There’s nothing quite like the smell of fresh bread baking in the oven, and this Easy Homemade White Bread is one of my favorite recipes for that cozy, satisfying feeling. It’s soft, fluffy, and perfect for everything—from toast and sandwiches to soaking up soups and stews. I love how simple it is, and once I started making it myself, I stopped buying store-bought loaves altogether.
Why I Love This Recipe
I love this recipe because it uses basic pantry staples and comes together with just a little effort. The texture is perfectly soft on the inside with a light golden crust. It’s great for beginner bakers, and I find it so rewarding to knead the dough and watch it rise. Plus, it makes the whole house smell amazing while it bakes.
Ingredients
- 2¼ teaspoons active dry yeast (1 packet)
- 1¾ cups warm water (about 110°F)
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil or melted butter
- 1½ teaspoons salt
- 4 to 5 cups all-purpose flour
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
- I start by dissolving the yeast and sugar in the warm water. I let it sit for about 5–10 minutes, until it becomes foamy.
- Once the yeast is active, I stir in the oil and salt.
- I gradually add the flour, 1 cup at a time, mixing until a soft dough forms. I stop adding flour when the dough pulls away from the sides of the bowl but still feels slightly tacky.
- I knead the dough on a floured surface for 8–10 minutes until it’s smooth and elastic.
- I place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
- I punch down the dough and shape it into a loaf. Then I place it in a greased 9×5-inch loaf pan.
- I cover the loaf and let it rise again for about 30–40 minutes, until it has risen about 1 inch above the rim of the pan.
- I preheat the oven to 375°F and bake the bread for 30–35 minutes, until the top is golden brown and it sounds hollow when tapped.
- I let the bread cool in the pan for 10 minutes, then remove it and let it cool completely on a wire rack before slicing.
Servings and Timing
- Servings: 1 loaf (about 12 slices)
- Prep Time: 15 minutes
- Rise Time: 1 hour 45 minutes
- Bake Time: 30–35 minutes
- Total Time: Around 2½ hours
Variations
- Add herbs or garlic: I mix in dried herbs or garlic powder for a flavorful twist.
- Make it whole wheat: I replace half the flour with whole wheat flour for a heartier loaf.
- Add sweetness: A little honey instead of sugar adds a subtle, natural sweetness.
- Top it off: I brush the crust with butter right after baking for a soft, shiny finish.
Storage/Reheating
I store the cooled bread in an airtight container or wrapped in foil at room temperature for up to 3 days. If I want to keep it longer, I freeze slices in a zip-top bag and toast them straight from the freezer. To reheat, I toast it or warm slices in the oven wrapped in foil at 350°F for a few minutes.
FAQs
Can I make this dough in a stand mixer?
Yes, I use the dough hook attachment and let the mixer knead the dough for about 5–6 minutes until smooth.
How do I know if the bread is done baking?
I tap the top—it should sound hollow. I also check that the crust is golden and firm, and the internal temperature should be around 190–200°F if I use a thermometer.
Can I double the recipe?
Absolutely. I double all the ingredients and bake two loaves. It’s perfect for freezing or sharing.
What if my yeast doesn’t foam?
It may be expired or the water was too hot or too cold. I always check the date and keep my water around 110°F for best results.
Can I let the dough rise overnight?
Yes, I cover it and place it in the fridge after the first rise. In the morning, I let it come to room temperature, shape it, and continue with the second rise and bake.
Conclusion
This Easy Homemade White Bread is everything I want in a classic loaf—soft, simple, and delicious. Once I made it myself, I realized just how much better homemade bread tastes. Whether I’m making it for the week or just enjoying a warm slice with butter, this recipe always delivers that perfect, fresh-baked comfort.
Print
Easy Homemade White Bread
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Total Time: Around 2½ hours
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
This Easy Homemade White Bread is soft, fluffy, and perfectly golden—a cozy classic that’s ideal for toast, sandwiches, or soaking up soups. Made with just a few pantry staples, this beginner-friendly bread recipe yields a tender crumb and delicious homemade flavor. Once you bake it, you’ll never go back to store-bought again.
Ingredients
- 2¼ teaspoons active dry yeast (1 packet)
- 1¾ cups warm water (about 110°F)
- 1 tablespoon granulated sugar
- 1 tablespoon vegetable oil or melted butter
- 1½ teaspoons salt
- 4 to 5 cups all-purpose flour
Instructions
- In a large bowl, dissolve the yeast and sugar in warm water. Let sit for 5–10 minutes, until foamy.
- Stir in oil and salt.
- Gradually add flour, 1 cup at a time, mixing until a soft, slightly tacky dough forms.
- Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, until doubled in size.
- Punch down dough and shape into a loaf. Place in a greased 9×5-inch loaf pan.
- Cover and let rise again for 30–40 minutes, until the loaf rises about 1 inch above the rim.
- Preheat oven to 375°F. Bake for 30–35 minutes, until golden and hollow-sounding when tapped.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Add flavor: Mix in dried herbs, garlic powder, or replace sugar with honey for variation.
- Make it whole wheat: Substitute half of the flour with whole wheat flour.
- Buttery finish: Brush the crust with melted butter after baking for a soft, shiny top.
- Storage: Keep wrapped at room temp for up to 3 days, or freeze slices for longer storage.
- Reheat: Toast or warm slices in the oven wrapped in foil at 350°F for a few minutes.
Your email address will not be published. Required fields are marked *