There’s something about the smell of freshly baked white bread wafting through the house that instantly takes me back to childhood. It’s that comforting, soft texture with just the right little crust crackle that makes my whole kitchen feel like home. I remember sneaking a warm slice, smothered in butter, right out of the oven while no one was looking—it was my little secret indulgence. This white bread recipe isn’t just any loaf; it’s the kind that gets devoured so quickly you’ll wonder where it all went. Unlike store-bought bread, which sometimes feels dry or oddly sweet, this has that true homemade charm—soft crumb, mild flavor, and the perfect daily-loaf vibe. If you love the idea of bread fresh from your oven but think it’s complicated, I promise this is one of the easiest loaves you’ll ever make, and the results genuinely blow you away.
What is the classic white bread?
Think of classic white bread as the everyday hero of breads. It’s essentially a simple loaf made from basic ingredients like flour, water, yeast, and a little sugar and fat to soften the crumb. The “white” bit comes from using refined white flour, which gives it that pale, fluffy inside and golden crust. It’s what popped up on countless kitchen tables for generations—whether slathered with jam at breakfast or layered high with sandwich fillings at lunch. The name itself doesn’t have a fancy backstory; it’s just traditional, plain bread, but don’t let that fool you. This bread feels like a blank canvas, ready to be turned into anything from a grilled cheese masterpiece to simple toast with a drizzle of honey. It’s approachable, familiar, and oh-so-versatile.
Why you’ll love this recipe?
What I love most about this white bread is how it hits that sweet spot between simplicity and satisfying flavor. There’s no need for fancy equipment or overwhelming ingredient lists—just pantry staples you probably have on hand right now. The flavor is mellow and comforting with a slight nuttiness from the yeast, and the crumb stays soft and tender long after baking, which is a lifesaver on busy weeks when you don’t want wasted bread going to waste.
Plus, it’s so versatile. From quick toast in the morning to using it for homemade sandwiches or even dipping into soups, it really morphs to whatever your day calls for. It’s an affordable recipe too—one batch costs a fraction of what you’d pay for artisan loaves at the store, and you get way more satisfaction making it yourself. I often bake a double batch and freeze a loaf; it’s been a game-changer for those rushed mornings or impromptu guests. You might also enjoy my honey wheat bread or my no-knead rustic loaf for a bit of variety, but this classic white bread feels like the comforting staple you’ll come back to again and again.
How do I make white bread?
Quick Overview
Making white bread at home sounds intimidating, but it’s honestly one of the most straightforward things you can bake. The trickiest part (which isn’t that tricky once you get the hang of it) is mastering the right dough texture and letting it rise just so. This recipe uses warm water and a bit of sugar to help the yeast activate quickly, producing a light and tender loaf with a thin, golden crust. The whole process—from mixing to baking—feels like a comforting rhythm, perfect for lazy weekend mornings or quiet evenings with a little music or a podcast running in the background.
Ingredients
For the Dough:
- I like to use a good quality, unbleached brand for best texture. I like to use 4 cups (480g) all-purpose
- 1 tablespoon sugar (feeds the yeast and adds just a touch of sweetness)
- 2 teaspoons salt (balances flavors and enhances the breadiness)
- 2 ¼ teaspoons (one packet) active dry yeast (fresh yeast works too if you can find it!)
- 1 ½ cups warm water (about 110°F; warmth wakes up the yeast without killing it)
- 2 tablespoons unsalted butter, softened (for richness and a soft crumb)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Before you get your hands sticky, preheat your oven to 375°F (190°C). Grease a standard 9×5-inch loaf pan with butter or line it with parchment paper. I always do this step first because it feels great to have everything ready when the dough is done resting.
Step 2: Activate Yeast
In a small bowl, sprinkle the yeast over warm water with the sugar. Let it sit for about 5-10 minutes until it bubbles and looks foamy—this tells you your yeast is alive and kicking. If it doesn’t foam, your yeast might be old or the water too hot or cold; start over to avoid dense bread.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour and salt. This helps with even distribution and ensures the salt doesn’t kill the yeast.
Step 4: Combine Wet and Dry
Pour your foamy yeast mixture and softened butter into the flour mixture. Stir it together with a wooden spoon until it starts forming a dough. At this point, it might look shaggy and a bit sticky, which is perfect.
Step 5: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. I like to use the heel of my hand to push the dough away from me, then fold it back over. You’ll know it’s ready when the dough is smooth, elastic, and slightly tacky but not sticky enough to cling to your hands. If you’re short on time, a stand mixer with a dough hook works beautifully here too!
Step 6: First Rise
Lightly oil a clean bowl, place your dough inside, and cover it with a damp kitchen towel or plastic wrap. Set it somewhere warm and cozy to rise—ideally around 75°F—for about 1 to 1 ½ hours, or until it doubles in size. I’ve learned that a cold kitchen really slows this down, so I sometimes pop mine in the oven with just the light on for a little warmth boost.
Step 7: Shape & Second Rise
After the dough has doubled, gently punch it down to release air pockets. Shape it into a loaf by flattening it into a rectangle and tightly rolling it up like a jelly roll, pinching the seam closed. Place it seam-side down into your prepared loaf pan. Cover again and let it rise another 30-45 minutes, until it’s puffed up nicely over the rim of the pan.
Step 8: Bake
Slide the loaf into your preheated oven and bake for 30-35 minutes. You’ll know it’s done when the crust turns a warm golden brown and the bread sounds hollow if you tap the bottom gently. If you’re unsure, a kitchen thermometer should read about 190°F in the center.
Step 9: Cool & Slice
Don’t skip letting the bread cool on a rack for at least 20 minutes before slicing—it finishes the cooking process and prevents a gummy crumb. This waiting is always the hardest part for me! Use a serrated knife and slice gently. That first slice is pure joy—soft, pillowy, and with the perfect crust-to-crumb ratio.
What to Serve It With
For Breakfast: Nothing beats a thick slab of this white bread toasted with melting butter and a drizzle of honey alongside a strong cup of coffee. My kids also love theirs with a bit of cream cheese and jam—look for seasonal berries for extra excitement.
For Brunch: Use slices for avocado toast topped with a sprinkle of chili flakes or a poached egg. It pairs beautifully with a mimosa or a freshly brewed herbal tea. I sometimes jazz it up with a side of smoked salmon and fresh herbs when friends come over.
As Dessert: This bread makes killer bread pudding or French toast thanks to its sturdy yet soft structure that soaks up custards perfectly. Try it with vanilla bean ice cream or a dusting of powdered sugar with fresh berries on top.
For Cozy Snacks: Spread it thick with peanut butter and bananas, or make a grilled cheese sandwich that’s golden and melty on the inside with a crisp crust. It’s the kind of bread that comforts you whether you’re binge-watching your favorite show or reading a book by the fire.
Top Tips for Perfecting Your Classic White Bread
Yeast Activation: Always check your yeast’s freshness by proofing it in warm water with a bit of sugar first. If it doesn’t foam, the dough won’t rise, and you’ll get sad, dense bread. I’ve learned the hard way to never skip this step.
Kneading: It’s tempting to rush, but kneading is where the magic happens. Your dough should feel elastic and spring back slowly. If it tears easily, it needs more kneading; too sticky, add tiny bits of flour incrementally. Overkneading can make it tough, so stop when it’s smooth and slightly tacky.
Rising Environment: Yeast loves warmth but not heat. If your kitchen is chilly, the rise may take longer—try placing dough in a turned-off oven with the light on or near a warm window. Patience here makes all the difference.
Shaping: When rolling your dough into the loaf form, make sure to pinch the seam well. Otherwise, you might get cracks or holes in the crust. I’ve had many lopsided loaves before mastering this, so don’t be discouraged if yours looks imperfect the first few times!
Baking: Every oven is unique. If you notice your bread browns too fast, tent it loosely with foil halfway through baking. Also, placing a shallow pan with water at the bottom of your oven creates steam, giving you a lovely crust without drying out the crumb.
Ingredient Swaps: I’ve tried swapping all-purpose flour for bread flour for a chewier texture; the bread gets a bit firmer but still delicious. You can also experiment with whole milk instead of water for a richer loaf—an indulgence I sneak in when I’m feeling fancy. Butter can be swapped for olive oil for a dairy-free option, but it subtly changes the flavor.
Glaze Options: Sometimes I brush the crust with melted butter right after baking for a softer, shiny finish. Or, for a fun twist, try a light honey glaze for sweetness. I steer clear of sugary glazes on my basic white bread to keep it versatile, but the options are endless.
Storing and Reheating Tips
Room Temperature: Keep your loaf wrapped in a clean kitchen towel or a bread bag for up to 2-3 days. This keeps the crust from getting rubbery while maintaining freshness. Avoid plastic wrap at this stage unless you want a soft crust.
Refrigerator Storage: I actually avoid refrigerating bread when I can, because it tends to dry out faster. But if you must, wrap the loaf tightly in plastic or place it in an airtight container. Consume within 4-5 days for the best texture.
Freezing: This is my go-to when I’ve made an extra loaf. Slice the bread first and freeze it in a zip-top bag with parchment sheets between slices to prevent sticking. Frozen bread keeps up to 3 months. To thaw, I pop slices straight into the toaster or let thicker slices sit at room temperature for about 30 minutes.
Glaze Timing: If you want to add a butter or honey glaze, do it right after baking and cooling. Adding glaze before storing can cause it to become soggy, especially if freezing.
Frequently Asked Questions
Final Thoughts
There’s a special kind of joy that comes from baking your own white bread—watching that simple dough bloom into a golden loaf that fills your home with warmth and comfort. This recipe is one I’ve gone back to again and again because it just feels like a classic in the best possible way: straightforward, reliable, and downright delicious. I hope you find as much comfort in it as my family and I have. Remember, baking bread is part ritual, part therapy, and part science, so don’t stress if it’s not perfect on the first try—practice truly makes perfect here. If you give it a whirl, I’d love to hear how your loaf turns out and any fantastic twists you add along the way. Happy baking!
white bread
Ingredients
Main Ingredients
- 5.5 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 packets Fleischmann's RapidRise Yeast 4.5 teaspoons per packet
- 2 teaspoons salt
- 1.5 cups warm water 120° to 130°F
- 0.5 cups milk
- 2 tablespoons butter softened
Instructions
Preparation Steps
- Combine 2 cups flour, sugar, dry yeast and salt in the bowl of a stand mixer and stir until blended. Heat water, milk, and butter until warm and butter is softened but not melted. Add to flour mixture.
- Beat the mixture at medium speed for 2 minutes, scrape the bowl occasionally. Add 1 cup flour; beat 2 more minutes at high speed. Stir in remaining flour until dough forms into a ball.
- Turn dough onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Cover with a towel and let rest 10 minutes.
- Divide dough into 2 equal pieces. Roll each into a 12 x 7 inch rectangle.
- Roll up each rectangle tightly from the short end, pinch seams and ends to seal. Place seam side down into two sprayed 8.5 x 4.5 inch loaf pans. Cover and let rise until doubled, about 45 minutes.
- Bake in a preheated 400°F oven for 20 to 30 minutes until golden brown. Cool loaves in pans for a few minutes, then invert onto a wire rack to cool completely.
