This classic homemade white bread recipe is perfect for making bread at home. Made with simple ingredients, this homemade white bread recipe makes a fluffy and soft (but not flimsy) white bread with a perfectly crispy crust. Make your sandwiches and toast even more amazing with this homemade bread recipe.
Homemade White Bread Recipe
The thought of making my own fresh white bread at home scared me for the longest time. I love fresh homemade bread for many reasons and while I was fine making quick bread recipes, making bread that we would use for sandwiches was something that made me nervous. I originally shared this recipe in 2015 and now 6 years later I am updating it to make it even easier to follow.
This homemade bread recipe is super easy, so don’t be nervous to try it. After I made it the first time in 2015 and realized how easy it is to make I have made it many times. If you have never made bread before this is the perfect bread recipe to make for your first time making bread. This is also a great way to get the kids started with making bread at home. This sandwich bread recipe makes for a soft bread that is perfect for any of your favorite sandwiches or just making toast!
The great thing about this regular white bread recipe is you do not need a fancy bread machine, you just need bread pans. I suggest using a stand mixer but if you do not have a stand mixer then you can use a mixing bowl and your hands to knead this bread recipe. If you are looking for a recipe to get started with making your own bread at home this is the best white bread recipe to make.
You are going to love this recipe and I am sure once you make this simple white bread recipe you will be makes loaves of bread often and skipping the store bought stuff.
Homemade bread Recipes
- Blueberry Bread
- Pumpkin banana bread
- Pizza bread
- Banana Bread
- Apple Banana Bread
- Zucchini Bread
- Irish Soda Bread
Why Make Homemade White Bread
- It is fun. Making fresh bread at home is a fun activity to do with the kids.
- Knowing the ingredients. You know all of the ingredients being used and there are no preservatives.
- Cheaper than store bought. It is also cheaper to make your own bread at home. If you are like us then you go thru a lot of bread each week for making breakfast and sandwiches.
Tips for Making homemade bread
Use a stand mixer. I find things are much easier to make when you use a stand mixer. You can knead the dough fully by hand if you want to but it will take a long time and using a stand mixer not only makes things easier but quicker also.
Use all purpose flour. While you can use bread flour, I prefer to use all purpose flour when making homemade bread. If you are using bread flour you may need to add more water to get the right bread dough consistency.
Proofing is important. When you are making homemade bread you will first proof the yeast and the warm water. The second time you have the bread proof is after the dough has been made and this will make the bread light, airy and soft when it is being baked in the oven. You do not want to skimp on the rise time, it is important that you let the dough rise the first time in the bowl for the first rise and then again for the second rise in the bread pan.
Cool bread out of the pan. leaving the bread in the pan to cool will cause it to get soggy on the bottom. It is best to let the bread sit in the bread pan after baking for no more then 10 minutes, then remove and cool for the remaining time on a cooling rack.
How to Form the Perfect loaf of White bread
After allowing the bread dough to proof you will split the dough into two loaves. I find it easiest to use a knife and split the dough in half and then form each loaf of bread dough to put in the bread pan.
It is important that you have a tightly formed bread dough to avoid getting air pockets in the bread when it is baking.
You also want to make sure that all of the seems from pulling and forming the bread dough roll are on the same side and then place the dough seam side down in the bread pan.
Be sure the loaf is even thickness, you want to make sure the loaf is even thickness all the way around to avoid uneven baking.
How to Know when bread is done proofing
After you have formed the loaf and put it in the bread pan it will need to be proofed again. Just a heads up if you are making this in the winter it can take a bit longer than when you are making bread in the summer because of the temperature.
The bread will have risen about an inch or so above the bread pan rim and will form a dome shape.
The dough is done rising. If you press lightly with a finger and it leaves an indentation then the bread is fully proofed and ready to be put in the oven.
The dough needs to rise more. If you press your finger gently and it bounces back then the bread needs to proof longer in the bread pan.
The dough has risen too much. If gently pressing on the dough with your finger causes it to collapse the dough has been over-proofed. To fix this re-knead the dough, form it into a loaf, and let it proof again.
How to Store Homemade white bread
Allow the bread to cool completely and then store in a container that allows for some ventilation.
How long does homemade white bread last?
Homemade white bread, if stored properly the bread will last for 4-5 days.
Can I freeze homemade white bread?
Yes, you can freeze the bread in a loaf or as slices. Once the bread has cooled put it into an airtight container or freezer bags and store in the freezer.
How to slice homemade white bread
Allow the bread to cool completely and then using a bread knife slice into slices.
Homemade White Bread Ingredients
- 2 Packets of dry active yeast (4 ½ teaspoons)
- 3 ½ Cups warm water, divided
- ¼ Cup granulated white sugar
- 1 tablespoon salt
- 3 tbsp unsalted butter, softened and cubed
- 9 cups all-purpose flour
- Melted butter for brushing
How to Make Homemade White Bread
In the bowl of a stand mixer combine yeast and ¾ cup of warm water and allow to proof for 5 minutes.
Once proofed add in the sugar, salt, butter, and remaining 2 2/3 cups of water to the yeast mixture and blend until combined.
Gradually add in 5 cups of the flour and mix on low speed until smooth, using a dough hook attachment or by hand.
Next add in the remaining cups of flour and knead for 10 minutes on medium speed.
Place dough in a large bowl coated with non-stick spray or butter and cover. Allow it to rest for 1 hour.
After 1 hour, punch the dough down and divide dough into 2 loaves, be sure that they are equal pieces.
Place dough into two 9 inch loaf pans that are greased and allow to rest for 1 hour or until the dough has doubled in size.
Preheat the oven to 425 degrees and bake uncovered for 15 minutes. After 15 minutes cover loaves with aluminum foil to prevent over-browning and bake for an additional 15 minutes.
Remove loaves from the oven and brush tops with melted butter. Allow the bread to cool for 1 hour before slicing.
Sandwich Recipes to Make
With tasty and soft white bread, while perfect to enjoy with toast and butter or peanut butter you can also make amazing sandwiches with it.
- Egg Salad Sandwich
- Fluffernutter Sandwich
- Hot turkey sandwich
- Buffalo Chicken Sandwich
- Tuna Melt
- Chicken Salad Recipe
Homemade White Bread
Ingredients
- 2 Packets of dry active yeast 4 ½ teaspoon
- 3 ½ Cups warm water divided
- ¼ Cup granulated white sugar
- 1 tbsp salt
- 3 tablespoons unsalted butter softened and cubed
- 9 Cups all purpose flour
- Melted butter for brushing
Instructions
- In a large mixing bowl combine yeast and ¾ cups of warm water and allow to proof for 5 minutes.
- Once proofed add in the sugar, salt, butter and remaining 2 2/3 cups water and blend until combined.
- Gradually add in 5 cups of flour and mix on low until smooth.
- Using a dough hook attachment or by hand, add in remaining flour and knead for 10 minutes.
- Place dough in a large bowl coated with non-stick spray or butter and cover. Allow to rest for 1 hour.
- After 1 hour, punch dough down and divide into 2 loaves.
- Place dough into two 9 inch loaf pans that are greased and allow to rest for 1 hour or until dough has doubled in size.
- Preheat oven to 425 degrees and bake uncovered for 15 minutes. After the first 15 minutes cover loaves with aluminum foil to prevent over browning and bake for an additional 15 minutes.
- Remove loaves from oven and brush tops with melted butter. Allow to cool for 1 hour before slicing.
Nutrition
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Gaynell Holmes says
Thanks!! Shared…..&
Crystal Stogner says
where it says in recipe ” using a dough hook attachment or by hand, add in remaining dough” – is it referring to adding in remaining flour, because so far it has only called for using 5c. of flour out of the 9 c. it says we will need or am I not reading recipe correct. Please any assistance will be greatly appreciated. Can’t wait to try this. Thank you for your help and the recipe.
Shelly says
it is a little confusing but you add the remaining four cups in and then it kneads for 10 min. That is what I did and it turned out great.
nativegirl says
first of all, this looks very easy to make…I am gonna try it, secondly, grammatical error on the amount of flour, or is it? when you say the remaining dough, does it mean the remaining flour?