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!
Just made this recipe and man was it amazing! No more store bought bread for us. Bread came out a little sweet for us so next batch I may reduce the sugar. I’m saving this recipe as best bread ever! Thank you so much for sharing
Holy giant loaves Batman!! Laughed so hard when I saw how huge these things were after the final proof!! Turned out amazing!!!
Best bread I have found.
Have made this bread three times now and turns out incredible! Everyone loves it including hubby who grew up on white wonder bread (as did I) and because of that would never allow me to buy white bread (30 years married) Was given someone’s old Bosch dough mixer recently and found this recipe and am hooked. I’ve been using bread flour but all else is the same. Recipe with 9 cups flour makes 2 monster loaves or now I’m making 3 smaller loaves. Lasts my fam 2 weeks typically freezing a loaf for the following week. Every single person has LOVED this bread. Right outta the oven, parmesian toast, thick luscious grilled cheese sandwhiches…whatever we make is amazing. Thanks for the recipe. I tried years ago to make bread with not much success so gave up. Now I haven’t bought bread and don’t plan too. It’s fun and easy to make and tastes devine. I will take one of the loaves and on the top, brush butter, sprinkle Italian herbs, some seeds, garlic and onion powder and onion flakes the last 10 mins of baking. Soooooo scrumpdillyump!!!
Hi there, I am going to try this with fresh yeast, so will double the amount needed.
How do I activate the fresh yeast please? Is it the same way as the dry yeast? With water?
Sorry, this will be the first time using fresh yeast and I don’t want to mess it up!
Thank you so much :-)
Hi Rachel, Are there instructions on the yeast on how to activate it? If not, this is a super comprehensive page on using fresh yeast: https://redstaryeast.com/yeast-baking-lessons/yeast-types-usage/cake-fresh-yeast/
I made this bread today. It rose very well. I am not sure what I did wrong as the bread is brittle when I cut the slices.
I’ve heard to wrap fresh baked goods in a clean tea towel after the 10 minutes stand I find it helpful ❤️
Hi. If I want to bake matcha bread or chocolate bread I’ll just need to add in matcha powder/ cocoa powder?
Hi Josephine, I’ve never done either, so I couldn’t say for sure. If you try it, let me know how it turns out!
Turned out great and easy to make. Will surely make again.
My whole family is obsessed with this bread! comes out perfectly every time! just wondering has anyone made this with bread flour? im new to baking bread and still dont understand when to use what type of flour…
I made this exactly per the recipe instructions. It was perfect Thank you for the great recipe. If I wanted to make half the dough as rolls and only one loaf, would the rolls bake at the same temperature? I’m guessing the cooking time would be maybe 20 minutes – your thoughts?
Hi Pat, Yes that’s how I would do it!
Hey! Do you have a video making this? I don’t quite understand the instructions and would like to watch a video for it so im prepared for my GCSE Exam. Thanks~
Hi Natalie, I do! And it should automatically play for you as you scroll down the page (I see it right now).
I have a question, I made this in one batch then separated the dough in half to make two loaves. One rose beautifully, but the other loaf didn’t rise as well. Why would that happen, and what should I watch for in the future? Thanks!
Hi Karen, Hmmm, was one much larger than the other? Was one closer to a source of warmth? Was one closer to a draft? That’s so strange!
Hi! i’d like to ask if anyone has measurements in grams and ml as cup sizes may differ in UK and the US. i would love to try the recipe but was worried that it turned out to be a dough that’s too wet to knead! (i’m a beginner bread baker and won’t be able to handle very shaggy doughs)
also, i tend to like to store my dough in the fridge for a few days before baking as i find that it enhances the flavour. does this recipe work well with storing in the fridge?
Hi Bel, If you click the link that says “metric” under the ingredients, it will toggle to metric measurements. I do not recommend storing this particular dough in the fridge for days before baking.
Followed directions to the letter and the bread did not rise in the oven came out very very heavy not at all fluffy I went with 4 smaller loaves and they had the consistency of a very heavy rye bread. I put them back in the oven to cook longer
Was your Yeast active? If your water was too hot, you could have killed it. Or it could have been bad Yeast. I have run into that a couple of times. I let the yeast proof un the water for 10 minutes to make sure that it foams up.
I am into the second rise with mine and it seems to be going good so far
How long before it gets slightly dry? (Like you would still 100% eat it, but it just doesnt have that freshly baked soft feel anymore)
Hi Malene, probably about 3 days.
This is such a great, simple recipe. I did a half batch just to test it out. It turned out perfect. My wife commented on how easy it seemed (watching me make it). Looks like my loaf pan is about to get a lot more use.
Hi! I’d like to ask if anyone has measurements in grams and ml for this recipe as UK cup and US cup sizes are different and sometimes conversions are not accurate. Do let me know, i’m looking for a really good white bread recipe and this seems to be a jackpot from the comments and i can wait to try it!!
I have just made this and tasted some after it had cooled and it tasted great! I can’t wait to try some as toast for breakfast tomorrow. One thing is I have a 9 inch loaf tin and the tops of my loaves do not look as inflated as yours. I wonder whether it is the tin as your tin looks wider and shorter than mine (I proofed my loaves for the time stated). Thank you for recipe!
My first experience at making bread was this recipe. It is delicious. Not as white as your picture but taste is wonderful. Thanks!
I make this bread exactly as instructed and it is wonderful. My kids love it!
I wanted to write to express our thanks for this recipe. I have tried many recipes for white bread and none have been approved by my family! But this recipe has changed that, it never fails to make the best bread ever!! Thank you so much for sharing it and please know that we are thankful for it every time we make it.
Dana and family x
Aww you are so welcome, Dana! This makes me so happy! I’m thrilled that you and your family have enjoyed this recipe.
Ho, could you do this in a bread maker? If so what yeast would you recommend, dry or instant? Thank you
Hi Carissa, I have not used a bread maker before, so I couldn’t say for sure. However, instant yeast is a dry yeast. Let me know how it turns out!
Thank you so much for a fabulous recipe. I’ll be making this tomorrow. I’ll post pictures then. With stores sold out of most ALL breads, I made it my plan to begin baking our own. Thanks and God bless.
Omg!!!! Best loaf of white bread ever!!!! No joke!!! I’ve made, literally, 18 loaves of white bread this week…this BY FAR THE BEST EVER!!!
I am 85 years old and have made bread for about 65 years. I have never made bread as good as this recipe. I have passed this recipe on to many others. Thank You
Best white bread recipe I have found. I have made this several times and it always is great. The past two times I have used half all purpose and half bread flour. Makes the bread a bit softer with less crumbs. Either way it is wonderful.
Great taste.. but a little tough.. the next day, even after wrapping tightly, it’s a little dry… makes great grilled sandwiches.. I only used 9 cups of bread flour.. maybe try 71/2-8 cups next time, plus extra butter??
I agree. I used 9 C and thought it too much.
Made this recipe yesterday. It was delicious with a lovely crisp crust and soft, light inside. I look forward to trying more of your recipes.
I made this bread today, and it was the best I’ve made yet! Sorry to brag…just had to share! For the salt, I used partly white salt and partly onion salt.
Just finished making this recipe and it was easy, relatively quick, and extremely tasty!!! I really don’t know if I can go back to store bought bread now. Prepare yourself, because it’s so yummy, you could easily eat a whole loaf in less time than it took to make like I almost did!
The bread turned out great! I did a half recipe because here in Korea our ovens are TINY. I will be making this over and over again! *Goes to see what other recipes you’ve posted*