Classic White Bread Recipe made with just six simple ingredients you probably already have on hand, so no grocery run needed!
author’s note
Fluffy White Bread in One Afternoon!
I grew up on white bread, and sometimes, nothing else hits quite like it. But now that I have kids, I can’t ignore the long list of ingredients in store-bought versions.
So, I decided to create my own simple recipe with ingredients I can actually pronounce. Let me tell you—this bread is better than anything from the store and easier than making a grocery run!
While it takes a little rise time, the hands-on work is minimal. With just six simple ingredients, this is a recipe you’ll want to save.
White Bread Recipe Ingredients
| Ingredient | straightforward swaps or tips |
|---|---|
| Warm milk | Use water for a leaner loaf. Whole milk gives the best flavor and texture. |
| Yeast | Instant or active dry both work. Be sure it foams before adding more ingredients. |
| Honey | Swap for sugar (1:1) or maple syrup. |
| Flour | Bread flour makes it chewier. All-purpose keeps it softer. |
| Butter | Use neutral oil if needed, but cool melted butter gives the best taste. |
| Salt | Use fine sea salt. If using table salt, use slightly less. |
How To Make White Bread Recipe
- Start Yeast: Warm milk, mix with yeast and honey, and wait until it bubbles.
- Make Dough: Add flour, salt, and melted butter to the yeast mix. Stir into dough.
- Knead: Knead until smooth and stretchy, about 8-10 mins.
- Let Rise: Cover dough and let it sit in a warm spot until it doubles, about 1 hour.
- Shape: Push down dough, shape into a loaf, and put in a greased pan.
- Rise Again: Let it sit again until puffy, about 30 minutes. Bake until the edges turn golden.
- Cool Down: Let it cool before cutting. Add some apple or honey butter and enjoy.
What’s Proofing All About?
Proofing is when the bread rises. White Bread rises twice: first after kneading and then after shaping it into a loaf.
- The first rise helps yeast and gluten work, while the second rise makes the loaf taller and airy.
- Letting the dough rise too long can cause odd flavors, an odd-shaped crust, holes, and a poor texture. Not letting it rise enough can make the bread heavy, dry, and not rise well.
- To make Overnight White Bread, let it rise in the fridge for around 12 hours. More details here!
Quick Tip
Once you’ve mastered making this soft White Bread recipe, try this Honey Whole Wheat Bread or Dinner Rolls!
What Bread Pan To Use
I’ve tested this white bread recipe in both 8.5 x 4.5-inch and 9 x 5-inch loaf pans.
For more shape and height (like you’d see in a classic American white bread recipe) use the 8.5 x 4.5-inch pan.
chelsea’s recipe tip
My Top White Bread Recipe Tips
- Flour: Start with 1/2 cup less than the recipe says. Add more slowly until the dough pulls away from the bowl and feels slightly sticky, not wet. Scoop flour into the cup with a spoon and level it off. Don’t pack it.
- Kneading Surface: Don’t add more flour. Use cooking spray on your hands and counter. A dough scraper can help with sticky spots.
- Kitchen Temp: Keep it between 65°F and 75°F to help the yeast rise.
- Kneading Check: The dough should feel smooth, a little sticky, and soft.
Storage
- This White Bread Recipe doesn’t last as long as store-bought but at my house it doesn’t last long anyways!
- Room Temp: Store in a cool, dry spot for 3-5 days in an airtight bag. Avoid heat, humidity, and the fridge—it dries out faster.
- Freezer: Freeze leftover slices for up to 3 months. Toast directly from the freezer or thaw at room temperature for amazing white toast!
Ways To Use from-scratch White Bread:
Sandwiches
Cucumber Sandwich Recipe
Lunch
Chickpea Salad Sandwich Recipe
Lunch
BBQ Chicken Sandwich Recipe
Sandwiches
Rosemary Chicken Salad
