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!
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!