My Favorite White Bread Recipe
This is a classic white bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy… the perfect white bread!
Are you a bread fanatic? Isn’t there something fantastic about a great piece of bread? Whether you’re making a peanut butter and jelly sandwich, grilled cheese, a big sandwich piled high with fixings, or simply slathering a piece with butter… I’ve always found it to be great comfort food.
While I’ve made quite a bit of homemade bread in the past, we’ve really cut back on carbs significantly, and have pretty much nixed sandwiches from our diet, so I haven’t been buying or making any for the last six months or so. However, Joseph would eat grilled cheese and some other things with bread (depending on the day – we’ve hit the picky toddler stage!), but once we found out about his allergies, anything store-bought was pretty much out of the question (why does bread need soybean oil?!). Luckily, he was cleared of his wheat allergy, but we’re avoiding soy, so homemade it was! I had a previous favorite white bread recipe, but had this recipe bookmarked for AGES, so I decided to finally try it. I’m so glad that I did because…
Best. Bread. Ever.
There are so many reasons you need to hurry up and make this bread immediately:
- It comes together incredibly quickly for a yeast recipe requiring two rises. In about 2 hours you’ll be smelling fresh bread wafting from your oven.
- These are the largest loaves of a simple white bread I’ve ever seen! I’ve made too many disappointing loaves of bread that have turned out short and squat, especially those made in a 9-inch pan (p.s. these are my very favorite loaf pans!). However, these are incredibly tall, full loaves – beauties!
- I was surprised at how incredibly light, fluffy and soft this bread was given that there isn’t any milk in the recipe, just water (thanks butter!). It’s honestly the perfect texture.
I was honestly blown away when I made it, my husband was as equally thrilled, and much to my delight, Joseph was a huge fan too! This makes phenomenal peanut butter and jelly sandwiches, awesome grilled cheese, and I have eaten way more than I should just slathered with butter.
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I should have known how good this would be since it came from someone’s grandma… those are always the BEST recipes!
I’ve made this three times now, and I love that it makes two loaves… I immediately slice and freeze one and leave the other one out for us to eat throughout the week.
The frozen slices reheat exceptionally well – just 20 seconds in the microwave is all they need.
You only need one great white bread recipe and this is it!
Grab that yeast and get baking!
Three years ago: Kentucky Derby Pie Cupcakes
Four years ago: Chile con Queso
Watch How to Make My Favorite White Bread Recipe!
My Favorite White Bread Recipe
Ingredients
- 4½ teaspoons instant yeast, two 0.25-ounce packets
- ¾ cup + 2⅔ cups warm water, divided
- ¼ cup (52 g) granulated sugar
- 1 tablespoon salt
- 3 tablespoons (43 g) unsalted butter, cubed, at room temperature
- 9 to 10 cups (1200 g) all-purpose flour
- 3 tablespoons (43 g) unsalted butter, melted, for brushing
Instructions
- In the bowl of a mixer, stir to dissolve the yeast in ¾ cup (180ml) of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups (640ml) water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
- Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
- Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
- Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
- Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
- Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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.