white bread recipe

I've made a lot of bread recipes and this one has become my absolute favorite! I make a batch every couple of weeks!

My Favorite White Bread Recipe

instant yeast (two 0.25-ounce packets)

sugar

salt

unsalted butter, cubed,

all-purpose flour

unsalted butter (melted, for brushing)

In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.

Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.

Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.

Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.

Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.

Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).

Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

https://content.jwplatform.com/videos/AHlGGT59.mp4

This is a classic white bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy… the perfect white bread!

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It&#039;s the perfect white bread for sandwiches and it freezes well too!

Homemade Bread

water (105-115 degrees)

Tablespoons active dry yeast*

honey or sugar

Tablespoons oil (canola

all-purpose or bread flour*

Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).

Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.

Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.

Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).

First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.

Spray two 9x5&#039;&#039; bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)

Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.

Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.

Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

https://content.jwplatform.com/videos/cCgze3vq.mp4

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

Homemade bread (1)

The best easy white bread recipe that delivers soft, fluffy and absolutely delicious bread every time. 5 ingredients and minimal prep are all that&#039;s needed.

Easy white bread

water

g (2tsp) instant yeast

tsp sugar

flour flour

butter / oil ((room temperature butter))

Whisk water, sugar and yeast together. Allow to stand for 10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour and salt.

With the mixer running, add the water and allow to knead in.

Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth.

Knead for another minuted until the dough comes away from the sides of the bowl.

If the dough is still very sticky, add more flour and knead in.

The dough should be smooth and soft and only a slight bit sticky.

Cover with plastic or a damp tea towel and allow to rise for 1 hour.

Once the dough has proofed, press it into  rectangle on a lightly floured surface. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.

Covere again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.

Place in the oven and allow to bake for 30-45 minutes until golden brown and risen. Once baked the bread will sound hollow when tapped on the bottom.

Remove, brush with a little butter and allow to cool before slicing.

This pillowy white bread recipe will be your new favorite! Straightforward &amp; easy to make, and it bakes up so soft &amp; fluffy! A perfect sandwich bread.

Soft White Bread

active dry yeast* ((1 packet))

unsalted butter, (softened)

all-purpose flour ((you may need

Place the warm water and sugar in a large bowl and sprinkle the yeast on top.  Set aside for 5 minutes to allow the yeast to proof.

Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.

Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.

Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).

Place the dough in a large greased bowl, and cover loosely with plastic wrap.  Allow it to rise in a warm place until doubled in size (30 to 45 minutes).

Lightly mist a 5 cup loaf pan with non-stick spray.

Punch down the dough and shape it into a loaf.

Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).

Preheat the oven to 350 degrees F.

Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.

These vegan cinnamon rolls will always be a classic and make the perfect companion to your morning coffee.

Vegan Cinnamon Rolls

Tbsp yeast

Tbsp sugar

butter

flour

brown sugar

cinnamon

vegan butter (melted)

Tbsp flour

plant based milk ((warmed))

Tbsp pearl sugar

Dissolve the yeast and sugar in the 1/4 c warm water. Allow to rest 10 minutes.

Add all the other ingredients for the dough and mix well. Cover and let rest until dough has doubled in size, about 15-30 minutes.

Preheat oven to 350° Fahrenheit. Punch down dough and knead for about 5 minutes on floured surface. Roll into a large rectangle as thick as a pencil.

Mix the filling ingredients in a bowl and spread it over the whole surface of the dough. Using a sharp knife, cut dough into strips across the short side of the rectangle. Roll each strip loosely to make spirals, slightly tucking and pressing the end into the bottom.  Place the spirals in a greased 9&quot;x13&quot; pan. For tighter cinnamon rolls, use a 9&quot;x9&quot; pan.

Bake until the crust is golden brown, about 25-35 minutes. Cook longer for chewier, cook less for softer.

Combine the glaze ingredients in a bowl and brush over the baked cinnamon rolls. Sprinkle on the pearl sugar. Bake for another 5-10 minutes so the sugar will stick to the rolls.

A simple vegan recipe for delicious homemade bread. Makes 2 large loaves or 3 smaller loaves.

Basic Bread

Tbsp melted vegan butter

tsp salt

Tbsp plain unsweetened soy milk (other plant based milk ok)

Combine the yeast mixture ingredients and mix thoroughly. Allow to rest about 10 minutes.

Add all the other ingredients for the dough and mix until a moist dough is formed. Cover and let rest until dough has doubled in size, about 15-45 minutes.

Punch down dough and knead for about 5 minutes on floured surface. Divide into two equal sized pieces. Roll each piece into a rectangle about 1/4 inch thick. Roll starting from the short side and tuck the edges under. You can use water to help them stick. Score the bread diagonally using a sharp razor.

Allow the shaped loafs to proof in a warm, moist place until nearly doubled (about 15-45 minutes). A cupboard with a glass of hot water is a good proofing spot.

Heat oven to 425 degrees Fahrenheit. Optionally, you can add glaze and toppings to the crust. For the glaze, mix 1 Tablespoon of melted vegan butter with 2 Tablespoons of plant based milk and coat it gently onto the surface of the bread using a pastry brush. Olive oil can be used as an alternative glaze. For toppings, simply sprinkle them on as desired.

Bake on the middle rack until the crush is golden brown (the top may be darker) and sounds hollow when tapped with fingers, about 15-20 minutes. Turn during baking if one side seems to be browning faster.

Allow to cool completely before cutting. Store cut bread wrapped in a clean kitchen towel or in a plastic bag. Consume within 5 days after baking.

Here is an easy bread machine white bread recipe. It creates a buttery white bread that is perfect as a sandwich bread or as toast. FYI - Our bread machine white bread recipe helps you to make 1.5 lb or 2 lb loaf versions. Please visit Bread Dad (BreadDad.com) for more great bread recipes.Please rate &amp; comment on this recipe in the comment box below. Thanks! We love to hear from people who have enjoyed our recipes.

Bread Machine White Bread (Extra Buttery Flavor)

Cups Milk ((lukewarm) – 345 milliliters )

Tablespoons Unsalted Butter ((softened) – 86 grams)

Cups Bread Flour ((not all purpose flour) – 480 grams)

Tablespoons White Granulated Sugar (– 25 grams)

(– 7.5

Teaspoons Bread Machine Yeast (– 7.5 milliliters)

Tablespoons Unsalted Butter ((softened) – 57 grams)

Cups Bread Flour ((not all purpose flour) – 360 grams)

Tablespoons White Granulated Sugar (– 19 grams)

(– 5

Teaspoon Bread Machine Yeast (– 5 milliliters)

For a 2 lb loaf, please use the 2 lb ingredient list and set the bread machine settings to 2 pound loaf, light color and “basic” bread options. For a 1.5 lb loaf, please use the 1.5 lb ingredient list and set the bread machine settings to 1.5 pound loaf, light color and “basic” bread options.

Soften the butter in your microwave.

Your bread machine should be unplugged. Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidentally spill into the machine).

Pour the milk into the bread pan and then add the other ingredients. Place the bread machine yeast in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Put bread pan with ingredients back into unplugged bread machine.

Plug in bread machine. Enter the correct settings (for either 1.5 lb or 2 lb loaf version) and press the &quot;start&quot; button.

When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread (and 2:53 hours for a 1.5 lb bread loaf) at the light color &amp; basic bread settings. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.

Before using your bread machine, you should read the bread machine manufacturer’s  instructions in order to use the bread machine effectively and safely.

Homemade White Bread Recipe is easy to make using simple ingredients. These loaves of homemade bread bake up soft and fluffy and is the perfect sandwich bread.

White Bread Recipe

milk

(.25-ounce) active dry yeast ((2 1/4 teaspoons))

unsalted butter

eggs (room temperature)

all-purpose flour or bread flour

Scald the milk, stir in the sugar, salt, and butter to dissolve. Cool the milk mixture to lukewarm.

Pour the warm water into a warm mixing bowl of stand mixer or large bowl. Sprinkle in the yeast and stir to dissolve. Let sit 5 minutes.

Add the lukewarm milk mixture and eggs. Stir in the flour. This dough will be sticky! Beat until well blended. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. Incorporate everything well.

Turn the sticky dough out onto a well-floured work surface. Use a rubber bench scraper to turn the dough into itself. Kneading for about 3 to 4 minutes. Or until the dough is smooth. This will be a SOFT dough.

Spray the mixing bowl well with cooking spray or coat with vegetable oil using a clean dry paper towel. Place the dough smooth side up into the warm bowl and cover with plastic wrap.  Spray the top of the bread with cooking spray (so the plastic wrap doesn&#039;t stick to the bread). Cover the plastic wrap with a clean dry kitchen cloth and let rise until doubled in a warm place. (About 1 hour)

On a lightly floured work surface, divide the dough into half. Shape into loaves; Form each into a loaf by rolling it into an oblong shape then tucking and pinching the ends under the loaf. Place the shaped loaves into greased loaf pans. Cover with either plastic wrap or a clean dry kitchen cloth. Let rise in a warm place until doubled. (30 minutes to 1 hour)

Before placing into the oven, brush each loaf with an egg wash.

Bake in a preheated 375 degree F oven for about 40 minutes, until the outside is golden brown and internal temperature is 195-200 degrees.

Let the bread cool about 10 minutes before removing from the bread pans. Remove from baking pans and let cool completely on a baking rack.

White Bread

Honey White Bread made with an enriched dough that gives this homemade bread a tender crumb and a golden brown, soft crust.

The Best Honey White Bread

milk ((about 110-115 degrees))

Tbsp instant yeast

bread flour ((can substitute AP flour

butter ((1/2 stick))

honey

egg, slightly beaten

Tbsp salt

Egg wash: 1 egg whisked with 1 Tbsp water

Put the warm milk in your mixer bowl and sprinkle the yeast and sugar over it.  Mix together and let sit for 5 minutes to make sure the yeast activates and gets foamy.

Add 5-1/2 cups of the flour, the melted butter, honey, egg and salt.

Use the dough hook attachment to mix the dough together on low speed.

Add small amounts of bread flour, (up to another cup total but you do NOT have to use the whole cup), just until the dough is the right consistency, (you want a soft dough that is easy to work with, and you want it to feel tacky, but not stick to your fingers.)

Let the mixer knead the bread on low speed (2 on my KitchenAid) for 5 minutes.

Scrape the dough in to a ball, place in a large oiled bowl, cover the bowl with plastic wrap and a clean towel and set in a warm place to rise for 1 hour or until it has doubled in size.  (I turn the oven on at the lowest temperature for just 1 minute, then turn it off and put the mixing bowl in there.)

Lightly grease two loaf pans with non-stick spray.  (I use 9x5.)

Once the dough has risen, punch it down with your fist, then turn out on to a lightly floured pastry mat or counter.  Divide the dough in two equal portions - shape in to a ball.

Press or roll the dough out in to a rectangle, fold down a third of the dough from the shorter end and press it down with the heel of your hand.  Continue to fold and press until you have a roll - tuck in the ends, and place the bread with seams down in the prepared bread pan.  Repeat with the other piece of dough.

Cover the pans lightly with plastic wrap and let the loaves rise another 30 minutes in a warm place.

When ready to bake, preheat oven to 350.

Remove plastic wrap, brush the loaves gently with egg wash, then bake the loaves at 350 for about 30 minutes.  (Bread should register 190 degrees with an instant read thermometer to be fully baked, but not overbaked.

Remove from the oven and let cool 5 minutes in the pans before popping the loaves out of the pans on to a cooling rack and brushing with melted butter.

Cool the bread for at least 30 minutes before slicing!

I’ve made this recipe so many times and it has turned out amazing every single time! 

Am I able to use buttermilk instead of milk?

This is my go to recipe. I make this all the time and we no longer buy bread from the store. Thank you for posting!

perfect recipe! thank you for sharing 🖤

This is by far the best bread I have ever eaten.I love bread I try them all. This is my favorite!!! People ask me if I have ever thought of tweaking a bit and I tell them you don’t mess with perfection!❤️❤️

Thank u for posting this bread recipe for us, also, how you explain it is great and boosted my confidence to make it! Its in oven now, I cant wait to try it, after it cools, if I can contain myself that long, ha!

I love this bread so much. I tried a very different recipe and got very discouraged. I saw yours and said let's  go! I'm so proud of them!! I love that its actually a very nice sandwich bread. WE(my family and I)love this bread.
Thank you so much.
Wanda

I love this bread so much. I tried a very different recipe and got very discouraged. I saw yours and said let's  go! I'm so proud of them!! I know I'm a dork but you have given me the confidence  to try other types to! I love that its actually a very nice sandwich bread. WE(my family and I)love this bread.
Thank you so much.
Wanda

TRIED &amp; TRUE* EASY &amp; SOFT OLD-FASHIONED WHITE BREAD RECIPE THAT BAKES UP WITH A GOLDEN CRUST AND TENDER INSIDE. AMAZING FLAVOR WITH A TOUCH OF BUTTERMILK AND HONEY!

Old-Fashioned Buttermilk Honey White Bread

⅓ cup very warm water (divided)

dry yeast

vegetable oil

buttermilk

all-purpose flour (may need more for kneading)

butter (melted)

Grease a loaf pan and set aside.

Place oven rack to lowest position.

In a glass measuring cup add 1/3 cup very warm water.

Stir in yeast and sugar.

Let yeast proof until puffy and doubled in size.

Pour yeast into a large bowl.

Mix in honey, salt, vegetable oil, buttermilk and remaining water.

Gradually mix in flour using a sturdy spatula, until dough forms.

Turn dough onto a floured surface and need for 15-20 minutes or until dough is soft, supple and stretchy.

Place dough in a lightly oiled bowl, turning the dough once so that the top is covered in oil.

Cover bowl loosely with plastic wrap.

Place bowl in the oven with the pilot light turned on. (or in another warm, draft-free location)

Let dough rise for 30- 45 minutes or just until doubled in size. (keep an eye on it)

Remove from oven and punch dough down to release the air.

Place dough on a lightly floured work surface and press firmly to remove the air.

Shape dough into a square.

Brush lightly with butter.

Fold the longest ends of the dough to the center of the dough and pinch to seal. Tuck the ends under.

Place in the prepared loaf pan, seam side down. (brush with butter if desired)

Cover with plastic wrap and return to oven with pilot light on for another 30-45 minutes or just until doubled in size. (Do not let it get too big)

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My Favorite White Bread Recipe

Homemade Bread

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Basic Bread

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White Bread Recipe

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Old-Fashioned Buttermilk Honey Whit...

Top 10 white bread recipe recipes from across the web

The most viewed white bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

My Favorite White Bread Recipe

Homemade Bread

Easy white bread

Soft White Bread

Vegan Cinnamon Rolls

Basic Bread

Bread Machine White Bread (Extra Bu...

White Bread Recipe

The Best Honey White Bread

Old-Fashioned Buttermilk Honey Whit...

The most viewed white bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine