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!
Tried this a few days ago, and so pleased with how it came out! I used regular yeast since I don’t have the fast acting kind, just let it rise a bit longer, and kneaded by hand since I don’t (yet!) have a stand mixer. Got great results with this recipe, and it froze really well too (and made great French toast.) It’s replacing the sandwich bread recipe I’ve used for years that was a little inconsistent and not as high rising as this buttery one. Thanks for the great baking staple!
Hi Katie, I have the regular yeast and don’t know the ratio of yeast to water or the amount of sugar. Could you help with that please?
Thank you so much for this easy, perfect recipe! I’m 65 and have been baking for 50 years but have NEVER had sucess with white bread before! Believe me I have tried sooo many times. I love all your recipes and finally had the nerve to try this recipe. Thank you again!
I have made a lot of bread and rolls over the years but this recipe is seriously the best ever. It will be my go-to from now on. Thank you for sharing.
This recipe definitely made a fluffy bread, but I found they browned too fast. I lowered the temperature to 350 F and extended the time to 40 min and it worked great!
this was the best bread recipe I have ever tested 10/10 would recommend
I am making this bread right now and it is baking away in the oven. I only have 5.75×3.25 pans, 4 of them. They are rising hilariously in the oven- CANT wAit to try. Living for this while I bite my nails watching cnn.
This bread is so tasty, warm and buttery!
This is a great sandwich bread recipe. I use my Kitcheaid for the kneading, and love the results.
Have insomnia in lock down so decided to test out this recipe. Was worried, as I’d halved the ingredients , that I might not have been careful enough. OH BY GOODNESS! It is fantastic and rose like a crazy balloon, just as you said it would. It tastes divine and you are to blame for all the calories I’ve consumed as I can’t stop adding butter and eating it! I can’t even get to the filling stage :)) It was so kind of you to share this recipe. It is now the firm favourite for white bread. You are a star!
This has become the go-to recipe in my family! Thank you so much for sharing :D
I would consider myself an experienced at home baker. I’ve tried a bunch of recipes for white bread at home (KAF, using sourdough, milk bread, other fun bloggers, etc) and NONE compare to how soft, fluffy, and great this bread is. Most of the other recipes I have tried are denser than what I want. This recipe is soft and fluffy, perfect for sandwiches, and perfect for roasting and freezing! Use this recipe if you want a fluffy, soft white sandwich bread. I have started doing 3/4 a recipe for 2 loaves, as mine always rose too tall. Thank you!
Hello. I am going to make this for the first time so just want to know if it’s going to taste like a sweet bread or the regular bread that we buy from any supermarket?
Hi Rose, This is not a sweet bread. Tastes like regular white bread.
Hi Rose, This is not a sweet bread; it’s like regular white bread from the supermarket (but much better! 😉)
Hi Michelle. Made this recipe today. WOW!! Best white bread i’ve made and tasted in a long time. Two big beautiful loaves and very easy to follow instructions. Thank you Michelle for sharing your recipe. Definately a keeper.
Made beautiful loaves. Made the full recipe but split it in to two bowls from the get go. Didn’t have a large enough bowl to make together. Divided everything and it came out peachy.
Made this with bread flour. Mixed by hand. Eating a slice now and it is spectacular! Buttered the bread pan before place the dough in each pan – sprinkled corn meal in the pan after buttering – gave the loaf that nice gritty corn meal crunch to it. Crust is very nice. This recipe is a keeper. PS – the division into two loaves was simplified by splitting this recipe into two mixing bowls and slitting ingredients. Eliminated have to split the dough in two later on.
Can you do this bread successfully without a dough hook? Would i use a hand mixer or just kneed with my hands?
Hi Deborah, I’ve made this bread tons of times mixing and kneading by hand. Enjoy!
Can anyone answer this: I’ve made this recipe (cut in half) three times now, and my loaves have never risen quite as much as pictured. They rise during both proofs but never get super tall like the picture shows, they stay mostly contained within the pan with a slight hump. The bread tastes great but it seems dense when every other review has been saying it is fluffy.
What am I doing wrong? Over-kneading? Under-kneading? I’ve adjusted flour amount each time since “tacky” isn’t very descriptive to me. I want to get the bread fluffy. :(
Bread baked up perfectly, recipe well thought out and easy to follow
I made this today, i doubled the recipe and got 24 2oz rolls, 3 good sized loaves, and 7 4oz cheese sticks out of it. Every variation was amazing. This is a great recipe.
This is the 4th time I am making this recipe and I do love it. twice now I am at the last step of brushing butter on the top before putting in a preheat oven. Within minutes it starts to deflate. Why does this happen. Is it the butter, I cool it after melting. Thank you.
Hi Irene, That usually happens when the dough has risen too much (it’s happened to me before!). I hope that helps!
Wow, omg, wow. I’ve made a lot of bread, I was skeptical about ‘all purpose flour’ but , I decided to trust brown eyed baker because the Italian bread recipe was phenomenal.
In step 4 of the print version of white bread it says “tuck the ends of the roll until the bread”. I think it’s supposed to be “under the bread”.
I love making this white bread for my family . My Fiance request it anytime I make bread!
I was gifted a stand mixer for Christmas this recipe was the used for the first time use ! At the moment i am waiting to put the loafs into the oven and am excited to see how it turns out !
Hi! So many rave reviews!!
Can I make this in a bread maker??
Hi Lisa, Yes, I think that should work fine.
What temp should I bake if making the dough into rolls?
I made this today, loaves and rolls (2oz balls 12 in a pan) and baked them at the same time. I temped the loaves but just kept an eye on the rolls til they were deep golden in colour. I also made some of the dough into cheese sticks and they were amazing. Really good recipe.
Hi Kaitlyn, Same temperature!
This recipe was a God send. Baked it up last night so we’d have bread for christmas morning breakfast and honey! I dont regret it. The loaves came out super tall and soft and fluffy. Perfection. I ran out of yeast (last min. christmas eve baking) so I only used 3tsp of yeast and subbed the rest for 1tbsp of baking powder and it came out gorgeously. I also didnt have a stand mixer so I just kneaded it by hand for about 10mins. This is my new go to bread recipe!
I made the recipe exactly as instructed. The bread came out beyond what I could imagine! Great crust, perfect crumb, slices like a dream and super easy to make. This really is the ultimate bread recipe! Thank you!!
Can you swap butter for vegetable oil? I’ve had to go dairy and soy free for the baby…
Yes – I used soft coconut oil and it came out perfectly! Brilliant recipe!
Yes, definitely!
Absolutely love this recipe! Nice big loaves. Nice crumb. Quick easy and foolproof. The only adjustment I made was reduced salt to 1 tsp.
I make this once a week. Making several batches for Christmas gifts and one batch I’m going to use half for dinner rolls!
The full recipe was way too much dough for my kitchen aid mixer, but the kids liked this recipe so much I’ll cut it in half and make it again.
Can you make this bread dough, refrigerate it and bake it the next day?
Yes but make that your second proof. Then just warm it to room temp and bake.
Was easy. It’s a keeper.