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!
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?