This White Bread recipe is a classic you’ll want to keep on hand. So light, fluffy and incredibly versatile. Everyone will think it came right from the bakery!
Is it hard to make bread?
Bread baking isn’t hard, but it can be a little intimidating. Every time that i’ve made this white bread recipe, it has come out perfectly. I currently have a stand mixer and prefer to knead my dough by hand. So this recipe can be made by anyone, stand mixer or not!
Tools You Will Need
Try These Recipes Next…
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- Crispy Potatoes Using Wingstop Fry Seasoning
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- Easy Cheesy Spinach Bites
- Sweet Jalapeño Cornbread Muffins
My Go-To White Bread Recipe
Yield, 2 loaves of bread
- 1 2/3 cups lukewarm water, divided
- 2 1/4 tsp instant yeast fast acting
- 1 tsp sugar
- 1 Tbsp sugar, (or honey)
- 1 tsp salt plus more for topping
- 1 1/2 Tbsp unsalted butter, cubed at room temperature
- 4 1/2 cups all-purpose flour
- Optional: 1 tsp of your favorite seasoning
- Cornmeal for dusting
- 1 1/2 Tbsp butter, melted for brushing
- In a large bowl combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
- while you wait, in another bowl add sugar, salt, cubed butter, and 4 cups flour (add the optional 1 tsp of your favorite seasoning). Mix together.
- Combine the flour bowl into the bowl with the yeast and add the rest of the Luke warm water. Using a wooden spoon, mix together until you get to the point where it’s easier to knead with your hands on a floured table. (of course you can use a stand mixer if you have one)
- Continue to knead for 6-9 minutes until the dough is soft and smooth(add a extra Tbsp of flour OR water at a time IF NEEDED)
- Transfer the dough to a lightly greased bowl and cover with a clean kitchen towel or plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
- Grease 2 8×4 inch loaf pan lightly and set aside. Dust your work surface with cornmeal. Divide the dough into two equally sized portions. Working one at a time, use a rolling pin or fingers to gently pat each half into an 8×12 inch rectangle. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll and place each loaf into a greased 8×4 inch loaf pan tucked ends and seam side down.
- Cover with the same kitchen towel and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
- Preheat oven to 390 degrees F. and adjust oven rack to lower-middle position.
- Bake loaves for 25-30 minutes until golden brown.
- Flip loaves onto rack or cutting board. With bread sitting on flat side, brush tops and sides with melted butter. Top with a pinch of salt if desired and let cool completely before slicing(the hardest part). Enjoy!
Need a recipe to use your bread? Try my Tomato Jam and Zucchini Panini! Recipe HERE
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