There is nothing like pulling two golden loaves of homemade white bread out of the oven. The kitchen smells like a bakery, the crust is tender, and the inside stays soft for days — perfect for sandwiches, toast, and tearing off a warm end piece with butter.
This is a simple yeast bread with pantry ingredients. No bread machine required. The recipe makes two standard loaves, just like the photo, so you can eat one now and freeze one for later.
Why You’ll Love This Homemade White Bread
Soft, sliceable sandwich crumb that does not fall apart
Makes 2 full loaves from one batch
Only basic ingredients: flour, yeast, water, butter, sugar, salt
Beginner-friendly — mix by hand or with a stand mixer
Stays soft for 3–4 days when stored right
Better flavor and texture than store-bought
Freezes beautifully
Ingredients
Makes 2 standard 9×5-inch loaves (about 24 slices)
2 cups (480ml) warm water (105–110°F / 40–43°C)
2 tablespoons granulated sugar
2 ¼ teaspoons (1 packet) active dry yeast, or instant yeast
5 ½ to 6 cups (660–720g) all-purpose flour or bread flour, spooned and leveled
2 teaspoons salt
3 tablespoons unsalted butter, softened, plus extra for the pans and brushing
Optional: ¼ cup dry milk powder (makes the crumb extra tender)
Optional Additions
2 tablespoons honey instead of sugar
1 egg in the dough for a richer loaf
A brush of melted butter on top after baking (highly recommended)
A light dusting of flour on top before baking for that rustic look in the photo
Sesame seeds or oats on top
How to Make Homemade White Bread
Activate the yeast. In a large bowl, stir the warm water, sugar, and yeast. Let sit 5–10 minutes until foamy. If nothing happens, the yeast is old — start over.
Mix the dough. Add the salt, softened butter, dry milk (if using), and 5 cups of the flour. Stir with a wooden spoon or dough hook until a shaggy dough forms.
Knead. Add more flour a little at a time until the dough is soft, slightly tacky, and pulls away from the bowl. Knead 8–10 minutes by hand or 6–7 minutes on medium speed with a dough hook, until smooth and elastic.
First rise. Place the dough in a greased bowl, turn to coat, cover, and let rise in a warm spot for 60–90 minutes, until doubled.
Shape two loaves. Punch the dough down. Divide into 2 equal pieces. Flatten each piece into a rectangle about 8×12 inches. Roll up tightly from the short side, pinch the seam, and tuck the ends under. Place seam-side down in two greased 9×5-inch loaf pans.
Second rise. Cover the pans and let rise 45–60 minutes, until the dough crowns about 1 inch above the rim.
Bake. Preheat the oven to 350°F (175°C). Bake 30–38 minutes, until the tops are deep golden and an instant-read thermometer in the center reads 190–200°F. If the tops brown too fast, tent with foil after 20 minutes.
Finish. Brush the hot loaves with melted butter. Cool in the pans 5–10 minutes, then turn out onto a wire rack. Cool at least 1 hour before slicing so the crumb sets.
Tips for Soft, Tall Loaves
- Water that is too hot kills yeast. It should feel like a warm bath, not hot.
- Start with less flour. A slightly sticky dough makes a softer loaf than a stiff dough.
- Grease the pans well so the loaves release cleanly.
- For the flour-dusted look in the photo, lightly flour the tops right before baking.
- Don’t slice while steaming hot — the inside will gum up.
- Use bread flour if you want a chewier, taller loaf. All-purpose gives a more tender sandwich crumb.
How to Keep It Soft
Cool completely, then store in a bread bag or airtight container at room temperature. A slice of apple or a paper towel in the bag can help hold moisture.
Do not refrigerate — the fridge stales bread faster.
To refresh a day-old loaf, sprinkle the crust with a little water and warm in a 300°F oven for 8–10 minutes.
How to Serve
- Thick slices with salted butter
- Toast with jam or honey
- Grilled cheese (this loaf is made for it)
- French toast
- Sandwiches — PB&J, turkey, egg salad
- Tear-and-share while still slightly warm
Variations
Honey white bread: Replace the sugar with 3 tablespoons honey.
Milk bread style: Use warm whole milk instead of water for a richer crumb.
Whole wheat mix: Swap 1–2 cups of the flour for whole wheat. Add 1–2 extra tablespoons water if the dough feels dry.
Herb loaf: Knead in 1 tablespoon dried Italian herbs or roasted garlic.
Cinnamon swirl: Roll the rectangle with butter, brown sugar, and cinnamon before shaping.
Make-Ahead, Freeze & Store
Room temperature: 3–4 days in a sealed bag.
Freeze: Cool completely. Wrap each loaf (or pre-sliced) tightly in plastic wrap, then foil. Freeze up to 3 months. Thaw at room temperature in the wrapping so condensation stays outside the bread.
Overnight dough: After the first knead, refrigerate the dough up to 16 hours. Bring to room temperature, shape, rise, and bake as usual.
You can also freeze shaped, unbaked loaves in the pans. Thaw in the fridge overnight, then let them finish rising on the counter before baking.
Frequently Asked Questions
Why didn’t my dough rise?
The water was too hot, the yeast was expired, or the room was too cold. Yeast likes 75–80°F.
Can I make this without a stand mixer?
Yes. Mix with a spoon and knead on a lightly floured counter for 8–10 minutes.
Why is my bread dense?
Too much flour, not enough kneading, or a short second rise. The dough should feel bouncy, not stiff.
Can I use instant yeast?
Yes. Mix it straight in with the flour. You can still proof it in the water if you want to check it’s alive.
What size pans?
Standard 9×5-inch metal loaf pans, like the ones in the photo. Glass pans may need 5 extra minutes and a slightly lower temperature.
Do I have to brush with butter?
No, but it keeps the crust soft and gives that bakery shine.
Final Thoughts
Once you bake two loaves of this white bread, store-bought sandwich bread feels optional. The method is simple, the dough is forgiving, and the reward is a kitchen that smells like home and a loaf that actually stays soft.
Bake both pans. Hide one in the freezer. You will want it.
Printable Recipe Card
Easy Homemade White Bread
Prep Time: 20 minutes
Rise Time: 2 hours
Bake Time: 30–38 minutes
Total Time: about 3 hours
Yield: 2 loaves (about 24 slices)
Ingredients:
- 2 cups warm water
- 2 tbsp sugar
- 2 ¼ tsp yeast
- 5 ½–6 cups flour
- 2 tsp salt
- 3 tbsp butter, softened
Instructions:
- Mix warm water, sugar, and yeast. Let foam 5–10 minutes.
- Add salt, butter, and most of the flour. Knead until smooth.
- Rise 60–90 minutes until doubled.
- Shape into 2 loaves. Place in greased 9×5 pans. Rise 45–60 minutes.
- Bake at 350°F for 30–38 minutes until golden (190–200°F inside).
- Brush with butter. Cool before slicing.