White Bread Recipe

There’s nothing quite like the smell of freshly baked white bread filling your kitchen — a warm, golden loaf with a soft, pillowy interior and a tender crust that crackles just slightly when you slice into it. This classic white bread recipe has been a staple in home kitchens for generations, and for good reason. It’s simple, satisfying, and endlessly versatile. Whether you’re a first-time baker or a seasoned pro, this recipe delivers bakery-quality results every single time. You’ll learn exactly how to make perfect homemade white bread from scratch, including tips, variations, and storage guidance.

Why You’ll Love This Recipe

This white bread recipe checks every box you could want in a homemade loaf. The texture is incredibly soft and tender on the inside, with a beautifully golden, lightly buttered crust that makes every slice irresistible. Unlike store-bought bread loaded with preservatives, this version uses simple, wholesome ingredients you likely already have in your pantry.

What truly sets this recipe apart is how approachable it is. The straightforward method, paired with clear step-by-step instructions, makes it accessible to bakers of all skill levels. A stand mixer does most of the hard work for you, so there’s no exhausting hand-kneading involved. You also get two full loaves from a single batch, meaning you’ll have plenty to enjoy fresh and even more to store or share. The subtle sweetness from honey and the richness from real butter elevate this classic homemade white bread into something truly special. Once you try it, you’ll never reach for a store-bought loaf again.

Ingredients List for the White Bread Recipe

These simple, pantry-friendly ingredients come together to create two gorgeous loaves of soft, golden white sandwich bread. Make sure all ingredients are measured accurately for the best results.

• 1 ⅔ cups lukewarm water (divided)

• 2 ¼ teaspoon instant yeast (or active dry yeast)

• 1 teaspoon sugar

• 1 tablespoon honey ((or more sugar))

• 1 teaspoon salt

• 1 ½ tablespoons unsalted butter (cubed at room temperature)

• 4 ½ cups all-purpose flour (divided)

• 1 ½ tablespoons butter (melted for brushing)

Pro Tips

Activate your yeast properly. Whether you use instant or active dry yeast, always check that your water is lukewarm — around 100–110°F. Water that’s too hot will kill the yeast, while water that’s too cold won’t activate it. Seeing a foamy mixture after 5–15 minutes is your confirmation that the yeast is alive and ready.

Don’t over-flour the dough. It’s tempting to keep adding flour when the dough feels sticky, but resist the urge. A slightly tacky dough produces a softer, more tender crumb. Add only a tablespoon at a time until the dough pulls cleanly from the sides of the bowl.

Let the dough rise fully both times. Rushing either rise will result in a dense, under-developed loaf. Both the first and second rises should happen in a warm, draft-free spot. A turned-off oven with just the light on works perfectly. Proper proofing is the key to that airy, pillowy texture that makes this fluffy white bread so irresistible.

Instructions

Step 1: In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5–10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).

Step 2: Add the remaining water, honey, salt, cubed butter, and 4 cups of flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons of the remaining flour if necessary. Continue to knead for 6–9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.

Step 3: Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes, or until doubled in size.

Step 4: Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into a 8×12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8×4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.

Step 5: Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.

Step 6: Bake loaves for 25–30 minutes until golden brown (and the loaf registers 208 to 210 degrees).

Step 7: Invert bread onto a cooling rack. Reinvert loaves and brush the tops and sides with melted butter. Let cool completely before slicing.

Variations

This versatile white bread recipe can be adapted in several delicious ways to suit different tastes and occasions.

Honey Butter White Bread: Increase the honey to 2 tablespoons and add an extra half tablespoon of butter to the dough for a richer, slightly sweeter loaf that’s perfect for breakfast toast or French toast.

Herbed White Bread: Mix 1 tablespoon of dried rosemary, thyme, or Italian seasoning directly into the flour before kneading. This creates a fragrant, savory loaf that pairs beautifully with soups, stews, and pasta dishes.

Milk Bread Variation: Replace half of the lukewarm water with warm whole milk for an even softer, more enriched crumb. This produces a slightly creamier flavor profile and a wonderfully silky texture that makes outstanding sandwich bread for kids and adults alike.

Storage and Serving

Storing your white bread: Once the loaves have cooled completely, wrap them tightly in plastic wrap or store them in an airtight bag at room temperature for up to 3 days. For longer storage, wrap each loaf in plastic wrap and then in foil before freezing for up to 3 months. Thaw at room temperature overnight before serving.

Serving suggestions: This white bread recipe is endlessly versatile. Slice it thick for classic sandwiches stacked with deli meats, cheeses, and fresh vegetables. Toast it lightly and spread with salted butter and jam for a simple, comforting breakfast. It also makes exceptional French toast, grilled cheese sandwiches, and bread pudding. Serve it warm alongside a bowl of soup or a hearty salad for a complete, satisfying meal that never disappoints.

FAQs

Can I make this white bread recipe without a stand mixer?
Yes. You can knead the dough by hand on a lightly floured surface for approximately 10–12 minutes until the dough is smooth and elastic. It requires more effort but produces the same delicious results.

Why didn’t my dough rise?
The most common reason is inactive yeast. Always check the expiration date on your yeast and ensure your water temperature is between 100–110°F. Water that is too hot kills yeast instantly.

Can I use bread flour instead of all-purpose flour?
Yes. Bread flour has a higher protein content, which will give your loaves a slightly chewier texture and a better rise. Use the same quantity as listed in the recipe.

How do I know when the bread is fully baked?
The loaf should be deep golden brown on top and register an internal temperature of 208–210°F on an instant-read thermometer. You can also tap the bottom of the loaf — it should sound hollow.

Can I halve this recipe to make just one loaf?
Absolutely. Simply cut all ingredients in half. The method and timing remain exactly the same, making it easy to scale down when you only need one loaf.

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