How to Make the Best White Bread from Scratch: Soft, Fluffy, and Foolproof

When I want to bake something truly comforting, I make the best white bread from scratch. There’s something special about the way it fills my kitchen with a warm, yeasty aroma, and how every slice turns out soft, fluffy, and perfect for everything from sandwiches to toast. This recipe is simple, reliable, and always delivers homemade goodness in every bite.

Why You’ll Love This Recipe

I love how this white bread comes out soft, pillowy, and just slightly sweet—exactly what I expect from classic sandwich bread. It slices beautifully, stays fresh for days, and makes the best toast I’ve ever had. Whether I’m new to bread baking or looking for a dependable recipe, this one never lets me down. With just a handful of pantry ingredients and a little patience, I can make a loaf that rivals any bakery.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour or bread flour

• Warm water

• Active dry yeast

• Granulated sugar

• Salt

• Unsalted butter or vegetable oil

• Optional: milk instead of water for a richer loaf

Directions

1. I start by dissolving the yeast and sugar in warm water (about 110°F or 43°C) and let it sit for 5–10 minutes until foamy.

2. In a large bowl, I combine the flour and salt, then stir in the yeast mixture and melted butter or oil.

3. I mix until a dough forms, then knead it on a floured surface for 8–10 minutes until smooth and elastic.

4. I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, until doubled in size.

5. I punch the dough down, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.

6. I cover it and let it rise again for 30–40 minutes until it crests just over the pan’s edge.

7. I bake the bread at 375°F (190°C) for 30–35 minutes, until golden and hollow-sounding when tapped.

8. I remove it from the pan and cool it on a wire rack for at least 30 minutes before slicing.

Servings and timing

This recipe makes one standard loaf, about 12 slices. It takes roughly 2.5 to 3 hours total: 15 minutes of prep, 1.5–2 hours of rising, and 30–35 minutes of baking.

Variations

• I sometimes use half all-purpose and half whole wheat flour for a heartier loaf.

• A spoonful of honey in place of sugar gives a gentle sweetness and deeper flavor.

• I sprinkle sesame or poppy seeds on top before baking for extra texture.

• A brush of melted butter after baking softens the crust and adds richness.

Storage/reheating

I store the cooled loaf in an airtight bag or bread box at room temperature for up to 3 days. I slice and freeze any leftovers for longer storage. Toasting frozen slices brings them right back to life. I avoid refrigerating the bread—it dries out faster that way.

FAQs

Can I use instant yeast instead of active dry?

Yes, I skip the proofing step and mix instant yeast directly with the dry ingredients. The rise time may be slightly shorter.

Do I need a stand mixer?

No, I usually knead by hand, but a stand mixer with a dough hook works well too and saves time.

How do I know when the dough is kneaded enough?

It should feel smooth and elastic, not sticky. I do the “windowpane test” by stretching a small piece—if it stretches thin without tearing, it’s ready.

Why did my bread come out dense?

It could be under-kneaded, over-floured, or not given enough time to rise. I always let the dough double in size before shaping.

Can I double the recipe?

Absolutely. I often double it and bake two loaves—one for now and one to freeze or share.

Conclusion

Making the best white bread from scratch is easier than it looks, and the results are totally worth it. With a soft crumb, golden crust, and classic flavor, this loaf is a staple in my kitchen. Once I baked it for the first time, I never went back to store-bought again.

How to Make the Best White Bread from Scratch: Soft, Fluffy, and Foolproof

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: 2.5 to 3 hours (including rise time)
• Yield: 1 loaf (about 12 slices)
• Category: Bread, Baking, Basics
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This soft and fluffy white bread recipe is foolproof, made from scratch with simple pantry ingredients. Perfect for sandwiches, toast, or enjoying fresh from the oven, this classic loaf is tender, slightly sweet, and far better than store-bought.

---

Ingredients

• 3½ cups all-purpose flour or bread flour
• 1 cup warm water (about 110°F or 43°C)
• 2¼ tsp active dry yeast (1 packet)
• 2 tbsp granulated sugar
• 1 tsp salt
• 2 tbsp unsalted butter, melted (or vegetable oil)
• Optional: 1 cup warm milk instead of water for a richer flavor

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.

2. Stir in flour, salt, and melted butter until a rough dough forms.

3. Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.

4. Place in a greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours, until doubled.

5. Punch down the dough, shape into a loaf, and place in a greased 9×5-inch pan.

6. Let rise again for 30–40 minutes, until the dough rises just over the pan edge.

7. Preheat the oven to 375°F (190°C).

8. Bake for 30–35 minutes until golden and the loaf sounds hollow when tapped.

9. Cool on a wire rack for at least 30 minutes before slicing.

---

Notes

• Use the “windowpane test” to check if your dough is kneaded enough.
• Brushing the loaf with melted butter after baking creates a softer crust.
• Avoid over-flouring the dough—stickiness is okay at first.