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+ servings
A homemade white bread loaf cut into slices.
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5 from 4 votes

The Best Homemade White Bread

This Homemade White Bread Recipe is simply the best and my family devours it. Luckily this recipe makes 2 large loaves and costs $2.34 to make. That's just 7¢ per serving!
Prep Time30 mins
Cook Time30 mins
RISING AND COOLING TIME4 hrs 20 mins
Total Time5 hrs 20 mins
Course: Bread
Cuisine: American
Keyword: bread
Servings: 32 people
Calories: 155kcal
Cost: $2.34

Equipment

  • stand mixer
  • measuring cup
  • large mixing bowl
  • pastry brush
  • Measuring spoons
  • 9x5 loaf pans
  • instant-read thermometer
  • wooden ruler

Ingredients

  • 3 ½ cups warm water 105-115˚ F
  • teaspoons instant rapid rise yeast
  • ¼ cup granulated sugar
  • 1 Tablespoon salt
  • 3 Tablespoons unsalted butter melted
  • 9-10 cups all-purpose flour
  • 2 Tablespoons salted butter melted (for brushing, optional)

Instructions

MIXING BY HAND:

  • Add warm water to a large mixing bowl. Whisk in the yeast and let the mixture sit for 5 minutes, or until the yeast looks creamy and a bit frothy.
  • Whisk in the sugar, salt, and melted butter.
  • Add 5 cups of the flour. Mix with a wooden spoon until the dough comes together.
  • Gradually add the remaining 4-5 cups of flour, ½ cup-fulls at a time, until the dough is slightly tacky and smooth.
  • Flour a clean work surface and knead the bread by hand for 10 minutes. At the end of 10 minutes, you should have a smooth ball of dough.
  • Continue with the “FIRST RISE” instructions below.

MIXING IN STAND MIXER:

  • Add warm water to the bowl of a stand mixer. Whisk in the yeast and let the mixture sit for 5 minutes, or until the yeast looks creamy and a bit frothy.
  • Whisk in the sugar, salt, and melted butter.
  • Attach the dough hook and add 5 cups of the flour. Mix on low speed until the dough comes together.
  • Gradually add the remaining 4-5 cups of flour, ½ cup-fulls at a time, until the dough is slightly tacky and smooth.
  • Knead the bread on medium speed for 6-7 minutes, or until you have a smooth ball of dough.

FIRST RISE:

  • Lightly grease a large bowl and place the smooth dough ball in the bowl. Turn the dough once to coat it in the oil. Cover the bowl with a clean kitchen towel. Let the dough rise in a warm place until it has doubled in size, about 60-90 minutes.

SHAPE LOAVES & RISE AGAIN:

  • Lightly spray 2 9x5-inch loaf pans with nonstick cooking spray and set aside.
  • Flour a clean work surface and turn the dough out onto it. Punch the dough down and divide it into 2 equal pieces. Return one piece to the bowl and cover with the kitchen towel.
  • Use your fingers and hands to gently press and stretch the dough into a 9x15-inch rectangle.
  • Roll the dough into a tight log by starting on one of the short ends and roll tightly (this will ensure that your loaves don’t have any air bubbles). Pinch the seam shut.
  • Transfer the dough to one of the prepared pans. Gently stretch and press the dough into the pan so it reaches all of the sides.
  • Repeat with the remaining dough.
  • Cover the pan with a clean kitchen towel and let the dough rise until it’s almost doubled in size, about 30-45 minutes.
  • While the dough rises, move the oven rack to the middle position and preheat to 400 degrees F.

BAKE BREAD:

  • Bake the bread for 15 minutes on the middle rack. Then, rotate the bread and bake for an additional 15-20 minutes, or until the internal temperature of the bread reaches 190 degrees F with an instant-read thermometer.

COOL AND FINISH BREAD:

  • Move the pans to a wite rack to cool for 10 minutes. Then, remove the bread from the pans and return them to the wire racks to cool completely for about 2 hours.
  • Brush each of the tops of bread with 1 Tablespoon of melted butter (optional). Slice and serve.
    Slices of homemade white bread on a dish towel.

Nutrition

Serving: 1slice | Calories: 155kcal | Carbohydrates: 29g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 227mg | Potassium: 54mg | Fiber: 1g | Sugar: 2g | Vitamin A: 55IU | Calcium: 7mg | Iron: 2mg