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!
I made this today. Though I was short of flour by a LOT (made 1/3rd the recipe amounts), it still turned out respectable in height. It was light, tasty and so good to eat. Looking forward to trying it again with full amounts.
This is about my 10th one. For the last few I’ve used strong flour because I prefer it but it works well with all purpose too.
Trying to upload a photo to your Instagram but having problems
i live by my slef all i want to do is make one lofe at a time but i cant get it to come out right it come out real heavy and doughy like what am i doing wrong
Are you only making half a recipe to make one loaf? You won’t get good a good result making the whol recipe into one loaf.
Are you only making half a recipe to make one loaf? You won’t get good a good result making the whole recipe into one loaf.
You can wrap the other dough and freeze it, then when needed thaw and let rise then bake. you can freeze the cooked loaf too in sealed plastic bag.
I’m excited to make this recipe – it sounds amazing! The links don’t direct us to your preferred pan. What size pan should be used?
Hi Michelle, Apologies that the link is not working correctly… here it is, and I use the 1¼ lb loaf pans for this recipe: https://www.williams-sonoma.com/products/ws-goldtouchpro-loaf-pan/
This is great because I want to spend as much as I can on a loaf pan!!
this bread is great easy to make and taest great
I tried this recipe this afternoon. I made a mistake with another recipe, and I was able to transform my mistake into this recipe easily, although I ended up with a double batch :). It was worth it! This recipe comes together quickly, and the rise is incredible! I overbaked my first set of loaves, but the second came out perfectly. Thanks for sharing!
Wow – I had no idea that it is so easy to make super incredible white bread! I have made artisan bread, but never a loaf of white bread. Definitely a recipe I will be using often! My only suggestion is to offer a video on how to work the bread after it rises. Having never made a loaf of bread before, I had to google how to “work” the bread before baking it. I recommend this to everyone!!
A word of advice for those selecting different options for printing. When selecting Metric not all values are converted. Also when changing from 20 serving to 10 although the measurement for flour is halved the yeast does not. Best to make your own conversations.
I have made this twice, using half the measurements for one loaf at a time. I´m very pleased with the result and the loaf kept fresh enough to toast for 4 days
This is by far one of the easiest best breads I’ve ever made. It’s slices up exactly like you expected to. It looks exactly like it did except my crush got just a little golden brown or not burnt or anything dark darker brown so I just have to adjust it by about five minutes. It was absolutely wonderful thank you so much And I also made the two loaves +2 balls for pizza dough.
I made this using bread flour and it came out amazing!
Made this bread
yesterday, very easy
and very good👍🏻
I ended up using 12
cups of flour instead
Of 5 not sure why 🤔
but it still worked and
came out 👌 perfect
Whoops I don’t
know why I said instead of 5
The recipe said
9-10 cups of
flour i used 12
It does say add 5 TO START and then add remaining flour.
I have made this bread for 2 Christmases. I don’t have a bread machine or mixer with a bread hook, so I make it by kneading it on a board. Most of the family members who take a piece eat it without spreading butter or jelly on it. It is soft and has a great texture and flavor.
Amazing bread and it looks exactly as shown in the pictures. Followed the exact recipe. Once the bread cooled down the crust started to look like a road map why did it not stay beautifully smooth and crispy on top?
This usually means the bread was slightly underbaked. It happens to me at times. The bread just collapses a bit into little valleys. The crumb is almost always fine though.
Would it be okay to use bread flour instead of all purpose flour?
Yes, your bread will just have a bit more chew to it.
Thank you, I did actually make it with 50 percent all purpose and 50 per cent bread flour. It turned out very well but not as “white” as I expected, so next time I will just use all purpose flour
Can this white bread be done by hand I don’t have a mixer
Yes, I’ve made it by hand many times!
This is a keeper. Turned out really well, yummy!
I made this bread today and it is the Best Recipe ever. I made it in a very large loaf pan and it came so high!
What a Beautiful Bread. This will be my bread recipe from now on!
Thank you😊
This bread recipe is AMAZING..my second time making it and it simply turns out wonderfully soft and fluffy but holds up well for sandwiches and toast. My new favorite bread recipe!
Probably made about fifty loaves of this double loaf recipe. Always good, always a hit. Grandkids love poached eggs with this bread. They call it ” Peppere’ Bread” lol French for ….this is the best bread ever!!!
My search for a great sandwich bread recipe has ended…this is it! I’ve made this several times and my young sons and husband rave. Hard to believe it takes such a short amount of time to produce such great results (plus a great, easy-to-follow recipe for new bread bakers to try)! Thanks for sharing this with the world:)
Has anyone tried the first rise in the fridge overnight? I’ve read other recipes suggest this if you want the bread to ferment more which gives it more flavor and can help the bread be more digestible. Still trying to find my go-to sandwich bread recipe. Thanks!
This was my first time making this recipe, the bread tastes great ,and I made it by hand and it was my first time making bread ,I’ll be using this recipe again for sure
I have been making bread for a couple of years now. I wanted a soft white bread that was good for sandwiches and toast, this bread ticks all the boxes. And great that it makes two loaves. My son-in-law suffers with croans so can’t have ultra processed food he loves a sandwich at lunch break so now I make bread for him and my daughter. Thank you for this recipe it is lovely and easy to make.
Consistency and texture are very good. Unfortunately it lacks the flavor I desire. May more salt and sugar is needed?
We also found this bread a little bit bland. On my second try, I used salted butter, and substituted 1 cup of milk for one of the cups of water, and substitued honey (2 large tbsp) for the white sugar. This time it was much better recieved.
This has become my go-to recipe for a yeast white bread. I love how the directions are easy to follow. I did have to make some adjustments to the actual bake as my oven runs a little hotter.
The bread is fine, no big air bubbles. But it is “heavy”. I would like my bread to be light in weight.
I have been making this bread recipe for a while now. Beautiful loaf every time and so good!
i so hate the guess at the amount of flour recipes … its like the idea of bread
Unfortunately, it is impossible to define one specific quantity that works every time for everyone. Yeast dough is a completely different mixture from, say cookies or cakes, for example. There are so many variables that can change the amount of flour you add at different times of year, if it’s humid or dry in your house, or how and where your flour was stored. Flour easily absorbs a lot of moisture from ambient air. If you just bought it, the storage at your supermarket is likely to be different from your house.
The idea is to use as little flour as possible in order to achieve a dough that is soft, but not sticky. When you have added the right amount, if you take a small ball of dough and compress it lightly in your fist, you open your hand over the bowl, and it should adhere to your hand at first, then release cleanly from your skin into the bowl, within 2-3 seconds.
The range of the flour measurement given in any recipe is a merely guideline that puts you in the neighborhood, not necessarily at the right house. In the end, it is up to you to make the dough right, whether making the dough completely by hand, in a Kitchen Aid, or even in a bread machine. You can do this best by starting with the lower number of the given range, and add a couple more tablespoons of flour if it is still too wet (it will stick to the sides of your bowl, or to the kneading surface) and work it in. Check again with the “squeeze test”. When it is getting close close, add the flour in 1 tablespoon increments, until it passes. Even in your own house, dough made in summer will take a different amount of flour than a dough you make at Christmas time, for example. If you follow this procedure, you can make bread like a pro each and every time, no matter what yeast dough you choose to make.
I do not have access to a stand mixer. Has anyone attempted this recipe the ol’ fashioned way? Would love to hear tips on how to successfully do this by hand.
Hi Kimmy, I’ve made this completely by hand many times! I just mix the dough with a wooden spoon in a bowl, and then knead by hand. Enjoy!
I always do it without a mixer. I enjoy kneading the dough. My family loves memas homemade bread! It’s all my husband and I eat. Love this recipe!
Can you use 12 inch pans ? Also for the 9 inch pans what weight pan are you using 1.25 lb ?
Made this bread
yesterday, very easy
and very good👍🏻
I ended up using 12 cups of flour instead
Of 5 🤔 but it still
came out 👌 perfect
It says to start with 5 and then add the remaining flour. 😁
Fantastic Recipe. I made it with Bacon fat instead of butter and it was FANTASTIC!