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 kids, who like to pretend they’re carb free, could not resist. This recipe is fabulous, easy to follow, and produces great results.
I tried my best but these nonsense volume metrics produced a very ugly result. This not reproducible at all.
David, I weighed the flour for half the recipe. My measurements were 1.1.9 lbs of flour. 2 1/4 tsp yeast 1 1/2 tsp salt. (don’t let the salt go anywhere near your yeast, add it after the yeast or before and mix it into the flour) 1/8 c sugar ( yeast likes sugar and you can mix it in with your yeast as you proof it as that’s what it eats) 6T Warm water for proofing your yeast. Add 1 C +3 T +1 1/2 t water
Made this today, it was perfect and easy. My loafs came out just like yours are pictures. My pops and boyfriend were so stoked when they saw them rise, and again impressed when we pulled them out of the oven. And again when we had a slice. Some serious homemade goodness. My dad’s response was ” this is the kind of bread that will make you fat”. Thank you for sharing this gem.
I made this recipe using whole wheat bread. I haven’t tried it yet but it sure looks good. The recipe was easy to follow and was easy to make.
I really love this recipe. However my loaves are massive. Two slices would be far to big for a sandwich. Is there anyway to reduce the size? Has anyone tried making 3 loaves with it or take some out to make rolls.
Hi Amanda, You could definitely turn this into 3 medium-sized loaves if you prefer. You can also make rolls, as well!
Wonderful could u use some wheat flour
If i wanted to make e6 loaves do i just double everything
Thanks
Hi Lucille, I would start substituting 25% wheat flour and see how that works for you and then increase from there. Keep in mind you may need a bit more water to get the right consistency if you use wheat flour. And yes, you can double the recipe, but it will likely be too big for a normal stand mixer.
I‘ve never been much of a baker, but lately I have been broadening my horizons to avoid extra trips to the store. This recipe gives consistently good results. The first time I made it, I made a single loaf, so if I messed it up, I wouldn’t have wasted as much flour. It was so good it disappeared in about a day. This time, I made a double batch and they look and smell just as fabulous. Thanks for the recipe!
it turned out exactly like your pic and like you said, this IS the best white bread recipe, and I have tried many. Perfect go to recipe. I had a little extra, spread some butter and sprinkled some sugar and cinnamon. Rolled and folded it in several layers- it also turned out so yummy. Thank you, Michelle! People give it a try, you will never buy store bought.
I LOVE this recipes! I make it every weekend now!
I love this RECIPE!!😍😍😍
Excelente essa receita
Nunca vi algo assim quando se refere a receita de pão
A possibilidade das informação de medidas ser em gr
Obrigada pela receita
Thank you Aaron!!!!!!!! why are all these recipes in cups?
Aaron thank you for doing the math, and breaking the recipe down in metric measurements! Question on the full recipe the water measurements are in ml. However on the half recipe the measurements for the water are in grams. Is that correct? Obviously I’m not a mathematician.
I made this recipe yesterday and it was a HUGE hit with my family. We wanted a sandwich night, but I was out of sandwich bread and couldn’t justify a trip to the store or Instacarting to satisfy the need for a loaf of bread. To be honest, since the quarantines, I have noticed that when we can find bread and rolls, they go moldy much quicker now. I have twice now had a brand new and unopened package of two different brands of hamburger buns from Sam’s that were moldy when I went to use them—like literally one-two days after purchase and they did not have their expiration dates nearing. I don’t know what is going on with that. Perhaps breads are sitting in refrigerated trucks too long and getting condensation? At any rate, this recipe is a lifesaver. I’ve shared it (and your blog) on a number of my cooking groups and on Emenator.com. The loaves are beautiful, the bread is delicious with a soft crumb that held up wonderfully to my homemade chicken salad. I’ll be making these every few weeks from now on. Thank you for sharing this excellent recipe!
I rarely comment on recipes but had to with this one! its really really great, best I have tried in 3 months of baking bread 4 times a week while in quaratine in Ireland. I found I did need to add more flour as it was quite sticky at first but it could be because I added too much water in the beginning. The recipe made one large loaf, the tip of keeping it in the tin was great as my son loves soft white bread, and also managed a tray of cinnamon rolls too, perfect dough as it stays soft and not dry and crumbly like other cinnamon roll doughs i have used in the past. I have finally found my go too sandwich bread recipe which I am very happy about.
I have made this recipe multiple times now and it is still my favorite one to make. I tried doing a half batch once and it did not come out as well.
I was wondering if you have ever turned the second loaf into another kind. Like a cinnamon swirl or cheese swirl bread before? If you have any pointers and what ones have to successfully made with the second?
Hi Laura, I’ve used this for dinner rolls, as well as pepperoni bread. Many others have commented that they’ve done things like cinnamon bread, cheese bread, cinnamon rolls, etc. It’s a super versatile dough; you could do almost anything with it!
Hi Laura, Yes definitely! I’ve done dinner rolls and pepperoni bread and many others have mentioned using it for cheese bread, cinnamon rolls, cinnamon swirl bread, etc. It’s super versatile and you can truly do almost anything with it!
Maybe tell people when they use the portion calculator to half the recipe, it doesn’t half the water 😡
What a waste of ingredients ☹️
hey i just have a question, i love the bread recipe but was just wondering if i can make double the recipe and store it in the fridge to make a loaf every day or two?
I assume you mean keeping the dough? I’ve never tried to ferment it in the fridge and bake it off over days, so I couldn’t say how it might turn out.
Great recipe! This is the second time I’m trying it because the first time came out so well! I specifically timed out each step to make sure I didn’t over knead the dough this time. The first batch came out SUPER tall and fluffy but it was hard to slice evenly because it was pretty crumby (texture-wise, flavor-wise it was amazing). I froze the second loaf (after it was baked) and the texture improved a bit and was much easier to slice. Perfect for sandwiches. I had one problem the first time I made this recipe: the dough kept climbing the hook. I kept adding flour until it wouldn’t stick so badly but I think I ended up either over flouring the dough or over kneading it. It was a little dry but not too bad. This time I just hand mixed it until I achieved the desired stickiness and then used the mixer until the sides of the bowl were semi-clean and the dough formed a ball.
This batch I halved the recipe because I am running out of flour, but I had some bread flour on hand so I’m excited to see how that affects the bread. The rise was not as dramatic as the first batch but hopefully, it doesn’t affect the outcome too terribly. Can’t wait to bake this batch and see the finished product!
I made this bread today after my sourdough starter stopped. It came together very quickly. I set it in a greased bowl to rise, and it rose so much that it took me by surprise! I divided it into two loaves as directed and was again surprised at how much it rose when set aside to proof. Baking it caused it to rise even more. It definitely doubled and looked almost like two loaves of bread; one on top of another. I probably could have made it into 4 loaves. I will be making it again, as this bread is so delicious! I plan on dividing it into 3 loaf pans, rather than 2. Thanks for an incredible and simple recipe!
Hi! I’ve used your recipe 4 times now. It’s the most perfect recipe for sandwich bread :D it slices like a dream and the taste is phenomenal! I have 2 long loaf pans that will make 24 slices the same size that you buy in the store. I’ve never been able to get that many slices out of a loaf because the bread is always too fluffy. But yours is perfection! My son is disappointed when we run out in between and I have to pull a store loaf from the freezer, lol! Because we’re a wheat family, I tried a 5th time with a half recipe and subbed wheat for 1/3rd of the flour. It turned out really well. But, now I’m looking to see if you’ve got an actual recipe for wheat. If not, I’ll be sticking with this :D
So, thank you!
Hi Wendy, I’m so thrilled you and your family are enjoying the bread! And I do have a whole wheat sandwich bread recipe :) –> https://www.browneyedbaker.com/whole-wheat-sandwich-bread-recipe/
Hi there!
I’ve never made bread before, but this recipe looks like one I can handle (fingers crossed). However, I have a couple of questions before getting started. The only loaf pan I have is the Wilton long aluminum 16″x4″. According to the Wilton website, this pan holds a double loaf recipe of any standard bread. Since your recipe is for two loaves, I thought it would work well in my case. Since I will be baking the entire recipe in one pan, are there any tips you can give me for using this pan with your recipe? Is there anything I should know about bake times since the pan is aluminum?
Thanks!
L.
Hi Lori, It sounds like it should work if the website states it fits two loaves (keep in mind these are large loaves). I don’t think any modifications need to be made due to an aluminum pan. Enjoy the bread!
This is the best recipe the bread is delicious light and it is fluffy. Delicious flavor will be making this recipe often. Highly recommend this recipe for white loaves of bread.
Can this recipe be easily doubled for a larger batch? Would it require any modifications to the quantity of the ingredients?
Hi Sylvie, This makes two very large loaves (or three medium loaves) as-is. You can certainly increase it, but I don’t think you’d be able to use a stand mixer for that much dough – you’d need to mix and knead by hand.
You are absolutely right, Michelle, this is the BEST BREAD RECIPE EVER! I’ve baked it twice and both were successful, even the first time when I overproofed it, it was still delicious even very fluffy. Thank you for this wonderful recipe. I’ve been looking for one like this for a long time.
My efforts failed. 80% of the loaf was raw. What did I do wrong?
Have I told you how much I love this bread? Dough is lovely and silky…easy to work with. I’ve made it several times and find that on damp rainy days, I need a little more flour and less on sunny days. Today, I froze one loaf and made 12 sandwich rolls, which I baked this morning. They are perfect for hamburgers too!
Hi. I never usually leave reviews but felt I had to. This is the tastiest, lightest fluffiest loaf I have ever baked! I live in England and had to to translate the recipe into pounds and ounces (I still haven’t got used to grams) but the ingredients were spot on and I followed the instructions word for word. Thank you so much xx
Followed the recipe with the exception of substituting 1 cup of white flour for whole wheat and added some whole flax seed and sunflower seeds. I have a Kitchen Aide stand mixer and the dough was too much for it so had to knead by hand. Used the 9 inch bread pans but the bread baked up too high with one loaf quite ill formed. The loaves are cooling so still too warm to slice and try. Disappointed in the appearance however taste will tell. If I make this again I would 1/2 the recipe but still bake 2 loaves.
Rhe exact same thing just happened to me and I didn’t make any subs. Any pointers?
Wow. I saw this recipe today and I made it this morning, just about taking it out of the oven😍😍😍😍
This is my first tryout and I for it so on point. I am a Nigerian and I love it
Hi Michelle! Well, I’ve save and made both this bread recipe, halved and also your American loaf recipe. I did a comparison of the two, noting the differences. I was just curious if, over time, if you have a preference for one over the other? My guess is that the American loaf, because of the milk, has a more tender crumb and lasts longer? (Note: I’ve discovered that I can bring bread back by using one of those steamer inserts and steaming the bread for a few seconds…I started doing this because here in Houston we have a lot of Asian style bakeries…tangzhou…and steaming brings back the breads and pastries the next day or so) .Best regards and thanks.
Can I use strong bread flour ?
Hi Emma, yes you can use bread flour for this recipe.