Easy Homemade White Bread Recipe for Beginners

This easy homemade white bread recipe is perfect for beginners who want to make soft, fluffy loaves with a golden crust and that classic homemade aroma. I love how simple and satisfying it is to bake bread from scratch—it fills the kitchen with warmth and creates a loaf that’s better than anything store-bought.

Why You’ll Love This Recipe

I love this recipe because it’s forgiving, reliable, and only uses a few basic ingredients I always have on hand. There’s no fancy equipment needed—just a bowl, a spoon, and a loaf pan. It’s a great introduction to yeast baking, and I get to enjoy fresh, warm bread with butter in just a few hours. It’s ideal for toast, sandwiches, or simply snacking straight from the oven.

Ingredients

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

• All-purpose flour

• Warm water

• Active dry yeast

• Granulated sugar

• Salt

• Unsalted butter or vegetable oil

Directions

1. I begin by dissolving the yeast and sugar in warm water, letting it sit for 5–10 minutes until foamy.

2. Then I stir in the salt and melted butter (or oil), followed by the flour, one cup at a time, mixing until a dough forms.

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

4. I place the dough in a greased bowl, cover it, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.

5. Once risen, I punch it down, shape it into a loaf, and place it in a greased loaf pan.

6. I cover and let it rise again for 30–45 minutes until it crowns slightly over the pan.

7. I bake it at 350°F (175°C) for 30–35 minutes, or until the top is golden and the loaf sounds hollow when tapped.

8. I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 standard loaf, serving about 8–10 slices. It takes approximately 2.5 to 3 hours from start to finish, including rising and baking time.

Variations

• I sometimes brush the top with melted butter right after baking for a soft crust.

• For a slightly richer flavor, I use milk instead of water.

• I’ve added garlic powder or herbs to the dough for a savory twist.

• A sprinkle of sesame or poppy seeds on top before baking gives it a lovely crunch.

Storage/reheating

I store the bread at room temperature wrapped in a clean towel or airtight bag for up to 3 days. To keep it fresh longer, I freeze slices in a freezer bag and toast them straight from frozen. If the bread starts to get stale, I reheat it in the oven at 300°F for about 10 minutes or turn it into croutons or breadcrumbs.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I’ve swapped in instant yeast with great results. I just skip the proofing step and mix it directly with the flour.

How do I know when the bread is fully baked?

I tap the top—if it sounds hollow, it’s ready. A thermometer inserted into the center should read about 190°F.

What if I don’t have a loaf pan?

I’ve shaped it into a free-form round loaf and baked it on a parchment-lined baking sheet instead.

Can I knead the dough in a mixer?

Definitely. I use a stand mixer with a dough hook and knead on medium speed for about 6–7 minutes.

Why did my bread turn out dense?

It might not have risen enough. I always make sure the yeast is fresh and that the dough gets enough time to rise in a warm, draft-free place.

Conclusion

Baking this easy homemade white bread is one of the most rewarding things I do in the kitchen. It’s straightforward, comforting, and gives me a delicious loaf every time. Whether I’m slicing it for sandwiches or tearing off a warm piece with dinner, nothing beats the taste and satisfaction of homemade bread.

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