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!
My first time baking bread at home and they turned black on the bottom before the 30 mins was even up… any idea what went wrong?
Can you use margarine instead of butter to make this vegan?
Yes! I substituted the butter for the same amount of earth balance and they turned out perfectly. I only had salted earth balance but it did not make the bread salty whatsoever.
Finished baking now, excellent results! Delicious! Will make again, but cut back on the flour and water so loaves are a little smaller.
This recipe is baking right now. I only used 8 cups of flour and the dough was still too much for the 4.5 qt bowl of my KitchenAid mixer. The dough got into the works where the hook attaches, which I don’t think it should. With that said the first and second rises were fast, we’ll see how it comes out. I think the next time I will reduce the water by 1/2 cup and the flour by a corresponding amount – I think the loaves will still be plenty large.
Hi Bob, I learned the hard way to wrap a single layer of Renyolds wrap around my Oster head anytime I make dough. In fact I’ve started leaving it on unless it gets soiled. I pre-split the beater/hook holes and that solves that! Hope that helps you. Happy baking :)
Would this recipe be too much for two 8” pans? Anxious to try.
I’m going to do 2 loaves with half this recipe. The last one I did (different recipe) had the dough overflowing WAY outside the loaf pans and it only used 7 cups of flour. And it was way too dense.
What kind of bread do you use?
I meant flour. 😏
Emily, I’ve always made this recipe using King Arthur Bread Flour and have had amazing results. Haven’t yet tried it with all-purpose flour, but I imagine it would be just fine, since that is what the recipe calls for.
Can i use regular salted butter instead of unsalted butter? Will i need to reduce the amount of salt in the recipe?
I’m wondering the same. I only have salted butter.
I was always under the impression you should use a plastic bowl for using yeast. My mixer bowl is metal…will that work for this recipe?
Yes a metal bowl is fine. I’d say that 99% of us use a metal mixer bowl.
Everything was going great,loaves looked beautiful. I baked the full 35 min.,but they are super heavy and kind of doughy..
Tessa, it sounds like you used too much flour, a very common and easy mistake when making bread. Your dough should be wet but not sticky.
Someone else asked this, but I didn’t see an answer. Can this be made in bread machine, has anyone tried it yet? Thanks! Back to the old ways, glad I know a good many of them.
I’ve made focaccia and pizza dough, but never actual bread. No sliced bread at the two stores I’ve been to in the last 10 days due to Corona Apocalypse, so I decided to give this recipe a try. AWESOME! I halved it, and my daughter is already asking me when I’m going to make another loaf. The answer is tomorrow
I have made this twice in the last week now, cutting the recipe in half to make one loaf each time. As others have said, this is a lot of dough! I used a larger loaf pan today on my second attempt, and it is still a huge loaf and is very tall over the top of the pan. But I must say, it turns out perfectly each time as far as taste and texture. On my next attempt, I am going to continue to halve the recipe but bake two loaves in standard size loaf pans; I’m thinking the third try will be a charm!
Amazingly easy! Can’t wait to taste ❤️
Made this today, turned out perfect! Thanks for the great recipe!
I only have one glass bread pan. Is glass okay? And how do I bake one and not the other? Will the second overproof?
I don’t see why glass shouldn’t work. As far as doing one but not the other, you could either halve the recipe or, at step 4, instead of leaving the dough out for the 2nd proof, leave half covered in the bowl and leave it in the refrigerator until your bread pan is free and cool. Then, resume from step 2 and allow a little extra time for the proof since it’s coming from chilled dough.
High marks for simplicity and speed. The first rise was exceptionally fast which saves time finishing your bread project. I needed all 10 ounces of flour.. I used a 9” glass loaf plan and a 9” metal pan. Bread needed a good 35 minutes or a bit more to get to 195°. The bread popped out of the pan easily. We made egg salad sandwiches with this bread, and I also toasted it which was good with butter. I’m about to slice and freeze the remainder of it, and hopefully the 20 seconds in the microwave will bring it back to life again.
I really love this recipe, made it last week and managed well, though I think I used more flour. This week I had 1kg of flour left, which would be 9 cups. It stayed very sticky and wet, so I’m not sure if I did something wrong here since the recipe says you might not need all the flour?
Please explain rotate the loaves. We are in Southern PA and there is little bread to be found. I am trying to find an easy, satisfying recipe to start baking at home and to give to neighbors who cannot get out to search stores for essentials.
It just means to turn the pans half way thru baking time. If your oven is perfect the loaves won’t need to be turned as the oven will cook them evenly and beautifully. My oven is not perfect. I have to turn everything I bake in it or the back half will over cook.
Hope that helps.
Hi!
I wanted to know if using normal salted butter would be okay in this recipe? Do i need to change the amount of salt added to the dough if I use salted butter?
Thanks !
I used salted butter and didn’t change the recipe and it tasted perfectly fine.
Same here… stores are out of bread so I tried this and really happy I did. Tastes so good!
Can I make this in my bread maker! Instead of the oven? What differences should I make. This sounds like the bread I made years ago, but I lost the recipe!
Yes, you can. But most bread machines can only handle about 3 cups of flour. I would try:
1 1/4 to 1-1/3 c. water
1 1/2 teaspoons salt
1 tablespoon butter
1 1/3 tablespoons (4 tsp) sugar
3 cups all-purpose flour
2 teaspoons instant yeast
I’ve never used a bread maker, but I think it should work!
Question — I have two 12″ loaf pans — do I need to adjust the recipe?? If so, how?? Thanks!!
I have the same question! Other reviews make it sound like the dough is a lot, so I’m hoping it will work for 2 12″ pans.
Kristen, I made 2 12″ loaves toady and it was perfect! I can’t imagine how it would’ve all fit in 2 9″ pans. Good luck!
Hi Kristen, It makes large loaves, so you should be fine with the 12″ pans!
I had to use 3 9 inch pans on my first go. The second one was perfect in 2 12s.
This recipe can easily make 3 large loaves! Omg great recipe!
I only have bread flour since the stores are sold out of AP flour. Can I use bread flour instead?
Bread flour is higher in protein than all-purpose flour so you will probably need a little extra water. Guessing 1 to 2 tablespoons.
Yes it will definitely work!
Hi just wondering why you put 9-10 cups of flour on the ingredients but only used 5 cups on the procedure? Am i missing something? :) Thank you!
Southeast Pennsylvania and our stores are out of bread (coronavirus). This recipe= problem solved! I make sourdough for toast and stuff but the crust is a little too tough for my little guys sandwiches. This recipe is super easy, super tasty and since it makes two, we’re freezing loaves as we go. Kneaded by hand easily. Thanks so much!
WOuld you mind sharing your sourdough recipe?
I have been making this loaf, well actually two loaves now for the past 3 months. Just fantastic and very delicious bread. It lasts all week in my bread bag and a tin cover.
I don’t have a mixer with dough hook. Can I just knead it? If so how long?
You can, but make sure you apply more flour and olive oil (for balancing wet and dry) until you get a consistent tacky mixture.
I was making this this morning for the first time. Mine looked a little “tough”, like I maybe didn’t have enough water or something (Cracks, stretch marks). I had been kneading it by hand for 5 minutes or so. I decided to let it “rest” because that seems to work sometimes. I let it sit for 10 or 15 minutes, I don’t remember, and came back to it. Look really pretty, smooth skin, and so I decided to knead it for another few minutes after which I started to let it rise. Look at some youtube vids about what the texture should look like and how to knead etc. A visual is so helpful. God bless!
Hi Amy, Yes, I’ve done it without a mixer many times. It takes maybe 5 or 7 minutes of kneading by hand – it will get soft and supple.
Good recipe made it for the first time. Made a few alterations, result was excellent!!! Best white bread ever!!! I replaced all purpose flour with bread flour and I added a tsp of sugar in with yeast and water. It was perfect!!!
I didn’t know what I did wrong, but my crust was so hard. Although, the inside of the bread was soft and tasty but the outside is rock hard. What did I do wrong?
In my experience if you butter the crust when you take it out of the oven and then put it in an unsealed bag (paper or plastic) while it is cooling the crust will be softened.
Turned out WONDERFUL! Perfect white bread 🥰
Hi! So excited to try this when it finishes baking! Question – I forgot to put it in a rectangle and then roll it up before letting it rise for the second time. What does that step do, and what will be the difference, you think??
Hi Rachel, It just keeps the crumb nice and tight, but should be fine!!
I have never been able to make good home made bread. I have made this bread five times now and we all love it. Thank you. Can I use self rising flour to make this bread?
Hi Sherry, Since this is a yeast bread, I do not recommend using self-rising flour.