Easy Homemade White Bread Recipe for Beginners

I’ve perfected this easy homemade white bread recipe that’s ideal for beginners. It’s soft, fluffy, and golden with a tender crumb and slightly chewy crust—everything I look for in a classic white loaf. Whether for toast, sandwiches, or just warm with butter, it’s a kitchen staple I always come back to.

Why You’ll Love This Recipe

I love this recipe because it’s straightforward, uses simple pantry ingredients, and delivers consistent, bakery-quality results every time. It’s a great starting point for anyone learning to bake bread, yet satisfying enough that I keep making it no matter how experienced I get.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose or bread flour

• warm water

• active dry yeast or instant yeast

• granulated sugar

• salt

• unsalted butter or vegetable oil

• extra butter for brushing

directions

1. I start by dissolving the sugar in warm water, then sprinkle the yeast over the top. I let it sit for 5–10 minutes until it becomes foamy.

2. I stir in the salt and butter (or oil), then gradually add the flour, one cup at a time, until a soft dough forms.

3. I knead the dough on a lightly floured surface for 8–10 minutes until it’s smooth and elastic.

4. I place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise for about 1 hour, or until doubled in size.

5. Once risen, I punch down the dough, shape it into a loaf, and place it into a greased 9×5-inch loaf pan.

6. I cover the pan and let the dough rise again for about 30–40 minutes until it has risen slightly above the edge of the pan.

7. I preheat my oven to 375°F and bake the bread for 30–35 minutes until the top is golden and the loaf sounds hollow when tapped.

8. After baking, I remove it from the pan and brush the top with melted butter for a soft, flavorful crust. I let it cool slightly before slicing.

Servings and timing

• Servings: Makes 1 loaf (about 12 slices)

• Prep time: 15 minutes

• Rise time: 1 hour 30 minutes total

• Bake time: 30–35 minutes

• Total time: around 2 hours 15 minutes

Variations

• I mix in a bit of honey or swap the sugar for a richer flavor.

• I use milk instead of water for a softer, richer loaf.

• I add herbs like rosemary or garlic powder for a savory twist.

• I brush with egg wash instead of butter for a shiny, firmer crust.

storage/reheating

I store this bread in a bread bag or airtight container at room temperature for up to 3 days. For longer storage, I slice it and freeze, pulling out slices as needed. I toast frozen slices or let them thaw at room temperature. Reheating in the oven gives that just-baked warmth again.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, I often do. Bread flour gives a slightly chewier texture, but all-purpose still makes a soft and tender loaf.

What’s the best way to tell if the dough is kneaded enough?

I do the windowpane test—I stretch a piece of dough between my fingers, and if it doesn’t tear and forms a thin membrane, it’s ready.

Can I make this bread without a stand mixer?

Absolutely. I usually knead by hand, and it only takes a little extra time and effort to get that smooth dough.

Why is my bread dense?

Dense bread can result from under-kneading, not letting the dough rise fully, or using old yeast. I always check that my yeast is active and give the dough plenty of time.

How do I get a soft crust?

I brush the top with melted butter after baking and let the loaf cool under a towel. This keeps the crust tender and adds flavor.

Conclusion

This easy homemade white bread is a comforting, everyday loaf that’s perfect for beginners and satisfying for seasoned bakers. I love how it fills my kitchen with that warm, inviting smell of fresh bread, and how it slices up beautifully for everything from breakfast to dinner. Once I started baking it, I found I never wanted to go back to store-bought.

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