Nothing beats the smell of freshly baked bread filling your kitchen! Making white bread from scratch is easier than you might think. In this guide I will walk you through every step to create the most soft and fluffy homemade bread that holds together perfectly for sandwiches and toast!
As a Shopify Collabs and Amazon Associates affiliate, I make a commission if you choose to purchase through my links at no extra cost to you.
Why Make White Bread at Home?
Before we dive into the recipe, let’s talk about why making white bread at home is worth your time and effort. Here are a few reasons to ditch the store-bought loaves:
- Taste and Freshness: Homemade bread tastes better and is fresher than anything you’ll find in a grocery store.
- Control Over Ingredients: No preservatives or additives—just wholesome ingredients you can trust.
- Cost-Effective: Baking bread at home is surprisingly affordable, even with high-quality ingredients.
- Satisfying and Fun: Kneading dough can be very relaxing. It is also fun to share the experience with the kids.
Ingredients You’ll Need
This recipe yields two standard loaves of bread. Here’s what you’ll need:
- 2 cups warm water
- 1/4 cup sugar
- 5 cups all-purpose flour
- 2 tsp dry yeast (ensure it’s fresh for best results)
- 2 tsp salt
- 3 tbsp softened butter
Equipment Checklist
To make the process smooth, gather these tools:
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Stand mixer with dough hook (optional but helpful)
- Clean kitchen towel or plastic wrap
- medium sized loaf pan
Step-by-Step Instructions
Step 1: Activate the yeast if not using rapid rising yeast
The first step is ensuring your yeast is alive and ready to work. In a large mixing bowl, combine 2 cups of warm water and 1/4 cup sugar. Stir until the sugar dissolves. Sprinkle 2 teaspoons of yeast over the water and let it sit for about 5-10 minutes.
You’ll know the yeast is active when the mixture becomes frothy and bubbly. This step is crucial—if the yeast doesn’t foam, it may be expired, and your bread won’t rise.
Step 2: Mix the Dough
Once the yeast is activated, prepare a separate bowl and combine 5 cups of flour, 2 teaspoons of salt, and 3 tablespoons of softened butter. Use your hands to mix everything together, gently rubbing the butter into the flour with your fingertips until it’s evenly distributed and forms a crumbly texture. Once you reach a crumbly texture add the yeast water and stir until a dough begins to form.
Step 3: Knead the Dough
While still in the bowl begin to knead the dough for 8-10 minutes.The dough will be sticky, but this is normal for this recipe. Do your best not to add flour to the recipe.
If you’re using a stand mixer with a dough hook, knead the dough on medium speed for 5-7 minutes.
Step 4: First Rise
Once you are finished kneading, cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, dark place. This step takes about 1-2 hours, depending on the temperature of your kitchen and the yeast you are using. The dough should double in size.
If you are using rapid rise yeast, it should only take 35 minutes to rise.
Step 5: Shape the Loaves
After the first rise, gently punch down the dough to release air bubbles. On a floured surface divide the dough into two equal portions. Shape each portion into a loaf.
Place each loaf in a well greased loaf pan. I like to grease mine with butter.
Step 6: Second Rise
Let the dough rise again for 30-45 minutes. The dough should rise until it’s about 1 inch above the edge of the pans.
Step 7: Bake the Bread
Preheat your oven to 375°F (190°C). Once the dough has completed its second rise, bake the loaves for 25 minutes. They should be golden brown on top.
Step 8: Cool and Enjoy
Remove the loaves from the pans and let them cool on a wire rack for at least 30 minutes. Cutting into the bread too soon can affect the texture, so be patient! Once cooled, slice and enjoy with butter, jam, or your favorite spread.
Tips for Success
- Use Fresh Yeast: Always check the expiration date on your yeast. Fresh yeast ensures a good rise.
- Check Water Temperature: Too hot, and it will kill the yeast. Too cold, and the yeast won’t activate.
- Don’t Over-Flour: Adding too much flour can result in dense bread. The dough should be soft but manageable.
- Keep It Warm: For rising, a slightly warm oven (turned off) works wonders.
Variations to Try
Once you’ve mastered the basic recipe, try experimenting with these variations:
- Whole Wheat Bread: Replace half the flour with whole wheat flour for a healthier loaf.
- Herb Bread: Add dried herbs like rosemary, thyme, or oregano to the dough for an aromatic twist.
- Cinnamon Swirl: Roll the dough with a mixture of cinnamon and sugar before shaping it into loaves.
- Garlic Bread: Mix in minced garlic and a touch of olive oil for savory bread perfect with pasta.
Storing and Freezing Bread
To keep your bread fresh:
- At Room Temperature: Store in an airtight container or bread bag for up to 4 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature and reheat in the oven for that fresh-baked flavor.
Why Homemade Bread Beats Store-Bought
Homemade bread offers unmatched flavor and texture, and it’s free from the preservatives often found in store-bought loaves. Plus, there’s something deeply satisfying about creating a staple food with your own two hands.
That’s it!
With just a few ingredients and a little patience, you can create the most delicious white bread right in your own kitchen. Whether you’re a seasoned baker or a complete beginner, this recipe is a fantastic starting point. So roll up your sleeves, preheat that oven, and get ready to impress your family with homemade bread that’s soft, flavorful, and utterly irresistible. Happy baking! 🥖
Want to Convert This Recipe to a Freshly Milled Bread?
Freshly milled flour adds extra nutrition and a rich flavor to your bread, but it requires a few adjustments for the best texture. Below is a modified version of my original recipe, designed for freshly milled wheat.
Don’t have a grain mill yet? I strongly suggest the Nutrimill Classic. It’s one of the most budget-friendly options out there, and it works just as well as the expensive ones! If you’re still on the fence about which grain mill to buy, I highly recommend this one.
✨ If you choose to check out the grain mills, be sure to enter the code SANTAROSA so you can get $20 off your order!
Ingredients
- 6 cups freshly milled hard white or hard red wheat flour
- 2 1/2 cups warm water (110°F/43°C) (increase as needed for hydration)
- 1/4 cup sugar
- 3 tbsp butter, softened
- 2 1/2 tsp salt
- 1 tbsp instant yeast
- (Optional) 2 tbsp vital wheat gluten (for a lighter texture)
Instructions
- Mill the Flour – Use hard white or hard red wheat berries and measure 6 cups of freshly milled flour.
- Hydrate the Flour – Mix the warm water and flour in a bowl and let it rest for 20-30 minutes (autolyse). This helps soften the bran and improve dough texture.
- Mix & Knead – Add the sugar, butter, salt, yeast, and optional vital wheat gluten. Knead for 8-12 minutes.
- First Rise – Place in a greased bowl, cover, and let rise for 60-90 minutes, or until doubled in size. If you’re using rapid rise yeast, check the dough after 45 minutes.
- Shape & Second Rise – Punch down the dough, divide into two loaves, shape, and place in greased loaf pans. Let rise again for 30-45 minutes.
- Bake – Preheat oven to 375°F (190°C) and bake for 30-35 minutes. Loaves should sound hollow when tapped and have an internal temperature of 190-200°F (88-93°C).
- Cool & Enjoy – Let cool on a wire rack before slicing for the best texture.
And I commend joy, for man has nothing better under the sun but to eat and drink and be joyful, for this will go with him in his toil through the days of his life that God has given him under the sun. Ecclesiastes 8:15
The Best White Bread from Scratch
Ingredients
Method
- In a liquid measuring cup, combine 2 cups of warm water and 1/4 cup sugar. Stir until the sugar dissolves. Sprinkle 2 teaspoons of yeast over the water and let it sit for about 5-10 minutes.
- Once the yeast is activated, prepare a separate bowl and combine 5 cups of flour, 2 teaspoons of salt, and 3 tablespoons of softened butter. Use your hands to mix everything together, gently rubbing the butter into the flour with your fingertips until it’s evenly distributed and forms a crumbly texture. Once you reach a crumbly texture add the yeast water and stir until a dough begins to form.
- While still in the bowl begin to knead the dough for 8-10 minutes.The dough will be sticky, but this is normal for this recipe. Do your best not to add flour to the recipe.If you’re using a stand mixer with a dough hook, knead the dough on medium speed for 5-7 minutes.
- Once you are finished kneading, cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, dark place. This step takes about 1-2 hours, depending on the temperature of your kitchen and the yeast you are using. The dough should double in size.If you are using rapid rise yeast, it should only take 35 minutes to rise.
- After the first rise, gently punch down the dough to release air bubbles. On a floured surface divide the dough into two equal portions. Shape each portion into a loaf.Place each loaf in a well greased loaf pan. I like to grease mine with butter.
- Let the dough rise again for 30-45 minutes. The dough should rise until it’s about 1 inch above the edge of the pans.
- Preheat your oven to 375°F (190°C). Once the dough has completed its second rise, bake the loaves for 25 minutes. They should be golden brown on top.
- Remove the loaves from the pans and let them cool on a wire rack for at least 30 minutes. Cutting into the bread too soon can affect the texture, so be patient! Once cooled, slice and enjoy with butter, jam, or your favorite spread.
Can I activate the yeast mixture and let it in the fridge overnight and then mix in the flour next day?
I have never tried this. The only way to find out is trying it! If it doesn’t work, then you’ll know! ☺️
I did everything. Bread was excellent I wrapped the leftover bread and today is hard a rock! Why?
Oh no! I always squish mine into a zip lock bag or into an airtight container, but I always struggle with any homemade bread being as delicious as it was the next day. 😣
What size pan do you use for this bread
The bread pans I’m using in this recipe are 10×5. A size down from the large standard bread pan.
This bread recipe is really simple and the results were delicious!
Yay! I’m so glad you liked it!
Are you sure your loaf pans are 10×5? That’s HUGE–a standard loaf pan is 8 1/2×4 1/2 or the slightly larger 9×5. I used two 8 1/2 x 4 1/2 and they were still too big for the amount of dough. I wonder if this should just be one large loaf rather than two? My loaves are much smaller than yours using the 5 cups of flour as stated in the recipe. Did I miss something? I’ve been baking bread for 25 years and I’m stumped with this one. 🙂
Hi Jodi!
My pans are 10 inches long, 5 inches across, and 3 inches deep. With those pans I’m able to make 2 small loaves of bread.
Could I use milk instead of water for this recipe?
I’ve never tried, but I’m sure you can!
Perfect!
I made this bread today delicious 😋thank you so much
I’m so happy you liked it! You’re welcome!!
Is it supposed to be sticky after the first raise?
Yes this is normal!
May I freeze the dough before the first rise
Yes, that will be fine!
Absolutely loved making this!
Yay! I’m so glad!
In the first step you mention how to activate the yeast if not using rapid rise yeast. What if you are?
If you are using a rapid rise yeast you’ll just skip this step. Just add the rapid rise yeast straight to the dry ingredients! 🙂
And then add the sugar water combination?
Yes! Let me know if you need any more help. Good luck!
Can I substitute the butter for either vegetable, avocado or canola oil instead?
Absolutely!
Can I add egg to this recipe and honey instead of sugar?
It’s worth a try. You may need to add an extra tablespoon of flour. Let me know how it turns out!
Do I need real butter? I think I only have country crock, but I will definitely run to the store if real butter is required! I’m so excited to try this.
I’ve never tried it with country crock, but you could definitely try it and let me know how it turns out!
great recipe. I have to say I was hesitant on the stickiness of the dough. I am glad you stated about not putting in additional flour. The loaves came out perfect. Thanks
Woohoo! I’m so glad you loved it!
Aloha! Great recipe, I think I’ve perfected it! You e made it so easy to understand. Thank you! I was wondering, any chance you know the nutrition for this bread? I’m counting macros and went back to check but didn’t see one listed!
I will check and get back to you!
I followed your directions and it came out absolutely amazing! I would tell you how good the plain bread is but we are all hooked on the cinnamon and sugar bread! Absolutely scrumptious! It wasn’t hard at all, I have a mixer with a hook but you know sometimes you need to knead bread!
I’m sooo glad you liked it! Also, you can use this bread dough for cinnamon bread! After the first rise roll the dough out on the counter using flour so it doesn’t stick. Then mix up a stick of softened butter, 1/2 cup brown sugar, 2 tsp cinnamon, and a dash of salt. Mix it all together and spread it on the rolled out bread dough. Roll it up tight and tuck in the ends. Bake it just like this recipe says. I used to make cinnamon bread like this for the farmers market and would always sell out!
I wanna try the cinnamon bread today, but once you roll/ add cinnamon mix after the first rise, do you then allow more time for rising (if using quick rise instant yeast) or do you just put it in the oven after adding the mixture?
Yes sorry I probably forgot to add that bit. You’ll let it rise again for another 35 minutes.
Perfect, thank you!
Also. I only have one bread pan- will it hurt if I put the second loaf in the fridge while the first loaf bakes, and then bake the second loaf after? (Sorry, new to bread and don’t wanna mess up).
Don’t worry about it! I’m just sitting around at home. Lol that is totally fine!
Made both a plain and a cinnamon loaf, and they came out so good! I’m currently making a second batch of both flavors to take to my parents. I’ll be using this recipe a lot! Thanks so much for your help! 🙂
You’re welcome! I’m so glad you enjoyed it!
I made this bread recipe yesterday. I used half wheat and half unbleached all purpose flour. The recipe is extremely easy, the bread came out perfec. Its texture, taste and looks are far superior to bread you buy. I loved it ànd will make it a staple in my home. Þhank you so much!
I’m so happy you liked it!!
Can i make hamburger rolls with dough
Yes! I have done this before!
Thank you for this easy recipe. I first tried it about a month ago and today I’m trying it with Rapid Rise Yeast, since I’m new to baking bread I didn’t know what to add to the dough for liquid as it doesn’t state in your recipe what to do. I tried two cups of warm milk and I think it’s going to be good. I’m not much of a baker but I’m enjoying making this bread, I can’t wait to try some of the variations of it!
I’m so glad you like it! Feel free to ask any and all questions! So when you are using rapid rise yeast you’re going to add it straight to the flour and not to the liquid. Basically you get to skip “proofing the yeast” when you use rapid rise. I almost always use rapid rise yeast. It makes it so much easier! I’m definitely going to have to add this to my recipe. Thanks for letting me know!
I unfortunately do not have a loaf pan. Do you think it’s work baking in a Dutch oven? I’m not too concerned about the shape. Or should I only use a loaf pan?
You bake it in whatever you got!
How do you make the garlic bread option? I’m not sure how much garlic to put in or olive oil.
I have a recipe I use for it! In the search bar type in “The best garlic spread” and it should pop up.
Thank you so much! So do you just put this in the dough after the first rise & then you bake it?
So, I do this after I bake the bread. Normally if I make garlic bread I will use this dough as a base. I will grab my biggest cookie sheet and grease it. Then I’ll shape it into a long skinny log, and let it rise like an Italian loaf and bake it at 375 for like 25 to 30 minutes. Then after it cools I cut it long ways and spread the garlic spread on both sides and toast it for maybe 5 to 7 minutes. Or whenever it looks toasty. I also make garlic bread like you’d get at a pizza buffet buy greasing that big cookie sheet and pressing the dough out into a large rectangle. Then while it’s still dough I spread all of the garlic spread over the whole rectangle. Then after it rises for about 20 minutes I’ll bake it at 400 for about 15 to 20 minutes. Then once it’s cooled a little I’ll slice it with a pizza cutter!
How much garlic & olive do you put in for the garlic bread? I wasn’t sure how to make it!
This seems like such a good recipe! I’m partially excited because of the name of your blog:) I served a mission in Santa Rosa, California and it’s a beautiful part of the country. I don’t know if that is the specific Santa Rosa that you refer to though. Either way, if this turns out as well as I’m hoping this will be my favorite bread recipe! 😛
Can you substitute honey in beer of the sugar? And will the test still activate like normal?
Absolutely! I’ve done this!
Can you use bread flour?
Yes you can!