White Bread is a traditional recipe made from yeast, flour, and a few simple ingredients, and always bakes with a golden brown crust and a light and fluffy texture!
White Bread is my go-to recipe because it’s surprisingly easy to make, and I usually have these ingredients in my pantry already. Without fail this one has always baked up fluffy on the inside, and slightly crispy on the outside with a golden brown crust.
It’s also one of the older classic recipes I know of, dating all the way back to the late 19th century when food safety was just starting to get noticed.
For this white bread recipe you don’t have to knead the dough because the dough hook attachment on the stand mixer basically does that work for you. If you don’t have a stand mixer, you can knead the dough with your hands on a floured surface at any point in the recipe that calls for the hook. This is a great recipe to make with a hot dutch oven full of soup (like my Cabbage Soup or Vegetable Soup) or with a fresh salad for lunch or dinner.
HOW LONG WILL WHITE BREAD KEEP?
A loaf of homemade white bread will last at room temperature for about 3-4 days before it goes stale. Try to wrap it tightly to keep it away from the air as much as possible. I don’t recommend refrigerating bread because it makes it go stale faster.
CAN YOU FREEZE WHITE BREAD?
You can freeze bread, but it won’t be as good as freshly baked bread, and it may crumble more easily.
WHAT TO SERVE WITH WHITE BREAD
- Classic Minestrone Soup
- Baked Ham with Brown Sugar Glaze topped with this amazing Raspberry Honey Mustard
- Roasted Turkey Breast
- Parmesan Crusted Pork Chops
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WHY IS MY WHITE BREAD RECIPE TOO DENSE?
Your loaf may have turned out too dense if you used too much all purpose flour. The all purpose flour will dry out the loaf if there’s not enough water to compensate for it. Also make sure that you don’t knead the dough for too long, which will work with the gluten too much and result in a dense loaf.
HOW TO MAKE WHITE BREAD LIGHT AND FLUFFY
- Measure the yeast and flour exactly, using a butter knife to level off the measuring spoon or cup. Too much yeast or flour in a bread recipe makes it dry and crumbly.
- Make sure your oven is cooking true to temperature with an oven safe thermometer. Also, set an oven timer to make sure the bread doesn’t over-cook.
- If your bread recipe is still coming out too dense, you can try increasing the salt by 1 teaspoon, or adding a teaspoon of vinegar to the dough.
TIPS FOR MAKING WHITE BREAD
- Line the loaf pan with a piece of parchment paper to make it easier to lift the loaf out once it cools.
- Freshly baked bread tastes the best when it’s still warm. I like to put soup in the slow cooker, so I can time dinner to be ready around the same time the bread is coming out of the oven.
- If your bread recipe still isn’t working out, try using a kitchen scale to measure everything instead of utensils. The scale is the most accurate way you can measure ingredients.
- You can coat your hands with all purpose flour if you’re kneading the dough by hand, or use a light coating of oil or warm water, to keep it from sticking.
- If your loaf isn’t rising correctly, made sure you are using fresh ingredients, and double check that you are using active dry yeast. Different yeasts have different directions at the start of the recipe. If you’re using rapid rise yeast, you’ll have to proof it first, and let the bread rest for a little bit longer.
- This recipe fills three loaf pans, but you can cut this bread recipe down to two or even one loaf if you want to.
- If you find your loaf is cracked when it comes out of the oven, next time slice the loaf with a knife (diagonally for show), to give it more room to rise when baking.
- 3 cups warm water 110 degrees
- 3 tablespoons active dry yeast
- 2 teaspoons kosher salt
- 4 tablespoons unsalted butter melted
- 1/4 cup vegetable oil
- 1/2 cup sugar
- 8 cups bread flour
- In a stand mixer add the water, yeast, salt, butter, oil, sugar and 4 cups of bread flour and whisk well then let it sit until it doubles in size.
- Add 2 more cups of flour, then add the dough hook and turn on for five minutes before adding in the remaining flour until the dough is smooth and remove the dough hook and cover with a damp clean cloth.
- Let the dough double in size, about 60 minutes, then punch it down and separate into three loaf pans and allow to rise to double its size again.
- Bake at 350 degrees for 35-40 minutes.