Fresh homemade white bread is one of my favorite things to make and eat. There is something very comforting about how it makes the house smell and then slicing into a warm loaf of bread and slathering butter and jam on it. Yummy!
This amazing white bread recipe is the perfect bread for sandwiches, french toast, grilled cheese, or any of your bread needs. It is very easy to make with ingredients you probably already have in your pantry.
If I can do it, you can do it, let’s get baking!
For more yummy bread recipes click here.
My favorite homemade white bread recipe ingredients
First, in order to make this delicious white bread recipe, you will need the following 6 total ingredients. Chances are you already have them in your house. You will need:
- Water – Whenever baking bread, rolls, etc. I recommend using filtered water unless your tap water tastes really good. Here in Arizona, my tap water is horrible, so I always use filtered water when baking homemade bread and cooking.
- Active dry yeast – I usually use active dry yeast. You can use rapid-rise yeast as well if you like. With that said regardless of the yeast that you use I recommend activating it first in the warm liquid. This will ensure the yeast is good.
- White granulated sugar – Need a bit of sugar to get the taste just right. You can adjust the amount of sugar if you like. But I encourage you to make it this way first then adjust the next time you make it.
- Oil – I use canola or vegetable oil with this homemade white bread recipe, but you can use a variety of other oils. No need to worry about the smoke point of the oil.
- Bread flour – While you can use all-purpose (plain) flour the very best bread use bread flour. Bread flour allows for a better-shaped bread as well as a lighter and chewier bread. With that said I have made it with all-purpose flour as well and it still turns out great.
- Salt – Can’t forget the salt. Make sure to use table salt. It will add balance to the flavor as well as enhance the flavor of the other ingredients.
For the tools you will need the following:
- Wooden spoon
- 9×5 inch bread pan – You can use two smaller bread loaf pans as well.
- Stand mixer – Only if you are not going to hand knead the dough. I always hand knead my dough and don’t use a mixer.
Step 2: How to make amazing soft white bread at home
Once we have all the ingredients gathered let’s get our yeast started. Take your water and heat it up in the microwave for about 40 seconds. We want the temperature to be between 105 degrees F and 115 degrees F. (40-46 C)
You can also heat the water in a pot on a burner if you do not want to use a micrwoave.
Then add about 1 tsp. of sugar to the warm water followed by the active dry yeast. Use a fork and mix it up a little bit. Then let it sit for 5 to 10 minutes until it gets nice and foamy.
If it does not get foamy after 10 minutes, you will need to start over. It means the yeast was bad/old, or the water was too hot or too cold.
Pour the yeast mixture into a large bowl, then add the oil and sugar. Stir with a wooden spoon.
Next, add the salt to the bread flour. You can use all-purpose flour if you like, however, the bread will come out a little denser than if you use bread flour.
With that said, the bread still tastes super yummy with all-purpose flour. Which is another reason why I love this homemade bread recipe so much.
Mix the salt and flour together with a whisk. Then add the flour about a 3rd at a time to the other ingredients, stirring really well with a wooden spoon, or you can use a stand mixer with a dough hook. Make sure to leave about 1/4 cup of flour remaining and put that on the counter/table.
At this point, the dough should be forming and a little bit sticky. Go ahead and pour it onto the tabletop or counter.
Step 3: Knead that homemade white bread dough
Now let’s knead the dough for 7 to 8 minutes until it gets nice and smooth. The way I knead is I fold the dough over on itself towards me and then push it down and out away from me to stretch it with the palm of my hand.
Then turn the dough a quarter turn and then push down again, then turn, etc. After 7 to 8 minutes the dough will be smooth, and when you poke it, it will spring back.
Most likely you will have some flour left over.
NOTE: If you are using a stand mixer with a dough hook to knead your homemade bread dough, only knead it for 4 to 5 minutes, not 7 or 8.
It is important to not add all the flour at once. Add it gradually, even if using a stand mixer. It is important to not add too much flour, just enough so the dough isn’t sticky. Sometimes you will have a bit more left, and other times you will have a bit less flour left.
Now take about 1 tsp. or two of oil and lightly cover the inside of a large bowl. Then add the dough and turn it over so it gets all coated with oil.
Next, add a damp cloth over the top and set the dough in a warm place to rise for 1 to 2 hours until the dough doubles in size or if you have a cool dough proofer you can use that. The damp cloth will help prevent the dough from drying out.
If you want to see my dough proofer review video you can find it here. Dough proofers are awesome I am glad I have mine and use it all the time.
Step 4: Time to bake that homemade white bread
After the dough has risen pour the dough out onto the counter and knead the dough again for about 15 to 20 seconds.
Next, roll, stretch, and shape the bread into a loaf.
Place the dough loaf into a greased 9×5 inch bread pan and cover again with a damp cloth or place it in your dough proofer, and let it rise for another hour to 1.5 hours. The top of the dough should rise above the walls of the bread pan.
Preheat the oven to 350 degrees F. (176C) Place the dough in the oven on the middle rack and bake for 30 minutes. After 25 minutes check the bread, if the top is getting too brown, put a piece of foil on top of it.
Remove from the oven and let the homemade bread cool for about 5 minutes in the pan, then take it out of the pan and let it rest on a wire rack to cool completely.
One of the best smells ever is the smell of homemade bread that has just come out of the oven, my stomach growled right now just thinking about it.
Next, it is finally time to slice into that bread!
Best Ways to Serve White Bread
You can use it for sandwiches like grilled cheese, eat it plain, use it for French toast, or however else you want to use it.
It winds up being super soft and fluffy, and super yummy! Enjoy!
For more bread recipes make sure to check them out here.
How do I store homemade white bread?
Homemade white bread is best stored at room temperature in a cool dry place. I usually place mine in a plastic bag or ziplock bag. It will last 2 to 3 days at room temperature. You can also store it in the refrigerator for about a week or put it in the freezer for a few months.
NOTE: Keep in mind, homemade bread does not contain that many preservatives so it will have a shorter shelf-life than store-bought bread.
Can I double this homemade white bread recipe? Do I need to change anything?
Yes! You can easily double the recipe. Double all the ingredients except for the yeast. You only need an additional 1 tsp of yeast. Or if you are able to let the dough proof longer you can get away with the same amount of yeast even.
Here are a few other recipes you may like:
Amazing Homemade Cinnamon Rolls
Amazing Homemade White Bread Recipe
- Wooden spoon
- 9×5 inch bread pan
- 1 cup of water 235ml
- 2 1/4 tsp. of active dry yeast 6.5g
- 1/3 cup of granulated sugar 66g
- 2 Tbsp. of Canola or Vegetable oil 30ml
- 3 cups of Bread Flour you can use all-purpose (380)
- 3/4 tsp. of salt 4g
- First let's get our yeast started. Take your water and heat it up in the microwave for about 40 seconds. We want the temperature to be between 105 degrees F and 115 degrees F. (40-46 C) Then we will add about 1 tsp. of our sugar to the warm water. Next add your active dry yeast. Use a fork and mix it up a little bit. Then let it sit for 5 to 10 minutes until it gets nice and foamy.
- Now let's pour the yeast mixture into a large bowl, then add our oil and our sugar. Stir with a wooden spoon.
- Next we take our salt and add it to our bread flour. You can use all-purpose flour if you like, however the bread will come out a little more dense then if you use bread flour. Mix the salt and flour together with a whisk. Then add the flour about a 3rd at a time to the other ingredients, stirring really well with a wooden spoon, or you can use a stand mixer with dough hook. Make sure to leave about 1/4 cup of flour remaining and put that on the counter/table. At this point the dough should be forming and a little bit sticky.
- Knead the dough for 8 minutes until it gets nice and smooth. After 8 minutes the dough will be smooth, and when you poke it, it will spring back.It is important to not add all the flour at once. Add it gradually, even if using a stand mixer. We don't want to add too much flour. Sometimes you will have a bit more left, and other times you will have a bit less flour left.
- Now we take about 1 tsp. or two of oil and grease a large bowl. Then add the dough and and turn it over so it gets all coated with oil. Next add a damp cloth over the top and set the dough in a warm place to rise for 1 to 2 hours until the dough doubles in size.
- After the dough has risen pour the dough out onto the counter and knead the dough again for about 15 to 20 seconds. Next we do a little bit of rolling and stretching and shaping until our dough looks like a loaf. Now place the dough loaf into a greased 9×5 inch bread pan and cover again with our damp cloth, and let it rise for another hour to 1.5 hours. We want the top of the dough to rise above the walls of the bread pan.
- Now we heat the oven to 350 degrees F. (176C) Place the dough in the oven on the middle rack and bake for 30 minutes. After 25 minutes check the bread, if the top is getting too brown, put a piece of foil on top of it.
- Now after coming out of the oven, let the bread cool for about 5 minutes in the pan, then take it out of the pan and let it rest on a wire rack to cool completely. Next it is finally time to slice into that bread! It winds up being super soft and fluffy, and super yummy! Enjoy!
Do you like the recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.
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I haven’t made bread for over 40 years, and it was always my favorite thing to cook, just one step above homemade pasta. I was a bit reticent to start again, I know how long it takes to make a bread recipe mine. This recipe was so much fun. I need to proof overnight, because I sleep late… This worked out great. I can hardly wait to start making beer rocks and perogies, and pizza. And some calzones! I made a seasoned flat bread out of this… Some rolls, some sub rolls and a lovely loaf of sandwich bread. I have died and gone to heaven. (I made a batch and a half…)
So happy to hear that, Elaine!! 🙂 🙂 🙂
I watched your video before coming here, I really like your clear, easy style on both mediums. I made the bread, it was sooooooo nice and really easy to make, My family keep asking when I am making more, it was only yesterday, I will be making more for sure and I would like to batch bake about 4 loaves at a time if possible (going to have to freeze/hide some) how many yeast packets will I need to use?
That is awesome, Bernadette! So glad you like it and keep making it. If you quadruple the recipe, only use 2 packets of yeast, or if you are measuring it, 5 tsp. You definitely don’t need to quadruple the yeast as well. 🙂 But you may wind up letting it rise a little bit longer. In fact, you can use even less yeast and let it rise several hours longer if you wanted to. I hope that helps!
Thanks Matt, that really helps.
You are very welcome!! 🙂
I’ve made this bread twice and I love it! I wanted to use this recipe to make Cinnamon Raisin bread. Would that work with your recipe??
So glad you like it!! 🙂 Sure you can make cinnamon raisin bread with this recipe or try my cinnamon raisin bread recipe 🙂 https://inthekitchenwithmatt.com/cinnamon-raisin-bread
Thanks I will try your Cinnamon Raisin Bread recipe. Thanks!
You are very welcome, Alrene!! 🙂 🙂
I really like it in fact made twice, family like it,
Can make this into chesse bread
So glad you like it and made it twice already! 🙂 Sure you can make it into cheese bread.
This was easy to make and so fluffy and delicious! I will definitely be making this again!
So glad you made it and liked it, Kate! And more importantly, will make it again. 🙂
The best bread recipe! Due to COVID lockdown and living on a small island I was concerned about receiving basic food supplies. With that in mind I decided to bake bread. I had never made bread before but with this recipe it turned out delicious. Thank you Matt.
So happy to hear you tried it and like it, Sue! Stay healthy and safe. 🙂
I’ve made this bread 3 times, and each time I have had to add an extra 1/4-1/2c flour as it’s way too sticky (sticking to my hands even after kneading) but it comes out perfect every time!! I’ve tried several recipes and this one is my favorite and officially the go-to recipe. Simple and easy, just the right amount of sweetness and wonderful texture. Brush a little melted butter on the top when it comes out… yum! I use AP flour because that is all I could find but I’m eager to try with bread flour soon. 5 Stars!
So glad you like it, Rachel!! 🙂 And thank you! Hmm, that is interesting, everytime I make it, I don’t ever use the full 3 cups. But it is very common for yeast doughs to vary even as much as 1/2 cup extra or less than the recipe says. 🙂 And it will change a bit if you use Bread Flour. All-Purpose flour can result in a slightly wetter dough, with a straight swap, probably the reason, why you are needing to add a bit extra.
Good point! It works out great though – very pleased with the results 🙂
I am happy you keep making it. 🙂
I baked a loaf of this bread yesterday using bread flour for the first time instead of all-purpose flour. It definitely took the finished loaf up a notch. So delicious. I can’t wait to bake another. Thanks for the recipe.
That is so great, Susan! 🙂 Yeah I love using bread flour in this recipe.
I made the white bread today first time in my life using this recipe and it came out really good..me and my husband ate it with warm butter ..it was yumm.. thank you Matt for the recipe
So glad you tried it, Nayana and liked it!! 🙂 You are so very welcome!
Delicious, my go to recipe alls for shortening which I was out of, this is every bit as good as the one recipe I’ve been using for years. One question, if I wanted to make two loaves, can I just double all the ingredients, or would it be better to make two separate batches of the dough?
So glad you like it, Dee!! You can certainly double all the ingredients, except for the yeast, only add an additional 1 tsp. of yeast. 🙂
Amazing bread. I have never baked yeast bread before, I usually go for the quick breads. Well, all that has changed since finding your recipe, it is a really amazing loaf, thank you so much. I do have a question re storage. We love camping and I would like to make a big batch and freeze some and store the other in the fridge to use while away but I am not sure on how to use it from fridge or freezer. Do I let it come to room temperature, shape it and then let it proof before baking, please help?
Hello Lynn!! Thank you!! You can do it two ways, you can bake the loaves and then store the already baked bread in the fridge or you can freeze the loaves. Or, you can store the kneaded dough after it rises once in the fridge for up to a week, or it can be frozen as well. In either case let the dough come to room temp before shaping it and placing it in the bread loaf pan. Or if you want you can shape it place it in the bread pan, and then put it in the fridge or freezer covered. Then when you want to bake it, allow it to come to room temp before baking (About 30 to 45 minutes or so). I hope that helps?
I have tried your recipe twice and I can assure you, it is the best bread loaf recipe ever. 5star for you
So glad you have made it twice and like it! 🙂 : ) And thank you!
The bread was ruined due to following the instructions to place a damp towel over the bread rising in the pan. The damp towel stuck to the bread dough and took about a third of the bread dough when I tried to take it off the raised dough. It’s much better to place an oiled plastic wrap on top of the bread which doesn’t stick. So disappointed we couldn’t enjoy the bread today but will try again.
Pam sorry to hear that. It entirely depends on the size of your bowl. If you have a large enough bowl the damp cloth will not touch the dough. Also, the damp cloth helps to keep the dough from drying out. I have made it so many times with never having that issue. But yes you can use a plastic wrap that is has been sprayed with cooking spray. It is not better however, bread has been made for thousands of years before plastic wrap was invented. 🙂
Yay! My first time successfully making my own bread (no stand mixer either). It was easy and delicious.
So glad you were successful, Colleen, and enjoyed making it. 🙂
Can i use instant yeast in this recipe? If yes, will the proofing time remain same?
Also would the instant yeast quantity be same too?
Yes, the quantity will be the same. 🙂
Hello, it will be a little less, just let it proof until the dough at least doubles. 🙂
WOW! I did it, I made the perfect loaf on my first try. You are truly amazing. I even got the yeast right. BOOM,BOOM,BOOM. I ate my first slice with butter. Geez louise it was heavenly. Thank you for helping me start a new tradition. And again your
Awesome! So glad you made it and liked it!! 🙂 You are very welcome. 🙂
I have watched every video of crock pot baked bread.Your recipe looked the best.
Directions were excellent. Thank you.
You are so very welcome, Joanne! 🙂 🙂
I made this loaf last weekend and making it again today. I probably will not but store-brought bread again.
So glad to hear that, Mike!! 🙂 🙂
I have tried so many different recipes on simple white bread and I ran into Matt’s white bread recipe and I tried it, OMG! it sure is amazing, the bread came out light and fluffy. The thing I like it also is I don’t have to mess around with the mixer. I like the traditional way of kneading it by hand. You can bet that I will share this white bread recipe to my friends and family. Thank you Matt for sharing this video on white bread recipe, and oh, I forgot to mention that I use all purpose flour instead of bread flour. Thanks again,❤️?
Thank you so much, Raquel!! I am so glad you made it and liked it. It is definitely my go-to white bread recipe. And you are so very welcome. Yeah, I regularly use both all-purpose and bread flour when I make this. 🙂 🙂
I have tried your recipe twice and I can assure you, it is the best bread loaf recipe ever. 5star for you
Thank you so much!
yes, its amazing recipe. so i have some queations here.
First, Can I substitute oil to butter? if so whats the variations.
Second: cn i double or tripple this recipe for more loaves?
Thank you Matt.
Hello, Jaxx! Yes, you certainly can substitute oil for melted butter and vice versa. Use the same amount. Yes, you can definitely double or triple the recipe. Although if you are making it all in one big bowl, you don’t need to double or triple the amount of yeast. Just add an extra tsp. of yeast. Or if you make three separate batches then do it like normal. 🙂