Bread tastes best fresh from your oven, and it's easier than you think to make it from scratch! Follow my detailed instructions with pictures to learn how to make a fluffy, soft loaf in your own kitchen!
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Why You'll Love This Recipe
- This great recipe makes just 1 loaf of bread but can easily be doubled!
- Makes a nice big loaf, just like Grandma used to make.
- Detailed instructions with pictures make this such an easy bread recipe!
- Can be made by hand in a large bowl or with a stand mixer.
Ingredient Notes and Equipment Notes
- Flour - All Purpose flour, not bread flour or self-rising flour.
- Butter - I use salted butter; if you're using unsalted butter, increase the amount of salt the recipe calls for by ½ tsp.
- Yeast - Active dry yeast is the same as instant yeast or rapid-rise yeast.
- Bread Pan - You can use either a 9.5 x 5-inch loaf pan or an 8.5 x 4. The 8.5-inch one is considered the standard size, but I've noticed the 9.5-inch ones are just as common. I've made this recipe with both sizes myself.
- Mixer - Can this recipe be made by hand? Yes, of course! I use a stand mixer fitted with a dough hook because I lack in the muscly arm area.
Couple Things I Use
Step by Step Instructions
- Add sugar, yeast, and warm water to the bowl of a stand mixer fitted with a dough hook attachment.
- Allow to stand and get foamy.
- Add the room-temperature butter and salt.
- Add 3 cups of the flour.
- Knead with a dough hook until all the flour is incorporated.
- Add enough of the remaining cup of flour to make a soft dough that is only slightly sticky. Clean the sides of the bowl.
- You may or may not need the entire 4th cup of flour.
- Knead for 3 minutes in a stand mixer at medium speed or 5 minutes by hand.
- Cover the bread dough with a kitchen towel and let rise in a warm place until doubled. (rise time 30-ish minutes)
- Dump the risen dough out onto a lightly floured work surface and shape it into a loaf.
- Be sure to pinch the seams shut well.
- Place the loaf in a loaf pan that's been sprayed with non-stick cooking spray.
- Cover with a dish towel and let the dough rise until doubled. (30-ish minutes)
- Adjust your oven rack so the bread will bake right in the center, and preheat your oven to 350 degrees while the bread is rising.
- This bread rises quite high. Note the difference in height between pictures 12 and 13.
- Bake the risen loaf for 20 minutes, then tent it with tin foil to avoid over-browning.
- Bake the bread for 25 minutes more. The top will be golden brown.
- Run a cube of butter over the top of the hot loaf if desired, and cool completely on a wire rack.
Recipe FAQs and Expert Tips
To make yeast bread recipes rise fast, you can preheat your oven set at any temperature for about 45 seconds. Turn your oven off and place some sort of baking dish with boiling water in it inside the oven. Then place your mixing bowl of dough, covered with a dish towel, in your oven. It will be warm and steamy, causing your dough to rise faster.
Store your cooled bread wrapped with plastic wrap or in a large ziplock-type bag. It will be good for about 3 days.
Honestly, I have no idea. I used a bread machine once years ago and have never used one again.
If you substitute wheat flour for all the white flour, you'll end up with a loaf of bread like a brick. Please click over to my Homemade Wheat Bread recipe to make a wheat version of this bread! It's soft, light and fluffy too!
Yes, for instructions to do so, click over to my 90 Minute Dinner Roll recipe!
Related Bread Recipes
Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest and Instagram!
Homemade White Bread Recipe
Ingredients
- 1 ½ Cups Warm Water
- 3 Tbs Sugar
- 1 Tbs Active Dry Yeast
- 4 Tbs Butter room temperature
- 1 ½ teaspoon Salt
- 3-4 Cups All-Purpose Flour
Instructions
- In the bowl of a stand mixer, dissolve the yeast and sugar in the warm water.
- Let stand for 5 minutes to get foamy.
- Mix in the butter, salt, and 3 cups of flour with a dough hook.
- Once well combined, add the last cup of flour, ¼ cup at a time, until the dough forms a ball, pulls away from the sides of the bowl, and is only slightly sticky to the touch. YOU MAY NOT NEED THE ENTIRE LAST CUP OF FLOUR.
- Knead for 3 minutes at medium speed or 5 minutes by hand.
- Cover the bowl with a dishcloth and allow the dough to rise until doubled. (around 30-ish minutes)
- Dump the risen dough out onto a lightly floured surface and shape it into a loaf.
- Place in a loaf pan that's been sprayed with non-stick cooking spray.
- Cover and let rise until doubled. (around 30-ish minutes)
- Adjust your oven racks so that the bread will bake right in the center of the oven.
- Preheat your oven to 350 degrees.
- Bake the bread at 350 degrees for 20 minutes, tent with some tin foil, and continue to bake for another 25 minutes.
- Your bread loaf should sound hollow when thumped.
- Run a small cube of butter over the top of the hot bread loaf if desired, and let cool for 10 minutes in the bread pan before turning it out onto a wire rack to cool completely.
Notes
- Whether you need the entire last cup of flour partially depends on the humidity where you live. Some don't need it at all, and some need the entire 4th cup and sometimes a little more.
Nutrition
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Mia W
I made this recipe tonight & am loving it. Easy to follow except I altered It to be dairy free with dairy free butter, and used EVOO on the top since I’m middle eastern & we love sandwich bread with oregano, oil, avocado, eggs etc. I also Love that it’s one loaf since I’m one person. Thank you for sharing this recipe with us. Question? Can the bread be frozen or no?
Jeff
Excellent bread
Debbie
Great bread! Great, easy to follow instructions. It makes THE most wonderful toast....crispy on the surface, w/ a wonderful chewy texture on the inside! I'm making this bread for a 2nd time, right now❣️
Kathy
Can I use bread flour in this recipe?
Mindee
No, bread flour is too heavy.
Joleen
I did some alterations to this recipe. Not sure if you are in Canada but our AP flour is less dense than the American flour. I used 2 tablespoons sugar, 2 1/4 tsp traditional yeast and ended up with 3 3/4 cups flour. I have to say it turned out amazing. I did use 4 tbsps. butter and thought it may be too much but the flavour of the bread is to die for so will keep that amount in the recipe.
I did everything else as you've listed and will continue with this recipe.
Amazing loaf and flavour.
Mindee
Thank You! I'm not in Canada and did not know that about Canadian flour, thank you for sharing that with me!
Dee
I'm in western Canada...used less sugar, as you mentioned. And same amount of flour. This is the 2nd time I've made this recipe and perfect both times!
Ariana
This recipe is so good!!!
I did make a couple of adjustments to my liking and it turned out perfect!
I subbed the sugar for honey (3 tbsp)
And 1 cup of the flour I use whole wheat and the rest AP.
Mindee
That's awesome! If you check out my whole wheat bread recipe it has these same adjustments 🙂
Mia W
Hi. I’m hoping you can assist me. I live In the USA but my family uses Italian and Canadian flour. I used A mix tonight & didn’t alter. It turned out fine as I live in High altitude but in the future I’m planning to use Canadian flour. What brand of Canadian flour do you use? We get the rose one sometimes. I also Use 00 flour
Which is less dense than American flour. Thanks.
KathyR
This is the most delicious bread recipe I have tried!! It came out perfect!! Thank you for the pictures, it helps to see how the bread should look. I will be making this again! I can't wait to try your Whole Wheat Bread recipe!!
Mindee
Thank You!
Sandra Burnett
I made this receipe. Was very happy with it will make again. Thank you. Sandra B.
Mindee
Awesome! You are very welcome!
Kathy
Great recipe. My bread was a tall beautifully browned loaf of bread. Tasted great. My grandson’s stopped over after school and had three slices each. I’ve tried so many other recipes and the bread didn’t rise high or brown nice or have much flavor. I was about to give up and then I came across your recipe. Finally a white bread recipe I can make again! Thanks so much for sharing this recipe.
Mindee
That's awesome! Thank You!
Bonnie
What size loaf pan for one loaf.
Mindee
Standard loaf pan. 8-1/2 x 4-1/2 x 2-1/2 inches
Chet
Best beginner bread recipe. I have a convection oven that also works as a standard. I wasn't sure if the temperature setting was for conventional oven. Baking time took longer without the fan, up to an additional 20 minutes but was spot on with convection on. This is now my go to recipe and make this bread regularly. I never buy commercial bread anymore. Thanks
Mindee
You're welcome and thank you for your comment!
Sandra Burnett
I am so glad I found your receipe. Your explanation on using a little at a time on the last cup of flour depending on the humidity and where I live made a lot of sense. Thank you very much for answering my question. I am trying your receipe. I will let you know of the outcome. Sandra B.
Cynthia
When I make this I use the scale to make 3 loaves. Why make 1 loaf when I can make 3 !!!! It really is the best way to make friends- anyway; I ALWAYS get 4 loaves of bread! First time I made this recipe, I followed the recipe to make 1 loaf. I followed EXACT, to be sure my family would like this recipe & that this was an easy recipe to use & change up. Since then; I make it with multi- flour grains, it’s always a big, delicious hit! This week I’m going to try a cinnamon, raisin swirl bread for my husband- it’s his favorite. I’m expecting great results!
Thanks for such an easy to use & follow recipe. Easy to switch grains as well!
Mindee
You're Welcome!!!
Pete
Well, I’ve made it 3 more times and I used more than 4 cups of flour each time... I guess I’m the only one... still really good though