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!
Found this recipe this morning and just had to try it. The best I have ever made. Light not dense like my others. Definitely will make this my go to bread recipe.
I’ve attempted this recipe three times and it has yet to work for me. It absolutely will not rise, I’ve tried different yeasts, flours, letting it rise for longer, and it comes out unleavened every time. I don’t know what I’m doing wrong but it’s quite frustrating
Have you tried placing it on a stovetop with your oven on low keeping it warm? It helps the process along for me.
Hi Jo,
how’s the temperature of your water? I have to be careful with mine. I have to run the tap until my warmest water comes out and then if my kitchen is cool toss the bowl in the oven with the oven turned off and light turned on to keep the rise going strong.
Although, I guess you’d have to be careful about the water being too warm also! Something like 37-40 C (100-105 F).
Check your water temperature.Too hot will kill the yeast
This is my go to bread recipe. Never fails but the first time I made it, the loaves were too big! I now make 3 loaves substititing WW flour and ground flax seed for 2-4 cups of the AP flour. Because it was too much for my stand mixer, I do it by hand and have started doubling the recipe. If you have to knead for 7- 10 minutes, you might as well make lots!
I’ve been in search of a white bread recipe. Of the 3 incliding this one I’ve tried so far this has been the closest to most store bought white bread of the ones I’ve tried. Others were pretty dense and heavy. This recipe is light and fluffy like I’ve been looking for.
I make dough to make pizza and Stromboli or Calzone’s often. From my experience making dough breads a few things had me a little concerned:
1. The suggested rack position and temperature.
2. The amount of flour. I make 2 large Sicilian pizza’s with 6 cups of flour. 10 cups seemed excessive for 2 loaves of bread. I made 3 loaves in two 8×4 and one 9×5 breadpans because those are the breadpans I have. I don’t own two 9×5’s.
3. The 400°F oven temperature, especially with the rack all the way down.
4. No oil or honey in the recipe. I’m too used to making pizza-like purpose dough. This old dog learned a new trick (bread can be made without oil).
Despite my concerns I followed the recipie and instructions and the 3 loaves I made came out great! The one in the 9×5 is big for my preferences but it will surely get eaten. The texture this dough recipe makes is what I was looking for.
I made your bread recipe today and I have to say its the best recipe ever! The recipe is simple and instead of 10 cups of flour I only used 9 cups. It was everything you said it would be. This is definitely my go to recipe for white bread. Absolutely delicious!!!!!
This has become my go to recipe for basic white sandwich bread! Easy and delicious, thanks for a great recipe!
Been baking Julua Childs bread recipe for years. this is far easier, yummiest. a winner.
Could you use this recipe and make one of the loaves into cinnamon bread?
I’m fairly new to bread making and this recipe is so easy and turns out perfect for me every time!
Yes you definitely can make cinnamon bread or rolls with this recipe! Just roll it out to about 12 x 18 and brush with butter. Sprinkle with cinnamon sugar and roll it up. If you want rolls, slice to about 1-1/2″ thick rolls and lay flat on baking sheet. Let rise until double and Bake until golden brown.
This has before our favorite white bread. Slices and toast perfect BRAVO
Do you ever have the the same recipes that you can make in the bread machine ?
Hi Carol,
This can be made in a bread machine. Just adjust the inregredient measurements. If your machine recipies usually take 2.5 to 3 cups of flour divide the measurements posted by 3.5 or 4 and it should work out pretty well. Note I said “should”, please. Baking is experimenting.
Single Dad 6 Kids full time Job killer recipie no complaints , from my 27 year old and two grand daughters threw al the way doun to my 6 year old all home runs and thumbs up 👍🏼
Thank you verry much keep up the good work we appreciate you 🤙🏼🤙🏼
as expected
The first time I made this recipe, my loafs look just like the pictures posted! The texture is perfect for sandwitches, toast or with a little butter. Super easy to make between my weekly meal prep. My family can’t leave this bread alone, they gobble up the first loaf up right out of the oven. Thank you.
My go to recipe for white bread. Simple, and almost fool proof. With a kitchen aid mixer, it’s very little work. Kneading by hand, not so easy.
Confused (tho’ doesn’t take much)!!
I’m in the UK and our cup sizes are different from the US so am looking at using the metric measurements.
Is 808ml of water the TOTAL of all water? By my calculation (and online) one US cup = 250ml approx. so 3/4 cup = 177ml.
Our cups aren’t different sizes. You need to get baking measurement cups not like a drinking cup haha.
I bought mine from Poundworld and they’ve lasted me over 2 years so far.
Bina,
It’s not written clearly but there is another 2-2/3 cups of water.
” ¾ cup (808 ml) + 2⅔ cups warm water, divided. ”
A cup is 236 grams so with the extra water, the math works out.
I don’t normally (ever) post on these things but the last answer you got was so condescending and rude, I felt I needed to chime in.
Good Luck!
I made a half recipe of this last week. I never even got a taste until the last piece today! I am making the full recipe now, by hand, because our mixer will not handle 9 cups of flour! I think of it as physical therapy!? It works arms, upper body, core, and even legs, all of which I need!!! My family loves it. Good thing we got a 25 lb bag of AP flour!!!
Loved it with cream cheese and homemade green tomato chutney!!!
This is/was my first time making bread. It came out amazing!! I think the world has forgotten what real bread tastes like. Thank You for this recipe.
I agree. Fresh homemade bread is WONDERFUL!
I stopped at 8 cups of flour and it still seemed to be too much. Nonetheless, a very good white bread!
I bought a 13″ Pullman loaf pan and put some of this dough in it. My husband was delighted! It made a very nice sandwich loaf.
I was just thinking of trying
This in my 13 inch Pullman pan
Did you split the recipe or use all the dough?
Hey, my bad. I think I used the whole recipe. I’m gettingready to make one, so I’ll see and post back on here.
Going back through my texts, I see the recipe makes enough for two loaves, whether using the Pullman or theregular pan.
Hi Arlene, how much dough did you use to make your 13″ Pullman Loaf? I’m interested in trying this recipe in the 13″ Pullman Loaf Pan.
Too much yeast. The bread, while it tastes ok, had an odd odor when baking and has an overly-yeasty flavor now that it’s cooled. It rises so quickly, I dont think this much yeast is needed.
Wow. So happy I came across this recipe. I hadn’t found one that I was happy with and came upon this one. It tastes just like my mother’s and grandmother’s bread. Easy to make, easy directions to follow, and the result is phenomenal. My husband loves it too.
Thanks a bunch for sharing
I made this bread twice and they both turned on perfect! Yummy 🍞😋 An easy and quick recipe with an awesome, delicious result 👍🏼 Thanks for sharing it with us BrownEyedBaker 🙏🏼🧡
One question: If I want to use whole-wheat flour, how much can I replace or what do I have to change about the amount of yeast or water or..?
I just used a rye flour and it turned out brilliantly- I just kept adding flour until the consistency was good but all up probably an additional cup of flour.
I made it today. Amazing, thanks for the recipe!
My loaf turned out 970 grams. Is this normal?
This recipe always turned out well. I’ve made a lot of loaves from this recipe and I’ve never had one that wasn’t excellent bread. It’s fun to bake bread again when they always turn out great! I had given up baking bread after so many failures. I saw this recipe and with no milk or eggs, I decided to try it. I figured fewer ingredients in this one, it had to rise well and be good. I’m so glad that I tried one more time for a good white bread recipe. My granddaughter has been making this recipe with me and she’s a very good bread baker, having excellent results with this recipe as well. I bake and then slice the bread and freeze the slices in my freezer. If you haven’t tried this recipe, you should. It truly is the BEST.
Wow! Just wow! I made this bread so quick! My old go to recipe never produced such huge loaves! I was shocked when I opened my oven. I don’t even have a stand mixer, just a wooden spoon and this turned put perfect. Didn’t have loaf pans. I used a cake pan and they still turned out in huge loaves. I’m keeping this recipe! Thanks for sharing it!
To the brown eyed baker…. Thank you for this wonderful recipe. Your instructions we’re perfect. I just took mine out of the oven took a big hunk off the end and lathered it with butter, couldn’t of asked for anything better!
Thank you!
Bit confused…. Recipe says 9 to 10 cups of flour but directions say to combine into mixture 5 cups of flour??? What about the other 4 to 5 cups. That’s way beyond what’s needed just for kneading the dough. Can you please clarify this recipe please. Thank you
The 5 cups of flour are to combine all the ingredients. You will need to add the rest in step 2 to make it the optimal consistency, “soft and tacky but not sticky”.
I don’t I been trying many different bread recipe to achieve soft bread that rises. I’d say one out of two ain’t bad. But I won’t. I finally found away to get my bread to rise by going to different sites about proofing bread dough. But I have not achieved the texture an nice soft bread. I just don’t know what I’d doing wrong. I follow the recipe to the letter and I still can’t achieve the bread I want. I didn’t bother to take a picture because I wasn’t satisfied with it.
And I thought bad in the day you made homemade bread with milk and eggs. Am I mistaken or what?
Bread was always hard for me to make but this recipe
Always works for me. I make sure to buy fresh yeast a d use Arthur king flour and I put my bread by a sun lit window to rise this has worked great for me
This is am incredible recipe! It overflowed out of the pans! Mile high is right. Thank you so much for sharing it. I didn’t make ANY changes and it was perfect! The family is over the moon!