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!
Used this to show my grandsons how to bake bread. It is really good. Glad it made 2 loaves because one was eaten right away!
I’m trying this recipe as I type. One little thing though the matric conversion for 9-10 cups of flour is wayyyyy (or weighhhh) more than 1200g, it’s more like 2300g. I couldn’t figure out why it was so wet and then I realised.
The recipe’s cup to metric weight conversation is correct.
1 cup of flour (American) = 120 grams; 10 cups of flour = 1200 grams.
Even using the larger UK/Australian cup –
1 cup of flour (UK/Australian) = 150 grams; 10 cups of flour = 1500 grams.
Just made this recipe, have to say its the best i have found.
I made this bread, the results outstanding. My bread received raving positive reviews and is as amazing from start to finish. My bread was the largest rise I have ever have and I love to bake.
This might be a silly question but the nutritional values given, by serving does it mean 1 slice? New to counting macros and trying to determine how to implement this into my meals since my kids and I really like this recipe.
Thanks in advanced for the help!
Sorry I forgot to rate it & is 5 stars all the way
Made this bread today and it was the easiest recipe to follow and it tastes delicious & is now my go to bread recipe… Thanks so much for posting it !!
Father of 3 and this was the first time I have ever baked anything .
My wife sis normally the baker and I am the consumer
But she and the kids were out so I gave it a go, followed recipe step by step and wow 2 perfect loaves of bread at the end.
Thanks now I have the baking duties for fam bread each week
AWESOME recipe! I made buns and they came out super soft with a great flavour. Thanks for sharing <3
I decided a few years ago I wanted to learn to make bread. I found your recipe and made bread every week for months. I would give a loaf away to a friend every week so I wouldn’t eat all of it. Two years later I’m still making your favorite white bread although not as frequently. I LOVE how easy it is to make bread! And I love your recipe the best!
This recipe is incredible!. I could not believe how much the bread fluffed up. Better than store bought. Thank you for this recipe.
Could this recipe be used to make rolls?
Yes, definitely. I made rolls with it
I follow step by step recipe and got my bread very fantastic result. Thank you.
Perfect !! First time making bread ever! Delicious
I have made this bread sooo many times now. Delicious, easy and has kept me sane during these challenging times.
My family absolutely loves, loves it and requests it often!
Thanks!!
My largest bowl was almost not big enough for the dough!! The recipe is spot on!! Beautiful golden brown loaves!!! My definite white bread recipe from now on. This is my 2nd time baking these loaves and I am super satisfied!! Thanks
🤪
So easy and incredibly good! The flaky crust reminds me of a buttery croissant. 😍
Can you use bread flour instead of all purpose flour?
Can I use this bread recipe on a low iodine diet.
In your recipe for the best white bread you said “(p.s. these are my very favorite loaf pans!).” However, your link only redirects to the Williams-Sonoma home page, so you may not be paid for the link. Also your favorite pans come in three different sizes. So my question is, which pan is required for your recipe? I love your recipes just need some clarification. Thank you.
Been baking bread for most of my life. This recipe is a game changer. Comes together quickly and loaves are huge. I’ve updated my recipe book, this is now my go to white bread recipe. We all have those few recipes that amaze us…this is that white bread recipe. Try it! You will see
Excellent recipe
First bread I have ever made. Success! Delicious and easy. Instructions were perfect.
I tried so many different white bread recipes. The “buck” stops here. This is the real deal and you can play around with it; should you feel the need to be creative.
I love it!!!! Kept forgetting to check on how well it was rising so it over proofed but tastes so delicious
Not sure what happened. I put them in the labs to ride but 50 min and they rose so much it was exploding over the pans.
What happened
I’ve tried many bread recipes over the years with mixed results. This one is a keeper! The only issue I had was when I put the loaves on the lowest rack in the oven, the bottom would have burnt if I hadn’t seen it quick enough. Really nice, soft texture with a chewy crust with a bit of crunch. Down side? Now my family wants me to make it all the time.
This dough works great for making knot rolls. After first rise divide into 8 balls, roll into long sausages and tie into simple knots. Do everything else as per the recipe.
It came out very.good. Am happy