Easy White Bread Recipe

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!

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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!

Click Here To See A Video Of Making This Bread Recipe

Tools You Will Need

• Fast Acting Instant Yeast
• 2 8×4 inch loaf pan

Try These Recipes Next…

• Buttermilk English Muffins
• Crispy Potatoes Using Wingstop Fry Seasoning
• Small Batch Focaccia Bread
• Easy Cheesy Spinach Bites
• Sweet Jalapeño Cornbread Muffins

My Go-To White Bread Recipe

Yield, 2 loaves of bread

INGREDIENTS

• 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

INSTRUCTIONS

• 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