I absolutely love making bread from scratch, and this Homemade White Bread Recipe is one of my all-time favorites to share. It has that perfect soft crumb and golden crust that just feel like a warm hug from the oven. Every time I bake this bread, the aroma fills my kitchen and makes me eager to slice into it warm, slathered with butter or your favorite jam. This recipe truly captures the simple joys of baking and makes a comforting loaf that feels both nostalgic and fresh.
Why You'll Love This Homemade White Bread Recipe
I can’t get over how delightfully fluffy and tender this white bread turns out. The flavor is mild yet rich with a subtle sweetness from the honey, complemented by the buttery softness that lingers with every bite. It’s the kind of bread that feels familiar but has an elevated homemade touch, so it’s incredibly satisfying to make and eat.
What really makes this recipe stand out to me is how straightforward it is. I don’t have to fuss over complicated techniques or hard-to-find ingredients. The dough comes together quickly, and kneading it in my stand mixer saves me so much effort while developing that perfect texture. It’s a wonderful beginner-friendly recipe that also pleases seasoned bakers.
This bread is seriously versatile for any occasion. Whether it’s a cozy family dinner, a holiday brunch spread, or simply an afternoon snack, it fits right in. I love serving it fresh out of the oven, but it also makes the best sandwiches when it’s fully cooled. Each loaf feels like a little celebration of homemade goodness.
Ingredients You'll Need
These ingredients are simple but essential for bringing out the best in the bread. Each one plays a key role in building flavor, texture, and that classic crust color that makes your loaf look irresistible.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Lukewarm water: It activates the yeast perfectly without killing it, ensuring a lively rise.
- Instant yeast: Quick-acting so the dough foams up nicely and rises well.
- Sugar: Feeds the yeast and adds a hint of sweetness.
- Honey: Adds a richer, natural sweetness and helps create a tender crumb.
- Salt: Balances all flavors and strengthens the dough.
- Unsalted butter (cubed and melted): Adds richness and softness to the bread’s texture.
- All-purpose flour: Forms the structure and gives the bread its classic chewiness.
Directions
Step 1: Start by combining the instant yeast, sugar, and half of the lukewarm water in your stand mixer bowl. Let it sit for about 5 to 10 minutes until it becomes foamy. This shows your yeast is alive and kicking! If you’re using active dry yeast instead, just give it 15 minutes.
Step 2: Add in the remaining water, honey, salt, cubed butter, and 4 cups of the flour. Turn your mixer on low speed with the dough hook attached. Knead until the dough begins to come together and feels soft but not sticky. If needed, sprinkle in a bit more flour slowly—just enough so it’s workable but still tender. Continue kneading for 6 to 9 minutes until the dough pulls cleanly away from the bowl and is smooth and supple.
Step 3: Transfer the dough to a lightly greased bowl, turning it so every surface gets coated with a thin layer of oil. Cover the bowl tightly with plastic wrap and set it aside in a warm, draft-free spot to rise until doubled in size. This usually takes about 45 minutes, and it’s so rewarding to watch the dough puff up.
Step 4: Lightly flour your clean work surface and gently turn out the dough. Divide it into two equal portions. Using your fingers, gently flatten each to an 8 by 12 inch rectangle, pressing down to release any trapped air bubbles. Starting from the shorter end, roll the dough tightly into a log shape, sealing the seams by pinching. Tuck the ends under to add tension and place each loaf seam-side down into greased 8 by 4 inch loaf pans. Cover the loaves with lightly greased plastic wrap and let them rise again for another 45 minutes until doubled.
Step 5: Preheat your oven to 390°F, positioning the oven rack in the lower middle spot to ensure even baking.
Step 6: When the loaves have risen beautifully, bake them for 25 to 30 minutes until the tops turn golden brown and an internal temperature reads between 208 and 210 degrees Fahrenheit. This ensures a perfect bake inside and out.
Step 7: Once out of the oven, carefully invert the bread onto a cooling rack to cool upside down briefly, then flip right side up again. Brush each loaf generously with melted butter for that glossy, rich finish. Let them cool completely before slicing to get clean, even slices.
Servings and Timing
This recipe yields two generously sized loaves of bread, perfect for about two servings each if you’re enjoying hearty slices or sandwiches. The prep time is roughly 20 minutes for mixing and kneading, but the bread needs patience with about 1 hour and 30 minutes for rising—split between two rest periods. Baking takes 25 to 30 minutes, and I recommend letting the bread cool fully, which can take an additional 30 minutes. Overall, plan for around 2 hours and 15 minutes from start to finish, but every minute of waiting is worth the fantastic end result!
How to Serve This Homemade White Bread Recipe
One of the things I love most about this bread is its versatility when serving. I often like to toast slices lightly and spread them with rich butter or creamy cheese for a simple but satisfying snack. It’s also perfect for sandwiches loaded with fresh veggies and deli meats because the bread holds up wonderfully without overpowering fillings.
For a special touch, I sometimes garnish the bread with a sprinkle of flaky sea salt or a bit of fresh herbs like rosemary or thyme before baking to add a subtle flavor note and make the crust extra inviting. When serving at a family dinner or party, I slice it thick for dipping into soups or stews, and it always gets devoured first!
Pairing this bread is a joy. A crisp white wine or a light herbal tea complements the mild sweetness beautifully. For a non-alcoholic option, I adore serving it alongside a chilled glass of freshly squeezed lemonade or iced coffee. It’s equally delicious warm, straight from the oven, or at room temperature, giving you plenty of opportunities to enjoy it throughout any meal or occasion.
Variations
Over time I’ve found so many ways to make this Homemade White Bread Recipe uniquely mine. For example, swapping out honey for a touch of maple syrup or molasses adds a slightly deeper sweetness that’s wonderful in the fall months. You could also experiment by adding herbs or garlic directly into the dough to create savory breads.
If you’re gluten-sensitive or vegan, I recommend trying gluten-free all-purpose flour blends and replacing butter with plant-based oils or margarine. Just keep in mind that texture and rise might vary a bit, but it’s a great way to adapt this recipe to your dietary needs while still enjoying fresh homemade bread.
Aside from variations in ingredients, I’ve also baked this bread in freeform shapes on a baking stone for a rustic loaf or as rolls for individual portions. The oven baking time might shift a little depending on shape and size, but the flavor and texture remain fantastic. It’s always fun to switch things up!
Storage and Reheating
Storing Leftovers
I store any leftover bread in an airtight container or a resealable plastic bag at room temperature to keep it soft for up to three days. Avoid refrigeration because it can dry out the bread quickly. If you want to keep it fresh longer, wrapping it tightly in foil or beeswax wrap works well too.
Freezing
This bread freezes beautifully if you want to save some for later. I slice it before freezing and then place the slices in a single layer inside freezer bags or airtight containers. It keeps well for about one to two months. When you want to enjoy it, just take out the number of slices you need and thaw at room temperature or toast straight from frozen.
Reheating
To bring back that fresh-from-the-oven softness, I like to reheat slices in a toaster or on a skillet at medium heat until warm and lightly crisped on the outside. Avoid microwaving when possible, as it tends to make the bread gummy. For whole loaves, wrapping them in foil and warming in a 350°F oven for about 10-15 minutes works wonders.
FAQs
Can I use active dry yeast instead of instant yeast?
Absolutely! When using active dry yeast, just dissolve it in the lukewarm water with sugar and let it sit for about 15 minutes until foamy before mixing the rest of the ingredients. This extra step wakes up the yeast for proper rising.
Do I really need to let the dough rise twice?
Yes, the two rises are important for developing flavor and achieving that soft, airy crumb. The first rise lets the dough bulk up and ferment, while the second, after shaping, adds tension and final volume to the loaf before baking.
Can I make this bread by hand without a stand mixer?
You definitely can! Knead the dough on a lightly floured surface for about 10-12 minutes until smooth and elastic. It takes a bit more elbow grease but yields the same delicious results.
Why do I need to brush the bread with melted butter after baking?
Brushing with melted butter adds a beautiful sheen and softens the crust, giving it a tender, rich finish that’s hard to resist. It also imbues a subtle buttery flavor that complements the bread perfectly.
How do I know when the bread is fully baked?
The best way is to check the internal temperature with a thermometer—it should reach around 208 to 210 degrees Fahrenheit. The crust should be a deep golden brown and sound hollow when tapped on the bottom.
Conclusion
I'm thrilled to share this Homemade White Bread Recipe with you because it truly is a joy to make and even more wonderful to eat. Once you’ve tasted the warm, buttery softness of your own fresh loaf, I promise you’ll want to bake it again and again. So grab your ingredients, roll up your sleeves, and let’s enjoy the simple magic of homemade bread together!
Print
Homemade White Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2 loaves (about 2 servings each)
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This classic White Bread recipe produces soft, fluffy loaves with a golden crust, perfect for sandwiches or toast. Made with simple pantry ingredients and a straightforward kneading and rising process, it's an approachable homemade bread ideal for beginner bakers and seasoned bread lovers alike.
Ingredients
Dough
- 1 ⅔ cups lukewarm water (divided)
- 2 ¼ teaspoons instant yeast (or active dry yeast)
- 1 teaspoon sugar
- 1 tablespoon honey (or more sugar)
- 1 teaspoon salt
- 1 ½ tablespoons unsalted butter, cubed at room temperature
- 4 ½ cups all-purpose flour (divided)
For Brushing
- 1 ½ tablespoons unsalted butter, melted
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, 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 to activate fully.)
- Make Dough: Add the remaining water, honey, salt, cubed butter, and 4 cups of flour to the yeast mixture. Knead at low speed until the dough forms and is soft but not sticky. Add a few more tablespoons of flour if needed. Continue kneading for 6–9 minutes until the dough pulls away from the bowl sides and is soft and smooth.
- First Rise: Transfer dough to a lightly greased bowl, ensuring it is coated all over. Cover with plastic wrap and let rise in a warm, draft-free place for about 45 minutes, or until doubled in size.
- Shape Loaves: Lightly flour your work surface and turn out the dough. Divide into two equal portions. Gently pat each half into an 8x12 inch rectangle, pressing out air pockets. Starting from the short end, roll tightly into a loaf and pinch seams to seal. Tuck ends under slightly for tension. Place each loaf seam-side down into greased 8x4 inch loaf pans. Cover with greased plastic wrap and let rise for about 45 minutes until doubled again.
- Preheat Oven: Preheat your oven to 390°F (199°C) and position the rack in the lower-middle quadrant.
- Bake: Bake the loaves for 25–30 minutes until golden brown and the internal temperature reaches 208-210°F.
- Cool and Finish: Remove loaves from pans by inverting onto a cooling rack, then reinvert upright. Brush the tops and sides with melted butter for a soft, flavorful crust. Allow bread to cool completely before slicing.
Notes
- Use lukewarm water (about 100°F) to activate yeast without killing it.
- If using active dry yeast instead of instant, increase activation time to 15 minutes.
- Adjust flour quantity slightly if dough is sticky; dough should be soft but manageable.
- Allow sufficient rising time for light and airy bread texture.
- Internal temperature of 208-210°F ensures bread is properly baked.
- Brushing melted butter after baking keeps crust tender and adds flavor.
- Store bread in airtight container at room temperature for up to 3 days or freeze for longer storage.
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