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!
How do I adjust the recipe for 12 inch loaf pans?
Excelente! Me encantó
I’ve made this recipe a number of times and have yet to be disappointed. My grand kids love it and so do I !
This has become my favorite white bread recipe.
If I may make a suggestion, could you please add weight measures for the water, as well? Our cups are 200 ml sized, and I tend to mess up.
absolutely love this bread!!! just a quick question… could I use honey instead of sugar and if so, I’m making 1 loaf, so will 26g sugar be the equivalent of 26g honey? thankyou in advance.
Hi Vanessa, I’m so glad! Yes, you can substitute honey for the sugar with a 1:1 ratio, as you mentioned. Enjoy!
This bread is delicious! The dough rose so well and the finished loaves looked great. The inside texture of the bread is perfect. Thank you for sharing😊
Thanks for the recipe.
I’ve done it twice now with good success.
They came out great!
My yeast bloom time is closer to 15 minutes cause my place is on the cooler side. I’ve always been taught to put a pinch of the sugar into the yeast bloom, and I don’t think it hurts. Your thoughts?
My rise times are at the hour, slightly longer, again as its cooler.
All in all? Great results.
Hopefully adding the pinch of sugar to the bloom isn’t cheating your recipe too much!
Thanks again, love it.
Would the recipe be okay to fit the whole lot into a jumbo loaf tin with the specifics:
• 900g
• Dimensions: top inside 27x13cm / base outside 25x12cm / depth 12cm
Not sure if it would be too much?
Thanks in advance :)
One of the best bread recipes I’ve made, so glad to have found this one. I used active dry yeast, mixed in a tsp of the sugar with the 3/4 cup warm water to proof the yeast. I always like to proof the yeast to make sure it’s truly active before putting together the recipe. Followed the rest of the recipe to the letter, bread came out perfect. Nothing beats homemade bread.
I baked bread with this recipe a lot of times during quarantine and it was really great.
Now, I’d like to try it again but I don’t have any butter available, can I use vegetable oil as a substitute?
I use it for pancakes and it turns out great.
My dough didn’t rise…I’m wondering if my yeast is bad?
I have been making bread from scratch for many years jumping from one recipe to the next to find the right texture, taste and consistency. But all the breads in my opinion have been dry or grainy and not the softness I was looking for or the rise in hight. It was always a disappointment . Until I found the Brown eyed bakers bread recipe. This wonderful recipe changed my whole opinion about all other breads recipes and I had finally found the perfect bread that’s soft yet firm and never grainy and 😱 OMG the rise was wonderful and I am so glad I found your recipe. I’ll never make another bread recipe again. Thank you Brown eyed Baker.
Michelle:
I have no words…I have been testing various bread recipe and tested yours today. The result was astoundingly soft and delicious! My kids LOVE it. I actually added 2 tablespoon of dry powdered milk to your recipe, but without eggs and with little butter made it soft and wonderful! Than
Michelle:
I have no words…I have been testing various bread recipe and tested yours today. The result was astoundingly soft and delicious! My kids LOVE it. I actually added 2 tablespoon of dry powdered milk to you recipe, but without eggs and with little butter made it soft and wonderful! Than
I’m going to attempt to make this bread. I only have kerrygold pure Irish butter. Was wondering if I would use the same amount of butter that it calla for and would I leave out the salt since the kerrygold butter has salt in it. And would it hurt to defrost the kerrygold butter in the microwave or should I just wait and let it thaw on the counter?Thank you.
Yes, Kerrygold is wonderful, you can definitely use it. You will still need salt, though… it is estimated that there is about ¼ teaspoon of salt per stick (or ½ cup) of salted butter. This recipe only calls for 3 tablespoons of butter, so the amount of salt will be very minimal. I would keep the amount of salt the same, or you can remove a pinch or ⅛ teaspoon if you want to take some out.
I would let it thaw on the counter; I’ve found when trying to use the microwave to soften butter that it ends up melting around the outside and remaining firm on the inside.
This bread is very easy and good and its better then my moms
Best breadad
I have tried many times to make bread closest to a baker shop sandwich bread and this is it. Super soft crisp on the outside and just lovely to eat with lots of butter. This I think will be my mid week go to bake. Try it you will be amazed.
Love the idea of this recipe. My only problem with this site are all of the pop ups. They are annoying and bog down your website. Making it very slow and not user friendly. They pop up continuously.
thank you
I would like a recipe for 30 loaves I inherited a bake shop mixer need help making lots of loaves do you have a recipe using honey and olive oil
Multiply the measurements by 15. Swap the sugar out for the honey. You can swap out the butter for olive oil but it won’t turn out the same. See her recipe for Italian bread.
I have been on the hunt for a good, white sandwich bread (think Mrs. Baird’s texture), and i believe I have found it!! we have been using a bread maker, but ugh that texture just isn’t for me; plus the commercial breads textures have ruined me! when i started making this bread today, I didn’t realize that I had/used active yeast, so my bread didn’t rise enough and i didn’t think “hey, leave it longer to rise”, but the end result was still what i was looking to achieve. the taste was so good, and when i sliced it, there was that Baird’s texture. i also attributed the texture to me rolling dough tightly prior to placing in bread pan. i also halved the recipe, but still had enough to make a second loaf, but instead, i made cinnamon rolls – holy moly! the cinnamon roll was so soft, and my cinnamon/brown sugar mixture was on point! i am going to make this recipe again with the right yeast, so i can’t wait to see that tall gorgeous loaf! Thank you Michelle for sharing this!
It is literally 🔥
Have you tried this gluten free?
The bread is very good! Though my pans are smaller and it could have made 3 loaves of bread. I will make it my regular recipe but will make 3 loaves ìnstead of 2.
Most excellent texture and flavor. Most gargantuan loaves too, next time I will do three or even four loaves instead of two. Crust was black on bottom also, so will have to adjust oven time/temp
Ik ur bake it at 400 degrees F but but for how long
Easy, and made huge tasty loaves!
I’ve been trying several bread recipes to find one that will be our go to bread recipe.
I just found the one we will be using for the years to come.
Totally impressed!
Thank you for publishing your recipe.
It is Truly My Favorite White Bread Recipe!
You may use this review if you want.
I love this recipe, amd I’m a pastry chef. This is KY go to sandwich bread recipe. I do sub brown sugar first the white. Other than that, I’ve shaped it every way, made rolls and even adapted it for cin amon rolls. Great recipe!
Great recipe but will me again with half the salt
I make this recipe every 1 – 2 weeks, and I love it! I slice across the top and it comes out beautiful. I don’t add the butter on top though. Then I give 1 loaf to my neighbor.