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!
Thanks for posting !! I’ve tried making bread a handful of times, only to have huge football rocks LOL!!
This was super easy to follow. Turned out amazing 👏 ✨
So easy and amazing!!
Love this bread, easy recipe to follow for a novice like me. My only issue is that my bread turns out really dense and the loaf looks a bit too squat – not tie tall and fluffy bread in the picture. Any suggestions for where I am going wrong? Thank you!
Did some experiments last week and learned when my bread was too dense it was because I didn’t add enough flour and didn’t knead the dough long enough. Once I got the texture right this bread is amazing. So soft and airy. If you are not sure what consistency is correct I suggest thawing some frozen bread dough and reshaping it with your hands. This will give you a good feel for the right consistency, not too dry, not too sticky and the windowpane test actually works. Hope this helps good luck.
I cannot believe hoe good this is. I tried everything with my bread, rolls, toasted, sandwiche toasted, round bread, long bread, creadcrumb, even bread pudding, it just works n taste the best I even used whole meal flour n still perfect. Thanks I’m keeping this forever now
Terrible recipe. It just doesn’t work. Don’t even bother!
Omg this bread turned out SO GOOOOOOOOD! I’m making homemade tomato basil soup and grilled cheese (with the fresh loaf) tonight!!! I think itll be sublime!
Made this several times now. It’s my go to bread recipe 😊
Well, I’m guessing my epic fail is my fault. Maybe the yeast was old or something. Ended up with rocks, no resemblance to bread whatsoever. Wah!
Sounds great now I’ll have to try it, thank you
I thought it really was the perfect white bread recipe. Huge fine-grained loaves, delicious flavor, it sliced beautifully and was the perfect texture for either sandwiches and toast. We also enjoyed delicious thick-sliced baked French toast. Outstanding.
All your recipes are so innovative and fun to make. Your informative explanations, instructive videos, and very workable recipes make this web site a winner! Thank you so much!
Sincerely,
Margaret Pearson
I cannot count how many times I have made this recipe, and it comes out perfectly every time. It freezes and reheats beautifully, too! When my hubby was sick and wanted toast, I made him some using bread from this recipe that I quickly popped out of the freezer. When I handed it to him and he took a bite, he said, “oooo, the good bread.” And that started his road to recovery! Thanks for this yummy recipe!! 💜
I have to say, this is probably my favorite and easiest way to make white bread. My family love it as well! 😍
Made it for the first time today. Used a mixer with a dough hook. I always follow the directions exactly the first time, but this worked so well I will just always do that. Thank you for giving my bread skills a new recipe!
I don’t understand comments from people that want to change everything. They should get their own blog if they think their recipes are so fabulous! I leave comments to encourage the blogger to make more posts!
Melbourne Australia, still in very severe lockdown and experiencing thousands of cases each day and rising , so really want to stay out of supermarkets, I made your fabulous bread today and it’s a real hi top …it made one loaf in a 9” tin and two baguettes, no need to look anywhere else for a recipe ……I even swapped out the butter for olive oil due ti high cholesterol. Wish there was a way of leaving a photo. So impressed
Delicious and easy to make. I’ve done this recipe three times this week all with outstanding results. This is a keeper!
My favourite bread recipe! I use it for loaves, for scrolls, and for pullapart bread. Kneads up well even using the dough hooks on my hand beater. However I only use 6.5-7c flour – the full amount does not work for me at all!
Perfect on the first try, I cut the recipe in half for 1 loaf and it worked great. Fluffy and delicious.
This is THE best white bread recipe! Has the texture of store bought white bread but much better! I don’t even buy bread anymore! I just keep this on hand! And it has turned out perfect every time! No tweaking to this recipe is needed!
Hi and good afternoon noon I’m happy to say that making your bread has been great I’ve repeatedly make this bread recipe and will continue to do so they have turned out beautifully every single time
I am unable to bake with butter or milk. How does this recipe work with dairy free margarine?
I’m sorry but the original recipe did not work out for me. I kept tweaking it until I came up with, what I believe, is the perfect white bread. Mine is closer in taste and texture to store bought wonder bread. It is a little less sweet than the posted recipe. Everything remains the same except the ingredient quantities. Makes 1 Loaf:
1/3 cup water mixed with 2.5 Tsp Yeast
1 1/3 cup water
0.5 Oz white sugar
1 Tsp Salt
1/2 TBSP unsalted butter
3.5 cups all purpose flour
Bake 30 min at 400.
My one star if for your bad attitude. Your “changes” make yours a completely different bread recipe You should get your own blog if you are sooooo good at this. I don’t understand why you even bothered to post except to get your recipe in here.
Say that a little louder for all the folks in the back to hear. If they know what to do, then why are they looking up recipes anyway? So annoying.
Hey maybe she has an bad attitude because the recipe didn’t work out for her. I plan on using her recipe and maybe I’ll have better luck.
Because I’m tired of getting bread recipes and they don’t work out for me. But I try to keep an positive attitude I’ll achieve my goal of going the softest bread. I conquered one part of my failed bread not rising enough. One down one to go.
And you don’t seem like you have an very good attitude yourself.
Sorry if I defend you. But that how I see it.
God bless!!!
Totally agree
Wonderful tasting bread
Check you are not using too hot water to activate yeast. Above 125° dies yeast off
I make this frequently!! It’s my very picky eater’s absolute favorite. She likes it best with homemade chicken salad, but she’s been known to eat a whole mini loaf by herself. I have found there is less chance of burning with the mini loaves, and it’s a little easier for me to store that way. Thanks for this amazing recipe!!
Why all the nasty comments about the amount of flour used to make this bread! If you think this recipe uses too much flour then make your own recipe and keep the nasty comments to yourself.
Ever since I made this bread for friends they are knocking down my door for more bread.
This is one of the best bread recipes I’ve ever made.
Thanks Michelle for a great loaf.
Thank you for your nice post, the bread is delicious!
Hey. I have 2 questions. How many pounds/kg this bread will be and can I make this recipe in my bread maker?
I love this recipe..I’ve made it about a dozen times now and it always comes out perfect…my three big men, husband, son and grandson beg me to make it..they can power through two loaves in a couple of days..no need to freeze here…
I have tried the recipe twice but still not winning, the top part come out burnt and the bread is very dense and not crisp outside. I would appreciate to know what am I doing wrong. Thanks
Made this recipe one Sunday and was totally blown away! The bread was perfect and it made two loaves: one to eat, and one to give away. My son had some kids over at the time and all of them absolutely loved it!
Mine seemed to be done after about 15 mins at 400F. Why didn’t it take as long as the recipe said? I didn’t use covect.
So your bread pan is from Williams Sonoma but the ones you use are 1 lb. Loaf Pan: 8 1/2″ x 4 1/2″ x 2 3/4″ high; 1-lb. cap.; or 1 lb.
1 1/2 lb. Loaf Pan: 10″ x 5″ x 3″ high; 1 1/2-lb. cap.; 1 lb. 3 oz.
Which one do you use?
I was wondering the same thing.