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 halved the recipe (I only have 1 loaf tin and no room to freeze a second loaf anyway).
The bread is beautiful, thanks for a great recipe and instructions.
I must note though that I may not have rolled the dough tightly enough as it separated slightly when cutting…and 200°c fan oven may be too hot, as it almost burned the top of the loaf.
When I try it again (and I will), will it cook okay at 180°c fan oven, or should I just do 200°c conventional oven?
thanks again.
The bread came out dense Not sure if this is correct. Not a fluffy white bread I wanted. Maybe user error. Doesn’t look like the picture.
I love the recipe and it was a hit but I was wondering if I could use the dough to make cinnamon bread.
Yes! I add sugar and cinnamon when it is spread out in the 9×12 and then roll and allow for second rise- it’s wonderful!
Yes, absolutely! :)
Best bread recipe I have made yet! Did find that I made 2 x 2lb loaves and half a dozen rolls too from quantity in recipe. The toast from this bread is to die for!
I just read your question and decided to make 1 of the loaves a cinnamon swirl. They are doing the second rise now and I can’t wait to see how it turns out.
wow, this is amazing, definitely using again. it was way better than the supermarket bread.
My kids have informed me, (and bruised my ego) that this was THE BEST THING EVER!!! Thank you for giving such a clear, simple recipe. Already a family favourite xx
What?! A bread recipe that doesn’t require bread flour (which I can’t find in this coronalife) or kneading?? Sounds to good to be true… will report back this afternoon…
Delicious! This dough got massive though… next time I might make half to both loaves bc we like small sandwich bread ;)
Wow,, So easy, So good! I now make this every week. No more store bread full of chemicals. A loaf of bread bought in a store can last weeks it is full of preservatives.
Probably a dumb question but I don’t bake with yeast much – if I use active dry yeast, and I add the 1/4 cup of warm water that the package instructions call for, do I also add the 3/4 cup of water to the yeast that the recipe calls for? Just don’t want to add too much water!
No, just proof the yeast the way the recipe states. It’ll work fine. If you add add the additional 1/4 cup water, your dough will be too wet.
Definitely the best recipe for white bread and I’ve baked a few loaves in my life time but still this is my favorite since I discovered it. Even got my daughter hooked on it and she bakes it now as well, as she has nothing much else to do in quarantine. Thanks a lot!
Hi
I too love making bread and this recipe looks fabulous. I really would like to try it but I work in grammes not cups.
Please could you give a Continental version using grammes and mls.
Many thanks
I halved the recipe to make one 2lb loaf, and I used a total of 600g of flour, 7g of yeast, 370ml of water – split into 80ml and 290ml – and 20g of butter. I attempt bread about once every two years, and am invariably disappointed, but was so pleased with the result. I followed the recipe to the letter and couldn’t believe at each stage just how much it looked like it should! Even after leaving to cool for 20 minutes before deciding it wasn’t cooked through, and putting back in the oven, I had edible bread!
The bread was the best white bread that I have made. No air pockets, consistent rise, nice size and delicious.
Thank you for the recipe.. … The bread came out just perfect…. the first time I tried my hands at this .
The first time I’m leaving a comment as well …so many firsts !
My family just loved this one !
I made this 2 weeks ago. Made the recipe axactly as written. It made two 5″ X 9″ loaves that were beautiful, delicious and had a great texture. They held up well for sandwiches, as toast and to soak up gravy with a chiken dinner. I froze one and it was just as good when thawed. Thanks for sharing.
Amazing!! I’ve been making bread for a while but mostly artisan type breads. Although my husband likes them a lot, he’s been wanting a classic pb and j on white bread. This bread does the trick!! He has been raving about it and even sent pics to his friends. It’s so easy and the second load goes on the freezer for the next week. I will definitely be keeping this recipe. Thank you so much!! I’m going to try using it for hamburger buns today. We shall see, but I have a good feeling about it 🙂
I made a half recipe, so one loaf. I’ve made sourdough bread, Irish Soda bread, and quick breads, but never a sandwich loaf. This came together beautifully, though it took longer on the dough hook and in the oven. The result is very pillowy and the spiral totally disappeared into the bread. Great recipe … I’ll be making it again.
I’ve just made this but I’ve yet to try it, but if it tastes as good as it smells I will be over the moon! The loaves have come up amazing! Such a great recipe! Thank you :)
This was the best white bread I’ve ever made! The first loaf was gone in 10 minutes once it was cool! I only ended up needing 8 cups of sifted flour to get the desired consistency of dough. I will be making this every other day, no need to ever try another recipe!!!
Can you bake this freely on a baking sheet, instead of using a loaf tin?! Say if I knead it into an oval shape. Thanks!
Hi Josh, I never have, but I believe others have commented below that they have and it has worked.
I made buns on a cookie sheet using this recipe turned out amazing
Omg fantastic…. perfect bread recipe thanks!!’ Yummy!
This recipe is amazing!!! It looks exactly like the one in the video!!! I posted pictures on instagram and tagged you… THANK YOU SO MUCH!!!!
Omg the best bread ever. I’ve made tons of bread but this is the best I’ve ever made. Thanks so much. I will never have to try another recipe cuz this is awesome.
Bread looks super yummy and tastes great. BUT, I have huge bubbles on the top. What did I do wrong?
This is a brilliant recipe. I have been bookmarking it for weeks, trying to look for other recipes which don’t need butter. But this yields a soft and well risen loaf. I halved the recipe for my first try as I didn’t want to waste it if I failed in this Covid season. This is it I think! The bread recipe for our home as it only uses plain flour! A big thank you from Borneo!
By the way, has anyone tried using olive oil or canola oil instead of butter for this recipe? What is the difference in texture if so?
I am a bit confused about the direction to use the lowest rack in the oven. Is this true irrespective of where the heating element is in the oven? Also, for dark pans, does this direction or baking temperature change?
Totally blew my Keto diet today. This bread is incredible. It could be because I haven’t had bread in 8 months. I made it for my son-his store sandwich bread got moldy and due to coronavirus, didnt want to send him to the store. Im so glad I made it, my son loved it. I even successfully baked it in my new convection toaster oven at 350°. I see someone did a keto version with almond & coconut flour….I’ll be doing that tomorrow so I dont eat my son’s loaf!
I tried it on the lowest position of the oven and it made the bottom of the bread darker than I would like. Next time I make this I’m going to put it one rack up. I think that will be perfect. So put it up one more than the very bottom setting and it should be perfect.
Yes you need it on the lowest rack so the top doesn’t burn.
If you are using a dark pan, always lower the oven temperature 25 degrees to compensate. Enjoy!
Superb recipe. Only one I use now for wheat flour based bread. (I make keto bread with almond and coconut flours for myself). The dough for this bread is very easy to handle, and it rises well (I do add a couple tablespoons of wheat gluten; I think it helps a little). It makes a beautiful loaf with a nice crumb, perfect for sandwiches.
I just made this bread, and oh my! I love it!!! I’ve been making bread for 7 weeks for 6 people, covid stay at home baking. this is the first time the bread not only looks and tastes the same as store bought, but it’s better. So glad for fresh fluffy sandwiches. One less stressor of life. Thank you!!!
This recipe is legit!!! I used regular yeast, which somehow proofed in the same amount of time as instant, and the bread turned out soft, soft, soft- perfect for my little’s sandwiches for the next 2 weeks. I even accidentally turned off my timer for the second rise, ended up with “mushroom cloud” loaves, and STILL didn’t have swiss cheese inside! Baking miracle!
(Can you tell I’m excited about this recipe?)
I waited for the loaves to cool completely, sliced and stored one loaf for this week and froze the other (sliced, double-wrapped in plastic, then foil) for next week.
Thank you!
I really wish in STEP ONE they tell you that you may not need all of the flour! After it tells you to combine, in step two it says you might not need all of the flour. 😑 I added the full amount it called for in step one like the writer said.,, I had to add so much water because the dough was literally crumbles and so dry. Might be a good recipe, but I wouldn’t know since the writer failed to tell me at the correct time I might not need all of the flour…. I now wasted my time and ingredients! PLEASE FIX.
SORRY- I misread the instructions!!
Perhaps remove this comment, or change the stars since you misread the instructions?
HAS anyone tried making this as jalepeno cheese bread? Or cinnamon raisin? JUst wondering best way to do this….
Yes!!! I am on my 4th batch of this bread, rolled with butter, cinnamon sugar and raisins. It is stupid good!!
I have been trying to bake a good white bread for sandwiches and such. It was really annoying me that something as simple as bread (which we have been making for hundreds of years btw) but I could just not get that silky, chewy, delicious bread. It ended up being grainy, crumbly and gross… I was not going to give up, I was going to find a good recipe and I found this one. I did substitute the AP flour with 8 1/2 cups bread flour but it came out absolutely amazing! Very chewy and fluffy exactly like it was store bought.
I will say that I almost destroyed my mixer by substituting the flour with bread flour. Because of the gluten, I ended up having to do the last bit of kneading myself or I would be looking for a new mixer. Regardless, it turned out perfect, thanks for the recipe!
Awesome recipe! I live in India and the store bought loaf bread here is terrible- crumbly, fluffy and pumped full of sugar.
This bread is our family favorite. I tried a few other recipes but the loaves came out small. These loaves are nice, big and tall, soft and firm.
As I am typing this, it is my 3rd time making it. First time I only needed 8.5 cups of flour. 2nd time, I added 1/3 cup of milk powder for a softer bread. My husband preferred it!
Though the bread comes out great, Im struggling with the folding technique. My bread always splits on the sides…im hoping 3rd time is a charm!
I tried a different folding technique and I’ve put a bit of water in the oven. Fingets crossed.
*question to author:
Im wondering how to get the loaves to hold a topping like sesame seeds though. The 2nd time I made this recipe, the sesame seeds fell of when the bread was baked…
Fingers crossed!
You could try spraying a fine mist of water on the loaf and add your seeds or a bit of egg white wash on the loaves before baking. That should get them to hold on.
I almost never leave reviews but I have to this time. This is hands down the best bread I have ever made. I live at relatively high altitude (about 7,000ft) but still had amazing succsss by just watching the texture and using just shy of 9c of flour and watching the rise closely (about 30 min on first rise and 20-25 min on the second rise) to avoid over proofing. The crumb is perfect and the buttery crust is to die for. Thanks for sharing this amazing recipe.