Learn how to make soft, fluffy Homemade White Bread from scratch with simple pantry ingredients. This classic bread recipe creates a golden crust and tender crumb, perfect for sandwiches, toast, or serving warm with butter.

Homemade White Bread

There’s nothing quite like the aroma of freshly baked homemade bread filling your kitchen. This classic Homemade White Bread recipe produces a soft, fluffy loaf with a tender crumb and beautifully golden crust. Whether you’re making sandwiches, French toast, or simply enjoying a warm slice with butter, this bread is a timeless favorite that’s surprisingly easy to make.

With just a handful of basic ingredients and a little patience, you’ll have bakery-quality bread right from your own oven.

Why You’ll Love This Recipe

Soft and fluffy texture
Simple pantry ingredients
Perfect for sandwiches and toast
Freezes beautifully
No special equipment required
Better than store-bought bread

Recipe Information

Prep Time: 20 minutes
Rise Time: 1½–2 hours
Bake Time: 30–35 minutes
Total Time: About 3 hours
Yield: 2 loaves
Servings: 20 slices

Ingredients

For the Bread

2¼ cups warm water (110°F/43°C)
2 tablespoons granulated sugar
2¼ teaspoons active dry yeast (1 packet)
2 tablespoons unsalted butter, melted
1 tablespoon salt
6 to 6½ cups bread flour or all-purpose flour

For Brushing (Optional)

1 tablespoon melted butter

Equipment Needed

Large mixing bowl
Wooden spoon
Measuring cups and spoons
Two 9×5-inch loaf pans
Clean kitchen towel
Cooling rack

Step-by-Step Instructions

Step 1: Activate the Yeast

In a large mixing bowl, combine:

Warm water
Sugar
Yeast

Stir gently and let sit for 5–10 minutes.

The mixture should become foamy. If it doesn’t, the yeast may be inactive and should be replaced.

Step 2: Add Remaining Ingredients

Mix in:

Melted butter
Salt

Gradually add 5 cups of flour, one cup at a time, stirring after each addition.

Continue adding flour until a soft dough forms.

Step 3: Knead the Dough

Turn the dough onto a lightly floured surface.

Knead for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky.

Add small amounts of flour if the dough is excessively sticky.

Step 4: First Rise

Place the dough into a lightly greased bowl.

Turn once to coat the surface.

Cover with a clean towel or plastic wrap.

Let rise in a warm place for 60–90 minutes, or until doubled in size.

Step 5: Shape the Loaves

Punch down the risen dough.

Divide into two equal portions.

Shape each portion into a loaf by rolling it into a rectangle, then tightly rolling it into a log.

Pinch the seams closed.

Place each loaf into a greased 9×5-inch loaf pan.

Step 6: Second Rise

Cover the loaf pans loosely.

Allow the dough to rise for 30–45 minutes, or until it has risen about 1 inch above the rim of the pans.

Step 7: Bake

Preheat the oven to 375°F (190°C).

Bake the loaves for 30–35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped.

For accuracy, the internal temperature should reach about 190°F (88°C).

Step 8: Brush with Butter

Remove the loaves from the oven.

Immediately brush the tops with melted butter for a softer crust and richer flavor.

Step 9: Cool

Allow the bread to cool in the pans for 10 minutes.

Remove from pans and transfer to a wire rack.

Cool completely before slicing.

Tips for Success

Measure Flour Carefully

Too much flour can make bread dense. Add only enough to create a soft, workable dough.

Use Warm Water

Water that is too hot can kill the yeast, while water that is too cool may slow activation.

Don’t Rush the Rise

Allow the dough to fully double for the best texture and flavor.

Knead Thoroughly

Proper kneading develops gluten, creating a light and airy loaf.

Variations

Honey White Bread

Replace the sugar with 3 tablespoons honey.

Milk Bread

Replace half the water with warm milk for a softer loaf.

Herb Bread

Add 1 tablespoon dried Italian herbs to the dough.

Garlic Butter Bread

Brush the baked loaves with garlic butter instead of plain butter.

Storage Instructions

Room Temperature

Store in an airtight container or bread bag for up to 4 days.

Refrigerator

Not recommended, as refrigeration can dry out the bread.

Freezer

Wrap tightly in plastic wrap and foil.

Freeze for up to 3 months.

Thaw at room temperature before serving.

Frequently Asked Questions

Can I use all-purpose flour?

Yes. Bread flour provides a slightly chewier texture, but all-purpose flour works very well.

Why didn’t my bread rise?

Common causes include expired yeast, water that was too hot, or a room that was too cold.

Can I make this by hand?

Absolutely. No stand mixer is required.

How do I know when it’s done?

The loaf should be golden brown and sound hollow when tapped. An internal temperature of 190°F (88°C) confirms doneness.

Final Thoughts

Homemade White Bread is one of the most rewarding recipes you can make from scratch. With its soft texture, golden crust, and incredible fresh-baked flavor, it’s perfect for everything from sandwiches to morning toast. Once you experience the taste and aroma of homemade bread, you’ll find yourself returning to this recipe again and again.

Homemade white bread