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This simple white bread is perfect for both the bread novice and pro baker. It’s tender, delicious, and SO easy!

Our recipe for Homemade Bread has always been popular, but this white bread recipe is so EASY with such few ingredients – it’s a keeper! Italian Bread and No Knead Bread also have only 5 ingredients or fewer.

Baked and sliced white bread recipe served on a white plate with butter.


If you find yourself wanting to make bread but are planning to only use what you have on hand, this white bread is for you.

It’s the best, and we will tell you why:


  • flour
  • yeast
  • sugar
  • salt
  • oil

It’s also great for any sandwich, Grilled Cheese or Panini.

It’s also easy to store an freeze. What more could you want?!

Simple White Bread Recipe

The process for making this white bread is quicker and simpler that other breads because there are so few ingredients.

  1. YEAST. In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water. Let stand until bubbles form on the surface. Whisk together the remaining 3 tablespoons of sugar, salt, and 3 cups of flour.
  2. DOUGH. Stir vegetable oil into the yeast mixture, then pour into the flour mixture and beat until smooth. Stir in enough remaining flour, ½ cup at a time, to form a soft dough. (Having the oil in the bread acts as a source of fat and keeps the bread moist for longer, rather than having it dry out quickly.)
  3. KNEAD. Turn dough onto a floured surface and knead until it is smooth and elastic about 8-10 minutes. Place the kneaded dough in a greased bowl, turning once to grease the top.
  4. FIRST RISE. Cover and let the dough rise in a warm place until it has doubled, about 1½ to 2 hours.
  5. SHAPE. After it has doubled in size, punch the dough down using your fist. Turn the dough onto a lightly floured surface and divide it in half. Shape each into a loaf. Place, seam side down, in 2 greased 9×5-inch rectangle loaf pans.
  6. SECOND RISE. Cover and let them rise until doubled about 1 to 1 ½ hours.
  7. BAKE. Bake at 375°F until golden brown and the bread sounds hollow when tapped, or has reached an internal temperature of 200°F, about 25 to 35 minutes. Remove from pans to a wire rack to cool.

Kneading tips

Kneading helps activate the gluten and form microbubbles in the dough. These bubbles expand during the proof time. The more you knead the dough the tighter and more even the bread’s inner crumb will be.

  • Kneading by hand: once you have combined the ingredients to form the dough, knead for about 8-10 minutes. Fold the dough in half, press it together, and turn. Fold, press, and turn. Repeat until elastic.
  • Kneading with a stand mixer: use the dough hook, not the paddle attachment, and set the mixer to medium-high. You won’t set a timer here, instead, watch the dough until it starts to pull away from the sides. The dough will be a bit sticky and curl nicely around the dough hook. 

Do not overwork your dough. Try to knead and shape your dough in about 1 minute. The danger is wanting to continually work your dough because you get into the rhythm of kneading. Avoid this temptation and be quick with your movements.

Two loaf pans filled with easy white bread recipe dough for rising.

proofing musts

Proofing your dough can be tricky because things like oven temperature, air temperature, and weather can all affect the proof time.

To tell if the bread has been proofed just right, poke your finger into the top of the bread. If it:

  • Bounces back: keep proofing
  • Doesn’t bounce back at all: it is over-proofed
  • Bounces back halfway: it’s perfect

Yeast. I used active dry yeast for this white bread which requires it to bloom in warm water before being mixed in with the rest of the ingredients.

  • The water should be between 100-110°F.
  • Use good yeast. Expired yeast won’t yield the desired rise.
  • Use an equal amount of instant yeast or rapid-rise yeast. These two types of yeast do not need to be activated in warm water first.

Sugar. Adding sugar to the water along with the yeast will “feed” the yeast and help it activate. After 3-5 minutes the yeast should bubble and become fluffy. If the water is cloudy and flat, the yeast does not activate properly. Discard and start again. 

Two loaves of bread in baking pans ready to bake.

bread making Tips

This Homemade bread recipe can seem daunting, but with these tips, you’ll be a pro!

  • The best pan to use. The goal is to get a bread pan that bakes the bread evenly and consistently. Aluminized steel or ceramic pans are great options for this purpose!
  • Make this recipe healthier. You could include some ground flaxseed, or top it with rolled oats. I know this doesn’t keep the 5 ingredient rule, but it never hurts to add some extra healthy goodies.
  • Serve with: Jalapeno Jelly or fruit jam, Honey Butter, Cinnamon Butter, peanut butter or Nutella, rosemary or garlic
Two freshly baked loaves in baking pans.

Storing Info

STORE. Because homemade white bread does not contain preservatives, it needs to be stored correctly to avoid drying out. Wrap the loaf in plastic wrap and then in foil.

Once you slice your bread, store it in an airtight plastic bag. Store for 3-4 days.

Do not store bread until it has completely cooled. Bread can be stored in the refrigerator for up to one week.

FREEZE. Slice the loaf or freeze it whole. Place the bread in a Ziploc bag or wrap it with plastic wrap then again with aluminum foil.

Easy homemade white bread loaf on a wooden cutting board.

Store the Dough

Freezing bread dough. Making up a batch or two of dough to freeze is so helpful. All you have to do later on is pull out the desired amount of dough, let it rise for a few hours, and bake.

Note that you will need to double the amount of active dry yeast you use to compensate for any yeast that will die in the freezer. 

  • Complete steps 1-4 BUT do not let it rise a second time.
  • Instead, place the loaf pans in the freezer for several hours.
  • Once the dough is solid, remove them from the pans. Wrap tightly with plastic and again with aluminum foil.
  • Label and freeze for up to 6 months.

To bake. Unwrap and place the dough in a greased bread pan. Cover with an oiled piece of plastic wrap. Allow it to thaw for a few hours and then rise until it is about doubled in size. Bake according to recipe directions.

use homemade bread

Homemade bread can be used to make so many dishes, here are some of our favorites:

Make breadcrumbs. If your white bread accidentally gets too stale, easily make it into breadcrumbs. Take the stale bread and run it in the food processor until it has your desired texture. Store the crumbs at room temperature for a month or in the fridge for 3 months.

Sliced white bread on a cutting board.

Recipe FAQ

Is homemade white bread cheaper than store-bought white bread?

The taste of Homemade Bread cannot be matched, and that alone is worth the effort to make it yourself. Not to mention, you get to control exactly what bread ingredients you use and avoid the preservatives found in bagged grocery bread. Using Great value ingredients 2 loaves of bread would cost about $1.40 which is less than purchasing 2 loaves of store-bought bread.

Can I use all-purpose flour to make white bread?

I prefer bread flour for this white bread recipe because it makes the bread so soft. But, all-purpose flours work fine too. If you wish you can make your own bread flour using all-purpose white flour and vital wheat gluten. Add 1½ teaspoons of vital wheat gluten to a 1-cup measuring cup. Fill the rest of the cup up by spooning in all-purpose flour (or white whole-wheat flour). Sift it together.

How can I speed up the time it takes to make white bread?

The most time-consuming aspect of breadmaking is waiting for it to rise, not once but twice. You can speed up this process by creating a warmer environment:
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.
Heat up a bowl of water. Put the bowl of dough on top of the hot water bowl, making sure that the water doesn’t touch the bowl of dough.
Heat up an electric heating pad and cover it with a towel. Place the bowl of dough on top.
Place the bowl of dough near a warmer area in your home such as a fireplace or warm slow cooker. 

For more bread recipes:

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4.98 from 48 votes

White Bread Recipe

By: Lil’ Luna
This simple white bread is perfect for both the bread novice and pro baker. It's tender, delicious, and SO easy!
Servings: 2 loaves
Prep: 15 minutes
Cook: 30 minutes
proofing time: 2 hours 30 minutes
Total: 3 hours 15 minutes


  • cups warm water 110–115°F
  • teaspoons rapid rise yeast or 1 packet
  • 3 tablespoons +½ teaspoon sugar divided
  • 5-6 cups bread flour divided
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • butter for topping optional
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  • In a large bowl, dissolve yeast and ½ teaspoon sugar in warm water; let stand until bubbles form on the surface.
  • In a large bowl, whisk together 3 cups flour, remaining 3 tablespoons sugar and salt.
  • Stir oil into yeast mixture, pour into flour mixture and mix until smooth. Stir in remaining flour ½ cup at a time to form a soft dough.
  • Turn dough onto a lightly floured surface and knead until smooth and elastic, 8–10 minutes. Place in a large, greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled in size, 1½–2 hours.
  • Punch dough down and place onto a lightly floured surface. Divide dough in half and shape each piece into a loaf.
  • Place in two greased 5-x-9-inch loaf pans. Cover and let rise in a warm place until doubled, 1–1½ hours.
  • When ready to bake, preheat the oven to 375°F.
  • Bake loaves for 26–34 minutes, or until golden brown and bread has reached an internal temperature of 200°F (bread should sound hollow when tapped).
  • Remove bread from pans and transfer to wire racks to cool. Brush tops with butter while warm.



Make ahead of time. Place cooled (or baked) loaves in a large resealable plastic bag and store on the counter for 3–4 days. Store in the refrigerator for up to 1 week. This bread also freezes beautifully. 
Use it up. This homemade bread is perfect for making French Toast Bake, Breakfast Strata, French Toast, Monte Cristo Sandwiches and Homemade Croutons. 


Serving: 1loaf, Calories: 1381kcal, Carbohydrates: 254g, Protein: 43g, Fat: 20g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Sodium: 3515mg, Potassium: 443mg, Fiber: 11g, Sugar: 23g, Vitamin A: 6IU, Vitamin C: 0.04mg, Calcium: 61mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Bread
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating


  1. Cal says:

    5 stars
    Great, simple recipe. Never fails or disappoints! Kids love it with butter and jam.

  2. Marshall says:

    I can’t really rate the recipe. It’s probably pretty good, but the pop up ads were so intrusive that I simply gave up. Too much.

    1. Lil'Luna Team says:

      Thanks for the feedback. The ads allow us to provide free content and recipes here on the site for our readers. Thanks for understanding!

  3. Natasha says:

    5 stars
    I’ve been looking for the perfect white bread recipe and this is it! I can’t believe that I have to use 5 ingredients only. It turned out to be delicious!

  4. Sarita says:

    5 stars
    I’m not an experienced baker but this bread recipe turned out perfectly! My family couldn’t believe I made it myself! And it was much easier than I imagined it would be. Thank you!

    1. Lil'Luna Team says:

      You’re welcome! Way to go!!

  5. Jessica says:

    5 stars
    Absolutely delicious! So easy to make and is the perfect staple to keep on hand at all times. Thank you!

  6. Diane C says:

    Your comments say you use active dry yeast but the recipe says rapid rise yeast. Which is it?

    1. Lil'Luna Team says:

      You can use either! The rapid rise technically doesn’t have to proof in water first, like the active dry does. But you could use either type for this recipe.

  7. Meg says:

    5 stars
    This recipe really is the best I’ve used so far! Fluffy and soft, holds up well, versatile ingredients you can add rolling up stage.

    1. Lil'Luna Team says:

      I’m so glad that you enjoy the bread recipe! Thanks for sharing!

  8. Nat says:

    If using rapid yeast… do you add the cups of water to the recipe? If you wouldn’t mind adding a note on using rapid yeast that would be great!

    1. Nat says:

      Sorry..clarification instant fast acting yeast.

  9. Laura says:

    5 stars
    This is the easiest bread recipe I have ever made! I didn’t have bread flour and had to use all-purpose flour and it still turned out great! I will be making this again and again.

  10. Samantha says:

    5 stars
    I’ve made this bread several times and we enjoy it so much! Thank you for this easy delicious bread recipe.