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.
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!
First time making this recipe. I wanted taller loaves and less dense bread. I followed exactly except I have no mixer with a hook so a work out happened also.
Turned out perfect. I received a lot of compliments and definitely will be making this again and again. I love homemade bread. Thank you for sharing!!!! Love it
Can I use Avocado oil instead of Butter?
Yes that should work fine!
I used this bread recipe for cinnamon rolls and everyone said they were the best they hsd evet t asted. Wonderful dough to work with and do tasty.
Delicious recipe! I’ve been toasting thin slices to 7 in my breville toaster oven and each bite of my summer tomato sandwiches has a little crunch to it, especially the edges. Think the difference between regular bread crumbs and panko.
I baked the loaves in 2 small (lidded) Pullman pans and it was way too much dough for the pans. So next time I’ll figure out a percentage to bake in a third pan because this recipe is easy and oh so good.
This is the first bread recipe that I tried that finally turned out. Maybe I just needed more practice but this is definitely a keeper! Thanks!
do you add the 3 tbsp butter and then melt some additional butter for on top?
Hi Kim, You use the 3 tablespoons of room temperature butter in the bread dough, and then use the additional 3 tablespoons melted butter for brushing on top of the loaves. Hope that helps!
I’ve just replied to a couple of comments so figured it was time I rate it as well. I’ve been cooking and baking since I was 11 years old (elderly now) and this is the best bread recipe I’ve ever used, bar none. Seriously. My own recipe isn’t as good in terms of softness, crumb, crust, ease of slicing. I absolutely love this recipe. I emailed it to my daughter and granddaughters, referencing this website of course, and they’re enjoying it as well.
I do halve the recipe as it is too much dough for my kitchen aid, a newish 5qt one. The massive dough keeps climbing the hook making a mess. First time I made just half and it wasn’t enough. Nobody in the family wants to have just one slice! So now I halve the recipe and just make it twice. It takes a bit more time, but I do it back to back and re-use the same bowl for the first rise, reuse the pan, etc, and just swipe them out each time. I am sharing this part in hopes it helps someone. It warms my heart to see grandkids heading to the kitchen with plates as the timer gets close to the time to go off.. I take it out of the oven and they tear in to it. haha I’m going to try other recipes. I am so grateful I found this site.. several months ago? I forget when.
I’m in love with this bread! I almost halved the recipe but so glad I didn’t because it’s so good!! I refuse to buy grocery store bread, so this recipe will be my go to recipe for sandwich bread! The only tweak I will make is reduce the salt amount just by a little because that is my family’s preference, but this is a fantastic recipe! Thanks!
Can you replace the sugar with honey ?
Can you make this with bread flour rather than all-purpose?
Yes, you can!
I’ve made this a few times, and it’s amazing. My three-year-old hasn’t missed store-bought bread. This time, I tried substituting my sourdough starter for the active yeast. Man, it’s the softest sourdough ever. Very funky, haha
My daughter shared this recipe with me several years ago & we love it!!! Now I will share with a young woman who wants to make bread for her children. My mother would have loved this recipe 70+ years ago. Thanks for sharing!!
Wow such a amazing recipe!
This is it! Pillowy soft perfection with a thin, crispy crust! Thank you for sharing.
Forgot to rate! 5 stars
Honestly a lovely bread .recipe.comes out with a texture close to store bread. My tweak? I added 2 tbs.of instant potato flakes to help with texture.
Awesome recipe. I’ve made this numerous time, followed the recipe and it was perfect and soooo delicious
This recipe is so good! I keep getting air bubbles in the loaf though. How do I keep that from happening?
Wow. I could not believe how beautifully these turned out!!! I made them after some very early morning Naan making. I figured I’m doing this bread, might as well do another while I’m at it. ; ) It worked like a charm. One of my two loaves was a little misshapen, so the way they go in is the way they come out! Ha. Ha. Dense, fluff up gorgeously. I will absolutely be adding this into my regular rotation! Thank you for the great and easy recipe. Fabulous.
Absolutely perfect sandwich bread! I usually bake rustic loaves in a Dutch oven, but sometimes you want a sandwich loaf and this is my go-to. And thank you for using metric measures – failproof!
Worst ever 3 of us made it exact measurements worst breadrecipe ecer
I made this today and impressed, I will make again. The crust is kind of tough and chewy though so next time I will try baking for 25-30 min
Thank you so much for this White Bread Recepie. I almost gave up trying to bake again ( am 85) but had not kept my recepies from over 50 years ago. Tried and tried but only one batch came out like I wanted. On the second batch now and it looks great.
I love this recipe. It comes out perfect all the time. My family prefers this to store bought. Great with melted butter. Makes the whole house smell good. Thanks Brown Eyed Baker!
What if you don’t have a mixer? Knead?
I followed the recipe exactly and checked it several times to be sure. Used fresh yeast and used a thermometer. First resting the dough raised but not quite double. Last time not at all. Bread came out hard as a rock, couldn’t cut a slice, and hardly brown. Checking other recipes using instant yeast they all say put the yeast in with the dry ingredients. Regular yeast mix in water. I wonder if that’s where I went wrong. Lots of work just to throw it away.
You can “prove” the yeast by bubbling action with sugar
Fresh yeast acts differently than instant or even active yeast. Please look to the conversion rates. Fresh to active multiply by .4 . Fresh to instant multiply by .33.
Did you know to double the yeast if you are using fresh in place of dry?
I’m an elderly woman, been baking almost my whole life. Make sure you’re using “instant” yeast like the recipe says, but.. the recipe says to proof it first and that’s not needed with instant. Just with regular active yeast. I followed it exactly and it worked both times. Try replacing your yeast? I’ve had yeast go off on me when it wasn’t even close to the expiration date, and I always keep it refrigerated after opening. Hope this helps.
I have been making this bread for years now (since I was on mat leave with my 7 and a half year old!) it has never failed me. my 12 year old complains when i don’t have the time and have to buy bread. my only complaint is I can’t find a bread container tall enough to store it! Although typically it’s gone before that’s even an issue XD
I go through phases of bread making and tend to just buy bread during the summer months, but I must have made this recipe a hundred times. I use oil instead of the butter. I have a mixer, but prefer to just mix it with a wooden spoon and then by hand.
I tried to watch your videos and they are blank. How can I see the video of the recipe?
My mixer seemed to struggle with this recipe, it is quite large the dough was trying to escape the bowl!
That happened to me too, and I have a 5qt kitchen aid mixer. What I do, is half the recipe, but I make half, and get it to the phase where it’s rising in the pan, then I make it again so I can use the same bowl for the first rise! Takes longer, but no way can I knead by hand. Arthritis :)
I actually being the winter I turned my stove on and when I turn the stove on, I actually put my bread to rise right next to my stove on the front burner just to rise when it’s covered and it doubles so far it’s huge and I just absolutely love it and it’s the best and easiest loaf of bread I’ve ever made
The rise is my favorite part! That’s how you know it perfect!
I have tried this recipe 2 times now and I cannot get it to turn out right. I have no clue what I’m doing wrong. The texture comes out perfect before letting it rise, and it doubles in size perfectly before separating it. I try to roll it tight and seal all the edges but it still comes apart while baking. The inside is soft-ish but the outside is very hard. Please help!
Forgive me because I have not read this entire recipe. I usually roll out my dough with a rolling pin then roll it tightly. Minimize the amount of flour used to roll the dough if you use too much the dough cannot stick at the end. Also when you roll the dough and place in the pan ensure that the end is directly under the loaf. Also you can wet your hands and lightly wet the end of the roll to seal the dough better. If you brush it with butter after it bakes it helps seal and add extra moisture. When reheating slices if they are dry meaning you had it in the fridge or out but not in a paper bag (to retain some moisture), wet paper towel, squeeze excess water and wrap the slices in the towel and microwave on a plate. Try 15 seconds and keep adding from there. Or you can heat the slices with a cup of water in the microwave.