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!
does this recipe double or triple well? i cook for a camp in the mountains for about 20 people, so i try to do all my baking in bulk!
tried this recipe before, but used it for cinnamon buns. they were amazing!
It does scale incredibly well!
I used olive oil and an egg instead of butter. The analogies are great. I liked this recipe and found it helpful! Thank you very much :)
Awesome recipe. Came out right the first try. First time baking white bread.
We use this recipe all the time. We found the 2 loaves were way to big so we divided the dough into 3 loaves and they make the perfect size.
First white bread recipe that I’ve done to get such a good rise. In the bulk rise, the dough more than doubled in just 40 minutes. Definitely a recipe that I am saving!
What ya use to slice the bread into even slices?
I used to work in a bakery. I slice it freehanded with a bread knife.
This is my second time with this fantastic bread!!!! Thank you!!! My whole family loves it!! Turned out perfect both times now it is becoming a staple 😋😋😋
You’re welcome, so glad you’ve enjoyed the bread!
I love this recipe! I have this baked at least once a week, My family loves it. Makes the best toast. I have not had a failure yet!
I make bread every week and have my own favorite recipe. Although look for new recipes. I’ll make your recipe tomorrow and let you know. I always use bread flour and whisk in 1/2 c whole milk powder which helps with a few days more of fresh taste. I gave your recipe 5 stars as I know it will be. How often do you need 9 cups of flour? One tip is once you add most of the flour and your dough starts slumping, stop your stand mixer and bring the bottom up to the top and press together and continue kneading vs adding more flour. You may have to do that a few times. I used to add a tbsp of flour til no longer slumping but ended up with closed cell dry crumb. Mine raises high that I have to cut the slice in half to toast the bread!!
Can you use this recipe in a Pullman loaf pan 13”?
I have successfully made the recipe as is , but baked it in two 13” Pullman pans. After making it several times in 9” pans, the sliceswere too big for my kids to make sandwiches. The Pullman pans made the perfect size loaves with this dough!
First time making this recipe and I absolutely love it yummy yummy.
How would I bake this if I want to use a pullman loaf pan? large
The recipe is fantastic and I’ve made it a few times before but with all the pop ups it was really difficult. I went to the print page and halved it but half way through, the page was glitching from all the pop ups and went back to the original. A screenshot is probably your best bet. even tying to leave this comment my new phone is overheating..
100% this. I had to come to my computer to take a picture of the recipe. The pop up to join for updates, I could not close. The “x” did nothing. I mean, I guess I didn’t have to scroll past the authors family history about the history of the recipe, so that’s positive. The recipe is great, I’ve made it numerous time (this was my first time using it from my cellphone). It’s the spam and lag generated from said spam that brings the rating down. I generally will only rate a recipe based on the recipe it self, but my phone will have PTSD from the minefield of popups it went though today.
I looked up Your suggested bread pans from William Sonnoa but are not available any more. Are the pans 1 lbs. ,1.25 lbs. or 1.5 lb pans because, we need new pans. Any suggestion?
THIS BREAD IS BETTER THAN GREAT !!!! 12 STARS
I love this recipe! The loaves turned out beautifully. I don’t have a mixer, so I had to kneed it by hand, but it still came out great! Very soft. Would suggest that anyone who has a hotter gas oven like I have should cut the bake time down by a couple of minutes. Tastes great. Can’t wait to show my husband.
This is one of the most delicious and simple enriched breads I’ve ever made. I ended up using about 50 g extra flour, but it was divine!
Can this recipe be cut in half and do in a bread machine?
Yes, while I don’t use a bread machine, I certainly think that would work just fine.
This is the best white breaD ive ever made!
I’ll stick with james Beard’s classic recipe….
Idk what happened but my bread had a super crisp crust. Soft on the inside but not the outside. Otherwise a good recipe
Lovely recipe, happy to have one without milk, as I don’t always have that on hand.
I don’t usually bake with enriched dough, so it’s nice to have one I know works for when you have to have a soft loaf.
Reading through the comments, especially those with ‘stodgy’ bread, I would ensure you’re kneading for at least 7 minutes, and then letting the dough double by eye, rather than going by time. If the weather is cooler, I also let me second loaf (I just have one bread pan) do three rises, and its always my biggest and fluffiest loaf with the extra rise (only when the weather is cooler with low humidity)
Adjustments I made: I halved the sugar for my first bake, and had no issue with texture or rise, and I will double to salt next time as I prefer more flavour in the bread.
Thanks for a lovely recipe!
Self correction! I misread the salt amount, 1tbs (17gm) is perfect!
If I were to make this into hamburger sized rolls approximately how many rolls would this produce ?
Made this tonight and it is now my favorite white bread. The recipe is a keeper!
I’ve made our large famIly’s breads for decades. And it was good. I made your recipe today, and oh my stars, it’s the best. I have a 7 yo granddaughter who will not eat my other recipe bc she likes store bought soft white bread (she’s not wrong). Thus, I started searching for a copycat Wonder bread recipe. The 17 yo granddaughter was here after school, and she taste tested it. Her comment was ” i need to learn how to make this.” I sent 2 loaves home with my son for the other 6 family members to try. It is a big WIN here.
I’ve tried so many recipes and this is by far my favorite. Both loaves had an unbelievable rise and they were so soft on the inside.
the second rise took for ever to rise
What was the temp like where you placed it to rise? If it was in a cooler area that could be a reason, or issues with your yeast. :)
Bread worked out great, wanted something simple as we are trying to avoid added phosphate on my husband diet. my dough was little sticker than what the recipe said but i felt like it was too much flour and didn’t want to continue adding more.This recipe easily makes 3 loafs as I had a lot of over flow in the pan.
The pan on the lowest shelf at 400 degrees F is far too hot! I baked it like this for 20 minutes and the whole loaf was ruined. Otherwise, a very nice recipe!
Could I just make buns with this?
Yes, you can!
Can use the dough to make cinnamon rolls!
Your recipe had an unbelievable rise and tasted wonderful. Two huge loaves. Thank you.
I wanted to make bread today for the first time during a snowstorm. I find this recipe and the directions are so easy to follow! My two loaves came out so beautiful, I literally can’t believe I made them! Thank you so much for sharing this amazing recipe! I’ll be repeating this one numerous times.
This has become our staple bread. It’s easy and delicious!!!
The best bread ever! Thank you so much!