If you have been on the hunt for the perfect loaf to fill your kitchen with the irresistible aroma of freshly baked bread, let me share My Favorite White Bread Recipe with you. This bread strikes that beautiful balance between an irresistibly soft crumb and a golden crust that’s crisp in just the right way. Whether you’re a novice baker or someone who’s been kneading dough for years, this recipe brings easy-to-follow steps and simple ingredients together to create a loaf that feels like a warm hug every time you slice it. It’s more than just bread—it’s a gateway to comforting sandwiches, buttery toast mornings, and countless moments worth savoring.
Ingredients You’ll Need
This recipe uses straightforward, pantry-friendly ingredients that each play a crucial role in building a bread with the perfect texture, flavor, and color. From yeast to flour, every component is essential for that beautiful rise and soft, tender crumb.
- Instant yeast (4½ teaspoons): This quick-acting yeast ensures a speedy rise without any fuss.
- Warm water (3¼ cups total): Splitting the water keeps the dough balanced and helps develop the structure beautifully.
- Granulated sugar (¼ cup): Sugar not only feeds the yeast but also adds a subtle sweetness and encourages browning.
- Salt (1 tablespoon): Essential for flavor balance and strengthening the dough’s gluten network.
- Unsalted butter in two forms (3 tablespoons cubed, 3 tablespoons melted): The cubed butter enriches the dough, while the melted butter brushed on top creates that lovely golden crust.
- All-purpose flour (9 to 10 cups, about 1200 g): The foundation of the bread, providing structure and that classic white bread texture.
How to Make My Favorite White Bread Recipe
Step 1: Activate the Yeast and Combine
Start by dissolving the instant yeast and ¾ cup of warm water in a large mixing bowl. Although instant yeast doesn’t require proofing, letting it mingle briefly with water and some sugar gives it a boost of activity. Stir in the sugar and salt, which balance the taste and regulate fermentation. Then, add the cubed butter to infuse richness right from the start.
Step 2: Add Flour and Knead the Dough
Gradually add 9 cups of all-purpose flour to the mixture while stirring to bring the dough together. If the dough feels too sticky, add a bit more flour a little at a time. Once it’s shaggy but manageable, turn it out onto a floured surface and knead vigorously for about 8 to 10 minutes. This step is where the dough transforms — kneading creates gluten that gives bread its characteristic chew and elasticity.
Step 3: First Rise
Place your dough back into the bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 to 1½ hours until it doubles in size. This pause allows the yeast to work its magic, producing little gas bubbles that give the bread its airy texture.
Step 4: Shape the Loaf
Once risen, gently deflate the dough and turn it onto a lightly floured surface. Shape it into a loaf by folding and rolling tightly, ensuring your seams are tucked under. This technique helps build tension and a beautiful shape during baking.
Step 5: Second Rise and Prepare for Baking
Transfer the shaped loaf into a greased loaf pan. Cover it again and let it rise for another 45 to 60 minutes, until it’s puffy and nearly doubled. Right before baking, brush the top generously with melted butter to enhance crust color and add that lovely buttery aroma.
Step 6: Bake to Golden Perfection
Preheat your oven to 350°F (175°C) and bake the loaf for about 35 to 40 minutes. You’ll know it’s done when the crust turns a rich golden brown and the bread sounds hollow when tapped on the bottom. Let it cool briefly before slicing to lock in moisture and enjoy that perfect crumb.
How to Serve My Favorite White Bread Recipe
Garnishes
While My Favorite White Bread Recipe is delightful on its own, you can elevate it by adding simple garnishes. A spread of homemade herb butter, a sprinkling of flaky sea salt, or a swipe of honey butter can transform each slice into its own little celebration of flavor.
Side Dishes
This bread pairs beautifully with soups and stews, acting as the perfect vessel to soak up hearty broths. Try it alongside a warm bowl of tomato basil soup or a creamy chicken stew for a comforting meal. It also complements fresh salads or cheesy dips, adding body and balance to light sides.
Creative Ways to Present
Think beyond just slicing My Favorite White Bread Recipe—try turning it into garlic bread with a sprinkle of parmesan and minced garlic, toast it for a luscious French toast base, or cube it for homemade croutons. Even sandwiches become a whole new experience when built with such a soft, fresh homemade loaf.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra slices, no worries! Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days to maintain freshness without drying out.
Freezing
To extend the life of your homemade bread, slice it before freezing for convenience. Wrap it in foil and then place it in a zip-top freezer bag to guard against freezer burn. It can stay fresh for up to 3 months and be ready whenever a craving hits.
Reheating
For the best texture when reheating, toast individual slices directly or warm the whole loaf in a 350°F (175°C) oven wrapped in foil for about 10–15 minutes. This keeps the crust lovely while softening the interior, almost as good as fresh from the oven.
FAQs
Can I substitute active dry yeast for instant yeast in My Favorite White Bread Recipe?
Yes! But if you do, you’ll need to proof active dry yeast in warm water with a bit of sugar for about 5–10 minutes until it bubbles before mixing it into the dough.
Why do I need two rises for this bread?
The first rise develops flavor and allows the yeast to create air pockets, while the second rise improves the bread’s shape and gives it a lighter texture.
Can I use bread flour instead of all-purpose flour?
Absolutely, bread flour will give you a chewier crumb because of its higher protein content, which some bakers prefer for white bread.
How do I know if the bread is fully baked?
Look for a golden-brown crust and tap the bottom of the loaf; it should sound hollow. An internal temperature of about 190°F (88°C) confirms it’s done.
Can I add seeds or herbs to My Favorite White Bread Recipe?
Definitely! Adding rosemary, thyme, or even sesame seeds can personalize the flavor, just fold them in during the kneading process for an extra special touch.
Final Thoughts
There is something truly satisfying about baking your own loaf, and My Favorite White Bread Recipe brings together simple ingredients and straightforward steps that deliver bread you’ll be proud to share. From the delightful smell filling your home to that first soft, warm bite, this recipe promises comfort and joy baked into every slice. Give it a try—you might just discover your new favorite kitchen tradition.
PrintMy Favorite White Bread Recipe
This classic white bread recipe yields a soft, fluffy loaf with a perfectly golden crust, ideal for sandwiches or toast. Using instant yeast and a simple mix of ingredients, it combines ease and tradition to bring homemade bread to your kitchen with minimal fuss.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 standard loaves (about 24 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Yeast and Liquid
- 4½ teaspoons instant yeast (two 0.25-ounce packets)
- ¾ cup warm water
- 2⅔ cups warm water
Dry Ingredients
- ¼ cup (52 g) granulated sugar
- 1 tablespoon salt
- 9 to 10 cups (1200 g) all-purpose flour
Fats
- 3 tablespoons (43 g) unsalted butter, cubed, at room temperature
- 3 tablespoons (43 g) unsalted butter, melted, for brushing
Instructions
- Activate Yeast: In a large mixing bowl, combine the instant yeast with ¾ cup of warm water. Let it sit briefly to begin activating the yeast.
- Add Sugar and Butter: Stir in the granulated sugar, cubed butter at room temperature, and salt into the yeast mixture for flavor and moisture.
- Incorporate Flour and Remaining Water: Gradually add 9 cups of all-purpose flour with the remaining 2⅔ cups warm water, mixing well to form a sticky dough. Add the last cup of flour as needed to achieve the right dough consistency.
- Knead the Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic, which develops the gluten structure.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1 to 1.5 hours.
- Shape Loaves: Punch down the risen dough and divide it for loaf shaping. Form into desired loaf shapes and place into greased bread pans.
- Second Rise: Cover the shaped loaves and let them rise again until nearly doubled, about 30 to 45 minutes.
- Bake the Bread: Preheat your oven to 350°F (175°C). Bake the loaves for 30 to 35 minutes or until golden brown on top and cooked through.
- Brush with Butter: Remove the loaves from the oven and immediately brush with melted butter for a soft, flavorful crust.
- Cool and Serve: Let the bread cool on wire racks before slicing and serving to preserve texture and flavor.
Notes
- Ensure water is warm, not hot, to activate yeast without killing it (about 105°F to 110°F).
- Use unsalted butter to control the salt content better.
- You can substitute part of the all-purpose flour with bread flour for a chewier texture.
- For a softer crust, cover the bread with a clean towel while cooling.
- Store bread in a plastic bag at room temperature for up to 3 days or freeze for longer storage.
