Use this basic white bread recipe to make homemade bread for your family.
Nothing comes out of the oven to as much anticipation as a fragrant loaf of homemade bread. Pride in having created it, the aroma, and the flavor of a crusty end piece, all will encourage a repeat
performance. A warm slice of fresh bread with butter is irresistible and pleasing to the senses.
Even though artisan and whole-grain breads have become favored in stores and bakeries, there is still a welcome place for soft white sandwich bread on your table. Versatile and inexpensive, it is the perfect comfort food!
Note: This recipe uses 2 packages of active-dry yeast. Each package is the equivalent of 2 1/4 teaspoons of yeast. If you buy your active-dry yeast in a jar, use 4 1/2 teaspoons of yeast for this recipe.
Basic White Bread Recipe
Ingredients:
- 2½ cups very warm water (divided)
- 2½ teaspoons sugar (divided)
- 2 packages active-dry yeast (or 4 1/2 teaspoons)
- 1 tablespoon salt
- 2 tablespoons light olive oil (may substitute any cooking oil)
- 5½ cups white bread flour
- Butter if desired for brushing on top crust of baked bread
Directions:
1. In a small bowl, combine 1/2 cup warm water and 1/2 teaspoon sugar. Add the yeast. Stir and allow to sit for 5 minutes, or until foamy.
2. In a large bowl, combine the remaining 2 cups water, 2 teaspoons sugar, salt, olive oil, and 2 cups of the flour. Mix well.
3. Add the yeast mixture and beat on low for 2 minutes. If you are using a stand mixer, switch to the dough hook.
4. Gradually beat in the remaining flour. Using a stand mixer, knead for 5-6 minutes. The dough should come cleanly away from the sides of the bowl but still be soft and slightly sticky. If kneading by hand, put the dough on a floured surface and knead for 7-8 minutes. The dough should be soft and elastic.
5. Form dough into a ball and place in a greased bowl, turning several times to coat the dough lightly with grease. Cover and allow the dough to rise until doubled…about 1 hour.
6. Punch down dough and separate into two pieces. Form loaves and place in greased bread pans. Cover and allow bread to rise until almost doubled…about 1 hour.
Note: 9-inch by 5-inch bread pans will yield wider, lower loaves. 8 1/2-inch by 4 1/2-inch pans will yield narrower, taller loaves.
7. Heat oven to 375 F.
8. Bake for approximately 50 minutes, or until top crust is a rich golden brown and the bottom of the bread when turned out is a light golden brown and doesn’t feel soft to the touch. Bread
should sound hollow when tapped on the bottom.
9. Brush the crust with melted butter if desired, and allow loaves to cool on a rack.
When cool you can slice it and serve it.
Printable Recipe for White Bread
- 2½ cups very warm water (divided)
- 2½ teaspoons sugar (divided)
- 2 packages active-dry yeast (or 4½ teaspoons)
- 1 tablespoon salt
- 2 tablespoons light olive oil (may substitute any cooking oil)
- 5½ cups white bread flour
- Butter if desired for brushing on top crust of baked bread
- In a small bowl, combine ½ cup warm water and ½ teaspoon sugar. Add the yeast. Stir and allow to sit for 5 minutes, or until foamy.
- In a large bowl, combine the remaining 2 cups water, 2 teaspoons sugar, salt, olive oil, and 2 cups of the flour. Mix well.
- Add the yeast mixture and beat on low for 2 minutes. If you are using a stand mixer, switch to the dough hook.
- Gradually beat in the remaining flour. Using a stand mixer, knead for 5-6 minutes. The dough should come cleanly away from the sides of the bowl but still be soft and slightly sticky. If kneading by hand, put the dough on a floured surface and knead for 7-8 minutes. The dough should be soft and elastic.
- Form dough into a ball and place in a greased bowl, turning several times to coat the dough lightly with grease. Cover and allow the dough to rise until doubled…about 1 hour.
- Punch down dough and separate into two pieces. Form loaves and place in greased bread pans. Cover and allow bread to rise until almost doubled…about 1 hour. Note: 9-inch by 5-inch bread
- pans will yield wider, lower loaves. 8½-inch by 4½-inch pans will yield narrower, taller loaves.
- Heat oven to 375 F.
- Bake for approximately 50 minutes, or until top crust is a rich golden brown and the bottom of the bread when turned out is a light golden brown and doesn’t feel soft to the touch. Bread
- should sound hollow when tapped on the bottom.
- Brush the crust with melted butter if desired, and allow loaves to cool on a rack.
More Homemade Bread Recipes:
Bacon Cinnamon Rolls With Maple Icing
You can find Lorinda at her blog, The Rowdy Baker.
Char says
Bread is excellent…can they be made into buns has anyone tried ?
Rogespierre says
Easy bread recipe and the family loved it. The loaves became huge!
Pam says
I also am wondering if you can use all purpose flour?
Tanya says
I’m making one loaf and buns with this recipe. I used all purpose flour and they are all rising nicely!
Haven’t baked yet and tasted.. but I’m very much looking forward to it.
Irene Scruggs says
I had a great day when I found your recipe and decided to do it. Dug out and dusted off [WASHED TOO] my old Oster mixer and tools and charged right in. The results made me feel like I got an A+ in a breadmaking class. Thanks so much for sharing this recipe and your well written instructions cause the results are great. Needed one go to recipe right now and yours is it. All the best to you and yours.
Perry says
Can you use regular flour or does have to be bread flour?
Cathy says
The bread was good. Just a little denser than I excepted.
Susan says
I use this recipe on a larger scale! 9-10 cups of flour! I also make homemade buttermilk, I use shortening and add 1/4 c. Sour cream! It is a wonderful recipe. I have also boiled a potato to make it potato bread. I make donuts and cinnamon rolls out of it and add one egg for these! It is a versatile and very good tasting recipe! I recommend to everyone to try it! So easy and the taste is amazing!!!!
Melissa says
I don’t eat a lot of bread but have been craving homemade bread. I had pinned this a while ago so decided today was the day. Oh…My…Goodness. Tastes amazing! Soft flaky crust and soft pillowy texture. Perfect with just butter or anything you put between the slices. It was so easy to make as well. Usually my doughs don’t rise. This one did amazing and puffed up beautifully and even flowed over the sides in the oven I just need to learn to shape my loaves better. Thanks for sharing!!!
Grant Parker says
Hello, and thank you for taking the time to publish this great bread recipe. I am a 65ish bread making beginner and this bread came out as expected and is wonderful to eat! ( the most important part of it all! ).
I have followed other recipes down some no fun paths, but sticking strictly to your instructions this worked perfectly. Well, I ah… rather overproofed one loaf a teeny bit… but all came out great.
I just had to let you know your time is appreciated.
Grant
Jaime says
Thank you, I love making my own bread! I usually use my bread machine to bake it… I might use that to make the dough and then bake it in the oven. My machine makes oddly shaped loaves. =P
Melissa says
There is nothing better than fresh baked white bread. Thanks for the step by step directions and tips!
Sam says
Mine turned out great but think I could d have taken out 5 or 10 minutes sooner. Also think the next time I will roll dough out and then roll from
Wide end to put in pan . Possible would make smother top but all and all so good
Rosann says
Unless it’s fresh made wheat bread.