White Bread
If you’re looking for a classic White Bread recipe, this one is a keeper. It’s wonderfully light, fluffy, and so soft that every bite feels like it just came from your favorite bakery!
Are there any fellow bread lovers out there? Because I am absolutely hooked. Nothing beats homemade white bread fresh from the oven—soft, warm, and with that comforting smell that fills your kitchen.
We adore using this bread for sandwiches, dunking into soups, or serving it up as an appetizer with some olive oil and herbs. Plus, it’s an easy and delicious side for just about any meal!
This straightforward white bread recipe delivers on both flavor and texture. Whether you’re packing school lunches, grabbing a quick snack, or pairing it with dinner, this bread will make you swoon with every slice.
Forget the bland store loaves or pricey bakery bread. With this recipe, you can whip up fresh, bakery-quality white bread anytime right at home!
Tips and Tricks for Making White Bread
- Most packages of instant dry yeast contain about 2 1/4 teaspoons, which is perfect for this recipe.
- This bread recipe works great with both all-purpose and bread flour. Using bread flour makes the crumb slightly chewier and more elastic, but all-purpose flour works just fine.
- The second rise goes much faster than the first, so keep an eye on it! Overproofing can cause the bread to deflate in the oven.
- Avoid using oil sprays on non-stick pans—they can damage the surface. Instead, gently grease with a brush or paper towel soaked with butter or oil.
- Since my house tends to be on the cooler side, I like to use my oven’s proofing setting to keep the dough warm while it rises.
- Flour amounts can vary depending on your kitchen’s humidity and temperature, so sometimes you’ll need a bit more or less.
- You can easily halve this recipe for one 8×4-inch loaf or double it to make two big 9×5-inch loaves. Just use the serving size slider in the recipe card. If doubling, make sure your mixer can handle the dough amount—my KitchenAid Professional is a lifesaver here!
Why Should I Make My Own White Bread?
Honestly, making your own bread isn’t as intimidating as it looks. In just over two hours you’ll have a warm, fresh loaf right from your own oven—though most of that time is just letting the dough rise.
Not only does it taste amazing, but you get full control over what goes inside. No weird preservatives or additives here—just pure, homemade goodness that feels like a little luxury in your day.
This bread comes out perfectly light and fluffy every time, and honestly, it beats any store-bought loaf I’ve tried. You get that perfect soft texture for endless uses.
What To Use Homemade Bread For
Homemade white bread is incredibly versatile—almost everything you’d use store-bought bread for, you can do better fresh at home!
From morning toast with peanut butter, lunchtime turkey and cheese sandwiches, to afternoon avocado toast—we’re talking all day long, delicious bread moments. Honestly, once you try making your own loaf, the possibilities are endless!
How To Store Homemade White Bread
Store in a Bread Box:
Believe it or not, bread boxes still work like a charm! If you have the space or one handy, keeping your loaf in there helps maintain the perfect freshness for longer.
Wrap it Well:
If bread boxes aren’t your thing, wrap the loaf tightly in plastic wrap or foil when left on the counter. This stops it from drying out. Or, here’s a neat trick—reuse a bread sleeve from store-bought bread to keep yours fresh.
Freeze for Later:
I usually make a double batch so I can slice and freeze one loaf. That way, when the first is gone, I’m not scrambling for bread! Just pop slices straight from the freezer into the microwave for 20 seconds or toast them up. If you have time, thaw the bread on the counter for a few hours and enjoy fresh slices.
Classic homemade white bread that is light, fluffy, and soft, perfect for sandwiches, toasting, or serving with meals.
- Total Time: 2 hours 15 minutes
- Yield: 2 loaves 1x
Ingredients
- 1 2/3 cups lukewarm water, divided
- 2 1/4 teaspoons instant yeast or active dry yeast
- 1 teaspoon sugar
- 1 tablespoon honey (or more sugar if you like it sweeter)
- 1 teaspoon salt
- 1 1/2 tablespoons unsalted butter, cubed at room temperature
- 4 1/2 cups all-purpose flour, divided
- 1 1/2 tablespoons butter, melted for brushing
Instructions
- In a stand mixer bowl fitted with a dough hook, mix the instant yeast, sugar, and half of the lukewarm water. Let it rest for 5 to 10 minutes until it gets foamy. (If using active dry yeast, it needs about 15 minutes.)
- Add the remaining water, honey, salt, cubed butter, and 4 cups of the flour. Knead on low speed until the dough comes together and feels soft but not sticky. If needed, add more flour, a tablespoon at a time. Keep kneading for 6 to 9 minutes until the dough pulls away from the bowl sides and feels smooth and soft.
- Lightly grease a large bowl and place the dough inside, turning it over to coat all sides. Cover with plastic wrap and let it rise in a warm, draft-free spot for about 45 minutes or until it doubles in size.
- Dust your work surface with a little flour. Turn the dough out and divide it evenly into two pieces. Use your fingers to gently press each piece into an 8×12 inch rectangle, pressing out air pockets as you go. Starting from one short side, roll the dough tightly into a log and pinch the seams to seal. Tuck the ends underneath to add some tension on top. Place each loaf seam side down into a greased 8×4 inch loaf pan. Cover with lightly greased plastic wrap and let rise again for about 45 minutes until doubled.
- Preheat your oven to 390°F and move the rack to the lower-middle position.
- Bake the loaves for 25 to 30 minutes until they turn golden brown and register about 208 to 210°F in the center.
- Carefully flip the loaves out onto a cooling rack. Flip them back over so the tops are facing up again, then brush the tops and sides with melted butter. Let the bread cool completely before slicing to keep it soft and perfect.
Notes
This recipe makes two standard loaves baked in 8×4-inch pans. For one large loaf, shape dough into a 9×13-inch rectangle and bake in a 9×5-inch pan for 30–35 minutes., You can knead by hand for about 10 minutes if no stand mixer is available., This recipe works in bread machines with half the recipe amount, though shape will differ., Salted butter can be used; adjust salt to preference (3/4 teaspoon if less salt desired)., Instant yeast can be replaced with fresh yeast (2 1/4 tsp instant = approx. 21g fresh yeast)., Rapid rise yeast is interchangeable with instant yeast with no adjustments., Bread flour can be used for a chewier texture; avoid self-rising flour., Water temperature should be warm but not hot (95°F to 110°F) for best yeast activation., Baking at 390°F gives a perfectly brown and cooked bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 loaf
- Calories: 1231 kcal
- Fat: 20 g
- Carbohydrates: 227 g
- Protein: 31 g
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