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This BEST bread recipe makes the most deliciously fluffy loaf of white bread. It tastes so much better than store-bought!
Nothing beats delicious homemade bread! If you love a good bread recipe, you’ll also love our French Bread, White Bread Recipe, and Banana Bread recipes.
a Family Favorite!
I have to confess, I’m kind of a bread addict. I love any kind of bread, from tender and flaky Buttermilk Biscuits to pillowy soft Homemade Dinner Rolls.
My very favorite kind of bread, though, is a fluffy white loaf of this bread recipe. We love it because the flavor is PERFECTION, but also because:
- Made with pantry staples. Ingredients are simple and ones most everyone has on hand.
- Used for SO many recipes. It’s perfect for sandwiches, Grilled Cheese, or a batch of French toast.
- Cost effective and healthier. Making this homemade bread recipe will cost about $1.25 worth of ingredients per loaf and I get to control exactly what ingredients I use!
- Great to freeze. Like most bread recipes, this is great to make ahead and store.
Bread Ingredients
As mentioned above, most of these items can be found in your pantry, which means you should be able to make this any time!
- Active Dry Yeast (1 packet) – If your yeast is old or dead, your easy bread recipe is going nowhere fast. I store my yeast in the fridge at all times.
- Warm Water
- Sugar
- Salt
- Vegetable Oil
- Bread Flour – Comes in both whole wheat and white versions and has a higher percentage of protein than all-purpose flour. If you don’t have bread flour, you can replace it with an equal amount of all-purpose flour. It does change the texture a bit, but still works well.
- Butter
How to Make Bread
- YEAST. In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water with a pinch of sugar.
- COMBINE + KNEAD. When the yeast mixture is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix with a dough hook until smooth. Add the remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball.
- RISE. Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. (Use olive oil or cooking spray to coat the bowl.) Let rise for one hour, or until doubled.
- SHAPE. When the dough has risen, punch it down gently and divide it in half. On a non-stick baking mat or lightly floured surface, roll each half of the dough into a long rectangle about 8 inches wide.
- ROLL. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with the remaining dough.
- 2ND RISE. Place the dough, seam side down, into lightly greased loaf pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½-1 inch higher than the top of the pan.
Proofing tips
- Oil the bowl before adding the dough to rise. This will keep it from sticking when it is dumped out and shaped.
- Air temperature can affect the proof time. A warmer environment will allow the dough to rise faster. A cooler area will slow down the process.
- A quicker proof time.
- Preheat your oven to 200°F then turn it OFF. Place the dough in an oven-safe bowl and cover it with a warm damp tea towel. Stick it in the oven until the dough has doubled in size.
- Place the bowl of dough near a warmer area in your home such as a fireplace or warm slow cooker.
- Doneness. Visually observe when the dough has doubled in size and use that as an indicator of doneness. To tell if it has been proofed just right, poke your finger in the top of the dough…
- Bounces back immediately – continue proofing.
- Doesn’t bounce back at all – it is over-proofed.
- Bounces back halfway – it’s perfect!
How to BAKE Homemade Bread
- PREP. Preheat the oven to 375°F.
- BAKE. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped.
- BRUSH + COOL. I like to brush my loaves with a little melted butter after baking. Remove to a cooling rack and cool before slicing. Makes 2 loaves of bread.
Why is my bread heavy and dense?
- Adding too much flour. Scoop the flour into the measuring cup with a spoon and level it off. The amount of flour can be too much if measured incorrectly, which can make it dense.
- Under or over proofing. It is really important that the dough rises well. If you don’t allow it to rise long enough it will be dense. If you proof it for too long, it will fall and also become dense.
- Over kneading. This is really hard to do when you knead by hand, as your hands will tire before it can happen. However, it can happen if you let a stand mixer knead for too long or at too high of a setting.
Repurpose Your Homemade Bread
Use this bread in some of our favorite recipes:
Make croutons. Check out our Homemade Croutons recipe!
Storing info
- STORE. Cool completely and place in a Ziploc bag or wrap in foil. This best bread recipe should last 2 to 3 days stored at room temperature.
- FREEZE. Slice the loaf all the way through, place it in a plastic bread bag, and freeze it as soon as it has cooled completely.
- Freeze the bread dough. Add twice as much yeast to compensate for any yeast that will die in the freezer.
- Allow the dough to rise the first time, then shape it into loaves and place them directly on a greased baking sheet.
- Place them in the freezer and freeze until solid.
- Wrap each loaf with plastic and again with aluminum foil. Label and freeze for up to 6 months.
- Freeze the bread dough. Add twice as much yeast to compensate for any yeast that will die in the freezer.
- To bake – unwrap and place in a greased bread pan. Cover with an oiled piece of plastic wrap. Allow it to thaw for several hours and then rise until it is about doubled in size. Bake according to recipe directions.
For more bread recipes:
Bread Recipe
This BEST bread recipe makes the most deliciously fluffy loaf of white bread. It tastes so much better than store-bought!
Ingredients
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.
- Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball.
- Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise for one hour, or until doubled.
- When the dough has risen, punch it down gently and divide it in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with the remaining dough.
- Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½ – 1 inch higher than the top of the pan.
- Preheat the oven to 375°F. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES.
Video
Notes
STORE. Cool completely and place in a Ziploc bag or wrap in foil. This best bread recipe should last 2 to 3 days stored at room temperature.
FREEZE. Slice the loaf all the way through, place it in a plastic bread bag, and freeze it as soon as it has cooled completely.
Nutrition
Calories: 159kcal, Carbohydrates: 30g, Protein: 5g, Fat: 2g, Saturated Fat: 1g, Sodium: 351mg, Potassium: 42mg, Fiber: 1g, Sugar: 3g, Calcium: 6mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
For more delicious recipes by Alicia, head on over to The Baker Upstairs.
This was my 1st ATTEMPT at making bread. This rec was easy to follow. It turned out great & tasted delicious!
YAY!! That’s what I love to hear!! Thank you & great job!
I Can’t wait to try this. I love your recipes! I have one question, on the nutritional facts it says one slice is 2 carbs, this that correct. Thank you so much!
Am i the only one who cannot get this RECIPE right to save my life. Ive attempted to make it twice now. I dont know what im doing wrong but i cannot get the doe consistency right. It just sticks to my hands and everything else. Like caramel! I keep adding more and more flour. The first time i think i Got up to like 8.5 cups of flour and it was still Sticky but i stopped cause i thought i was Just crazy and over thinking it. This time i ran out of flour at 7.5 and still cannot pick it up without it sticking and melting into mY hands. Whats the probLem!? It seems like 2 1/4 cups of water is just way to mUch. Or i literally am crazy
I’m not really sure what’s going on. It shouldn’t be that sticky & yes, that’s a lot of flour. Did the water bubble with the yeast? I’m trying to think of what would make it that sticky.
Im using instant yeaSt rapid rise. Im attempting to make it again riGht now. I cut the water down to 2 cups and i feel like the consistencY is right at 6 cups of flour. I hope it turns out good this time.
The bread was still good the other 2 times but I think it was a little dense. Im not sure how this one is Gonna turn out though. Heres to hoping
I haVe been searching for a recipe for soft vegan bread and was so excited to try this. Turned out beautifully, thank you so much for this.
You are so welcome!! I am so glad you tried it & liked it! Thank you 🙂
What size pan do you use? I have several sizes. I have heard that US flour has a different density or weight to it than Canadain flour does, how do I change the recipe to weight rather than volume? (Have not had stellar results from other recipes, this may be why)
I like to use the 8×8 pans. I am not sure about the flour question. Have you tried googling the conversion? I wish I knew :/
I would like to make this bread, however I have a couple of questions. what size pan do you use, I have several different sizes. how would I change the measurements to weight, as I have heard US flour has a different weight to Canadaian and the bread will turn out with a different density. (Might explain my less then stellar results)
I have tried so many bread recipes and this is by far my favorite for white bread. It is not only crazy soft and fluffy but also chewy!! Chewy being the key word here. It makes the best sandwiches, paninis, french toast- you name it. Sometimes my kids just sit and eat the whole loaf if I am not watching. I am so thankful that I found this recipe! Not to mention that it is very simple and easy to follow. You don’t have to be an avid bread maker for it to turn out amazing.
I am so glad you tried it & like this recipe! Thank you for letting me know! And, yes, my kids could eat the loaf so fast (and, me)!
This is the easiest bread recipe that i have found and always wins the family over??
That is why we love it!! Glad you do too! Thank you!
Do you put the yeast in just warm water and let it go or do you boil it on a low heat on the stove? I assume it does also need stirring.
Thanks, Bec COLLINS
P.s Site will only let me use CAPITAL’S. My email address is all lower case.
No need to boil the water. It just needs to be warm & you don’t need to stir either 🙂 Hope that helps! Good luck!
Amazing husband loved the bread ! Followed RECIPE all the way and it turned out perfect ! Thank you for posting ❤❤
You are so welcome! I am so glad he liked it! Thank you for letting me know!