/4c water (plus 2 and 2/3c) as a little side-note is just misleading. Would be better as either two ingredients or the total sum.
But like…. The bigger issue is the website. I get that this is an income source, but there’s no way all these reviews aren’t fake when the website is this unusable.
You’re a douche! Browneyed Baker is the best. Go find somewhere else to cry
The water is separated into two measurements because it is added at two separate times. 3/4 cup to activate the yeast and 2 2/3 to melt the butter and dissolve the sugar.
People! You just have to try this recipe! I make one loaf every 2-3 days. I don’t even need the recipe any more! The texture is perfect for sandwiches, toast, garlic bread, croutons, you name it! And our home smells heavenly every time I’ve got one in the oven!
I did the exact math for cost to make one loaf using all organic ingredients. It costs $4.08 per loaf. We will NEVER buy store bought bread again. EVER!
Edit my previous comment to 5 stars!!!!
Great recipe! Very similar recipe to the white bread (straight dough process) from my grandmother’s 1951 Better homes and gardens cookbook.
This BEB recipe calls for less rise time, which works out fine!
I just add flour until it feels right, as I live in an area where the humidity can change a lot from day to day.
Making homemade bierocks today with this white bread dough.
I love all of your recipes and come back to your website every now and then!
I just sliced a piece of this bread!!!! First off, easy easy easy…I don’t ( well didn’t until today) have a stand mixer so I did it old school but I kneaded it just until I got a smooth dough..second off I cut back on salt and sugar just by eye.. it had just the right balance and flavor for us. This is an amazing recipe.. I started to bake bread during the winter during my senior yr in high school but lost the recipe I used some years after taking a hiatus from it for some years..this must be it and if it wasn’t it is now! DELICIOUS!
Absolutely terrific! The bread rose as you describe and yet I was still stunned at how high it got! The recipe is easy to follow – the time commitment is very reasonable – not a 10 hour project like some recipes! AND it bakes up perfectly! I haven’t tasted it yet but it smells delicious! I used this to make St Bazil’s Day Bread – a family tradition that my mom started when I was a kid. We bake a coin wrapped in foil inside the loaf and slice it on New Year’s Eve or New Year’s Day naming each slice for a member in the family youngest to oldest or vice versa. Whoever gets the coin in their slice will have a great year…or so the story goes. So tomorrow we will slice it together.
This recipe is definitely going in my family cookbook collection of great recipes. Thank you!
Can this recipe be used for rolls?
Worst recipe for bread I’ve ever tried, incredibly bland and way too sweet.
just made a fresh loaf, mmm delish. nice and springy and tastes bland, like white bread should! perfect for a sandwich. i only used 7 cups of flour and changed all-purpose flour to bread flour. i can’t imagine it would taste too good with all-purpose, but to each is owned. baked perfectly at 400° F for 30 min, i used a propane oven so less is better for me. i made a grilled cheese as soon as it got done. YUMMY!
Hi! Can this be made without salt? I’m on a very low sodium regimen. Thx!
yes! leaving out the salt should’nt mess with it too much. it might taste a little bland though
Why does this call for 10 cups of flour and then I use 5 of them???
You add five to begin with and then as you knead you sprinkle in the remaining 5 cups to keep it from being overly moist.
It’s my go to recipe!! My family loves the bread, they always request it for all family dinners.
I needed a bread recipe when the pandemic started. Tried a few but this is by far the best I have made to the point I don’t need to look at the recipe to do it. I have changed a few of things in my last batch and WOW! Hands down the best I’ve made!
The changes I made were:
replace the 2 2/3 cups of water for whole milk (3.25%) at 107F temp
Add 5 teaspoons of liquid sunflower lecithin to the dry ingredents (yes dry and not liquid) when mixing. Make a dent in the flour and place the liquid sunflower lecithin to the dent. It also extends the shelf life of the bread, not needed in this house but it also adds other benefits, I encourage you to look it up :)
1250grams of AP flour (I’m Canadian so our flour supposedly has more gluten)
I can make 3 loaves out of this recipe. Last make was 2 loaves @ 800grams and 1 loaf at 650grams. I only mix for 7 minutes at 375F for 30 minutes.
This makes a wonderfully soft bread that can rival those store bought. To Brown Eyed Baker thank you for posting this recipe, I have never has much success in making bread and this recipe is gold to me <3
Hi, Lyne! Can you tell me about subbing the milk for water (using 2 2/3 cup of whole milk instead of the water)? Do you still use the 3/4 warm water to dissolve the yeast at the beginning? And I am SUPER new to this…how do you warm the milk to 107 degrees and does it have to be whole milk? I LOVE this recipe but I have no idea how to tweak a bread recipe! My first batch was a bit dense but I don’t think I let it ‘knead’ in my mixer long enough before I let it do it’s first rise…I turned it out of the bowl as soon as it quit sticking to the sides. It still tastes delicious, I am just aiming for a lighter airy bread! And does the 30 minutes at 375 make the crust any softer?
Misty, I thought that the longer the bread kneaded, the tougher it would be so I did what you did and turned my first batch out as soon as it pulled away from the sides too… but then did some research and found out there is a fine point of too much kneading but this recipe’s 7 – 10 minutes doesn’t even come close to that line. You’ll learn after a few times of making this successfully what the right amount of kneading time is… also, you don’t have to use ALL the flour in the mixing bowl and may not even need it when you turn it out to form the loaves.
You may also want to check into “dough enhancers” (you can find them on Amazon and the King Arthur Flour website. Or if you buy your flour in bulk from a restaurant supply store like I do, the “pizza blend” has them in it already. (you’ll know it’s the right one because it has more than just wheat as an ingredient :D) Or Red Star Yeast makes a yeast called “Platinum” that includes the enhancers but that’s a spendy way to get it unless you want to try it to see if you like the difference it makes.) This is without a doubt the best bread recipe I’ve ever tried and I had to make it all by hand last night because I somehow broke my old Kitchenaid stand mixer and it still turned out AMAZING!
By the way, I learned from an old historical recipe to add a pan of water to the oven during the preheat so that it’s totally steaming when you go to put the loaves in and then when it comes out, I spritz a very fine mist of water over the crust before I cover the bread with a slightly damp kitchen towel until they’re cooled. You will get the best crust and super light, airy bread that my hubby prefers to store bought.
Easy bread recipe, but a bit too sweet. Reminds me of the old fashioned Amish White Bread recipes you find. I cut the sugar in half. Way better and a bit more savory for sandwiches.
This is the first white bread recipe I’ve tried. The recipe is easy to follow and the bread is delicious! ❤
Best white bread recipe ever. So reliable and delicious! Thank you!
Garbage recipe and the ads on this site gave me cancer. It’s like looking for porno in the 90’s on dial up. It’s like walking thru east van. It’s making my iphone 12 pro lag.
I love this bread receipt. I have people if I make them this bread he will do some electrical job.
Thanks!
This is my second time making this bread and definitely
NOT my last. Only problem is it doesn’t last in my home!!
sounds like you’re A little dramatic over a bread recipe 😂
Or another food blogger trying to lower her ratings. 😂 🤔
Definitely a keeper! I’ve tried several different basic white bread recipes and none were to my liking until this one. The texture and flavor is perfect! I cut recipe in half for a test run, used my bread maker dough cycle, with 4-1/2 cups of flour, once it started mixing, I did have to add about a tablespoon more water. Made one free formed loaf and 3 burger buns for supper tonight! I cooked on parchment paper 380 on the the convection cycle, buns for 15 minutes and loaf for 21 minutes.
I’ve made this recipe countless times. I’d say the only flaw to this is it’s so wonderfully tall, that it doesn’t fit in my kids’ sandwich containers haha. I’ve been baking this bread for 5 years now. It’s my sons favourite, he prefers this bread over boughten stuff by a long shot. I try and bake it every weekend for school lunches and I slice and freeze it so it stays fresh all week 😊
This is now 3 to 4 years of testing. It’s perfect every time. Kids do not like store bought bread anymore and complain If we trade, or substitute this recipe with something we bought from the store.
I have never taken the time to review recipes but had to this time because its just that good. Thank you so much for this recipe!
Tip: I’ve made this with measuring cups and by weight and definitely recommend the latter. Comes out perfect every time.❤️
Hands down best bread i have ever made! Using mobile was easy to use and super clear instructions to make! I will forever be making this bread instead of buying shop bread! YUMM THANK YOU!!
This bread came out excellent – just has described!
I wonder if you have experience in baking with White Spelt flour and if this recipe can be adapted to use spelt?
5 cups of flour ? It was not enough as it looks like batter
You may have missed the instruction to add the remaining flour later on in the recipe….
You need to read the recipe again. There is additional flour in the recipe
Do both quantities of water have to be warm ?
4 stars for the recipe. I made a few tweaks. 0 stars for the inability to look at it on mobile without intrusive ads redirecting you everywhere. Will likely make again, but not hitting this page ever again until the ads are navigable. I’m not against bloggers making money, but this is unusable as is
I have been baking bread for years now and this is by far the best recipe out there! The rise is amazing and the taste is CHEF’S KISS!
“Note #1: This recipe can be halved to make only one loaf.”
Dont ever follow note 1 because you will want to kick yourself for not having a second loaf to eat. Haha :)
This is the best bread recipe… i make 1 a regular loaf and the other I add pepperoni and cheese to make a pepperoni bread. Yum!
I make this all the time for my family, it never disappoints!
Easy to make, tastes delicious
The link to the Bread Pans just lead us to the WS website – not to the bread pans. Would you consider measuring them so we can use the correct size pan or perhaps a link to Amazon. I’m looking for length and width and height please. Can’t wait to try it.
Thanks so much
I have been baking bread for a long time. Tried your recipe today and the height of this bread is amazing. It’s almost done baking. Can’t wait to eat it!
I roll it out thin and put some lumps of butter on it, smush around and add brown sugar and cinnamon, roll up and slice
Just had a piece of this wonderful bread. It was fresh and hot out of the oven. Yes I know your supposed to let it cool, but that first hot piece takes me back to when I was a kid and mom made bread.
I don’t have any instant yeast so I used regular bread yeast. It worked perfectly. Both loaves are tall fluffy and soft inside with a crunchy crust. I’ve been looking for my white bread recipe, but no longer. This is it.
By far the best bread recipe I have used yet. Question- mine did not rise as high when baking- what did I do wrong? It was still really good but a bit more dense….
Sometimes you can do everything perfectly and your bread doesn’t turn out right. It can be due to your house being too cold or your water not being warm enough.
I’ve made bread loads of times and these are the tricks that I use everytime.
• make sure my water is actually warm. If you have a thermometer the ideal temp is around 115F°
• The amount of flour you need vary based on factors like humidity. You really want to put just enough flour so that your dough is soft, but there’s no visible flour on it. If you can poke it with no flour sticking to your finger than you’re good.
• if you stir your dough too much it develops gluten and makes your dough too tough, if you use a mixer turn it off at least once to scrape the bowl and fold the dough, makes the process faster so less stirring.
• lastly, after it rises you really want to be gentle. Dividing it and shaping the dough will take care of most of the air bubbles. Leave the rest.
* My house is usually cold so I turn my oven on to 170° for 30 ish seconds and then put my dough in. Your grill should still be cold to the touch.
I’m going to try this soon. Has anyone made it in a Pullman pan to make square sandwich loaves?
Couldn’t find bread in the stores for Hurricane Ian prep supplies, grabbed some yeast and flour & my go to site for baking. The whole family loved it❣️So glad I couldn’t find store bread and that my power didn’t cut out before I could bake it! 😉 We even changed our dinner menu in order to have a slice of buttered bread with dinner!
I have made this probably at least 5 times now and it’s a really incredible white bread recipe. I am always surprised by how fluffy and light it turns out. Probably the best white balloon bread recipe I have tried to use with peanut butter and jelly sandwiches and grilled cheese. Highly recommended.
To anyone using the automatic tool to change the quantities- it does not change the larger amount of water that is added to the dough.
If I add the right spices can I turn this into like a spice/cinnamon bread?
I roll it out thin and put some lumps of butter on it, smush around and add brown sugar and cinnamon, roll up and slice
I’ve been making homemade bread for years, this is by far the best eave. Thank you
My new favorite bread recipe. Great crumb, fabulous rise. It’s replaced my old fave bread recipe. Thank you so much!
Spam spam spam no thank you
I make this bread every Friday. My husband and I absolutely love it. My husband said it’s the best bread he’s ever had. 10/10
I make this all the time. It is my goto white bread recipe. I am curious if there is a way I could add in 10 grain cereal to make whole grain bread with this? I have a whole grain recipe that I have tried several times and it never seems to turn out good. Would love to know a way to convert this one.
This simple recipe produces soft, delicious bread with a nice chewy crust. Be gentle, just barely pressing out the air and top it w/ butter when it comes out of the oven. . It’s super versatile, just modify baking times for smaller sizes.
I just made it for the 4th time. 1 recipe produced a large loaf, 1 mini loaf, a medium size braided wreath, a small butter top pull apart loaf and 6 rolled garlic-parmesan buns.
This recipe is a keeper! Thanks!
This is my absolute favourite sandwich bread recipe. It is requested and made often for my family. It is soft, flavourful, a tender crumb that holds together with a thin and slightly chewy crust that browns so nicely. I replace the lesser amount of water with scalded milk and use honey instead of sugar. I have used up to 65% whole wheat flour and it still turns out soft and fluffy. This recipe makes closer to 3 loaves. It keeps very well also.
Thanks for a fabulous recipe!
I am so thankful I stumbled across this recipe.
My husband and I love this bread so much! I make it every few weeks, and portion slices in freezer bags for fresh bread all month long.
We use it for sandwiches, toast, garlic bread, french toast, you name it!
I LOVE having an easy, delicious, and foolproof bread recipe I can count on(especially without all the preservatives you find in store bought bread)!
Theeeeeeeeeeeeeee most perfect flop proof bread recipe! a winner!
Love this recipe for white bread, have made it four times now and it always turns out great. I get so happy when I see how it rises.
Wow this is the best homemade bread ever! I kneaded for longer added bread improver. It was still fresh enough for sandwiches three days later.
Froze and defrosted beautifully too. Won’t be buying bread anymore! Thanks very much.
My go to white bread recipe. KitchenAid mixer makes the job easy. I usually use a little leveling boaster.
Any body trying to bake this recipe or make any bread, you really need to use high protein bread flour you will just not get the correct crumb texture or desired result from all purpose flour.
thank you for the recipe, will do this at my kitchen!
Hi. Your recipe calls for salt. What type of salt? Table salt, Morton kosher, Diamond Crystal? The size of the salt crystals makes a difference. Thanks for your help!
You want it to integrate fully intothe dough. I normally use table salt but fine sea salt works as well.
I use Diamond Crystal and measure with slightly heaping measuring spoons full since it is coarser than table salt.
.
Thank u so much for sharing this great bread recipe, its awesome!!!!! You are the best!
This is amazing. I use it all the time. My kids have eaten this bread for over a year. I’ve tried many recipes. I love this one. Thank you for sharing!
I’m in my 60’s and have baked bread my whole life. This is the simplest and best white bread ever. Follow her directions to the letter. Let the bread cool completely. I cut my bread with an electric knife. Yep, you heard it. The same electric knife people carve a Turkey with. Makes perfect slices. Such a breeze to cut. Just make sure your bread is cooled completely. I’ve been making this recipe for a couple years now. Always perfect.
I’ve baked a lot of bread over the past 50+ years. I think this recipe could use an additional 1tsp salt. All of my guests at lunch agreed.
P.S. I use as little salt as possible in my cooking with the exception of pasta water.
Excellent, no need to look any further for soft white bread. I am always changing recipes then can’t find the one I like so am rating it so I can remember, plus it is great
Best white bread recipe I have ever made. Can it be made into cinnamon bread also?
I made two loves and they turned out perfect! Better than store bought!
Looks beautiful and golden but, the taste is horrible, bland and the bread is heavy/dense.
I haven’t tried it yet, it’s baking now. so far it seems like an amazing recipe and it smells delightful. I didn’t realize how tall it would get in the oven though haha
A few things. One: AP flour doesn’t give you the right springiness and texture to the dough – bread flour has more protein which is what forms the gluten and you really want that. Two: Really kneed the dough to get the gluten to form, if you don’t kneed it enough you get a crumbly heavy bread. Three: Make sure you let it proof adequately. It needs to double in size. If you like a more yeasty taste to your bread, you can accomplish that by letting it overproof in the first round. The yeast is reproducing during proofing so letting it rise more will give you a stronger yeast flavor. You will need to really press out the air bubbles more if you do this. Do not over proof on the second rise in the pan or you will get a bunch of air pockets.
I have looked and looked but I still don’t have a recipe for a loaf of 3lb. White loaf of bread for my three lb. Loaf bread maker. Can you help me please?. Your recipe is for two loafs of bread so it is the nearest thing that I have found. I don’t think i would use quite that much flour.wha do you recommend?
I’m going to make this! I’ll let ya know how it turns out. I can taste it already!
The link to your recommended bread pan links to bread pans other than the one in the recipe. What are the measurements of your 9 inch bread pans in this recipe?
9 X ? X ? Thank you for a reply.
Mike
Tried this bread, loved it, but it fell apart when I sliced it. Next time I won’t spread and roll it maybe that will work. I have not repeated this comment.
Tried this bread, loved it, but it fell apart when I sliced it. Next time I won’t spread and roll it maybe that will work.
came out amazing!!! thank you!
I found your recipe years ago and it’s the only sandwich bread recipe I use. My family loves it! Thank you! ❤️
Awesome bread!! I have a 700gm bread tin and I halved the recipe and it made a great, large soft bread to go with our vegetable soup. Will use this recipe every time we have soup. Thanks 🙏🏼
Recipe worked out very well… Thank you! Made nice large, crusty loaves.
I love breads and this recipe is fantastic.
My family loves this recipe! We typically do two batches of these loaves every week, since we don’t buy grocery store bread. We even started gifting my father in law 2 loaves every Sunday during family dinner. Our big family can hardly wait for this to cool before wanting to dive in and devour this bread. Thank you for posting this recipe!
After experimenting, have decided that this was my go-to white bread recipe. Love the fact it produces two “large” loaves. Have baked these approx. ten times now with zero complaints. Grandkids love them. Sooooo, am going to try and mist the loaves with water as being inserted into oven. I like a thick crust and apparently…this will do the trick with white bread. Artisan Bread is awesome and also easy to bake, would like to figure out how to “crust” up white bread. Stay safe people and keep ” rollin in the dough”
Very yummy and easy to make!!! A big hit for breakfast on the weekend!!
Can I turn this into a raisin bread?
Absolutely! Before you roll up the dough do this:
Let one stick of unsalted butter come to room temperature. Using a hand mixer or wire whisk cream the butter. Then combine 1/2 cup whiteor brown sugar with 2-3 sp cinnamon and 1 cup of raisins. Gently spread the mixture onto the pre rolled dough and roll up. This will allow the cinnamon and raisin mix to be marbled through the bread. And raise/bake per instructions. We make this weekly for our kids for breakfast.
I tried this recipe because it had good reviews for taste.
Followed the recipe to a T because it was the first time I had tried the recipe.
It was an easy to work with dough that baked up 2loves beautifully…
However, the taste and texture left a lot to be desired… In fact, the taste left everything to be desired. There was no taste, just a bland flour flavor even with all the butter brushed on…
The crumb/texture felt heavy, but would not stay together for BLT sandwiches.
Granted, I am normally baking sourdough perfection, but this bread, though pretty, is just bleh…
Quiet upsetting that so much resource was wasted.
I’m trying to figure out the metric, and not coming up with 808, way out, think it was 146. And the rest of the water works out at 497ml. Is this correct?
808mL is the total amount of water–0.75 cups to start the yeast and 2.67 cups added with the other ingredients.
This is the best white bread recipe. I’ve done in many times and it’s my family’s favorite.
Turned out awesome
made it turned out great only thing is i think i need to use bigger loaf pans lol so light and fluffy love it ,had some trouble fitting in my slicer
I halved this recipe the first time and it came out perfectly! Perfect toast for breakfast or for sandwiches
Awesome recipe
Happy Easter Michelle :-)
I don’t have a kneading machine, and this is my first time making my own bread.
Could you please share with me your experienced tips on how to knead it to get the most successful results please?
Thanks!
My father was a professional baker. I have made over 1,000,000 loaves of bread.
When my niece started baking in college, she did not have a mixer. I gave her the following cannot fail, easy to remember recipe. My niece named it “yucky old white bread”.
– 2 lb. flour
– 1 tablespoon each of yeast, suger, shortening, and salt.
– 20 oz. water
Professional bakers weigh their flour and that is the name of the loaf. 2 lb. of flour gives you 2 x 1 lb. loaves of bread or 1 x 2lb loaf of bread.
Combine ingredients in a bowl and turn out on your kneading surface. Knead 100 strokes. Do not worry when the dough sticks to your hands and kneading surface at first. Flour your hands repeatedly and rub the dough off them. A stroke is pushing with the heel of your hands away from you to gently stretch the dough. Use your body weight to push the dough away from you. The dough sticking to the kneading surface stretches the dough and activates the gluten. If it is really sticking to the mixing board, use a dough scraper or chef’s knife to scrape it off the surface. At around 80 strokes the dough will stop sticking to your hands so much and will start to feel stretchy, silky and springy. You will know you are done when you do a stroke and the dough bounces back.
I use a mixer now, but I think hand kneading gives you a better result because it gives the dough a chance to Autolyze.
The following is from https://thebakersguide.com/resting-the-dough-or-autolyze
Resting the Dough or Autolyze
This resting of the dough occurs just after you have mixed your ingredients together. In France the term for this is called an autolyze period. All recipes can take advantage of a resting period, but some recipes will specifically say to let your dough rest after mixing for ten to thirty minutes. This rest allows the starches and the gluten to expand and fully absorb the water, which makes the dough easier to handle and can shorten the time needed to fully knead the dough. This is especially helpful in dough that is very sticky, like ciabatta. The longer you allow your dough to rest, the more water the flour is able to absorb without being mixed by machine. By allowing this to happen your dough will reach full absorption and the results will be stretchy dough that will have a high rise.
Hand kneading gives you a feel for what the dough should feel like when using a mixer. Now, I mix the ingredients for a couple of minutes to combine them, and then allow the dough to autolyze for 20 minutes. Then I mix for 6 minutes on the lowest speed, and then hand knead 10 strokes. The dough is ready when you poke it and it bounces back.
I’d love to try this recipe! What are the bake temps/times?
Thank you for the recipe. We are planning to make all bread in the house moving forward and my boyfriend likes a nice fluffy white bread.
I am curious if there would be any changes at 3600′ elevation. I made this bread yesterday and it turned out more dense than I imagined. Not bad, but not fluffy.
Or is it a kneading thing? Did I need it too much or too little?
Thank you!
If I made my bread but I won’t be able to bake it today
Can I let it rise in the fridge until I’m ready to bake it
I would take it out if the fridge few hours before
Hi Michelle, this bread looks great, I’m in Australia and just wanted to check that the all-purpose flour you mention is the same as ours here, our all purpose flour (we call it plain flour) we use in cakes, biscuits etc, normally we use “bread flour” higher protein for bread. We also have self raising flour (flour, baking powder & salt).
I would like to make your gorgeous bread but don’t want to use the wrong flour,
Many thanks, love your website
Ally
Plain flour is the same as all purpose flour. Our self rising is the same as self raising and we also have bread flour here in the US.
This is my boys’ favourite bread recipe. My oldest son is so put out when I run out of time and have to buy bread so I do my best to make 2 loaves every weekend for school lunches! I slice and freeze them and they make perfect sandwhiches. The only issue I have is they’re so wonderfully tall that I struggle to squeeze them into their sandwhich containers. As far as problems go, that’s not too shabby lol
I’ve made this a few times now, but had to finally leave a comment which I don’t normally do. This recipe is so good, and so simple. I made it the first time by hand and it was easy. Even easier now that I have a mixer with a bread hook! I just made 2 loaves – 1 regular and 1 sausage bread for my husband. I use an electric knife to slice it, which makes me feel better about actually using that thing for more than just the Thanksgiving turkey once a year. LOL! I will be using this recipe for years to come. Thank you so much for sharing! :)
I am curious, what is sausage bread ? Is that like a sausage roll ?
First of all I love this recipe! Everything came together well and so easy to make!
I think I made the mistake of retarding the dough in the fridge overnight and not letting it get to room temperature properly. It didn’t rise as well :( I just loved the look of the recipe so much I started it late at night and then decided to proof it in the fridge. Next time ill make it at a suitable time so it can go straight in! 😂
My family and I LOVE this recipe. I’ve made it several times now. My only complaint is that my loaf pans aren’t the best size for the gigantic loaves this makes. I’m going to invest in a longer than normal loaf pan and try it out!
What a wonderful recipe, this is a keeper and so simple too! I don’t have electric bread mixer, so I kneaded by hand, very therapeutic. I did need all the flour.
Thank you very much for this recipe!
Delicious and oh so easy to make. I just need some better loaf pans! They overflowed my glass pans. Looks gorgeous, tastes even better.
The best! Thank you!
The best I ever made !
Great and clear cut recipe! Followed it exactly weighing out the ingredients.
Makes two tasty and beautiful loaves of bread !
I’ve been baking bread for eons, and always thought I had a great recipe, then I tried this recipe!! Omg!! It’s the best!! Thank you for sharing.
I have not made this yet. Question is can you make it in a bread maker?
This is my go to recipe for sandwich bread. My brother-in-law connected me up with this and I’m glad he did. I just started baking and both loaf’s came out perfect.
My go to white bread recipe. KitchenAid mixer makes the job easy. I usually use a little leveling boaster.
Best bread ever
Could I make this recipe without a machine i.e. just kneading by hand?
Turned out great as stated
Great taste and easy to make
Hi, love this recipe! Just FYI 3/4 cup is not 808ml though
Is it possible to make this in a bread maker? Can the recipe be halved with no problem? Thanks – NS
AMAZING!!! I have tried and tried so many bread recipes perfect for toast and sandwiches and failed! But this one is finally it!! Absolutely love it!!
Easy and great bread. Made 2 loaves yesterday for church Soup Supper and had time so made it again. Beautiful loaves.
Excellent bread recipe! When using 2 pans, the loaves are huge soI divide dough into three a loaves .
This recipe does not disappoint! It’s big, that’s for sure!! Soft and chewy crust makes for a delicious sandwich.
Another 5 star recipe! It’s super easy, we love the texture and it’s delicious!
This is my favorite bread recipe! It’s super soft and delicious!
I made this recipe. I used bread flour instead of all purpose. I put the loaves on the lowest rack in the oven. Preheated it 400 rotated after 15 minutes. It wasn’t in for 30 minutes and the bottom was slightly burned and the crust was hard. What happened?
I’m not the best bread maker, but had some bread flour on hand so used it, too. I did 9 cups of flour, rather than 10 and it was probably too wet still (the tops kind of collapsed over the sides instead of arching beautifully like in the picture…though I also had problems with the dough sticking to the plastic wrap I used during the second rise!).
Looking at some comments, I put the bread in at the second-to-lowest shelf (I would have put it higher, but the loaves looked too big!), and the bottoms turned out perfectly. I also always do oil and a dusting of flour, not just oil, in the bottom of the pans (something my mom taught me), which helps release the bread from the pans. (And I forgot to rotate the pans)
My bread turned out great, aside from the weird sinking centers. The crust was thin and crisp but not hard. So my guess is that the rack position is dependent on the oven. If you use this recipe again, I’d put it up a level.
While I bake sourdough for my day-to-day bread sometimes my family just wants a good old-fashioned white bread and this has been my go-to simple white bread recipe for a few years. I always use the full 10 cups of flour but usually substitute 2 cups with wholewheat and I’ve had no problems making it with my Kitchen Aid mixer. After many bakes of feeling like the loaves were just too big for a 9″ pan I now divide the dough to make 2 loaves and an 8″ round cake pan of 8 dinner rolls (which are great!). I don’t measure how I divide but I’d say I take out about 1/4 of the dough for the rolls and divide the rest in two for the loaves (which still come out quite big!). All-in-all I think this is a great simple white bread recipe. :)
Used this to show my grandsons how to bake bread. It is really good. Glad it made 2 loaves because one was eaten right away!
I’m trying this recipe as I type. One little thing though the matric conversion for 9-10 cups of flour is wayyyyy (or weighhhh) more than 1200g, it’s more like 2300g. I couldn’t figure out why it was so wet and then I realised.
The recipe’s cup to metric weight conversation is correct.
1 cup of flour (American) = 120 grams; 10 cups of flour = 1200 grams.
Even using the larger UK/Australian cup –
1 cup of flour (UK/Australian) = 150 grams; 10 cups of flour = 1500 grams.
Just made this recipe, have to say its the best i have found.
I made this bread, the results outstanding. My bread received raving positive reviews and is as amazing from start to finish. My bread was the largest rise I have ever have and I love to bake.
This might be a silly question but the nutritional values given, by serving does it mean 1 slice? New to counting macros and trying to determine how to implement this into my meals since my kids and I really like this recipe.
Thanks in advanced for the help!
Sorry I forgot to rate it & is 5 stars all the way
Made this bread today and it was the easiest recipe to follow and it tastes delicious & is now my go to bread recipe… Thanks so much for posting it !!
Father of 3 and this was the first time I have ever baked anything .
My wife sis normally the baker and I am the consumer
But she and the kids were out so I gave it a go, followed recipe step by step and wow 2 perfect loaves of bread at the end.
Thanks now I have the baking duties for fam bread each week
AWESOME recipe! I made buns and they came out super soft with a great flavour. Thanks for sharing <3
I decided a few years ago I wanted to learn to make bread. I found your recipe and made bread every week for months. I would give a loaf away to a friend every week so I wouldn’t eat all of it. Two years later I’m still making your favorite white bread although not as frequently. I LOVE how easy it is to make bread! And I love your recipe the best!
This recipe is incredible!. I could not believe how much the bread fluffed up. Better than store bought. Thank you for this recipe.
Could this recipe be used to make rolls?
Yes, definitely. I made rolls with it
I follow step by step recipe and got my bread very fantastic result. Thank you.
Perfect !! First time making bread ever! Delicious
I have made this bread sooo many times now. Delicious, easy and has kept me sane during these challenging times.
My family absolutely loves, loves it and requests it often!
Thanks!!
My largest bowl was almost not big enough for the dough!! The recipe is spot on!! Beautiful golden brown loaves!!! My definite white bread recipe from now on. This is my 2nd time baking these loaves and I am super satisfied!! Thanks
🤪
So easy and incredibly good! The flaky crust reminds me of a buttery croissant. 😍
Can you use bread flour instead of all purpose flour?
Can I use this bread recipe on a low iodine diet.
In your recipe for the best white bread you said “(p.s. these are my very favorite loaf pans!).” However, your link only redirects to the Williams-Sonoma home page, so you may not be paid for the link. Also your favorite pans come in three different sizes. So my question is, which pan is required for your recipe? I love your recipes just need some clarification. Thank you.
Been baking bread for most of my life. This recipe is a game changer. Comes together quickly and loaves are huge. I’ve updated my recipe book, this is now my go to white bread recipe. We all have those few recipes that amaze us…this is that white bread recipe. Try it! You will see
Excellent recipe
First bread I have ever made. Success! Delicious and easy. Instructions were perfect.
I tried so many different white bread recipes. The “buck” stops here. This is the real deal and you can play around with it; should you feel the need to be creative.
I love it!!!! Kept forgetting to check on how well it was rising so it over proofed but tastes so delicious
Not sure what happened. I put them in the labs to ride but 50 min and they rose so much it was exploding over the pans.
What happened
I’ve tried many bread recipes over the years with mixed results. This one is a keeper! The only issue I had was when I put the loaves on the lowest rack in the oven, the bottom would have burnt if I hadn’t seen it quick enough. Really nice, soft texture with a chewy crust with a bit of crunch. Down side? Now my family wants me to make it all the time.
This dough works great for making knot rolls. After first rise divide into 8 balls, roll into long sausages and tie into simple knots. Do everything else as per the recipe.
It came out very.good. Am happy
This is way too much flour!
Agreed. American cup sizes are strange. I added the flour just a bit at a time until the dough looked right, I used way less flour than the recipe said.
This recipe yields more than 2 loaves! After the second rise, there’s so much puff. I understand it’s supposed to be tall loaves, but how do you make them tall and not overflow-y? Anyway, despite this, the bread turned out splendid. good recipe.
There’s nothing “strange” about American measurements. You need to adapt is all. Sheez.
Have you tried freezing this unbaked after its been shaped but has not gone through the second rise?
I froze my second loaf immediately after shaping it. I froze it right in the pan and slipped it inside of a 2 gallon freezer bag. When I was ready to bake the second loaf a few days later, I set it on the counter to defrost and finish rising. Once it was just above the top of the rim, I pre-heated the oven and baked for about 30 minutes. It was perfect. I don’t recall the exact time of the second rise, but it was just over an hour. My kitchen was warm because we were making dinner. Hope this helps!
First time making this recipe ( I’ve been making peasant bread for years) total success. Light and fluffy. Great taste. Thank you for sharing this recipe