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!
Loved this recipe! It makes fabulous bread.
For everyone asking for the half recipe, the math isn’t too bad, especially with all the online calculators out there.
But here you go!
U.S.
2 1/4 teaspoons instant yeast
3/8 cup + 1 1/3 cups water, divided
1/8 cup granulated sugar
1 1/2 teaspoon salt
1.5 tablespoons unsalted butter, cubed at room temperature
4.5 – 5 cups all purpose flour
1.5 tablespoons unsalted butter, melted for brushing
Metric
7 g instant yeast
93.75 ml + 320 ml water, divided
25 g granulated sugar
8.5 g salt
21 g unsalted butter, cubed at room temperature
565 g all purpose flour
21 g unsalted butter, melted for brushing
Omg thank you! x
Thanks Jess,
The metric measures are very helpful. I was initially confused when the ingredient list said 9-10 cups of flour, yet the recipe noted 5 cups…?
I’m using instant yeast, should I still add this to the water beforehand? Ever other recipe would have the dry yeast added to other dry ingredients and the water is added afterwards. All attempts at breadmaking has failed so far but with lock down with Coronavirus, I am determined to master this.
Thanks in advance.
Wonderful and awsome! 2 loaves came out wonderful and taste fabulous 🤗
Tried for the first time today and it came out perfect. Crusty on the outside and soft on the inside! My new favorite recipe ❤️
This bread recipe is amazing!!!! I’ve tried a lot of bread recipes but this one is the best one. The resulsts are great and the bread tastes really good. Thanks for the recipe!!!!😊❤️
Hi,
if i make one loaf tonight, can i put the other half of the dough in the fridge and bake it tomorrow?
Thanks!
I’ve never done that, but other commenters have said they’ve done it successfully!
Awesome recipe, maybe just mention right at the beginning that you should half the ingredients to make only one loaf. I only have 1 pan and now I have to sit with this extra dough until my first loaf is done….
It pretty much says that all through the recipe and there’s also a note at the bottom. The yield says 2 loaves.
You can form 2 loafs by hand with that extra dough.
can I use wheat flour?
It literally says through out the entire recipe that it makes two loaves. Maybe you should pay more attention.
One of the best bread recipes I’ve ever made–really great texture–fluffy is a good description. Tastes pretty much like high quality store bought white bread which is fine for what I wanted. Be warned though: look at the video for the consistency of the dough. I could only use 6 1/2 cup of flour and that was slightly drier than it looks in the video. During this shelter in place time, I used what I had in my pantry–some expired King Arthur bread flour and expired Fleishman’s regular yeast, yet it all came out great. I was careful to follow the directions to proof the yeast and fortunately it was fine.
I love this recipe and it’s so easy!
This bread is delicious! My picky daughter LOVES it. Thanks!!
I’ve made bread for over 40 years, and this recipe seriously makes the best bread I’ve ever made myself. I had to substitute 3 cups of white flour for the same amount in whole wheat flour (flour shortages, as apparently I’m not the only one using this shelter in place time to bake and bake and bake). Stunning bread and so, so easy to make (and even easier to eat). I’m going to bake it again today as I’m already almost out Cinnamon toast, egg salad sandwiches, fried egg sandwiches, brisket sandwiches, and more toast! Thank you so very, very much for the recipe.
Karen
Love this recipe! Made two loaves last week, and four today. Sharing the love with coworkers.
My first time … I was a little dubious at first, but my bread turned out just like the picture !!! I toasted two pieces and slathered with butter for breakfast, it was delicious !!! And my house smelled soooo good while it baked !!!
Do you think I could make this without the butter so it’s vegan? I’m interested to know what the butter adds :)
I used olive oil and it turned out perfection!
Hi Sophie, For lack of a more complex description, it makes it “buttery” ;-) But yes, you could make it without or use a substitute!
I’m not sure I understand how to substitute for active dry yeast instead? Can you explain that?
I used earth balance and it turned out absolutely perfect!
I could have been a bit more patient with the rising times, but bread still turned out great. Halved the recipe, which took way more Math than I was ready for.
Wanna share your 1/2 recipe measurements :)
Ide love half amounts also
Here are my halved measurements:
1 0.25 ounce yeast packet
1/2 cup + 1 1/2 cups water
1/8 cup sugar
1 1/2 tsp salt
5 tsp butter soft (I rounded up to 6 tsp = 2 tblsp)
4 1/2 to 5 cups flour
5 tsp butter melted (I rounded up to 6 tsp = 2 tblsp)
Here are my halved measurements:
1 0.25 ounce yeast packet
1/2 cup + 1 1/2 cups water
1/8 cup sugar
1 1/2 tsp salt
5 tsp butter soft (I rounded up to 6 tsp = 2 tblsp)
4 1/2 to 5 cups flour
5 tsp butter melted (I rounded up to 6 tsp = 2 tblsp)
This is only the second time I’ve made this recipe.
The first time, I neglected to check the internal temp.
When I made it this second time, I had it in for more than 40 minutes, it was browned, but didn’t reach an internal temp of higher than 160.
Am I doing something wrong?
Suggestions?
Thanks in advance.
Do you have an oven thermometer? Your oven might not be at the temperature it claims to be.
Hi Michelle, did I miss somewhere the size of the mixer needed? The dough climbed up my dough hook & over it, and into my machine a little. I have never used this much flour before in it. I took it out and kneaded it by hand, and it is rising now, but wow! How big is your mixer? My Kitchen Aid is about 25 years old, I wonder if they have been made bigger/ deeper over the years. I hadn’t seen anyone else have this problem, or I would have cut the recipe in half.
Thanks, looking forward to fresh bread!
I had the same problem with my kitchen aid and it’s a newer model
My kitchen aid is twenty five years old. I did not experience this issue. Initially eight cups of flour (I used the scoop method) and then added in about 1 and 1/4 more cups of flour during the initial mix.
Made my bread with my Bosch Universal Mixer. In response to the many comments about the difficulty with “dough climb,” I’ve decided to share my opinion about Kitchen Aid versus the Bosch.
I am so lucky to have had a Bosch Universal Mixer (called the Bosch Magic Mixer in 1950 plus. I had my first one for 20 years but lost custody in the divorce (seriously). I’ve had my second for 18 years and it is still going strong. The mixture has great attachments available, and also has a built in blender base that I think rivals the VitaMix. BUT best of all the motor gears up and down depending on the heaviness of the mixture in the bowl! You could never make as much bread with a KA as you can with a Bosch. I can make six – 8 loaves at a time. I can hear the motor gear down as the mix gets heavier. That ability saves your mixer’s motor! The quality of the Bosch is evidenced in the pricing of used ones. Rarely does anyone ever sell theirs unless they are unable to bake anymore or they die. I did find a nice used one daughter-in-law, but I had to look online for almost a year You can search “Bosch Universal” for the companies selling them, if you are interested. I am flabbergasted that most people don’t know about this mixer (I believe it is made in Germany). People know about Bosch appliances, and they know they are top top top of the line. But this mixer? No advertising, just word of mouth. You’d think one might see them on a show like Top Chefs or something. Excuse my rant LOL! Please consider doing some research and learn about this awesome mixer. My grown sons all want me to leave my mixer to them (“But I like to bake the most of the boys, Mom”).
Can I use bread flour instead of all purpose?
Hi Farrah, Yes, the texture may be slightly different but it will still work!
Hello! I have a 6qt and also a 7qt I bought a little bit ago. The 7qt has a deeper bowl. I usually had problems of the dough climbing up when I used the 6qt. But we would also make double the recipe because we’re a big family!
I halved the recipe and Mine was at its limit
What is the best way to reheat it after frozen to prevent it being rock hard
Hi Evelyn, I usually slice the loaf, then wrap it all up together in plastic wrap, then foil and place in a freezer bag, that way I can thaw slices as needed. About 20 seconds in the microwave is usually all that is needed.
The same thing happened to me. Mine is a newer model as well.
Hi Ellen, I have a 6 quart mixer and haven’t had an issue with that.
Came here to see if anyone had this problem bc Holy cow i had the same issue….she must have used some sort of industrial mixer and not a standard kitchen aid…..the dough climb was insane and nearly busted my mixer? The bowl flew off the base twice too. My kitchen was a mess. Flour everywhere….it’s rising now, i hope it is worth it!
It’s a fine bread. I used bread flour (I rarely use all-purpose for bread, I reserve that for cakes and things). I like the flavour of Chef John’s better, but the texture of this one much better. Halve the recipe for 2 loaves. It makes way too much dough. I’ve been baking bread for about 6 months, for reference on my experience level.
Thank you what size of cup are we talking about? 10 cups seems alot
Hi Bonny, A standard measuring cup (or 120 grams). I have found I need less flour during the winter (colder, drier air) and more flour in the summer (warmer, humid air). As I mentioned in the recipe, hold some back and then add only as much as you need. The recipe makes two very large loaves of bread.
Awesome bread recipe!! I haven’t made homemade bread in years, and I decided to give this recipe a try. I was looking for something that didn’t require bread flour. It was so easy to make, even with the hand-kneading (for 10 minutes) because I don’t have a mixer with dough hooks. My bread turned out as pretty as the loaves in your pictures. Thanks so much for sharing this wonderful recipe!
Smells so good! I halved the recipe and it turned out great.
Its tastes good!
There’s no way, this recipe only makes two loaves of bread. This is the same amount of ingredients I use to make 4 loaves normally!?!? I don’t understand!!!
Just made this got it rising. Realized I forgot to put butter in. Am going to try something before the second rise. I’m going to knead and roll it out into a rectangle butter it and work it like a croissant, only not as much butter, let you know how it works. Cross your fingers for me!
Thank You for this lovely recipe. I love the bread and make it all the time. :)
Just made this bread and its the most amazingly good recipe I have made so far and I will use it from now on! I made 3 loaves like one of the other reviews and didn’t put the rack low based on another and I swear my hubby and i ate practically a whole loaf fresh out of the pan it was so good!
I’ve been checking the comments to see if this is metric cups or imperial.. fellow Canadian, did you have to convert?
So I followed the instructions and added 5 cups of flour to the bowl but it was quite dry and not at all as runny as it appears in the video. I could only add another two cups of flour when I started to use my mixer. Not sure what I’ve done wrong. Double checked my amounts.
Made mine today or tried let’s say. It didn’t rise😔. My husband was laughing ! I am determined and will try again tomorrow. So enjoyed, I was looking forward fresh bread in the morning.
Were you using instant yeast or active dry? if you use active dry yeast, you have to let it activate for 15 minutes, not 5 like she said above. I also let my dough rise on the longer end of the spectrum. So when she says 30 to 45 minutes, for example, I left mine for 45 minutes :)
Try to mix a little sugar in with the warm water when you add the yeast (a tablespoon should work), check that your water is not too hot before you add the yeast (use an instant read thermometer to about 105-110 degrees, too hot of a temp will kill the yeast) and make sure the yeast mixture is good and foamy before you continue to the next steps. If it doesn’t foam up, you’re yeast might be bad which will ruin your bread.
Can I use plain flour?
All purpose flour is plain flour :)
Yes, that’s equivalent to all-purpose flour.
This baked up so much better than I hoped it would. On the second time through I got 2 12-inch loaves from it. I find myself using about 6 cups of flour to get the right consistency, so they still end up fairly conservative from the calorie side.
I’m trying it out in a pullman pan today. My only concern is that my mixer might be starting to complain. . . .
Hi Olivia,
How did the bread go in the pullman pan?
Best recipe I’ve ever tried.. I’ve given up with my breag machine. It totally doesn’t work well. Thank you so much.
I made this recipe, halved, for one loaf. It was super buttery and delicious. The only thing I’d do different is raise the rack, the bottom got dark when the top was perfect. Will certainly be baking again!