I've made a lot of bread recipes and this one has become my absolute favorite! I make a batch every couple of weeks!
Ingredients:
- 4½teaspoonsinstant yeast(two 0.25-ounce packets)
- ¾cup+ 2⅔ cups warm water(divided)
- ¼cupgranulated sugar
- 1tablespoonsalt
- 3tablespoonsunsalted butter, cubed, at room temperature
- 9 to 10cupsall-purpose flour
- 3tablespoonsunsalted butter(melted, for brushing)
Directions:
- 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.
Recipe Notes:
Note #1: This recipe can be halved to make only one loaf. Note #2: You can substitute active dry yeast for the instant yeast. Ensure that it is indeed activated in step #1 before continuing, and note that the rise times will be slightly longer. Nutritional values are based on one serving
Nutrition:
Calories: 253kcal
Fat: 4g
Saturated fat: 2g
Cholesterol: 9mg
Sodium: 352mg
Potassium: 85mg
Carbohydrates: 46g
Fiber: 2g
Sugar: 2g
Protein: 6g
Vitamin A: 105%
Calcium: 10%
Iron: 2.7%
I’ve been making Jim Lahey’s No-Knead bread for over a year and love it. However, it is rather rustic and it takes over a day the way I make it. I wanted to change things up and make a soft white bread. I used this recipe and the results were very good. The loaves are light and soft with a slightly sweet/rich flavor. Very different from the no-knead bread and a welcome change. I used regular yeast rather than instant and had no problems with it rising, just let it go about 15 minutes longer. Baked perfectly. Can’t wait to try grilling it (the no-knead bread is very difficult to brown in a toaster or a pan, I think this loaf will be better).
Recipe can easily make 3 loaves, or 2 loaves and some buns or cinnamon rolls – maybe because I use regular instead of instant yeast? The texture is amazing, recipe is very easy to follow. For me, Making two loaves resulted in having to cut a slice in half length wise to get it into the toaster. We were definitely not complaining though. For a household of two, I bake bread every second weekend and freeze one loaf. Also love that there’s no milk in this recipe.
I bake bread often and always by hand. This is the easiest one ive found yet
I received a bread machine for my birthday, and I’ve tried making white bread in it, and the bread just does not come out light and fluffy like I expect it to. I saw this recipe online a few weeks ago and finally tried it last night. It’s just me and my husband, so I cut the recipe in half to get one loaf. I’m 98% sure that I halved all the amounts properly, but the dough rose so much, I still could have cut it in half for 2 loaves. My loaf came out looking ugly, haha, but the bread is delicious! My husband especially loved it’s flavor.
For the amount of trouble of making homemade bread, this recipe is not worth it. I’ve made many better bread recipes. It’s not that bad; it’s just not THAT good.
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I have been baking bread for over fifty years…this is by far the easiest and best recipe I have ever used…my family is over the moon how yummy this fresh bread is..it makes wonderful toast.
Thank you!!
I love this recipe it has got me into bread making again iy lasts for ever and dose not get to dry tyabk you for the recipe
Loved this recipe! Definitely my favorite sandwich bread recipe so far. It is sturdy enough to be cut into thin slices and still support lots of sandwich toppings without falling apart. I will say if you haven’t made much bread the directions could be more clear or include some tips for new bakers. First, sugar activates yeast so you will want to let the warm water, sugar and yeast sit together for 5-10 mins until it looks foamy. Too hot of water will kill yeast and old yeast may not work, so it is super important to make sure the yeast is actually activated before moving on in the recipe. Also, if you are having a difficult time getting it to rise properly or enough I have a good trick. Bring water in a pot to a rapid boil on the stovetop, then immediately place the pot of boiling water into your oven with your covered bowl of dough (the oven should be off). This should make your oven warm and steamy and help your dough to rise beautifully! Also, another must for this recipe is to score the bread so when it rises during baking it doesn’t break all over. To do this take a bread knife and make a cut a few centimeters deep down the middle of the bread before baking. Your loaf will turn out much prettier because you controlled where it will break during the bake. I don’t know if it was just my oven, but my bread needed to be in for 40 mins both times. If your loaf is really dense on the bottom half (usually the bottom inch or two) that means that it didn’t bake long enough! Just make sure to follow her instructions to wait until the temperature reads 195° if you are not confident in telling when bread is done and you won’t go wrong.
Well I made this recipe today and it turned out dense and chewy…. I will be trying again and letting the yeast activate longer and rise longer. Maybe that will help..
I made this bread by hand tonight (no mixer, no bread machine) and it turned out amazing! I will definitely use this recipe again. I took pictures but I don’t have Instagram so I can’t show them to you. First loaf was plain white bread and second loaf I added Rosemary and garlic. Since I don’t have a bread box yet (getting one soon), I used a clean pillowcase to keep the loaves for the next few days. Thank you!
I’m a new bread baker and have tried many recipies with no success until NOW! This will now be my go-to recipe, thank you for sharing! Delicious golden brown loaves to enjoy.
Followed the recipe exactly turned into 10 cups of flour and was still sticky. Very upset to waste all that flour. Never follow this author again.
I screwed this bread up big time. I have made many bread recipes before and they never specified the bottom rack. I chose to ignore that in this recipe. The bread baked up SO TALL AND BURNT ON THE TOP :( make sure to read the directions and bake on bottom rack.
I did taste what was salvageable. It was great!
Followed the recipe exactly and ended up using 9.5 cups of flour. My rise times were 45 minutes the first time and roughly 40 minutes the second time. Also ended up being golden brown and hollow sounding when tapped on the top after 25 minutes in the oven. Perfect texture; soft, but dense enough to be used for sandwiches. Highly recommend.
Not bad but bread is very heavy and dense…everything doubled and rose as instructed…just not a light bread.
This recipe has been hit or miss. It’s great bread but the first instruction gives me trouble in Colorado sometimes. If your yeast does not process, sprinkle a thin layer of sugar and give it another two or three minutes. Unfortunately I redid the yeast two times prior before I figured out the issue. Once that yeast processes my bread was awesome!
I made this bread today and really like the flavour, but my bread was dense. Any hints.
I made it yesterday and it was dense as well. I think it comes down to too much kneading. Try not to knock out as much air.
Did your yeast process? When my loaves came out dense the yeast did not process well. Try a thin layer of sugar over your yeast and let it sit another 2 or 3 min. Should be very frothy.
It tastes exactly like white bread. I am a terrible cook and even I was able to make this, it even looked like the picture haha
Thank you for this recipe!
Best bread I have baked
I baked this bread yesterday. It was the best bread I have ever made. The whole family loved it. I have more rising right now. I hope it freezes well. By the way, I never review recipes but this one was so good, I had to let you know. Thank you so much for this.
I forgot to give stars
Brilliant recipe! I wanted a white loaf that was both soft and fluffy but not too airy, deliciously tasty with a touch of sweetness but not so much that it resembled a cake and the crust to be golden brown. My biggest challenge was waiting for the bread to cool down so I could eat it! At an internal temperature of 48 degrees Celsius I finally cut in and it was amazing!
Awesome recipe, just made for sandwiches tomorrow morning. Have been experimenting, I generally make rolls, this recipe worked perfectly … Thank you… 🤗
Would this work with a gluten free all purpose flour?
I haven’t tried it, but others have and have said they were successful.
I’ve made this bread about 10 times now, its the first and only white bread recipe I’ve used and its awesome. Today i went to run a quick errand while it was doing its first rise, and of course it wasn’t a quick errand after all so i ended up letting it rise nearly two hours. I feared it wouldn’t turn out but it was just as good as ever and i got 3 loaves! The bottom crust was slightly chewier but we liked that. Also, I don’t have a mixer so i knead by hand and its not that difficult, totally worth the effort. I LOVE this bread❤️
Easy to make and very good.
What is the difference between bread flour and self rising flour in this recipe?
Delicious recipe. Didn’t change a thing. I’ll be making this again soon. Going to experiment with different toppings. Yummy. Going to eat my warm bread now!!
This is the best bread recipe!! My family loves it. This is my new go recipe. Going to try some of your other recipes too.
Just made this bread and can’t believe how its turned out. I’ve never been able to perfect my bread baking but feel I’ve cracked it now. It looks and tastes lovely. I’m so pleased and will definitely be trying some more of your recipes. Thank you.
If you happened to make this recipe as per instructions (like I did), and used a total of 9 cups of flour (like I did), and ended up with a dough so stiff it almost burnt up the motor on my Kitchen Aid mixer (like I did), have faith….its fixable. The liquid to flour ratio is off,,,thats why its so stiff. I fixed mine by adding another cup of warm water, and 1/2 c. vegetable oil during the dough hook kneading time. Its a hassle, but it worked. Realistically, only about 6-7 cups of flour are needed based on the amount of liquid used. Happy baking!
Although this was the easiest, most dependable loaf of bread I have ever made, it had no taste. No sweetness, none of that heady bread flavor. It roses unbelievably. Would adding more sugar and butter destroyed the recipient?? I need more flavor!!
Has been my go-to bread recipe for over a year now! It’s easy, fluffy, moist, and perfect for sandwiches and toast! I like to add pumpkin seeds, sunflower seeds, and/or moistened bran for a bit heartiness.
Great recipe, but please can I add milk, egg in my bread. Thanks
Easy to make, light, fluffy and perfect crust! Even my fussy four year old loves it!
I love the simplicity of the video thanks but can I add milk and eggs to my bread. My children loves eggs . Please can u tutor me on how to make pound 🍰. Thanks
Cool explanation but my question is can I add eggs to my recipe
Wow! I have searched and searched for a white bread recipe and they all disappointed me, until this recipe! My bread came out perfectly, light fluffy and perfect for sandwiches. Thanks a mill xx
My constant and favorite recipe for basic white bread.
I just used this recipe to teach my nieces to make bread. It was simple enough for them to follow and it turned out great! Thanks
Do you think that a non dairy butter would work?
It should!
I made only one loaf and it was so easy, enjoyed it very much!
Can I use olive oil to have no dairy?
Amazing! I’ve tried many recipes and the bread always turns out meh. But this was so easy and really delicious! The first loaf was gone within a few hours just from buttering the warm slices. And the best part is the second loaf on the following day was just as moist and tasty. Thank you so much for sharing this!
Can I make the full recipe and keep half the dough in the refrigerator to bake later?
Hi Sarah, I don’t recommend that. I would bake both and freeze one instead.
What gram count do you personally use for a cup of flour?
120gms, 125gms or something else? I bake a lot of bread and always weigh my ingredients as I know my expensive measure cups will give me different amounts depending on how I’ve filled them.
Thanks. Looking forward to trying this bread.
Hi Lorraine, I use 142 grams, which is what America’s Test Kitchen uses.
Hi…please give directions with active dry yeast as that’s the one available in my place
TIA
I make this into three loaves, large bread pans, otherwise the loaves are just too big, slices too big. I slice them up and freeze them. My favorite bread recipe!
one of the best breads ever. this is the second time making it, i usually get 3 huge loaves. Next time i will divide into 4 pans.
I just made this and this is the fluffiest, most perfect white bread I’ve ever made. It’s taking all my self control not to just eat a whole loaf in one sitting. I could not be more pleased with this recipe! Thank you!
This was exactly what I was looking for! Made half a recipe but probably used less than half the amount of flour.
Turned out deliciously soft and fluffy inside, and the crust was perfect – not too crusty/hard. Just what my family was asking for! It’ll be perfect for sandwiches!
Should also add, I don’t have a stand mixer, but I used a spatula and then my hands and it was perfectly fine.
Do you have the 1 lb or 1.5 lb loaf pans?
I use 1.5 lb for this bread.
Can I use about half as much sugar and it still turn out ok
Yes, it would work.
This is the first time I’ve made bread since High School! Seriously, this bread is phenomenal. I had a slice alone to try, great. I had a slice with butter, great. Haven’t tried with jam or as a sandwich, yet. Can’t wait to!!
“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.”. Until the bread what?
Sorry, responded in wrong place and can’t seem to delete it, but my question still stands.
Not sure if this is it…but until the bread forms a loaf shape?? Always place bread in loaf pan, seam seal down. Other than that I am not sure what else the bread is supposed to do…haha, just guessing!
Simple typo …. Tuck ends of the roll UNDER the loaf
Absolutely the best white bread recipe I’ve ever used. Amazingly, my girlfriend said, “Please, add this to your baking rotation.” (She is finicky about bread and there are probably only 3 or 4 other breads I make that she has ever said this about.)
We made plain toast, French toast, garlic bread, grilled cheese, and cinnamon toast with it. We ate it all by itself, untoasted, when it was still a bit warm from the oven. No matter how you eat it, you love it. Perfect texture, a hint of sweetness in the flavor, a wonderfully flaky crust…. I can’t imagine a way to improve on this recipe.
(Suggestion: If you make garlic bread with it, slice it thick so you’ll get a crispy outer layer and a chewy inner core. Unbelievably delicious and delightful to chew.)
Sorry, can’t stop being grateful I found this recipe!
Would I be able to make this in a bread maker I do not have a stand mixer?
I don’t have a bread machine, but it should work! You can also mix by hand (I’ve done it many times).
I had great success with a bread machine on the dough setting. I halved the recipe, proofed the yeast with some water and sugar, added the yeast mixture, butter and wet ingredients to the bread machine first, then the flour. I set it to the dough cycle so it does the first rise in the machine. I followed the instructions listed after the first rise. My kids loved it!
I followed the recipe and the bread did not rise.
Whenever a time is given for bread proofing i.e. yeast dough rising/doubling in size whilst not being cooked, ignore the time. For them it might have been 45 minutes, for you it could be 5 hours+ depending on the air temperature.
Delicious bread! So easy to make with a standing mixer! Makes amazing cinnamon rolls or a cinnamon swirl loaf!
I just made this to use at a bake sale. Well, lets just say I am on the second batch now because i could not resist the smell. Thank you for a wonderful bread.
Excited to try this. I’m no fan of soft, fluffy white bread but my husband is, so I thought I’d try making some for him. My Kitchen Aid mixer is on the fritz, so I guess I’ll have to hand knead it. You mentioned halving the recipe.. would I halve every single ingredient needed, ie., the salt, sugar, etc. ? How long would I need to hand knead this for each rise? I’ll give this a shot and see how hubs likes it. I’m sure he will!
Yes, halve everything! Enjoy :)
Probably a dumb question but I’m trying to figure out what half of 3/4 and half of 2 2/3rds is? Do you know what you use? I can’t find exact measurements on google.
Ashley, you can break your fractions down further, i.e., 3/4 = 6/8, so you would need 3/8 cups. Likewise with 2-2/3, break it down separately. Half of 2 is 1, half of 2/3 is 1/3, so half of 2-2/3 is 1-1/3 cups.
Ashley, forgot to mention that you can break down even further, i.e., 1/8 cup = 2 tablespoons.
I’ve made this bread a half a dozen times. Comes out great every time. I would like to know if you can add any nuts or seeds to the last kneading process, or if this will work in this recipe.
best bread ever
choked on it but worth choking on it
best bread ever
choked on it but worth it
have been making this bread for around 8 months now comes out great every time and the whole family enjoys it. will be a family bread for a long time to come . thank you for sharing this recipe will try many more in the future
Beautiful, thank you so much for sharing! This will be a regular bake in my household.
The best recipe for bread! My hubby ate it all before it got cold!!!!!
Made this bread yesterday. Halved the recipe and made just one loaf to see what it is like. It is brilliant and so easy to make. Bit too much salt for me, one teaspoon is plenty. Stays nice and soft and slices easily. Will definitely male it again.
I made this bread today, it is awesome!
Awesome recipe! Third time making it. Always turns out great. I get 3 loaves of bread from it and have never used more than 7.5 – 8 cups of flour. I also use bread flour, verse all-purpose. I also add a couple punches of sugar with the yeast when I proof it.
Great recipe! Made it today! Very easy and so tasty. I kept one out and froze another one. Will be making again for sure. Thanks!
I made this bread and it was great! It was so good, I adapted it to my family’s favorite whole wheat recipe which never turns out fluffy and big. It worked. Even without a bread hook (hand kneaded), the whole wheat loaf is perfect! Yes!
did you alter any thing but the flour? Was the flour exchange exact cup for cup? Definitely want to try for a good lofty whole wheat loaf.
I have not made this bread. I want to start baking breads, I have stayed away from bread making for some reason. I was wondering if you could make this bread in a bread machine?
I have made the dough in a bread machine by halving the recipe, but I transferred to a 9 inch loaf pan for the final rise and baked in an oven. It turned out great!
Needed a bread recipe for nice light fluffy bread and this is definitely it.
My bread came out with a nice crusting and the inside was so soft.
Thank you for sharing this recipe
I’ve made this recipe 4 times now and it’s awesome. It’s exactly like the bread I grew up with in England and my husband loves it. It freezes very well. I discovered quite accidentally that it is even better if you extend the rising times by 30 mins. It gives a softer texture. Thanks for this wonderful recipe.
Made the bread dough in the bread machine then baked it in the oven. I will be using this receipt for many more loaves of bread. It was beautiful, tender and delicious!
Thank you so much! I made bread for the first time yesterday using this recipe and it turned out fantastic! Perfect and the crust was delicious. I didn’t have a mixer so did it by hand. Not hard just a little shoulder/elbow grease. It was such a hit and so fun that I made it again today at my friend’s house who has a mixer. Turned out just as great. I also made the sponge last night for your Ciabatta recipe and made 2 batches of that today as well. My first foray into bread making and I’m thrilled! The Ciabatta is full of beautiful holes and perfectly chewy and tasty. My friend was very impressed. Thanks again, your recipes are bang on and delicious! Cant wait to make focacia and english muffins next!
Easy recipe I made 3 loaves from the same quantity because my bread tins were not of 9″ but more the better nobody’s complaining everyone loved it Thankyou for sharing the recipe with us
So I’m new to bread making and I accidentally ordered the big, hearth bread pans, which are 12x5x2.something. Instead of making 2 loaves, can I put all the dough into one of these?
My 6 yr old son made this recipe (under supervision!) And it is delicious!!! Rose pike crazy. Little sweet. Super soft but a crusty exterior. Sooooo good!!!!
Wow! Just wow. This was soooooo good. I’m embarrassed to admit how many ‘sample’ slices I had once it was done baking. I did tweak this just a bit because I need to avoid salt as much as possible for health reasons. I reduced the salt to 1.25 tsp, and as a result needed to reduce the yeast slightly to 4 tsp (I used active dry). This rose just like video all the same. Thank you so much for sharing!
I have been enjoying all of your postings! Thanks!
Question!
What size is your pan? There are three options on their website. 1lb, 1.5 lb, or Red gold touch. Which one is yours?
Thanks!
For these loaves I use the 1.5 lb pans.
Hi , can this recipe be halved for a bread machine , I can make up to a 2# lost ..
Fabulous! My son shared the recipe with me after he made it & Ill never make any other white bread. It is perfect.
Best bread I have ever made! Only thing I added was a pan of water in the oven for humidity.
I have been making this recipe and it is wonderful!!! Everyone enjoys every slice!
!!
This is now my favorite white bread recipe . absolutely gorgeous . slices beautifully and is delicious.
Wow, Just WOW!!!
This is my first time messing with yeast. I got instant yeast and decided to make bread…my first time making bread.
I am so glad I found your recipe! I followed your instructions to the tee when it came to mixing the bread. I decided to do a braided method rather than just putting it into the bread pan. I was going to use my Air Fryer…but there was just too much dough for that, haha. I made 2 loaves of bread AND a pizza out of it, lol. The 2nd loaf was just braided and not in a bread pan, so it looked really cool. Both did actually. And the pizza, I just let it rise once instead of twice, and baked it for 13 minutes on 425 and it was ready while I was making the 2nd one rise, so I turned the oven down to 400 for the bread and by the time I was ready, so was the oven and I baked the bread for 35 minutes and voila. It took less than 3 hours to make the bread and pizza start to finish. This is a total must now for my family!
My nephews are vegan, so I can totally do this recipe substituting vegan butter (the I can’t believe it’s not butter I used had milk, but it will taste just about the same.) I’m really glad I found this! Thank you!!!
Perfect just perfect!! So easy and the dough proofed so quickly. It is absolutely delicious too! My new go tobread recipe… thanks!
Love everything about this recipe. Easy ready in no time. The first time I made 2 loaves. Just beautiful. I found I fare better making 3 loaves in 8 in pans. So hooked
Thanks
Love this bread so much. When I bake it my wife insists that it be served only with butter as addind anything else only serves to take away from the bread itself.
Have been looking all over for a fine crumb bread and finally this is it.after making many different recipes of bread I must say this is my favorite. This is the closest home made bread to mass produced bread in texture and fine crumb with no additives and no preservatives so for anyone that still likes their carbs, this is the best it gets.
Can you modify this for a bread machine
Can I make 1 loaf in a bread machine using your ingredients? I have bread machine yeast already for it.
I can’t wait to try this, it looks so light and fluffy.
Just made this using half wheat flour (ran out of white in the middle of making) and it came out just as well, this is a fantastic recipe! Added everything but the bagel mix to the middle of one, along with some Italian shredded cheese, I look forward to using it for some classy sandwiches this week :)
Looks lovely and I am very excited to try this recipe.
I’m curious about the brand of flour that you used for this recipe and what you also typically use for others?
My pic says it all!
Terrific!
First time was a few weeks ago and it was a bread breakthrough for me! What an achievement! The loaves rose up huge and delicious and truly simple! Today I made it again, only instead of two enormouse loaves I made 2 standard loaves and one smaller loaf. I’m delighted with the recipe and will return to it over and over again.
Perfect dinner rolls. Made by hand so I just add as much flour as needed, don’t know why everyone is complaining about to much flour..add as much as you feel you need. Saving this one in my recipe book. Thank you!
Made this tonight. Was out of sugar and tried Truvia as substitute. Loaves came out perfect and beautiful!
This was fantastic. I made it on a total whim when I had all the ingredients on hand, though I used bread flour instead of all purpose because that was what I had enough of, and a square tin instead of a loaf tin, and it turned out perfectly!
This is the first loaf I’ve made that’s been cooked all the way through without burning. I put it in for 15 minutes uncovered, then covered it with foil for another 15 minutes and then finished it off with five minutes uncovered. It was perfectly golden brown and crusty on the outside, and soft and fluffy on the inside. I ate nearly half the loaf spread generously with butter while it was still warm. Just perfect!
When I make it again, I made add slightly more sugar and salt to the dough for a touch more flavour but honestly it’s great as it is.
Different types of flour can absorb different amounts of liquid, that may have been an issue with your other breads. Bread flour absorbs the most but will make a chewier bread because of more gluten, (perfect for French but now white). Also make sure you are proofing your bread properly or they can come out soggy in the middle. Make sure the dough is properly oiled on the second proof as well or it will form a skin that will burn quickly in the oven. Hope this helps!
Michelle, I made this bread this weekend and didn’t get a chance to snap a picture, because it DISAPPEARED! My kids loved it. It was delicious and easy, and I will definitely be making it again. Thanks!
Best. Bread. Ever. Thank you😘
Hand-mixed the full amount, made half into a loaf following the recipe. Took about 9 cups of flour, and dough turned out great! The other half of dough was created into cinnamon rolls for breakfast, and pizza dough for our dinner —it’s the full mal deal!! 😃
I. Love. This. Recipe. It bakes up so big every time that I’ve started putting it in 3 loaf pans, and it fills all 3!! I have the “Professional” Kitchen Aid and it kneads perfectly. It is far and away the best white bread recipe I have ever used.
Can vegan butter be used instead??
Yes, I think that would work just fine!
BEST RECIPE EVER!!
This is the first bread recipe I have ever tried and I’ve made it multiple times. I always half the recipe but I always end up using way more than 4-5 cups of flour. I use close to the amount that it calls for for the two loaves. While it’s in my Kitchenaid it always gets soupy so I add more and more flour until it forms into a ball. Am I doing something wrong?
If you live in a rather humid place it will take more flour as the flour is partly hydrated to begin with, also try mixing it longer than you think or let it sit for a while. This will give the flour a longer time to absorb liquid and should help. As a pastry chef, other than making sure to half both amounts of water, I think these may help.
Delicious recipe! I changed it up a little by putting spinach, feta, and peppadews in the center of the dough before rolling it up into a cylinder.
I’m not much of a baker and the recipe was relatively easy with clear and concise instructions- thank you. Delish!
Could I use bread flour for this
I have always shied away from bread making as for some reason or another, the result was never satisfactory….till I tried your recipe! Now I am the toast of the household. I made two batches in a week and the results are perfect each time. Thank you for sharing this recipe.
My husband bought me a 6qt kitchenaid mixer for Christmas last year and this was the first bread i made in it! We love it! My first 2 loves were great, 2nd i added to much flour, now for the 3rd set of 2 rising now. This is the first time i have ever attempted bread and i haven’t bought bread since. Only downside is i started a diet a week ago so i had to cut way back. I saw where the nutrition is listed but didnt see a serving size. Could you please met me know about what that might be? Would be greatly appreciated. I’m so happy with this recipe! Thank you so much for it!
This recipe was simple to follow and i was able to make my first bread loaves with my new kitchen aid mixer. Thank you for posting the recipe. I’m already thinking of trying some of your other recipes!
Super easy recipe to follow. This was actually the first time I was sussesful making a loaf of bread
This recipe is good on its own. But I tweeted it. I added 3 tablespoons of cinnamon to the sugar, and 2 cups of raisins. Before flour. Then when you cut it into loaves, cut each loaf into 3 pieces, then roll each pice out with your hands to about 3 feet long, and braid them. When you put it in the pan just double it over,. Let them rise and then cook as per recipe . Be careful, it’s tasty😎
Is it possible for the dough to rise too much? In the second rise my dough got HUGE and i ended up having to seperate into 4 loafs halway through the second rise. Im rising them a third time and hopefully they turn out good but I doubt it. Praying for all of this hard work to be worth it.
This is a wonderful recipe! I halved it and just made one loaf instead of two. I made it with margarine so it is vegan, and since it was salted margarine, I just took a little salt away. I ended up using 4 1/2 cups plus a tablespoon or so of flour and the dough was perfect. Soft and just a little tacky. Thank you for this!
Yum! I halve the recipe as I mix the dough in my small bread maker for about 10 minutes, adding flour until it’s no longer sticky (usually very close to the amount the recipe calls for) and then do the rest by hand. Could never make a nice fluffy, light bread until I tried this recipe. The loaf is a descent size and usually lasts no more than an hour in our family, it’s delicious! 😋
Best white bread ever!!!!! I followed the directions exactly……..added flour as needed.
Thank you for the recipe!
Used this recipe today and it came out great. I used 9 cups of the flour and it seemed to be spilling over the top of my bread hook in the kitchenaid so I just pulled it out and kneaded it by hand. I got ki d of lazy though and probably should have kneaded it longer because I definitely didnt get the air pockets out, but that’s my own fault. Haha.
It rose in the oven so much more than I expected! And it has a nice crunch on the outside with a delicious pillowy softness on the inside. We are currently eating g the first loaf like its dessert LOL.
Thanks for a great recipe. We will use it again!
Just perfect! Adopted❤️❤️❤️❤️
Made this recipe today. I am a tank amatuer bread Baker, but this was so simple and the result is nothing short of amazing!
I have seen your white bread recipe on your Saturday blog as a favorite for many weeks. With the stormy weather this weekend in western New York, I decided I would try to make it. The bread came out looking just like your pictures. I used exactly 10 cups of flour. I can’t wait to have a slice! I have tried many of your recipes and have liked them all. I especially enjoy your Friday and Saturday posts.
This has become my favorite bread recipe! It turns out perfect every time—one time I ran out of all-purpose and had to switch to self rising/oat flour and it still was perfect. It works great with mix-ins—my go-to is Italian Herbs; feta/olives or sundries tomato/spinach work well too. I’ve mixed them in and I’ve spread them on prior to rolling and placing in loaf pans. Also makes great dinner rolls!!! Thanks, BrownEyedBaker!
This is such a nice basic white bread recipe! If you have a kitchen aid mixer or similar, you attach the dough hook and you’re off to having your kitchen filling up with the scent of fresh baked bread. Like all bread recipes, it takes time to rise. Give yourself a good 3 hour head start before you want to actually serve this. I keep coming back to this recipe because I don’t have to knead the bread and my end results are the same, fresh tasting bread. Yummy!
Yes I also think the 8 cups flour seems alot…most recipes I see says at the most 5 cups
I am making this recipe a second time today- tastes great, looks great and was super fun and easy to make with my toddlers’ help. This will definitely become a standard in my kitchen. Thank you for posting!
I made this yesterday and it is awesome. Big generous loaves. They went over the sides of the pans (went down the sides of the pan a bit but I may not have used quite enough flour. Delicious, regardless. Thanks so much. I have tried many recipes and this is by far the best.
Great bread recipe! I baked them in a Pyrex loaf pan and an aluminum foil pan. Pyrex was taller as the aluminum pan was wider . Both delicious! Will recommend this recipe to my friends and family.
I made 1/2 the recipe. It rose beautifully and baked to a lovely golden brown. However, it was way too dense, not light and fluffy at all. Taste was delicious. Where did I go wrong?
Turned out awesome. Only had to use 7.5 cups of flour. 3 of which I put in as whole wheat.
Here’s my story I live in a community of 25 so no grocery store I stock up from a store 4 hours away so if I forget something I’m hooped I’ve been baking bread for 40 years with a recipe that calls for brown sugar I forgot to get some so went on safari and found your recipe so gave it a try I doubled it because I like to put lots in the freezer so I’m not making it all the time I was pleasantly surprised it was great I think the best gift from someone is a great recipe so thank you for the gift
I have tried making bread a few times but it never rises properly and is always dense. This is the first time it has worked out for me. It was the easiest bread recipe I have tried with the best result. I used salted butter so I didn’t add salt, but I think I’ll need to next time.
Thanks!!
I live in Australia an our cooking measurements (cups/spoons) are a little different to other parts of the world. Is this made using USA measurements?
The bread was super easy to make. It was light and delicious.
I made this recipe today and I absolutely love it! My husband and my son also loved the bread. I highly recommend it! I’ll necer get store bought sandwich bread again. Thanks for this recipe!
This is honestly the best bread recipe I have ever tried. We made this bread to give out as Christmas gifts. It raised beautifully and was mouthwatering! Perfect with homemade butter and jam!! Thank you for sharing!!!!!! I’m not on Instagram but would love to post pics if there is a different place to do so
Please, please help me! I tried this recipe for the second time today. The first time, my bread failed to rise and I guessed it was because I used hot water and killed the yeast. This time I made sure the water was only a little warm. However, the dough still didn’t rise. Could it be because I didn’t knead it enough? It was still somewhat sticky after kneading. Also, I have increased the amount of sugar by 3 tablespoons. Apart from this, I followed your recipe completely. Could you please help me with the trouble I am having? Awaiting your reply anxiously! Thanks!
I made this recipe today as written, and it was marvelous! It’s going to be my ‘go to ‘ for bread from now on! Yum! And simple!
Made this and it turned out perfect. Great quick white bread recipe. Will be doing this one weekly for the kids!!!
Just made this, was amazing. Had to halve it to knead in my mixer though.
I have made this recipe 3 times now. The first time the loaves were massive and were eaten within 3 days. Family loved them. This time I cut the dough into 1/3 and made two good size loaves and used the other portion for cinnamon buns. Works great! I’m now using it to make jalapeno cheese buns. So far so good. This is now my go to recipe. Thanks so much!
Thanks for the recipe. Your photographs are so gorgeous that I was tempted to make this bread today. Sadly, however, it was a major disaster! The bread did not rise at all. It turned out to be an inedible brick. I have a question for you – I used Fast Action Dried Yeast that does not need to be bloomed before use but I still followed your recipe exactly. Do you think that this process deactivated the yeast somehow? I baked bread just a few days ago using the same packet, so it is unlikely that the yeast isn’t active anymore. I would love to try my hand at your recipe again. Could you please help me with it? Thanks!
Oh no! I’m so sorry it didn’t turn out for you. I do not think it could have deactivated the yeast. Did the dough actually rise at all?
I honestly never post comments on recipes but absolutely had to for this recipe. I wouldn’t say I am anywhere near a seasoned baker but I have made bread many times. With very, VERY different results. This recipe is absolutely phenomenal and today is my 4th time making it. Never had a failed loaf. Aside from reducing the sugar just a fraction and proofing my yeast (only because I never trust it haha), I’ve had amazing results. The loaves are always huge so I make buns too. Restaurant quality! I’ve been searching for a long time for this recipe! Thanks so much for sharing :)
I’ve been searching for the best fluffy, most, most perfect bread recipe. I finally found it. Instead of using instant yeast, I used cake yeast. This bread by weight is heavy, but so tender and moist inside. Three days later it’s just as fabulous and not drying out. Thank you for posting this recipe. I’ll never use another.
Would bread flour be ok to use instead of all purpose? My bread is coming out tasting good but a bit too dense. I hand knead my bread because I don’t have a mixer (although I’ve been begging for a 6 quart KitchenAid for years 😊).
Hi Michelle,
This recipe came up when I was searching high altitude bread recipes. I recently moved to a new town at 7000 ft. Has this recipe been adjusted for the altitude already, I didn’t see any mention of it, but it does look yummy.
I’ve made this recipe 4 times now, my family and I Love it and it’s super quick! Thank you for the tips😊 ~Chris~
Hi there!
I’ve made this recipe twice and the bread was beautiful both times- a huge relief as I had never worked with yeast and it was my first time hand kneading (no dough hook). I am wondering though if you think it would work to make it into a cinnamon loaf? Maybe if I put cinnamon, brown sugar and butter on flattened dough before rolling for the loaf?
Thanks!
Definitely tasty bread when it came out, but 9-10 cups of flour was an outrageously high estimate. I used 6 cups, and it still broke my dough mixer. 3 1/2 stars for how good it turned out, but lost stars for bad proportions and for me not being the only one whose machine broke.
This was my first bread bake ever, and it was amazing! Turned out perfect, thank you so much!
Great loaf of bread!! I’m happy you stumbled upon it to share with us.
do you think this would work in a bread machine? Would probably have to cut the recipe in half, at least in my machine
Amazing recipe! I didn’t have any all purpose flour so I used plain wheat flour and it worked out great! What is the difference between plain wheat flour and just plain flour, and how does all purpose flour differ from other flours. Finally, would I be able to substitute it with whole grain flour to make a slightly healthier bread?
I tried this recipe yesterday turned out great. Making some more right now. Thanx for your recipe i love it.
This is the best recipe for bread. Perfect every time
I made this bread yesterday and it turned out great. I made ham sandwiches for dinner and toasted the bread it has a great flavor. Thanks for the recipe. Merry Christmas !
The butter number seems to have merged together, I made this a few weeks ago and it was correct them and the bread was awesome. Can anyone supply the correct amount?
I have always been afraid of baking bread, but I have now made this recipe several times and my family loves it!
Thank you!!
quick question I made this bread 4 times and it seems like every other time it comes out great I don’t have a mixer so I’m wondering if you or anyone else could help me out on to why sometimes it rises and sometimes it doesn’t there’s been times I’ve waited 2 hours and nothing
I’m so excited..thank you so much for the recipe..i tried it and my bread came out ok..woow. thank you. I have been sending my friends the picture of my bread and they all want the recipe..i have referred them to your page.
Can I substitute whole wheat flour for the all purpose flour?
It was so easy to make and looks great cant wait to tey it
thank you for this mouth-watering recipe.
Great bread, love the size and texture, Thanks for sharing!
I have made this twice now and it has turned out great both times.
I have tried other sandwich bread recipes before and this is the best. I usually have to wait a day before I can get a nice slice from it. This slices wonderfully the very same day it is baked.
My family loves it.
This recipe was absolutely amazing!! I was a bit scared at first because of all of the rest times for the dough, and I got a bit panicked when my dough was still a bit sticky.
I had tried a couple of other recipes for breads because I just wanted a good PB&J sandwich for lunch! I think I’ve finally found it! It is light and airy, not too dense, and just right for my PB&J cravings.
Thank you so much! I will definitely be making this again!
Man-0-Man this recipe is outstanding…. thanks
Only problem is the heat and cooking time….. in my oven the 400 was just too much….LOL
I made this recipe today, I was out of butter so I substituted margarine and it turned out great! Definitely my new go to recipe.
I have failed at bread like this 20 times, but not today. I finally made a great loaf of white bread. Best recipe and instructions ever.
Ahhhh I’m so thrilled to hear that!!!! Thank you for sharing! :)
I don’t have a mixer with a hook. Can i work it by hand?
Hi Regina, Yes definitely! I do this often!
The best recipes ever. I am definitely a fan, thank you!
This is the bread to make, simply delicious. I made the one loaf, I had to substitute half bread flour because I ran out of all purpose. This bread proofed so nicely. When it was baked it rose nice and high and baked up soft and airy. . We had cranberries left over from Thanksgiving so we made some jam, not that it needed jam or butter, it is perfect as is. Thank you.
Can the flour be substituted with bread flour and does it turn out just as soft? thanks!
Hi Beth, If you use bread flour, the loaves will be a little more dense.
Easy delicious bread recipe. I have made it twice & shared with my neighbor & his wife. Requested recipe & another loaf. This is a keeper.
Hi can’t wait to make this and have just bought a 3lb loaf tin could you please let me know if the total ingredient amount will work with this size tin or if I should be reducing the quantities? Many thanks!
Hi Caroline, That should work!
This recipe truly is amazing!! Very delicious. Have made it a few times now and shared with family and friends 😉
Hi I hope you don’t mind me asking I am in the uk and the flowers we have are plain flour , self rising or strong bread flour which would be best to use to make this bread as I would like to try my hand at bread making
Hi Tabby, You would want to use plain flour. Enjoy the bread!
Made this recipe and it came out awesome. I made it cinnamon raisin adding cinnamon,raisins and a little extra sugar. It rose beautifully and I made 3 loaves out of the recipe.
I’ve made a lot of bread and I was always looking for the recipe that used to be on the King Arthur bag, not being able to find it, so I’ve been sampling other recipes for a few years.
This one is the winner. Thank you. I’m bringing it along to Thanksgiving and I’m sure I’ll be sharing your recipe with family.
Hi
I’ve used a few of your recipes with great success!
I’d love to try this, but wanted to check if the texture is such that you can fold a slice in half – I.e. it has some elasticity like store-bought bread or does it break if ‘folded’?
Thanks
Hi Somaya, It’s definitely easy to fold a slice in half, it’s quite soft and “elastic”. Hope that helps!
Thanks so much. I will definitely give this a try!
Hello,
I’m wondering if I can use salted butter and reduce the amount of salt called for in the recipe by a bit?
Thanks,
Dave
Hi Dave, Yes you can do that, no problem!
I had never made bread before and last weekend I decided to give this a try. I followed the recipe exactly and my bread turned out wonderfully. My family begged for more so I made the recipe again this weekend! I do end up using pretty much all 9 cups of flour (maybe 8 1/2 to 9) and it turns out delicious. Thank you for a wonderful recipe that is easy to follow!
This recipe is wonderful! I had to rush the rise a bit but even with a bit of underproofing, the crumb and structure turned out perfect. I have had excellent success with every recipe from your site! Thank you thank you thank you!
Made this last night and boy did it have a nice high top. I would up using exactly 9 cups of flour. Yes, the dough expanded a little over my dough hook on the KitchenAid stand mixer but it worked out well and zero issues. I only had an 8 1/2” Pyrex loaf pan so I trimmed off about 1.5” width from one end after it was in the pan with kitchen shears and patted the dough into place. I followed the baking instructions and both loaves came out perfect (15 min then turn, continue for another 15 =exactly 30mins at 400). The top was quite crusty and hard when it came out but after sitting overnight it’s now nice and soft. My second loaf was made in a square Pyrex that I usually use for brownies. I’m going to use this wider, flatter bread for avocado toast.
We cut 2 slices from the first loaf and toasted them this morning and they were a very nice texture with mini little toasty crumbles as you bite into it. Taste wise, I think I may try upping the salt/sugar a bit to give it a bit more flavor – but really, I have to compliment you on this recipe. Not only was it very easy to make, the texture on this bread is superb. If anyone is reading this and looking to try making bread, you won’t be disappointed with this one. Just follow the instructions carefully and it’ll turn out great.
I have been baking bread for years but kinda lost my bread mojo as of late.
Thanks to your awedome recipe I do believe that I have figured out why loaves just weren’t giving me the love.
My kneading time was way too short. Ive always kneaded by hand so I could feel when it was good to go. Now I’ve using the stand mixer to do all the work. Your timing was perfect.
I also used 8.5 cups of flour and ended up with giant loaves.
People need to remember that bread can be very fussy and the temp/humidity and elevation of where you are plays a big factor.
Knowing you oven is also a key component.
I will 100% make this again but eill turn my oven down to 375 as at 400 I ended up with a few burnt edges, nothing a knife couldn’t fix.
This bread is an amazing sandwich loaf. Light and airy without being holey. Hubby and I could hardly wait for it to cool so that we could cut a slice and slather it in butter.
I noticed you said you can freeze the bread for up to a month but can you freeze the dough before baking it? This way if you need bread in a pinch you can just grab dough from freezer and bake.
Hi Ellen, I have never done that, but it wouldn’t be as easy as grabbing and baking; it would need to thaw completely, then probably sit at room temperature before baking.
Heres a little conversion chart I found for different weights and types of flour if it helps: https://www.kingarthurflour.com/learn/ingredient-weight-chart.html
I read the majority of the comments posted about the results of making this recipe. I have a question( though silly as it may seem to a seasoned bread baker), I have a 13″ x 4″ Pullman pan and want to make a loaf with it and was wondering the ingredient difference to make it with the pan. The comments have me all excited to try this recipe out even though I’ve only successfully baked 2 types of bread in my past, French bread and my favorite Japanese Shokupan that actually came out right (albeit a bit on the dense side). After reading the reviews on this recipe it made me want to try it out so please help with changes of amounts needed of the ingredients to make it in my Pullman pan PLZ!. I look forward to trying this out! Thanks and have a wonderful day!
Hi Elizabeth, I haven’t made it in a Pullman myself, but I would probably use a half batch for one Pullman pan. Enjoy!
Love love Love! I subtitute honey for the white sugar and and the honey to the yeast and 2/3 cup warm water mixture (feeding the yeast!). My kids, neighbors, husband and even mother say they have never had better! Thanks for sharing your talent.
Can you wait to cook until the next day?
Hi Jodi, I don’t recommend that, as the dough will overproof and could collapse.
Can you use. Gluten free all purpose flour instead.also can you use splenda instead of sugar
Hi Brenda, The Splenda shouldn’t be an issue, but I’m not sure how gluten-free flour would work in this recipe.
Looks very pretty! Can you make it on a Pullman loaf pan with cover?
I think a Pullman loaf pan should work just fine!
I used this recipe but did all of the mixing and kneading by hand. It turned out great! It looks beautiful and tastes wonderful! I love how fluffy it is. Thank you!
I made this bread! It smelled amazing while cooking and I like it. I ended up using 9c flour. I’ve never made white bread before just things like cinnomon raisin and banana bread.
So my question is how do I make the bread less crumbly? It doesn’t hold its structure and kind of pills away if I spread something on it. Maybe mix for longer next time?
In the instructions you don’t say when to add the butter to the dough
Hi Jenny, I do, it’s in step #1.
I have always struggled baking bread. This is the first time I was wowed by the results. 2 picture perf3ct loaves that were absolutely delicious. I am making them again today! Your Italian bread recipe is also amazing have baked that one probably 20 times already with great success, thank you and keep the recipes coming!,
Just made the white bread recipe and was so pleased. The dough rose beautifully and it couldn’t have been easier. Thanks for sharing!
So, a loaf is in the oven and at this point, I’d be willing to make this again just for the aromatherapy. Half way thru the baking time, turned the pan in the oven and see the beginnings of that golden brown deliciousness. The cooling time will be my undoing. Room temp butter stands at the ready.(BTW, this recipe is ridiculously easy even for a novice from scratch bread baker such as myself. Pics to follow)
Bread Recipe is Great but I didn’t follow the 9 cups of flour just used about 2-3 cups per loaf. I also used olive oil instead of butter and got a nice soft and full bread. I also put it on the middle rack. I didn’t try the last rack method out of fear of the bread getting to hard. Overall was in oven for 20 minutes then brushed with butter again and when came out brush again one final time but very light butter coats. I used vegan butter.
Made this recipe again excellent as always. This recipe will not disappoint. Super easy and delicious.
would u please convert the rest of the ingredients to metric?
This is ABSOLUTELY the best bread recipe I’ve ever made! Thank you!!
This is by far the best bread i have ever made. !!!!!! Got it copied and will use it forever.
I made this recipe with instant rise yeast. The bread had the perfect consistency and flavour. It rose beautifully. The recipe and steps are super easy to follow. I highly recommend this recipe.
I’m dying to make this recipe but don’t have a machine to knead the dough. Can I knead the dough by hand? And will I obtain the same results? Thanks. BTW LOVE your recipes!
Hi Abril, Yes definitely! I have done it many times when I didn’t want to risk waking sleeping babies ;-)
Tried the bread as in half batch. Formula works great. I used a total of 4 cups flour. Noticed many had questions about it. It does make a supper tall loaf, great texture, flavor and so on. I did use though, bread flour instead of allpurpose.
Hi…I would like to tell you that I halved the recipe and its turned out amazing…I will be making 2 loaves of bread from now on…my first time making bread…thank you so much ❤I’m from South Africa
This was the best bread recipe I have found. Came out perfect! Great texture. I do think the second round of proving time needs to be about 10 to 15 minutes longer, but otherwise, just the best.
I made this last week for sandwich bread and am so pleased! Not only is it a super easy recipe, but it is also delicious and exactly what I’ve been looking for. I’ve tried a lot of recipes, trying to make a good sandwich bread for my family and have always been disappointed. The bread always seems too dry or too crumbly or so airy that it tears the instant you try to spread anything on it. This bread seems to rise evenly and stood up well for PB&Js. Thanks for this awesome recipe! Getting ready to make another batch right now. 😋
Help! Ive added all ten cups of flour plus some and its not forming a ball?! Ive double checkes all of my other ingredients and they appear to be correct. What gives?! I dont want to throw this out😔
Hi Sarah, You may need to add a bit more flour or knead a little longer… I often need to use less or more flour depending on the time of year or the weather – air temperature and humidity definitely have an effect!
This is an amazing recipe which results in lovely soft bread!!! It’s easy quick and very very yummy!!!! Definitely a keeper in the recipe folder!!
What does it mean to “rotate the bread halfway through”? Like flip the dough in the pan?
Hi Kaitlyn, It means to rotate the pan 180 degrees – so the side of the pan that was facing you should now face the back of the oven.
can this bread be baked without a pan, just shaped and bake?
Hi Janice, Some others have left comments that they have done this, so while I can’t vouch for personal experience, I think it should work okay!
made this last week, 2 huge loafs, excellent bread!!!
This is hands down the tastiest white bread I have ever made. I have a few great recipes already. I made this because I have tried browneyedbakers recipes before and all have been delicious.. My husband and son raved about it. They said “this is exactly what bread should taste like”. I am now motivated to try even more recipes on this site. I hope you keep the recipes coming. I am sure many others feel the same way. Thank you!
Who would have thought that at the age of 76 I’d start baking bread. No way, too hard. Whenever I saw a recipe that called for yeast I’d skip it. But let me tell you, I wish I found this recipe sooner. Now I bake bread every weekend. If anyone has not tried baking bread this is the recipe to start with. And you get better with each try. I know I have. But there was one time I used baking soda instead of powder. Not my best batch but still good. I have to get new pans. The ones I have are smaller so I get 3 loaves at least… which us not a bad thing. So thank you so much for the recipe. Now I have to try some others.
Baking this recipe of yours for the third time in the last 30 days. I give you both thumbs up.
Made this today and it’s perfect. I made half the recipe and baked it in a Pullman pan. I have made many white/sandwich bread recipes and none were as good as this one. Thanks! Ok
I just bought a stand mixer and was super excited to make bread for the first time… I went looking online for a simple white bread and found this recipe, and said to myself “I can do this”. Wow! I am truly amazed I just made this wonder loaf of bread. Thank you for this recipe, it will become a staple in my household.
Thank you for this recipe. This bread is really amazing , my family love it!
My comment is quite long soTL:DR: made this last night, weighed everything, had to use 1.6kg flour – bread came out amazing. AMAZING. Only thing is it’s quite dense, but also fluffy and delicious. Had I not added extra flour it would’ve been too sticky to knead. Did I do anything wrong? Oh. Also used Crisco as I was out of butter. Thanks!This recipe blew my mind. I’ve never made bread before. I have made dozens of batches of cinnamon rolls, pizza dough, biscuits, etc. so I’m not afraid of yeast (anymore). However, my last two attempts at cinnamon rolls resulted in flat rolls that didn’t rise. Shellshocked much?Anyway, going into this I was fully prepared for the dough to not rise, or if it rose, it wouldn’t bake right, and if it baked right, it wouldn’t taste right. Well…let me just say, my bread came out looking exactly like your pictures, and tasted amazing. My boyfriend and I had to put the bread knife in the dishwasher to stop ourselves from taking down an entire loaf. (Because that’ll really do it, opening the dishwasher is such a challenge). Anyway, onto the actual recipe. I used Crisco instead of butter, after painfully searching the internet to confirm this wasn’t going to result in terrible bread. I weighed all the ingredients – which I’ve never done for baking and LOVED – but I wound up having to put almost 1600 grams of flour in the dough. After 1400 grams the dough was so sticky I couldn’t even knead it. The bread came out fluffy, but dense. very dense. I baked it at 375 for 15 minutes, and 400 for 17 minutes. Rotated it at 15 minutes. Also I have a gas oven – not electric. When I went to knead the dough, it was sticking to my fingers to the point that I couldn’t actually knead it. Or maybe I could have if I’d kept going? Thoughts?
Hi Rachel, I’m so glad you enjoyed the bread! As to your question about it being dense, that much extra flour could have definitely done it! If you were kneading by hand, it will definitely get less sticky as you go… I generally start by just sprinkling a little extra flour on the work surface and top, start kneading and go from there.
I’ve made this recipes probably 6 times. My husband and son LOVE it.
I make 1 loaf to eat for a week. I then use my muffin pan and make rolls with the other half of the dough. I freeze them, take them out when we want rolls with dinner, pop them in microwave for less than a minute. They’re delicious.
Thanks for the recipe
I tried it, with a little twist in the tale, baked it in a cake mould and WOW, I got a giant beautiful bun. Superb recipe. Great job browneyedbaker. Please keep it up. You made a place in our hearts!
I’ve made this bread twice and it’s the same thing my mother always made. My stepmother makes great tasting bread but once it’s cool it has a hard crust like French bread. I took them a loaf and they loved it. She asked me what the recipe was and she said it’s the same as hers only she doesn’t put any butter in hers. thats the difference. I didn’t have my mom’s recipe but I do know she put lard in hers and later switched to crisco instead and it was still soft and great but not as tasty but very close. I’m going to make a batch this morning and use lard instead of butter just to see what happens. I’ll still use butter for brushing before and after baking. Sorry but there’s never any left by the time I think about taking a picture. I’ll try to remember today. I also make 1 and a half times the recipe so I have some to fry while the loaves are baking. There’s nothing better than friedbbead hot ont of the cast iron skillet lathered with butter and BlackBerry preserves. As an old friend from southern Indiana would say it’ll flat make your tongue slap your brains out
I absolutely love this bread! I’ve been keeping my kitchen extremely well stocked with bread thanks to this recipe! My only problem is that my loaves are not nearly as neat as yours. After I’ve baked them whenever I go to cut them they smoosh down a bit, which makes sandwiches extremely difficult. Have you run into this problem? Do you have an advice on how to stop it?
Hi Soren, They don’t smoosh down for me, but I would make sure of two things:
#1 – Let the loaves cool completely before slicing. I know this is SO hard, but cutting warm bread will give you the smoosh effect.
#2 – Make sure you are using a sharp serrated bread knife. Using a non-serrated knife will definitely smash down the bread a bit.
I hope that helps!
Best bread recipe I have tried. I have been searching for a good one. Lovely flavor. I added about a teaspoon of baking powder and it was not too dense.
Such a great recipe and even I can’t mess it up, lol. It takes a little time but it is so worth it! So much better than store bought and kid approved ! I cut mine into 4 pieces and make 4 smaller loaves and freeze them. Stretches it a little further with 4 kids and the slices aren’t so big. Makes to die for French toast! Thanks for a great recipe!!
Thanks for the recipe. I just makes this today (by hand since my kitchenaid went on the fritz yesterday) the bread came out amazing!! I believe it needs the bigger bread pans because it came out huge over the top. This is definitely a keeper!!
I’m so glad you enjoyed it Melissa!
After reading the comments decided to make this recipe. It’s now officially my favourite loaf recipe. It made a beautiful dough and baked perfectly. Did take longer to rise than mentioned, but cannot fault the quality of the final product. Thank you.
I’m so happy to hear that, Missy! :)
Can I substitute oil for butter in order to makes dairy free load?
I have never tried doing that, so I can’t say definitively, but I think it should work.
Hello, can I use bread flour instead of all purpose flour ? If so, do I use the same amount that the recipe calls for ?
Hi Lauren, If you, the bread will not be as light and fluffy, and denser.
This recipe was recommended by my sister as the easiest bread to make!! I doubted I would be successful as I always had really dense bread. Not this time! It is amazing!!! Thank you!
So awesome Jody! Thanks for coming back to share a review!
Hi Michelle,
Thank you for posting your bread recipe.
I have made a lot of your recipes over the years and have been pleased with everyone of them.
For years I have made a cheats sour dough using bread flour and recently moved to Spain I was unable to source my usual flour. A friend did a bulk order of flour for me (50kg) and highly recommended it, but when using for the first time it turned out to be all purpose flour, so 2 failed loaves followed! I searched the internet to find a bread recipe with all purpose flour and stumbled across yours, being filled with confidence from your other recipes I felt confident to use your recipe and hope that I would be able to use all the flour that I had purchased.
I am overall pleased with the result, although The dome flattened during baking, it sure if I left the first rise for too long. However, the bread tasted really nice and had a good texture.
I also have the added challenge of using a butane gas oven, so probably not bad for the first attempt. I will definitely try the recipe again, thank you so much.
Nicky
Hi Nicky, Thanks so much for sharing your experience!
I am a new baker and my first attempt with this recipe was a success. It reminds me of the bread from a bakery near my grandmother’s house when I was a child. I make it every week. Delicious!
Hi Pam, I’m so thrilled to hear that! :)
I never made bread before. First time. I have been placed on the low iodine diet and unfortunately bread was not an option for me. So I tweeked this recipe using Crisco shortening instead of butter. And it was freaking amazing. After one week without bread I was beside myself. I may never eat store bought white bread again. Thank you for the recipe. I was so desperate for a piece of bread I sliced it 10 minutes out of the oven. And forgot to take a photo after. But I did get a photo right before placing it in the oven. And a slice of toast I made for my dad with butter. And as Rachel Ray would say YUMMO!!!!!!!! THANKS FOR THE RECIPE.
Ohhhhh nooooo vegetable shortening has soybean oil in it. ohhhhh drats. Back to the drawing board. Will try tomorrow with vegetable oil. Pray it tastes just as good. 😦😦😔😔
Oh my word! I made your favorite white bread today and I have to say I was so impressed at how easy it was, and wow is it delicious! I don’t have a mixer with a dough hook so I had to just mix it with a wooden spoon and my hands. It may not look perfect, but it tastes great. Thanks for sharing all your wonderful recipes.
Hi Carolyn, You are so welcome, I’m glad you enjoyed the bread! I’ve made it by hand many times myself and it’s so relaxing!
This bread was delicious! The only problem was that at 400 on the very bottom rack, mine burned so the next time I cooked it at 350 for 35 mins and positioned the rack a little higher and it was perfect! Thank you for such a great recipe!!
Hi Emily, You’re welcome, and thanks for sharing your adjustment tip!
This is the Most amazing bread I have ever made! I have a bread maker and decided to try making bread by hand today. I have not had a lot of success with my breadmaker. My bread comes out too hard or dry lumpy etc. this bread is phenomenal! It is like store-bought bread but with way more flavor. I am definitely saving this recipe. It was so easy to make. I followed the recipe exactly. I can’t wait to make it again.
I’m so thrilled to hear that Jamie! Thanks so much for taking the time to stop back and leave a review, it’s much appreciated!
It turned out a bit denser than pictured. First time making bread! What do we think I did wrong? I bake a ton, just never bread and I know it can be finicky sometimes!
Hi Brendon, I’m sorry to hear that! It could be using too much of the flour (the amount I end up using can vary dramatically based on the time of year or weather), or overworking the dough.
I tried it out and the whole family loved it! Thank you for the recipe :)
You’re welcome Lydia, I’m so thrilled you enjoyed it!
I’m about to get this in the pan. I doubt I’ll get a response in time, but curious if I can use the whole amount in a 15″ pan? I’m going to try. Lol. We eat a lot of bread, and this came up when searching for 2# bread recipes. Fingers crossed!
Hi Amee, I am not sure if that will work, I’ve never had a pan that big! Let us know how it goes! :)
I am so excited to try this!!! Do you think I could substitute half of the all-purpose flour for whole wheat flour?
Hi Kristen, I usually recommend starting with substituting 1/4 and then increasing to see how the recipe fares with the whole wheat. Enjoy!
This is the best recipe I have not made bread since i was at home and made bricks . Simple enough that even I didn’t mess it up!
Thank-you
Lynn R
I have no idea what happened but I followed the recipe to a T and it was super watery. I ended up having to use double the flour
Not everyone has a dough hook attachment!!!!
Hi Karen, You can totally make it by hand, I’ve done it many times.
Hi, I just made this but I only had 6 cups of AP Flour, the rest i had to use bread flour. Do you think this will adversly affect the loaves? Could not get to the store, and needed bread .
Hi Beth, They may just be a tad bit more dense, but they should still be just as delicious!
My 8yr old daughter is entering a local bread making competition next year and we have tried so many recipes in preparation. We came across yours and all I can say is wow…. It came out perfect so light and fluffy cooked evenly all the way through. We did not use a dough hook as we don’t have one or a bread machine so it was made with a good old fashioned wooden spoon and hand kneaded by herself. So impressed…
After many (many) failed recipes that just did not deliver a light loaf this worked a treat. I find I can use more or less any flour and get great results everytime. Love it, it is now my go to bread recipe for a sandwich or toasting loaf. Thank you :)
You’re welcome Matt, so happy you’re enjoying the bread!
Hi – I don’t have a stand mixer. Can I mix with a wooden spoon and then knead by hand?
Hi Meredith, Yes I have done this many times! :)
Can this be made in bread machince. I really want to try but have arthritis really bad.
Hi Ronda, I’ve never owned a bread machine, but I don’t see why it couldn’t!
This was a great recipe, though I will say I didnt use nearly 9-10 cups of flour, I measured out 9, I to a measuring bowl and then followed the recipe. I had leftovers so after I was done baking I measured out how much i scooped back into my flour container, and it was 1 1/3 cups. So I only used 7 2/3 cups of flour. The dough was easy to work with, recipe method was perfect, I have a big 6qt pro kitchenaid and it had no problem handling the kneading. 2nd time I made it I did a portion of whole wheat flour as well, and was also delicious. Maybe 20%, not too much. I was also out of butter so I quickly blended up some cream I scooped off my milk (we are dairy farmers so our milk straight from the tank isnt homogenized) and quickly blended It into blender for a few minutes and subbed that for the butter, even though it wasn’t strained and totally hard yet. It seems to have worked! Once I’ve successfully made a recipe 2x and still like it, it gets added to my own hand written cookbook with whatever changes I made. This one will be going in as 7.5-8.5 cups of flour, rather than 9-10. But that’s the only change.
Is it ok to use salted butter? New here, in the bread business 😊
Hi Ashley, Yes that’s okay!
The best bread recipe I have tried to date. Made one very large loaf and 4 beautiful buns for sandwiches. Will be using it this weekend to make 12 large sandwich buns for pulled pork sandwiches at a family dinner.
Thank you for sharing.
You’re welcome Steve, I’m thrilled you’ve enjoyed the recipe!
I made this recipe 3 times in two weeks. First time I followed to the letter , made one HUGE loaf and 2 broccoli calzones and one palm sized pizza (because I wanted to see what kind of crust it made). It was delicious ! I used the correct sized bread pan and weighed all ingredients, and I’m thinking it rose so much because we were having hot humid weather. Anyway, the loaf of bread cuts great and looks like a chef’s hat. :) The broccoli calzones, both about 12″ x 4″ tasted very nice. The pizza…well, let’s say this dough will be on my list for when I make pizza, which is a lot ! The SECOND time I made this recipe, I only made a half recipe since I had all that bread and calzone in my freezer. So, with half a recipe I made pizzas…those are now in the freezer. Also, I used olive oil instead of butter. OK, the third time, I used bread flour and olive oil and only 30 grams of sugar…made a full recipe. I ended up with 1 – 20 oz loaf, 1 – 10 oz loaf, a dozen 2 oz rolls, a pizza using 9 oz of dough and a 9 oz ball of dough to freeze to see how it is after thawing. Took photos but don’t have an instagram page. I’ll post them on your FB page, if it lets me. Thanks for this recipe !
Ahhh that’s so awesome Paula! Thanks for sharing all of the different ways you’ve used this dough! And yes, please upload your photos to the BEB FB group!
BEAUTIFUL, I halved the sugar and it was perfect. Wish I could send you a photo.
This is so great. I can’t even believe this is all purpose flour. Is it bleached or Unbleached all purpose flour?
Hi Ada, I use the King Arthur Flour unbleached flour.
Bread came out perfect, thank you for sharing I have been baking bread now for the last 2 months mostly french bread, then thought why not do a sandwich bread. I find it challenging to work with yeast. I did it w/o machine, and put ice in the oven for some steam and used active yeast. Because it’s so hot outside I cover my bread with a cloth & set it outside to rise.
I’ve tried so many bread recipes that were a total disappointment but this one is EASY and Delicious. First made it in a loaf pan which turned out great. Today, I made a pull apart cinnamon/apple/sugar with 1/4 of the dough in a loaf pan which also worked well. Also, tried a round loaf on a stone–which is not as pretty but baked fine. Next time, I’ll try a round pan for that. Thanks so much for this excellent recipe!! :)
You’re welcome, Kelly, so awesome to hear about all the ways you’ve tried this!
Could I make 1 loaf and use the rest of the dough for rolls for dinner
Hi Cecelia, Yes definitely!
Worked well had one problem my dough collasp in the oven
Really a great bread recipe. Thank you for sharing! Has a nice soft, chewy interior, chewy and somewhat crusty exterior. Soft enough for sandwiches and makes nice toast after 2 days when it’s not as fresh anymore.
I tried this recipe. A first time bread maker. I followed the instructions to the letter (except the part about rolling, tucking, pinching and sealing the dough). The bread came out perfect. What a delicious treat. What can be better
than a warm slice of bread and butter ? Thank you for your recipe. I will make this over and over.
You’re welcome, Michael. I’m so thrilled to hear it was a success for you!
ver nice easy to make, i will definitely try at our bakery.
Hi Michelle…Good day to.you….
Q 1.If I were to half the recipe amount what size pan should I use dear ? Please do advise
Q2: Is it using dry yeast will be making the preparation of the bread for appropriate ?
TQ so much have a nice day ahead
TQ so much for the recipe
Mgb
Hi Mithra, If you halve the recipe, use the same size pan, however just use one. Active dry yeast vs instant yeast will cause the bread to take longer to rise.
Our family loves this recipe. Trying to get away from the store bought bread with all the added chemicals. I have found that I need to add an additional three to four more cups of flour while kneading. Making about 13 or 14 cups of flour total.
Great and easy bread! I’m sorry if it’s already been asked, but do you know how many calories are in this recipe?
Hi Jenny, I do not, but I know there are a lot of sites like MyFitnessPal that will allow you to calculate nutrition info.
Can add any ingredients to this recipe, such as cheese, bacon, etc., before I roll it up?
Hi Peter, Yes absolutely!
It is the best bread recipe I have ever made. This is the only bread my family wants me to make.
not the greatest, I made it and all i can taste is the huge amount of flour in this recipe. Going back to Amish White Bread. Much better taste.
Comment and Question:
Comment: We love this bread!!!! My husband, myself, and our two monsters adore this recipe. It’s great. Always turns out perfect.
Question: Have you ever modified this for a pizza dough? I feel like it would make great pizza but I don’t want to experiment and waste any. Thanks for your help!
Hi Jimica, I’m so thrilled that you and your family love this bread! I’ve never tried it for pizza dough, but if you try it let me know how it turns out!
I made these and were super easy. I halved the ingredients as I only needed one. I did rise, however, it got out of the bread loaf pan and to the sides and not up;) It is not as fluffy as I wanted it to be but overall it’s nice. I have pics, I want to send them to you and would you please tell me what do you think went wrong?
Sure, feel free to email the pictures to me at michelle@browneyedbaker.com and I’ll take a look!
Hi, it was lovely and fluffy but we found it rather sweet, which would work well if you were making a sweet bread. I am going to try again with only a small amount of sugar to let the yeast feed on. Thanks for the recipe
Hi, have made this recipe a little while ago but found it too sweet for my liking and so did my kids so it didn’t get eaten. Can you just put in a table spoon of sugar instead?
Yes you can definitely adjust the sugar to suit your tastes.
So I made one loaf white, and the other I made a cinnamon roll mixture and blended it in, perfection😍this recipe is amazing.
The wait bread recipe is not highlights in commercial ways.. I need unique flavor that can make different.
9 cups of flour? How big of a stand mixer do you use?
Hi Patty, I have a 6-quart KitchenAid, but I’ve also made this by hand many times!
I just had to comment on the amount of flour & a kitchen aid mixer…ITS FINE!!!
because i have a commercial 8qt kitchenaid vs the standard 4-6qts that are found in most homes, I made a double batch so all things would be semi equal. It was easy peasy & my mixer didnt even get warm!! Not sure how so many people had issues with this unless their mixers were ready to go anyway(i have lost 3 to various bread recipes & one to cookies, not the fault of the recipe, it was just their time…if you bake alot of bread i hightly recommend the 7 or 8qt commercial mixers!! Took me 7 years & 5 mixers to finally take the leap, but glad I did)
It is amazing bread!! The only change i made was adding amalayse in the form of diastatic (barley) malt powder while proofing my yeast, it helps since I bake sandwich bread in a 4# pullman & that large of a loaf can take a toll on your rise!
Also, for those wanting to use whole wheat, why not just unifine flour? Nutritionally it is equal(or superior-depends on what you are using)& it will bake more like a white flour.
Great bread, the kids asked if i could use this recipe from now on…absolutely!!
Thanks Michelle for the amazingly easy, perfect white sandwich bread!!
I made the bread. First time everything went well untill i was preping to place it in the oven i messed with it and they deflated bad i wasnt expecting that it was a buzz kill lol other then that it was good thanks
GOTTA TRY THIS RECIPE!
I’M SO TIRED OF SHORT FAT LOAVES…
Could you use milk instead of water for more flavor? Thanks!
Hi Beth, Yes you could do that!
Heya. Love the look of this recipe however i’m slightly confused on what flour to use. I’m in the uk and all purpose flour equivalent would be plain flour. I’m new to baking bread and reading up, all recipes call for strong flour which is specifically created for breadmaking. According to an explanation of the differences all purpose flour can be used in canada for breadmaking (higher gluten content) but not in the States or the UK. Are you using canadian all purpose or does this recipe really just require standard flour? If you could let me know that would be brilliant. Cheers! Sarah
Hi Sarah, Yes, it is what you would consider “plain” flour. Enjoy the bread!
It’s the first time that I made regular ol’ fashion bread, and only the second time that I have even made any type of bread. It was an easy recipe to follow. The only thing that I did wrong was cut the two halves unevenly, so I ended up with a loaf that was too big for a bread pan. I ended up making it into a ring in a square pan. It turned out great. I will be making this again!!!
I forgot to ask this question in my review, can I substitute some of the all purpose flour with some type of wheat flour???? My daughter prefers her children eat breads other than regular white.
Hi Shirlee, You can start with substituting 1/4 of the all-purpose for wheat and go from there. Enjoy!
I am so excited that I was able to make this recipe and it raised. I am an avid baker/ cook from scratch and can make anything EXCEPT homemade bread!! Up until now…. so I thank you for this amazing, easy, and tasty recipe!!
Can anyone tell me how do i get soft andthe most closely structured sandwich bread recipes
Phenomenal sandwich bread! I’m a professional baker, and I’ve tested many white bread recipes over the years. I’ve landed on several I consider my “go-to” recipes, but still I love to try new things. In this case, I’m so glad I did! Your recipe is definitely my new go-to for soft, fluffy white bread… Perfect for fresh tomato sandwiches with a generous slathering of Dukes mayo!
Another perfected recipe. I have made this several times and comes out perfectly, keeps fresh for days and makes amazing French toast. I have also made the Italian bread now about 20 times and receives rave reviews from family and dinner guests. Who can pass up warm bread and butter, not me. Thanks for the recipes!
You’re welcome, Cathleen! I’m so thrilled that you’re enjoying the bread recipes!
Can I do this in a bread making machine?
Hi Megan, I don’t have a bread machine and haven’t tried, but I know others have successfully! Enjoy!
Hmmmm, my dough was nice and silky, but simply refused to rise…
I checked the recipe against my bread making machine recipes which , whilst work, feel like cheating ;-)
The recipes there use one sachet (7gr) of dried yeast for 350gr of flour… this recipe uses 4x that amount of flour but only 2x the yeast – I think I’m on to something here…….
Is there a gluten free version?
Hi Diane, Unfortunately I don’t have a gluten-free version.
Can u knead this by hand and if so how long should u knead it?
Hi Barb, Yes, I’ve done this many times! I’ve never timed it, but 5 to 10 minutes. I would just go by feel – once it’s no longer sticky but soft and supple it’s ready!
I’ve never made such a beautiful, great tasting loaf of bread! This recipe is perfect! I did have to use a little bit of olive oil for the butter since I ran out of butter. Used a regular yeast and a rapid rise. I’m excited to have such a great recipe for bread now! Never buying bread from the store again.
I’m so thrilled to hear it, Amy! Thanks so much for taking the time to stop back and share a review, it’s much appreciated!
just tried this recipe and the results were quite good. Only change I made was to add a bit of light brown sugar to the melted butter for the final coating. Well done and thank :)
Ooooh I bet the brown sugar with the butter was delicious!
Have made this recipe twice. Both times it came out absolutely beautiful and delicious. Will now be my go to recipe for homemade white bread. Thankyou so much for sharing the recipe!
You’re welcome Jane, I’m so thrilled that you’ve enjoyed it! Thanks for taking the time to stop back and leave a review, it’s much appreciated :)
Thanks for your white bread recipe! Your fantastic pictures make me think of how good a sandwich would be with some slices of that bread or maybe some toast, on second thought, definitely both! thanks for the inspiration!
Hi,
Your recipe looks perfect. But I was not sure while baking bread has both the top n bottom heating rods needs to be turned on or only the bottom. Also is there a need to turn the fan on in the oven.
Thanks and Regards.
Hi Seema, I’ve never heard of an oven that needs to have multiple heating elements turned on, so I’m honestly not sure. And if by fan you mean convection? I baked these in a conventional oven, so no fan was used.
The main ingredients call for 9-10 cups. BUT then you say 5 cups in your directions. Did you mean 9-10 cups of flour? I couldn’t find where you added the remaining 3-4 cups of flour
Hi Sandi, In step two it states to “add the remaining flour…” Enjoy the bread!
I’m making this recipe right now. It took 3 tries to get the yeast right but it’s really not rising much. I tried active dry yeast, then instant. I used a calibrated thermometer to check the water temp as well. Any tips on yeast and rising?
Hi Ronessa, I definitely recommend the instant yeast, and if it’s fresh yeast and it’s not rising much, I would try moving it to a warmer area, or turning on your oven for a few minutes, then turning it off and putting the dough in there.
I have tried this recipe and I love it. Can I substitute the butter for liquid fat ( oil) ? If so, how much?
Also when I tried my second loaves with oil I found the bread sought of went out of shape. Could this be due to using oil instead of butter ?
Hi Shingai, I haven’t tried using oil in this recipe, so I can’t say for sure, but if you’ve noticed a definite difference and that’s the only change you made, that could definitely be it.
This recipe really seems outstanding, but it has been my experience that using bread flour gives a springier result. Regular flour gives the crumb a slightly granular texture. Good, but not superb!
I want to make this by your recipe, since it sounds exceptionally good. And I’m no beginner. I can evaluate recipes often before trying them, and this one is impressive. I’d like to follow it exactly, but with bread flour.
You might want to tell people that they don’t HAVE to make bread from this mixture. I’m planning to make one loaf of bread and a yeast-based fresh raspberry coffeecake with a 10x sugar glaze. Another use for that extra half of the dough is to make dinner rolls, and freeze the dough in separate balls for easy use some other day. I have some small brioche pans that make the resulting dinner rolls look yummy. I form the dough, usually into 3 balls per roll – freeze them separately, then put enough frozen rolls into a plastic freezer bag. If pre-frozen they won’t stick much. Then you’re ready on a busy day to put 3 balls in each greased muffin tin, wait till they rise and bake.
I love a recipe that lets me make two different things out of one mixture. I’d bet you could make good bubble bread (tear-apart) in many varieties, using this dough. Sometimes I take bread dough into a olive oil-greased large baking pan, let it rise, then spread olive oil generously on top, poking fingers to make indentations to hold the oil. While it rises, I slice onion into paper thin slices (use a LOT), cut them in half (at least), then mix them with garlic, pepper, salt, olive oil and oregano. Spread the risen dough with the mixture and bake – a delicious onion bread. I think it’s called Focaccio.
For something sweet, like my fresh raspberry coffeecake, the bread dough isn’t sweet enough, but you can sweeten the berry mixture and, of course, the glaze adds enough more. Another coffeecake I love to use with the extra bread dough is a pecan coffeecake, similar to Sara Lee’s. I cut the dough into two or three cables, roll them firmly, then coat the cables with soft butter, and roll them around in a mixture of brown sugar and cinnamon. Lay them in a spiral in the greased cake pan and let rise. Pecans, lightly toasted in oil go into crevices. Bake it then mix a 10x sugar glaze to drizzle on top after cooling.
So my question is: CAN I use bread flour in this recipe? Are there any adjustments which would then be necessary?
Hi Holly, Thanks for sharing all of the suggestions for the bread dough! You can use bread flour, the texture will just be altered a bit. Enjoy!
If I have margarine instead of butter should I cut the salt amount and if so by how much
Hi Shari, I would probably just cut in half, enjoy!
Hi and thanks much for this recipe. If was truly easy to make and fun. Although I saw your pics and mine was a little shorter and more chewy and a little crumbly inside what did I do wrong?
Thanks.
Hi Javanna, It might have been a little shorter if it didn’t rise as much (cooler or less humid environment, etc.), as for the texture, I’m not exactly sure without actually tasting it. I hope that helps!
Thank you, I just loved this recipe. Your rolling technique is so similar to the asian “milk roll” recipes that I have been experimenting with lately. So I took your recipe one step further and punched out the dough into a rectangle 6X folding it in thirds each time. When it got too tough to work with, I let it rest for 10 min. then resumed. I made mine into 4 smaller loaves, that actually were still “large” loaves. This was really soft chewy bread, reminds me of “japanese” bread.
I don’t know if my technique was worth the effort, because I didn’t exactly follow your technique.
I also added the butter last, after letting the mixer knead the dough for about 5 minutes. I read that this allows the glutens to break down before adding the “fats”. Most asian recipes do it this way.
I think you should try this proceedure and let me know if it is worth the variance in technique. Since you would know the difference in texture.
thank you
Deanna
Hi Deanna, Thanks for sharing! I actually did make milk bread recently and LOVED it! https://www.browneyedbaker.com/milk-bread-recipe/
this was fabulous! only used 8 cups of flour, but the active dry yeast didn’t take longer to rise for me, i guess that’s just me though… otherwise it was great!
I’m a dedicated sourdough baker, but if there is a yeast bread worth making it’s this one! I make all my own bread from scratch – loaves, buns, rolls – but when I don’t have time for a 24 hour rise, this is my go-to! I knead everything by hand, and the recipe comes together fairly quick. I did half sugar half maple syrup (I always put a little honey or maple syrup in my sourdough breads and it gives it an awesome extra fluff!). I used 1/3 less water, set aside in case I needed it, and 7 cups of flour. The dough was warm, pliable, and a dream to knead. The dough is so large right now, I might do 2 smaller loaves and a batch of rolls. I love getting so much bread out of one batch, and it’s so time efficient! Can’t wait to eat these for lunch!
Great recipe…thank you!!! I made it with all purpose flour the first time and bread flour the second. WOW! The switch to bread flour made an incredible difference. Thank you again! We finally found our go to recipe for white loaf bread.
Amazing receipe. I made just 1 loaf and it came out perfectly. Very soft and delicious. I could not get the brown on the sides. This is the first time I am baking bread. I found the receipe very easy to follow.
Perfection!!! I have been trying for YEARS to make fluffy sandwich bread. This recipe is perfection!!! I used Arthur’s bread flour and instant yeast (still activated it per first step) it is Fluffy, moist and not dense at all!! The flavor is perfection, too! Most recipes don’t have much flavor. This one is brilliant!
Looks really great! I need a substitute for butter because I do not eat dairy in any form. What can I use in the place of butter?
Thanks.
Hi Lilian, I think shortening should work in the bread, or if you have a non-dairy butter substitute you regularly use.
Great recipe, my goto for white bread. While it IS possible to 1/2 the recipe, I have had better success making it as written. It works out to 1 pullman loaf and 1 regular, though my next batch may be a pulman and either hamburger or sub rolls
I have made alot of bread in my life.. but I have to say this is the best recipe I have ever made. I habe used it a few times and it never fails! I also use it to make buns and cinnamon buns. I did agree the flour is too much. I use 7 cups and its perfect..thank you for this recipe. Barb
made two loafs of this bread according to the insstructions.
it gets dry in one day. what am I doing wrong and not having
luck keeping it smooth and soft?
Hi Tom, Oh no! I would make sure you’re not adding too much flour; I know for me I need to use vastly different amounts depending on the time of the year, so go by feel and only use as much as you need to reach the correct dough consistency. I hope that helps! Also make sure you’re storing it completely airtight and I would recommend only slicing as you go… if you slice the whole loaf at once it will get drier faster.
This may be the best bread I have ever made..and I have made many recipes. I followed the instructions exactly only did all the mixing and kneading by hand(not hard). I used original fleishemanns yeast and it rose very fast..45 minutes! I made 2 loaves of bread, one loaf of cinnamon-raisin, pie pan of 6 Cinnamon rolls and had enough for 10 fried breads for “breakfast dinner”. I will be making this recipe again, and I recommend it for others😊
I had halved this recipe and it is by far the best tasting bread I’ve made thus far. The instruction for “soft and tacky, but not sticky” is key here and I think that was my failure point with my other breads. I most definitely will be doubling the recipe as it didn’t last long. lol Thanks!
Absolutely delicious! I used coconut oil instead of butter, and it turned out delicious (no coconut flavor detected). I’ll be using this recipe from now on. I love it!
I wanted to add: I halved the recipe; used honey; and I used my hands to mix the dough with 4c flour, then eventually added 1/4c more.
Hi Michelle,
I hope you’re well. If I want to make one loaf instead of two, is it as simple as halving all the ingredients? Thank you.
Hi Sherina, Yes, that’s all you need to do! Enjoy! :)
Hello from France.
Thanks a lot for this recipe. I made an half batch three hours ago (it was complicated as I had to translate ounce into grammes, cup into centiliters and divide by two after but Google is my best friend in those cases ;)
All of it is already gone, my chidren and wife loved it, even without any butter on it.
We love our french bread but love other bread too ! I’ll keep this recipe in my favourites book. Cheers !
I just recently dove into the world of breadmaking, and while I have my sights set on sourdough (my “mother dough” is currently developing on top of my fridge!) I had to scratch the itch so I sought out a yeast-based recipe and ended up here! I don’t own any loaf pans yet so decided to try out a technique I read that it used to shape loaves without a loaf pan and I think it turned out wonderfully! The method is to shape the loaves on your greased or lined baking sheet and tuck the sides in a bit, after the final rise, giving the top some surface tension without letting it crack.I’m no stranger to working with dough, having made cinnamon rolls and dinner rolls for the holidays over the years, so I wasn’t all that surprised when I ended up using 11 cups of flour for this. The trick really is to just keep adding flour until the dough stops sticking to the sides of the bowl, or if you are kneading by hand, to keep adding until it stops sticking to your hands; “tacky but not sticky” really is how it should be. Another “pro-tip” I have is to use your oven with just the light turned on as the place to let it rise, the light makes it just a little bit warm, and as it is a draft-less place, it’s the perfect place to let your dough rise!I really love how it turned out! I’ll definitely be using this recipe from now on! Here is a picture of my final product, proof that you can totally make this if you don’t have the bigger loaf pans (or, like me, any loaf pans at all!) https://imgur.com/gallery/agfi4
Hi Caleb, Thanks so much for sharing your review and photo! The loaves are gorgeous and so helpful to let others know you can make it without pans!!
This is wonderful …..I halfed recipe and the one loaf is huge next time I will put in 2 pans the taste is fantastic…..I will make this again and again
I just cut a slice to try it and it is soooo good! I never make bread and wanted to try some this weekend. I am so proud of myself. It’s so yummy. The crust is actually a little chewy. Thank you so much! This recipe is going in my cupboard and I will make it often, that’s for sure!
You either left out words or incorrectly put a word in so it’s a little confusing when you talk about tucking in the bread. You say … Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, Until the bread what? Into the bread? Just thought I’d let you know.
Finally! Finally I made real bread! Real bread that tasted great and looked even better! I am amazed that I really did it and I thank you for the recipe. This might have been my last attempt if it failed. No…I would have still wasted my time and my flour! Thanks again for saving me and returning my faith in recipes! Haha
P.S. I would have taken a picture but I only made one loaf (no faith!) and it was only half a loaf before I could get a photo.
It’s just delicious, my husband and I both agree. It really does rise wonderfully and it has the lightness of bought white loaves but so much better flavour and texture. Thank you brown Eyed Baker!
Too sweet for this Aussie palet. Followed the instructions almost to a T with this one (substituted 2 1/2 tablespoons olive oil for the butter). The loaf worked out really well. Nice rise and crust. Excellent texture when cut. However, the taste profile is way too sweet. Most bread in Australia has little added sugar so this tasted strange. I will play with the recipe and see if I can adjust is to taste without compromising on the other features. Will let you know how I go.
This bread is amazing! We just sliced it and it is everything you said. Light, fluffy, tall, and the taste is so good. I have been making a different recipe, but is was dense and not what I wanted. This is as soft as you would get from a bakery with a beautiful crust. It is perfect for any kind of sandwich. Thank you so much for this awesome recipe. I was worried about the amount of flour when I first saw it, but after making it I will never make anything else. I don’t have a stand mixer and it was still easy by hand. I would recommend this to anyone and everyone.
Ive made bread from a lot of recipes, some good and some went to trash but this one is fool proof. Perfect huge loaves every time.
I wonder if it is enough to make 3 normal sized loaves…trying that today.