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loaf of homemade white bread on a white ceramic plate
Jana Rae

Homemade White Bread Recipe

Learn how to make soft, fluffy homemade white bread with this simple recipe. Perfect for sandwiches, toast, or enjoying fresh out of the oven!
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 2 hours
Total Time 2 hours 45 minutes
Servings: 2 loaves
Course: Bread
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 2 ¼ tsp 1 packet rapid yeast
  • ¼ cup sugar
  • 1 ¼ tsp salt
  • ¼ cup unsalted butter or shortening (melted)
  • 6 ½-7 ½ cups all-purpose flour (adjust as needed for a soft dough)

Method
 

  1. In a large mixing bowl, whisk together 6 cups of flour, sugar, and salt. Reserve additional flour for kneading.
  2. In a large mixing bowl, whisk together 6 cups of flour, sugar, salt, and the rapid yeast (2 1/4 tsp). Mixing the yeast directly into the dry ingredients ensures even distribution.
  3. Add the 2 cups lukewarm water and melted butter (or shortening) to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead on a floured surface for 8–10 minutes (or use a stand mixer with a dough hook for 6–8 minutes), adding reserved flour as needed. The dough should be soft and slightly tacky but not sticky.
  5. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size (about 1 hour).
  6. Punch down the dough, shape into loaves or rolls, and place in greased pans. Cover and let rise again until doubled (about 30–45 minutes).
  7. Bake at 375°F for 25–30 minutes for loaves or 18–20 minutes for rolls, or until golden brown and the internal temperature reaches 190°F.

Notes

Recipe Notes:

  • Measuring Flour:
    • For best results, spoon the flour into your measuring cup and level it off with a knife. Avoid scooping directly from the bag, as this can pack the flour and result in a dense loaf.
  • Water Temperature:
    • Ensure the water is lukewarm (100–110°F). Water that’s too hot can kill the yeast, while cold water will slow the rising process.
  • Kneading the Dough:
    • Knead the dough until smooth and elastic. If kneading by hand, aim for 8–10 minutes; with a stand mixer, 6–8 minutes with a dough hook works well.
  • Proofing Environment:
    • Let the dough rise in a warm, draft-free place. If your kitchen is cool, you can create a proofing environment by placing the bowl in an oven with the light on (but the oven off).
  • Adjusting Flour:
    • Start with 6 cups of flour and add more, 1/4 cup at a time, as needed. The dough should be soft and slightly tacky but not sticky.
  • Shaping the Loaves:
    • When shaping the dough for the second rise, ensure there are no air pockets by pressing gently and rolling tightly. This helps the loaf bake evenly.
  • Testing for Doneness:
    • The bread is done when the crust is golden brown, and the loaf sounds hollow when tapped on the bottom. You can also check with an instant-read thermometer; the internal temperature should be 190°F.
  • Soft Crust Option:
    • Brush the hot bread with melted butter immediately after baking for a softer crust.
  • Storing Bread:
    • Cool completely before storing to prevent condensation. Wrap tightly in plastic wrap or store in an airtight container.
  • Make-Ahead Tip:
    • The dough can be prepared ahead of time, shaped into loaves, and refrigerated overnight. Let the dough come to room temperature before baking the next day.