I absolutely love making bread at home, and this Homemade White Bread from Scratch Recipe has quickly become one of my favorite go-tos. There’s something magical about mixing simple ingredients, watching the dough rise, and baking a loaf that fills my kitchen with the most comforting aroma. The final bread comes out soft, fluffy, with just the right golden crust, making every slice a delight. It’s pure, classic white bread that feels like a warm hug, perfect for sandwiches or just enjoying plain with a slather of butter.
Why You'll Love This Homemade White Bread from Scratch Recipe
I have to say, this recipe really stands out in terms of flavor and texture. The subtle sweetness from the honey combined with a hint of richness from the butter creates a bread that’s perfectly balanced, neither too dense nor overly airy. When I bite into a slice, it’s soft and tender inside with a crisp, golden crust that adds the ideal contrast.
One of the reasons I keep coming back to this Homemade White Bread from Scratch Recipe is how straightforward it is to make. I don’t need any fancy ingredients or techniques—just a little patience for the rising times. It’s incredibly satisfying to take simple pantry staples like flour, yeast, and water and transform them into something so delicious. I love that it feels totally approachable whether you’re new to bread making or a seasoned baker.
Serving this bread is a little celebration in itself. I often make it for Sunday dinners, casual brunches, or just lazy weekend mornings. It pairs beautifully with all kinds of spreads, soups, and salads. Friends and family are always impressed by homemade bread, and I feel a real sense of pride offering them something fresh from my oven. Honestly, it makes any meal feel special and comforting.
Ingredients You'll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in developing the bread’s flavor, helping it rise perfectly, and giving it that tender crumb and golden crust.
TIP : You'll find the full list of ingredients and measurements in the recipe card below
- Lukewarm water: Activates the yeast and hydrates the flour for a smooth dough.
- Instant yeast: Makes the dough rise quickly and reliably, giving a nice lift.
- Sugar: Feeds the yeast and adds a touch of sweetness to balance flavor.
- Honey: Adds gentle warmth and moisture for a tender crumb.
- Salt: Enhances all the flavors and regulates yeast activity.
- Unsalted butter: Infuses richness and softness in every bite.
- All-purpose flour: The backbone of the bread, providing structure and texture.
- Butter (melted, for brushing): Creates a beautiful shiny crust and adds extra flavor.
Directions
Step 1: In the bowl of your stand mixer fitted with the dough hook, combine the instant yeast, sugar, and half of the lukewarm water. Let it sit for about 5 to 10 minutes until it gets foamy, which signals your yeast is alive and kicking. If you’re using active dry yeast instead, give it 15 minutes.
Step 2: Add the remaining water, honey, salt, cubed unsalted butter, and about 4 cups of the flour to the bowl. Knead on low speed until the dough just comes together and feels soft but not sticky. If it’s too wet, sprinkle in a few tablespoons of the remaining flour. Continue kneading for 6 to 9 minutes until the dough pulls away from the bowl’s sides and feels silky and smooth.
Step 3: Lightly grease a large bowl and transfer your dough there, turning it so it’s coated in the oil to prevent drying. Cover the bowl tightly with plastic wrap and leave it in a warm, draft-free spot for about 45 minutes or until the dough has doubled in size. It’s always exciting to see it puff up – it means your bread is well on its way!
Step 4: Flour your work surface lightly and turn your dough out onto it. Split it into two equal pieces. With your fingers, gently pat each into an 8 by 12-inch rectangle, pressing out any air bubbles. Starting from the short end, roll each rectangle up tightly, pinching the seam and tucking in the ends to create tension on the surface. Place each loaf seam-side down in greased 8 by 4-inch loaf pans. Cover again with greased plastic wrap and let them rise in a warm place for about 45 minutes until doubled.
Step 5: Preheat your oven to 390 degrees Fahrenheit and adjust the rack to the lower-middle position to allow even baking and a nice crust.
Step 6: Bake the loaves for 25 to 30 minutes until they turn a gorgeous golden brown. The bread should register around 208 to 210 degrees internally if you have a thermometer. This ensures it’s fully cooked but stays moist on the inside.
Step 7: Once baked, carefully invert the loaves onto a cooling rack, then flip them back over and brush them generously with melted butter. This finishing touch gives the bread a beautiful sheen and extra flavor. Let the loaves cool completely before slicing to avoid a gummy texture.
Servings and Timing
This Homemade White Bread from Scratch Recipe makes two full loaves, which is perfect for a family or a couple of days’ worth of fresh bread. The prep time is about 20 minutes for mixing and shaping, but you’ll need to factor in two rises totaling around 90 minutes. Baking takes 25 to 30 minutes, and then you want to allow the bread to cool completely, usually another 30 minutes. In total, plan for roughly 2 hours and 15 minutes from start to finish. The wait is absolutely worth it!
How to Serve This Homemade White Bread from Scratch Recipe
When it comes to serving, I love how versatile this bread is. Freshly sliced and still slightly warm, it’s fantastic just spread with butter or a favorite jam. For brunches, I enjoy it alongside scrambled eggs or avocado toast, where the fluffy texture really shines. If I’m preparing sandwiches, the bread’s soft crumb holds everything together beautifully without overwhelming the fillings.
For a heartier meal, I like pairing this bread with soups or stews—something like a creamy tomato bisque or a slow-cooked beef stew makes a perfect match. The bread soaks up broth like a champ while adding a satisfying chew. Presentation-wise, slicing the loaf thick or thin can change the experience: thin slices are great for delicate finger sandwiches, while thick slices are perfect for toast or grilled sandwiches.
Beverage pairings are fun too. I often reach for a fresh lemonade or iced tea with simple spreads, but during dinner, light red wines or crisp whites complement the bread wonderfully. For a special occasion, I might serve it with a cheese board and a glass of sparkling wine to highlight its delicate flavor. No matter the setting, serving this bread at room temperature or slightly warmed always elevates the experience.
Variations
I love experimenting with ingredients to make this bread my own or adapt it for different diets. For instance, swapping honey for maple syrup or agave makes a great vegan alternative, while leaving out the butter altogether still yields a lovely loaf if you need a dairy-free option. You can even try substituting whole wheat flour for a portion of the all-purpose flour to add a nuttier flavor and hearty texture.
Flavor-wise, I sometimes add herbs like rosemary or thyme into the dough for a fragrant twist or sprinkle sesame or poppy seeds on top before baking for extra crunch and an attractive finish. It’s easy to adjust this recipe to your taste or even to seasonal ingredients, like folding in bits of sun-dried tomato or olives for a Mediterranean vibe.
If you’re short on time, an alternative method is to make the dough the night before and let it rise slowly in the fridge overnight. This slow fermentation enhances the flavor and texture, and you can just bake it fresh the next day. No matter how you choose to customize it, this recipe has a solid base to get creative with!
Storage and Reheating
Storing Leftovers
After enjoying your fresh loaves, I suggest wrapping any leftover bread tightly in plastic wrap or placing it in an airtight container to keep it from drying out. Stored at room temperature, the bread will stay fresh for up to 3 days. Avoid refrigeration, as it can dry the bread out faster and make it stale more quickly.
Freezing
This bread freezes beautifully, which is perfect for making ahead or preventing waste. Slice the loaves first, then wrap the slices tightly in plastic wrap and place them in a freezer-safe bag or container. This way, you can pull out just what you need. Frozen bread will keep well for up to 3 months. When you're ready to enjoy, simply thaw slices at room temperature or warm them directly.
Reheating
To bring leftover or frozen bread back to life, I like to toast it lightly or warm the slices in a preheated oven at 350 degrees Fahrenheit for 5 to 7 minutes. This helps refresh the crust’s crispness while warming the soft crumb inside. Avoid microwaving if possible, as it tends to make bread chewy and rubbery. A quick toast or oven warm-up always restores that fresh-baked goodness.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes! If you use active dry yeast, make sure to dissolve it in lukewarm water with sugar and let it proof for about 15 minutes until foamy before mixing it with other ingredients. Instant yeast can be added directly without proofing, but active dry yeast also works wonderfully with this recipe.
What if my dough is too sticky or too dry?
It’s common for dough texture to vary slightly depending on flour type and humidity. If it feels too sticky to handle, add a small amount of flour, a tablespoon at a time, until it’s soft but not sticky. If it’s too dry or stiff, add lukewarm water tablespoon by tablespoon until the dough comes together smoothly.
Can I make this recipe gluten-free?
Traditional white flour is key to this particular texture and rise, but you can experiment with gluten-free flour blends designed for bread baking. Keep in mind that gluten-free doughs behave differently, so you might need additional binding agents like xanthan gum and extra moisture. There are great gluten-free bread recipes out there that use similar methods.
How do I know when the bread is done baking?
The best way is to use a kitchen thermometer; the internal temperature should reach between 208 and 210 degrees Fahrenheit. If you don’t have a thermometer, the bread should be golden brown with a firm crust, and it should sound hollow when tapped on the bottom.
Is it necessary to brush the bread with melted butter after baking?
While not absolutely necessary, brushing with melted butter gives the crust a beautiful shine, adds flavor, and keeps the crust slightly softer. It’s a small step that really elevates the finished loaf and makes it feel extra special.
Conclusion
I truly hope this Homemade White Bread from Scratch Recipe inspires you to get your hands a little floury and fill your home with the warmth of fresh-baked bread. There’s nothing quite like slicing into a loaf you made yourself, and with just a few simple ingredients and some patience, you can enjoy that wonderful feeling too. Trust me, once you make this bread, it will become a beloved staple in your kitchen just like it is in mine.
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Homemade White Bread from Scratch Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 2 loaves (about 12 slices each)
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This classic white bread recipe yields two soft, fluffy loaves with a golden crust, perfect for sandwiches or toast. Made with simple ingredients including yeast, sugar, honey, butter, and all-purpose flour, it uses a stand mixer and traditional kneading techniques, followed by two rises and baking in loaf pans for a tender crumb and delightful flavor.
Ingredients
Yeast Mixture
- 1 ⅔ cups lukewarm water (divided)
- 2 ¼ teaspoons instant yeast (or active dry yeast)
- 1 teaspoon sugar
Dough
- 1 tablespoon honey (or additional 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 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 it sit for 5-10 minutes until foamy to activate the yeast. If using active dry yeast, allow it to sit for 15 minutes instead.
- Mix and Knead Dough: Add the remaining water, honey, salt, cubed butter, and 4 cups of the flour to the yeast mixture. Knead at low speed until the dough comes together soft but not sticky. Add a few tablespoons of the remaining flour if needed. Continue kneading for 6–9 minutes until the dough pulls away from the bowl sides and becomes soft and smooth.
- First Rise: Transfer the dough to a lightly greased bowl, coat it fully, cover with plastic wrap, and let it rise in a warm, draft-free place for about 45 minutes or until doubled in size.
- Shape Loaves: Lightly flour a work surface and turn out the dough. Divide it into two equal portions. Gently pat each into an 8x12 inch rectangle, pressing to remove air pockets. Roll each starting at the short end tightly, pinch seams to seal, and tuck ends under for surface tension. Place each loaf seam side down in greased 8x4 inch loaf pans. Cover with greased plastic wrap and let rise for about 45 minutes until doubled in size.
- Preheat Oven: Set the oven to 390°F and position the rack to the lower-middle.
- Bake: Bake the loaves for 25–30 minutes until golden brown and an internal temperature of 208-210°F is reached.
- Cool and Finish: Invert the bread onto a cooling rack, then invert back into pans and brush the tops and sides with melted butter. Allow the bread to cool completely before slicing for the best texture and flavor.
Notes
- Using instant yeast allows you to skip the longer proofing, but active dry yeast works as well with a longer activation time.
- Adjust flour amount slightly depending on humidity and flour type to get a soft, not sticky dough.
- Ensure your water is lukewarm (about 105–115°F) to properly activate yeast without killing it.
- Letting bread cool fully before slicing helps maintain structure and prevents gummy texture.
- Brush with melted butter after baking for a softer crust and enhanced flavor.
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