Homemade White Bread Recipe
Published May 2, 2024. This post may contain affiliate links. Please read my disclosure policy.
This easy-to-make homemade White Bread Recipe is light and fluffy, with a golden brown crust, and comes together in under two hours. You will love how simple it is to prepare and how delicious it is.
Baking bread is one of the most satisfying procedures, to me. If you feel the same, and are looking for more bread recipes, try my Banana Bread or Homemade Bagel Recipe.
Ingredients and Substitutions
- Water – Plain tap water will work fine.
- Yeast – I used active yeast. However, you can use instant yeast or a levain.
- Sugar – Regular granulated sugar is used.
- Butter – I always use unsalted butter in my cooking and baking to control the sodium content.
- Flour – I used all-purpose flour for this recipe. However, you can use bread flour. If you do, increase the amount of liquid by 2 to 3 percent.
- Milk – Whole milk gives the bread the richest flavor. You can also use 1%, 2%, or skim milk.
- Salt – I always use coarse salt in my cooking and baking.
- Eggs – Chilled or room-temperature large eggs are perfect.
How to Make a Homemade White Bread Recipe
- Add the warm water (112° to 115°) to a stand mixer bowl along with ½ the sugar and yeast. I like my water to be hotter because it usually drops a few degrees to the optimal temperature once placed in the bowl.
- Let the mixture sit for 5 to 7 minutes until a raft has formed.
- Add the remaining sugar, milk, salt, butter, and ½ flour. If you add too much flour, the dough will not come together, so start with half.
- Add the hook attachment and turn the stand mixer to low speed.
- Slowly pour the remaining flour ½ to 1 cup until completely combined. The dough will pull away from the bowl when there is the right amount of flour.
- Knead on low speed for 5 to 7 minutes.
- Transfer the dough to a clean surface dusted with flour and knead by hand for 1 to 2 minutes until soft.
- Transfer the dough to a large bowl and cover with plastic or a lid.
- Proof in the oven with only the oven light on for 40 minutes or until it has doubled. This procedure is the perfect bread proofer for any recipe.
- Remove the dough from the container and cut it in half.
- Press the dough down on a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
- Roll up the dough from starting on the 8” side until it is rolled up and tight. Fold in the ends.
- Pinch the edges together from the ends and underneath where the bread was rolled up to seal them. You can also press the dough down to make a square and fold it in half, fold in the sides, and pinch.
- Place the dough seam side down in a greased 8” x 4” loaf pan and cover it with a towel until it has just risen past the top.
- Brush with unsalted butter and bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
- Set it on a cooling rack and let it cool to room temperature. Brush with melted butter and serve.
Make-Ahead and Storage
Make-Ahead: You can make this up to two days ahead for freshness.
How to Store: Cover and store it at room temperature for 3 days. You can keep it in the refrigerator covered for 5 days. Freeze and keep it covered in the freezer for up to 3 months. Thaw it at room temperature until thawed.
How To Reheat: Wrap the bread in foil and place it in the oven at 250° for 5-7 minutes.
chef notes + tips
- Eggs are not needed in a white bread recipe but have flavor and texture benefits.
- It’s so incredibly important to let the bread cool to room temperature.
- When using instant yeast, the raft does not need to form in the milk and sugar mixture.
- A levain, or sourdough starter, should replace the yeast and account for 15% of the total baker’s percentage.
- Bread can be too dry if there isn’t enough liquid or it bakes too long.
- When done, the loaf will have an internal temperature of around 200°.
- The key to fluffy soft bread happens during the rising period.
- A proofing trick is placing it in the oven with only the oven light on and the door slightly cracked. Make sure the oven is not on.
More Bread Recipes
Video
Homemade White Bread Recipe
This easy-to-make homemade White Bread Recipe is light and fluffy, with a golden brown crust, and comes together in under two hours.
Ingredients
- ½ cup warm water, 112° to 115°
- 2 tablespoons sugar, divided in half
- 1 tablespoon active yeast
- 2 cups whole milk
- 1 ½ teaspoons coarse salt
- 3 tablespoons softened unsalted butter
- 5 ½ to 6 cups all-purpose flour
Instructions
- Add the warm water (112° to 115°) to a bowl of a stand mixer along with ½ the amount of sugar and yeast. Let the mixture sit for 5 to 7 minutes until a raft has formed.
- Add in the remaining sugar, milk, salt, butter, and ½ the amount of flour. Add the hook attachment and turn the stand mixer to low speed.
- Slowly pour in the remaining flour ½ to 1 cup at a time until completely combined. Knead on low speed for 5 to 7 minutes.
- Transfer the dough to a clean surface dusted with flour and knead by hand for 1 to 2 minutes until soft.
- Transfer the dough to a large bowl and cover with plastic or a lid.
- Proof in the oven with only the oven light on for 40 minutes or until it has doubled in size. Return the dough to a clean surface and divide the dough in half.
- Press the dough down onto a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
- Roll up the dough from starting on the 8” side until it is rolled up and tight. Fold in the ends and pinch the edges together from the ends and underneath where the bread was rolled up to seal them.
- Place the dough seam side down into a greased 8” x 4” loaf pan and cover with a towel until the dough has just risen past the top of the pan.
- Bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
- Set it on a cooling rack and let it cool to room temperature. Brush with melted butter and serve.
Notes
Make-Ahead: You can make this up to two days ahead for freshness.
How to Store: Cover and store it at room temperature for 3 days. You can keep it in the refrigerator covered for 5 days. Freeze and keep it covered in the freezer for up to 3 months. Thaw it at room temperature until thawed.
How To Reheat: Wrap the bread in foil and place it in the oven at 250° for 5-7 minutes.
Eggs are not needed in a white bread recipe but have flavor and texture benefits.
It’s so incredibly important to let the bread cool to room temperature.
When using instant yeast, the raft does not need to form in the milk and sugar mixture.
A levain, or sourdough starter, should replace the yeast and account for 15% of the total baker’s percentage.
Bread can be too dry if there isn’t enough liquid or it bakes too long.
When done, the loaf will have an internal temperature of around 200°.
The key to fluffy soft bread happens during the rising period.
A proofing trick is placing it in the oven with only the oven light on and the door slightly cracked. Make sure the oven is not on.
Nutrition
Calories: 200kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 251mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 115IUCalcium: 42mgIron: 2mg
My husband loved this bread when I made it. Making another one today .
So glad you enjoyed it!
So this bread was uh-mazing. The first time I made it I used part milk and part Greek yogurt and it was very good..I split it in half and used the second half for pizza crust. It was my best crust yet. The second time I made it I used 1 cup buttermilk and 1 cup whole milk. It was the BEST. So very soft and moist.
Excellent!
Could use buttermilk in this recipe? Would it be a one for one replacement?
Possibly. However without testing it myself, I’m not 100% positive. If you give it a try let me know how it goes.
I absolutely love this recipe. I always bring a loaf to my sister in law. This recipe reminds me of when I was young and my father would make bread. The smell of the loaves baking were amazing. Thank you Chef Billy
Thanks for giving it a try!
Thank you for the recipe!
Question – what to do if the bread top sinks in when I take it out of the oven?
Means it’s not done baking.
This is the only way I make it now
Fantastic!
Best sandwich bread I’ve tried. Very easy to make as well.
Appreciate you giving it a try!
WOW!!! Chef Billy, this is just lovely Bread. Beautifully Baked, great texture. and I know it’s delicious. I have to try this soon.
I haven’t tried the recipe yet, however I’m sure it will be fantastic. I am giving it the 5 star rating because of the instructions to let it proof in the oven with only the light on. Why the heck have I never been told that before (not asking you). My house is too cold (except for a couple months in the summer) most of the time to let butter come to “room temperature” or to adequately proof dough. Thank you so much for this tip, which I will add to my tips list.
Does this make one or two loaves? Why divide in half
2
Can not wait to try this recipe!
To be clear because I don’t see reference, this recipe makes two loaves?
2
I made the 2 hour white bread recipe today and cut the flour about 1/4 cup. Half is one loaf of bread and the other half is cinnamon rolls. The hydration is perfect.
Do I understand the recipe correctly when it comes to the eggs….
If we want to add eggs is it 2 eggs and 6 Tablespoons of milk in place of the 2 cups or the whole milk–or in addition to??
This is an awesome recipe for bread. Very easy and tastes amazing. I also made a cinnamon sugar loaf and now my family only wants this recipe! Thanks chef, I really appreciate you and these recipes.
I have made this recipe on repeat the last few months. It is quick and easy and perfect in a time crunch. We don’t go through bread very fast so when I do make this I keep one loaf for our family and then I take one to a friend or neighbor. Highly recommend trying this one out.
Absolutely love this bread. It is so easy to make and come together basically foolproof which is fantastic. I’m a chef myself I teach a culinary arts program and local high school we use this bread all the time for all of our sandwiches or croutons our bread puddings You name it.
Just popped this out of the oven. The kitchen smells wonderful. Won’t last long with my wolf pack.
I made this bread today. It came out SO good! Much better than a different recipe I had been using.
awesome!
at step 1 you say this….Add the warm water (112° to 115°) to a bowl of a stand mixer along with ½ the amount of sugar and yeast. Let the mixture sit for 5 to 7 minutes until a raft has formed.
So when do I add the other half of the sugar and yeast?
In procedure 2
Can I use 2% lactaid milk?
Will rate this recipe after I make it. It looks very simple.
Without testing it, I’m not 100% sure.
This is another keeper recipe by CBP. The color of the bread came out beautiful, and the taste and soft texture is exactly what I look for in homemade bread.
This is the third consecutive weekend that I’m making this bread, so what does that tell you? Not difficult to make at all, so much better than the stuff you get off the shelf, I can pronounce all the ingredients and always have them in my pantry/fridge. My 4 kids are crazy about it, and I will continue to make this my weekly bake! I would score this a 10/10.
Easy and delicious!
Ops ChefBilly wouldn’t down load for me there for can not …try to do sorry
I want to make this bread and more but I have no light in the oven to proof the bread. What other options are there for me to use? Thanks for everything you show and teach us every single day.
Personally, I think if you just put it in the oven (without a light) or even the microwave, so there’s no chance of it being subjected to cooler temps, wouldn’t that work?
Great recipe
Forgot my rating!
all good, thank you!
I loved making this bread! It was fantastic and a family favorite!
Thank you for trying this!
Hi Chef Billy!
Just wanted to know can I use Quick RiseYeast?And does anything need to be changed? Thank you Missy 😊
yes
Thanks for all your hard work and wonderful videos. You are so helpful !
my pleasure!
This was so easy and turned out great. This is the second time I have made this. I make so many of your delicious recipes !
Super and easy to do.
Terrific recipe
many thanks!
Fabulous recipe! Such light soft bread, wonderful for toasting or sandwiches the next day. Thank you for sharing! I have learned so much from watching you, you’re a wonderful teacher ☺️
I’ve made this recipe for years. It got easier when I received my big stand mixer. I’ve never had a light in my oven, but what’s always worked great is that I have a pilot light, so it’s always nice and warm and speeds up the rising immensely. This recipe is absolutely wonderful but I did just think of something I do different. To my ap flour, I add vital wheat gluten. I like what bread flour does, but it was a hassle and extra cost to buy it, so that’s when I started only buying ap and adding the gluten. I usually add a TBSP to every 1 cup of flour. Does this really do anything flavor wise to the bread, Chef?
Much appreciation and respect from Arkansas. 😃
Not needed
Hello and thank you always for sharing your recipes and techniques. I just finished making this bread and I’m still waiting for it to cool. I do have a question please for you chef or anyone if they are reading this. So I followed recipe exactly. Here’s my question are the tops of the bread suppose to be somewhat hard and almost crusty? TIA
yes
This recipe turns out perfect every time. It has been a favorite with my family and friends. Making bread does not have to be intimidating…not with this recipe. Chef Billy explains step by step, and leaves no questions unanswered. I was amazed at how perfect my bread turned out…seriously delicious, and I’m so happy that I tried it…a keeper for sure.
love it!
Another amazing recipe from Chef Parisi. It made a great BLT and toast with lots of butter!
thank you so kindly!!
Excellent flavor!!
fantastic
Fantastic recipe. Thanks Billy. You’re so great.
Many Thanks!
amazing! I made bread that tastes good!
thank you so kindly!!
This is my go to bread recipe. It’s worked every time. I love the recipe, so fast and easy. Thank you!
Thank you!
Followed your recipe to the T, and it was perfect. My go to bread recipe from bow on.
Great!
Another delicious recipe and so very easy. This is one of the simplest bread recipes I have made. This is a hit as is your pizza dough.
Excellent!
I tried several of these bread recipes during Covid and had fun learning different recipes. Loved them all
awesome
Two day bread and pizza dough are a weekly occurrence. They are amazing.
This recipe is so easy and we love the aroma in the kitchen while it’s baking! One question – is it possible to freeze the dough? Two loaves is too much for my husband and I.
Love it! I had never made bread before, of any kind, and with this recipe it came out great! Next time I will try adding the eggs.
My first time making bread ~ and this turned out so good. I’ll be hard pressed to ever buy commercial bread again. Thanks!!!
I haven’t made this recipe yet, but definitely will. Question – there’s mention of eggs in the initial list and you even write about using them. The recipe list of ingredients does not say anything about eggs. Was this an oversight that should have been added or omitted?
Eggs are often in bread like this, but I do not think it needs it which is why I didn’t include it in my final recipe. I did however offer substitutes should you want to add them.
This bread is delicious. However..found the light in the oven method didnt work..so used my standby hearing pad. Quick and easy..will certainly keep this recipe for future bread days.
My hands are getting tired from writing all the good reviews on this site 🙂
Seriously, with the cost of a decent loaf of bread, I decided to come here first for a recipe for basic white bread. Was not disappointed – while I think I might have had a few missteps (wasn’t sure if I added enough flour, it was still pretty wet when I was done kneading in the mixer)- it came together beautifully in the end. Another hit for us – thank you!
hi just wanted to thank you this amazing bread recipe.
it is so easy and so good
thank you
I love this bread recipe. I’ve made it at least a dozen times. It has the best texture of any recipe I’ve found.
I really would like to try making it with whole wheat flour.
Do you have any suggestions as to the milk amount to use with whole wheat flour?
I would love to make our own white bread since I am not always sure what’s in the store bought breads. Unfortunately, I don’t have a mixer….Could this be done by hand as well?
absolutely you can.
Thanks! One more question: can I put the second loaf in the fridge over night to be baked the next day (or even freeze it) or should both be baked at the same time?
You can fridge overnight, but do not freeze it. If you want to freeze make it first then freeze.
We love this recipe and we’ve made it several times already! It always turns out well and it makes a great gift to share.
Has anyone every portioned this out into dinner rolls? I think I’m going to try that today, I don’t see any reason I wouldn’t work, I’ll just need to change the cooking time.
My god, I didn’t know white bread could be this good. Novice here, and I made this for the first time today. Wow, wow, wow. Hubby says it’s the best bread he’s ever had, better than any homemade or bakery bread he’s tried. Thank you for the style and depth of your demonstrations. The tips you share and the explanations of the mystical processes (chemistry) help me wrap my head around what’s happening and prepare me to respond. I did have a misstep in making this and it was all of my own making. I forgot to add the butter, even though I read it to myself, read it out loud, and knew it was portioned out and waiting for its turn to join the party. It wasn’t getting incorporated in the dough so I smooshed it with a fork inside the mixer bowl, and added a touch of water to thin the dough enough to invite the butter in to play. A little extra flour evened things out and I was back on track. Thanks again!
Do you set loafs in oven with oven light on for second rising & leave them in when preheating oven to 425 degrees? Thanks!
no
Should the milk be room temperature?
doesn’t have to be.
Made this today and even though I believe I messed up several times it was still good! Honey all over top the kids went crazy! Out of the two loaves there three slices left and I just made them a hour ago!
This is a really great recipe – thank you for sharing. The dough is amazing and is so easy to work with.
Just took my bread out of the oven. Looks and smells amazing!!
I am new to the Chef Billy Parisi world; I have got to say, first recipe checks out! This bread was beautiful and way better than what I buy at the store. It turned out so well. I did need to knead it much longer than 5 to 7 minutes in the stand mixer while slowly adding the rest of the flour. Either my speed on the mixer was too slow or maybe I was the one who was slow adding the flour. Either way, I mixed for 16 minutes or so and still wasn’t sure because it was so sticky. I thought for sure I’ve ruined it by miximg so long. I carried on and floured my surface, kneaded some more, rested and placed them in the pans with some garlic butter painted on top. I was thrilled to see it rising and turning out perfectly. *My beef brisket was happy for its perfect bread companion. Thanks Chef!
You are my favorite chef!!
First time making bread and following your step to step directions and wonderful video, the bread was perfect!
You are my favorite chef!
I made this bread tonight and it came out perfect! It taste just like our local bakery, except better! Thank you for the great bread recipe! You rock, Billy!
This recipe is delicious! My first time making bread and it turned out so good. Can you tell me if the calories are per 2 slices or what?
Love this recipe!! Just made it today and my house smells so good!
The bread is so delicious!
The recipe was easy to follow and worked well in my mixer!!
Thanks Chef Billy for an amazing recipe
Would this recipe work with gluten free flour?
unfortunately no.
One of our favorites. I have cut it in half because we don’t want to make 2 loaves at a time. 🙂 My stand mixer is a relatively low end one and didn’t seem to work too well for the kneading. I have tried it in a bread maker on manual. I found I needed a lot more flour than the 2.25 cups of the half recipe. It probably gets close to 3 cups, though I only add by the spoonful until I get that more cohesive ball that pulls away from the sides of the bowl area. I do live in a high humidity area, which may be why I need so much extra flour.
Going to keep practicing like you suggested. One day I will be able to seal the bottom of the loaf well.
I started making my own bread back in March when we had to start self isolation. I’ve been through SO MANY different recipes with various results.
I must say this is the BEST recipe I’ve ever tried and I will not search for another!
I’ve always had trouble with the shaping, and now with your clear instructions my loaves look so perfect!
I love your work and look forward to all your videos!
Thank you so much !!
You talk about eggs but then they’re not in the recipe for the white bread?
I simply spoke about it saying some people use eggs in a simple white bread recipe.
Hi! I have been making this bread for more than a month and never buy store made bread anymore. Comes perfectly soft and taste way better than store made bread. I have one question to ask can I keep the dough in the fridge for 1 or 2 days and then bake it. If I don’t want to bake two loafs at once. Appreciate your thoughts on this. Thank you for the wonderful recipe.
Thanks for making it!
Thank you! I will try it soon!
Made your artisan bread…twice now…Amazing..
some of your recipies used bread flour while some use AP…why??
can i always use bread flour
no, hydration rates change with different flours so stick to what I’ve got.
All I could find right now is Saf-Instant instant yeast. Can this be used in place of the active dry yeast? What changes, if any, would need to be made to the recipe if so?
Nothing changes, you can use it.
Can I use self rising flour? I can’t find the yeast!
no unfortunately.
Can I add cinnamon and raisins ? My husband loves it toasted.
yes you can
I was wondering how dense Bob’s all purpose flour is? I used a strong white bread flour (12% protein). I have made bread many times with varying moisture contents. A moisture content of 65% is fairly wet and sticky. One cup of my flour weighed in at 140g. Based on this and using 6 cups of flour the moisture content I calculated at 80% (assuming the wet ingredients in this recipe are about 670g) which is extremely high. I had to add a bunch more flour.
In reality do you add a lot more flour than the 6 cups? I wouldn’t imagine Bob’s is much more dense.
Any comments or feedback would be appreciated. Thanks
I don’t add any extra flour other then what I’m using to dust countertops with. Almost all bread baked at professional bakeshops is between 77%-82% hydration.
Will this bread recipe work if you omit the sugar??
You would have to autolyse the bread first for this to work. ix the liquid and flour first and let it sit for 25 minutes before working in the yest.
I have an electric oven. Should temperature be the same
yes
Does this recipe work in a bread maker.
maybe?
Oh my family loves homemade bread! We made this recipe and it didn’t disappoint!
Your proofing tip!!! Thank you! For some reason my kitchen is always too cold to proof bread properly. Proofing it using the oven light…This is genius! Thank you!
The recipe we use at home is very plain but I love that yours uses butter, so much richer and tastier for special occasions. Thank you for sharing!
There is nothing better than homemade bread! So soft and fluffy!