White Bread Recipe
This post may contain affiliate links. Please read my disclosure policy.
White Bread Recipe that tastes like it came straight from a bakery. Soft, fluffy, golden, and made with just a few pantry staples. There is nothing quite like the smell of homemade bread filling the kitchen. It is comfort, nostalgia, and pure happiness in one loaf.
Easy White Bread Recipe for Beginners
I have baked more loaves of bread than I can count, but this simple white bread is still one of my favorites. There’s something so relaxing about watching dough come together, knowing in an hour or two the whole house will smell like a bakery.
This is my go-to loaf for everyday meals. It’s soft, slightly sweet and just sturdy enough for the perfect sandwich. The crust turns golden and crisp, the inside is fluffy and tender, and it toasts up beautifully.
Whether you’re a first-time bread baker or someone who can braid challah in your sleep, this recipe is proof that the simplest breads are often the most rewarding. You only need a few basic ingredients, a bit of patience, and the rest is history.
Why You’ll Love This White Bread Recipe
- It’s easier than you think.All you need is a stand mixer, basic ingredients, and a little time. The mixer does most of the work for you.
- Soft, fluffy perfection. This bread rises beautifully and bakes up with the perfect golden crust and pillowy center.
- Better than store-bought. Freshly baked bread tastes richer, smells incredible, and makes every sandwich feel special.
- Versatile and reliable. Toast it, slice it for sandwiches, or serve it warm with butter and jam. It never disappoints.
Ingredients and Tips
- Flour: Use regular all-purpose flour. Bread flour works too and gives a slightly chewier texture, but all-purpose keeps it soft and fluffy. Always measure by spooning flour into the cup and leveling it off. Scooping directly from the bag packs in extra flour and makes the dough dense.
- Yeast: Instant yeast is the easiest option because you can add it straight into the bowl without proofing. If you only have active dry yeast, dissolve it first in warm water with a bit of sugar until it foams. Make sure your yeast is fresh. If it has been open for months, it might be too weak to rise properly.
- Water temperature: Yeast loves a warm, cozy environment. The water should be 95°F to 105°F (35°C to 40°C). Too hot will kill the yeast, too cold will not activate it. If it feels like a warm bath when you touch it, it is perfect.
- Butter: Use unsalted butter so you can control the salt. Two tablespoons go into the dough for softness, and you will brush more melted butter on top for that golden finish. It gives the loaf its light, tender crumb.
- Sugar: A little sugar feeds the yeast and helps create a tender, golden crust. Do not skip it. It is the difference between bland bread and bakery level flavor.
- Salt: Salt strengthens the dough and balances the flavor. If you forget it, your bread will rise too fast and taste flat.
- Mixing and kneading: Let the stand mixer do the heavy lifting. Use the dough hook on low speed and mix for 7 to 10 minutes until the dough pulls away from the sides of the bowl. It should be soft and slightly tacky but not sticky.
- Rising the dough: Yeast dough loves warmth. Let it rise in a draft-free spot until doubled in size, usually about an hour. If your kitchen is chilly, turn your oven on to its lowest setting for a few minutes, then switch it off and place the bowl inside to create a warm proofing spot.
- Second rise: After shaping the loaf, let it rest again in the pan until it doubles in size. This gives you that even, bakery style dome when baked.
- Cooling: Resist slicing the loaf right away. Let it cool for at least 30 minutes so the crumb sets properly. If you cut too soon, the inside can turn gummy.
Add the instant yeast, sugar, and ½ cup of lukewarm water to the bowl of your stand mixer. Stir it briefly to combine. If you are using active dry yeast instead, let it sit for about 5 minutes until it becomes foamy before continuing.
Add the remaining 1⅓ cups of lukewarm water, salt, and 2 tablespoons of softened butter to the bowl. Add 4 cups of flour to start, then mix on low speed using the dough hook until the dough comes together and starts pulling away from the sides of the bowl. If needed, add a bit more flour, a tablespoon at a time, until the dough is soft and elastic but not sticky. Mix for about 7 to 10 minutes until smooth.
Lightly grease a large bowl and place the dough inside, turning it once to coat it with oil or butter. Cover the bowl with plastic wrap and let it rise in a warm, draft-free place until doubled in size, about 1 hour.
Punch down the dough to release air bubbles. Turn it onto a lightly floured surface and press it into a 9×12-inch rectangle. Roll it up tightly, jelly-roll style, tucking the ends under. Place it seam side down into a greased 9-inch loaf pan.
Cover the loaf lightly with plastic wrap or a clean kitchen towel and let it rise again in a warm place until doubled in size, about 30 to 45 minutes.
Preheat your oven to 400°F (200°C) and position the rack on the lowest setting. Brush the top of the loaf with melted butter and bake for 30 to 35 minutes, rotating halfway through, until golden brown and hollow-sounding when tapped on top.
Brush again with melted butter for a soft, shiny crust. Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Frequently Asked Questions
Can I make this bread without a stand mixer?
Yes! You can knead by hand, though it’ll take a bit more time and effort. Expect to knead for about 15 to 25 minutes until the dough is soft, smooth, and elastic. Think of it as your arm workout for the day.
Why didn’t my dough rise?
Most of the time it comes down to the yeast. If it’s expired or stored improperly, it won’t activate. Make sure your water is warm (around 95–105°F), not hot. If your kitchen is cool, let the dough rise in a slightly warm oven (turned off) for a cozy boost.
How do I know when the bread is baked through?
Tap the top of the loaf. If it sounds hollow, it’s done. For accuracy, you can also use an instant-read thermometer, it should read 195°F (90°C) in the center.
Can I make this recipe with whole wheat flour?
You can replace up to half the all-purpose flour with whole wheat flour. Keep in mind it’ll make the bread a little denser, but still soft and flavorful.
Can I double the recipe?
Absolutely. This recipe doubles beautifully. Make two loaves and freeze one for later.
What’s the best way to store homemade bread?
Wrap it tightly in plastic wrap or place it in a bread bag. It’ll stay soft at room temperature for up to 4 days.
Can I freeze it?
Yes, and it freezes perfectly! Let the loaf cool completely, then wrap it tightly in plastic wrap or foil and store it in a freezer bag. It’ll keep for up to 3 months. Thaw at room temperature and warm slices in the toaster when you’re ready to enjoy.
Try These Delicious Bread Recipes Next
- No Knead Skillet Bread Ready in less than 3 hours, Start to Finish!
- Fast and Easy No Knead Bread in less than 3 hours, Start to Finish!
- Artisan Bread
- Ciabatta
- Slow Cooker Bread
- Poppy Seed Roll
- Easter Bread
- Cinnamon Bread
- Easy Focaccia
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
White Bread Recipe
Video
Ingredients
Yeast
- ¼ ounce instant yeast (2 ¼ tsp)
- ½ cup water (lukewarm)
- 2 tablespoons sugar
Dough
- 1 ⅓ cups water (lukewarm)
- 2 teaspoons salt
- 2 tablespoons butter (unsalted, at room temperature, cut into cubes)
- 4 ½ cups all-purpose flour (up to 5 cups)
- 1 tablespoon butter (unsalted, melted)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Add the instant yeast, sugar, and ½ cup of lukewarm water to the bowl of your stand mixer. Stir it briefly to combine. If you are using active dry yeast instead, let it sit for about 5 minutes until it becomes foamy before continuing.
- Add the remaining 1⅓ cups of water to the bowl, salt, 2 tablespoons butter at room temperature, and 4 cups of flour. Use the dough hook to mix on low speed, until the dough basically comes clean from the side of the bowl. Add the remaining flour as needed. The dough is soft, but not sticky and it's ready when it comes clean from the side of the bowl. Make sure to mix for about 7 to 10 minutes.
- Place the dough in a lightly greased bowl and cover it with plastic wrap. Place it in a warm place and let it rise until it doubles in size. It should take about an hour.
- Gently punch the dough down with your fist to get rid of some of the air. Turn the dough onto a clean, lightly floured surface and press it down with your fingers to remove some of the air pockets.
- Grease a 9-inch loaf pan with butter or cooking spray.
- Using your hands pat down the dough into a 9×12-inch rectangle, then roll it up jelly roll style. Place it into the prepared loaf pan. Place it in a warm draft-free environment and let it rest again until it doubles in size, should take another 30 to 45 minutes.
- Preheat your oven to 400℉ and position the oven rack on the lowest setting.
- Brush the loaf with melted butter and transfer the loaf to the oven. Bake for 30 to 35 minutes, rotating halfway through, until golden brown.
- Remove the loaf from the oven and immediately brush with more melted butter.
- Allow the bread to cool in the loaf pan for 10 minutes then transfer it to a cooling rack to finish cooling completely before slicing.
Equipment
Notes
- The loaf is done baking when an instant-read thermometer inserted into the center of the bread reads 195℉.
- Note: I only added 4 cups of flour to my bread, but many factors come into play when making bread such as environment, altitude, yeast, how you store your flour, etc. It’s best to use your judgement. The dough for this bread needs to be soft, but not sticky, so if after you mix it well for at least 4 minutes, the dough is still sticking to the bowl, add more flour, start with a couple tbsps at a time and add as needed. Depending on where you are and your environment, some may find that they need to add up to 5 cups of flour.
- Store the bread at room temperature wrapped in tightly in plastic wrap for up to 4 days.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
