If you have ever wished to capture the comforting aroma and soft crumb of bakery bread right in your own home, then this Homemade White Bread Recipe is your new best friend. It perfectly blends simple ingredients like flour, honey, yeast, and butter to create a loaf that’s fluffy on the inside with a golden crust on the outside. This recipe is foolproof enough for beginners but satisfying for anyone who appreciates the magic of baking bread from scratch. Once you start making this bread, your kitchen will never feel the same again—in the best possible way.
Ingredients You’ll Need
It may surprise you how basic this recipe’s ingredients are, yet each one plays a crucial role in making the bread tender, flavorful, and beautifully textured. From the lively yeast that helps the dough rise to the honey adding just a touch of natural sweetness, every element is essential.
- Active dry yeast – ensures your bread rises to that perfect airy texture, but make sure it’s fresh for the best results.
- Lukewarm water – activates the yeast and later hydrates the dough, crucial for a soft crumb.
- Honey (or sugar/maple syrup) – adds subtle sweetness and helps achieve a nice crust color.
- All-purpose flour – provides the structure your bread needs; measuring it correctly will avoid dense loaves.
- Sea salt – balances the sweetness and enhances overall flavor.
- Citric acid or white vinegar (optional) – improves dough elasticity and loaf freshness.
- Unsalted butter (or vegetable oil) – enriches the bread for a tender crumb and delicious flavor.
How to Make Homemade White Bread Recipe
Step 1: Proof the Yeast
Start by dissolving honey into lukewarm water, then sprinkle your yeast on top. Give it a gentle stir and let this mixture rest in a warm spot. In about 15 minutes, you’ll notice a frothy, bubbly surface—the yeast is alive and ready to work its magic. If nothing happens, it’s time to try new yeast for a successful bake.
Step 2: Mix the Dough
To your bubbly yeast mixture, add flour, more lukewarm water, salt, honey, optional citric acid or vinegar, and melted butter. Stir everything together until a rough dough forms. This step is where textures start to come alive, setting the foundation for your bread’s perfect crumb.
Step 3: Knead to Perfection
Using a stand mixer fitted with a dough hook, knead the dough on low speed for a few minutes to bring it together, and then increase speed for 12 to 15 minutes. The dough will transition from sticky and rough to smooth, elastic, and slightly tacky. Don’t forget to check the consistency as you go—too wet means a little more flour, too dry a little more water. This step develops gluten, which gives your bread that wonderful chewy bite.
Step 4: First Proofing
Shape the dough into a smooth ball and place it in an oiled bowl. Cover it tightly and let it rise for about an hour until it doubles in size. This slow fermentation deepens flavors and gives your loaf that perfect height.
Step 5: Shape the Loaf
After the dough has risen, gently deflate it on a floured surface. Whether you’re making one large loaf or two smaller ones, shape your dough by rolling it into a neat rectangle, then tightly roll it up, pinching seams to seal. This shaping technique creates a uniform crumb and a lovely loaf shape.
Step 6: Second Proofing
Place your shaped dough seam-side down into a greased loaf pan. Cover loosely and let it proof again in a warm place for 45 minutes to an hour. When it’s ready, a gentle press with your finger will leave an indentation that doesn’t bounce back quickly—this means your bread is perfectly ready for the oven.
Step 7: Bake Your Bread
Preheat your oven to 375°F (190°C). Bake the loaf(s) for 35 to 45 minutes, ensuring air circulates well between pans. Your kitchen will fill with an irresistible aroma as the crust browns and crisps up. Test doneness by tapping the top—it should sound hollow—or use a thermometer to reach about 195°F (91°C) inside.
Step 8: Cooling
Once baked, cool your loaf in the pan briefly before transferring it to a wire rack. Resist slicing while warm; letting it cool completely allows the crumb to set perfectly. Optionally, brushing the hot loaf with melted butter adds a lush, glossy finish and a deeper buttery flavor.
How to Serve Homemade White Bread Recipe
Garnishes
While this bread shines simply sliced, try slathering fresh butter or a drizzle of honey on warm slices for a delightful treat. A sprinkle of sea salt or a smear of herb-infused olive oil can also elevate each bite beautifully.
Side Dishes
Pair this homemade white bread with hearty soups like tomato basil or creamy mushroom, or alongside rich stews and chilis for dipping. It also makes a perfect companion to fresh salads or charcuterie boards for an all-encompassing meal.
Creative Ways to Present
Transform your loaf into memorable sandwiches, from classic grilled cheese to gourmet turkey and avocado stacks. Toast slices for a delightful bruschetta topped with tomatoes and basil or cube the bread to make your own homemade croutons—versatility is a huge part of this bread’s charm.
Make Ahead and Storage
Storing Leftovers
Keep your bread fresh by storing it at room temperature in a bread box or a loosely sealed paper bag. Avoid airtight containers unless you plan to consume the bread very quickly—this helps retain the perfect crust and texture for up to 4 or 5 days.
Freezing
If you want to enjoy your homemade white bread over several weeks, slice it first and freeze in resealable bags. This way, you can pull out just what you need without compromising freshness. Frozen bread keeps well for up to a month.
Reheating
To revive frozen or day-old bread, briefly toast slices or warm the whole loaf wrapped in foil at 350°F (175°C) for 10 to 15 minutes. A quick brush of butter after reheating makes it taste freshly baked again.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! Instant yeast can be used in place of active dry yeast. You can mix it directly with the flour without proofing. Just adjust proofing times as needed since instant yeast acts faster.
Why is my bread dense instead of soft and airy?
Dense bread can result from too much flour, under-kneading, or insufficient proofing. Make sure to follow the spoon and level method when measuring flour and allow the dough to rise fully during each proofing stage.
Can I substitute the honey for sugar or maple syrup?
Absolutely! Honey, sugar, or maple syrup all add sweetness and help brown the crust. Use the same quantities, but remember maple syrup will impart a distinct flavor.
Is there a way to make this bread gluten-free?
This recipe relies heavily on gluten development for structure, so it is not suitable for gluten-free substitution as is. However, there are specialized gluten-free bread recipes designed with different flours and binders.
How do I know when the bread is fully baked?
Bread is done when it sounds hollow when tapped or when an internal thermometer reads about 195°F (91°C). Also, the crust should have a nice golden brown color.
Final Thoughts
Baking your own bread at home is such a satisfying, comforting experience, and this Homemade White Bread Recipe makes it wonderfully accessible. From first mixing to pulling the warm loaf from the oven, you’ll delight in every step and, most importantly, every bite. So grab your ingredients, roll up your sleeves, and get ready to fill your home with the joyful aroma of fresh-baked bread that family and friends will love.
PrintHomemade White Bread Recipe
This Homemade White Bread recipe yields soft, tender, and flavorful bread with a slightly sweet honey touch. Using active dry yeast and simple pantry ingredients, the dough is kneaded to a smooth elasticity and proofed twice for a perfect rise. Baked in loaf pans to a golden crust, this bread is ideal for sandwiches or to accompany any meal, with options for making one large loaf or two smaller ones.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 40 minutes
- Yield: 1 large loaf or 2 smaller loaves
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Proofing Yeast
- 7 g active dry yeast (2 ¼ tsp)
- 240 mL lukewarm water
- 11 g honey (or sugar or maple syrup)
Bread Loaf
- Proofed yeast mixture (above)
- 553 g all-purpose flour (4 ⅓ cups, spoon and leveled)
- 120 mL lukewarm water (½ cup, more if needed)
- 1 ¼ tsp sea salt
- 22 g honey (2 tbsp, or sugar or maple syrup; optional up to 4 tbsp for stronger flavor)
- ¼ tsp citric acid or ½ tbsp white vinegar (optional)
- 30 g unsalted butter, melted (2 tbsp; or vegetable oil)
Instructions
- Proof the Yeast: Pour 240 mL lukewarm water into a stand mixer bowl, stir in 11 g honey until dissolved. Sprinkle 7 g active dry yeast over the water and gently mix. Let sit in a warm place for about 15 minutes until it becomes frothy, indicating yeast is activated. If no froth, replace yeast with fresh.
- Make Dough: Add 553 g all-purpose flour, 120 mL lukewarm water, 1 ¼ tsp sea salt, 22 g honey, ¼ tsp citric acid (if using), and 30 g melted unsalted butter to the proofed yeast mixture. Stir with a dough whisk or spatula to form a rough dough.
- Knead Dough: Attach kneading hook to mixer and knead on low speed for 2–5 minutes until dough forms a ball. Increase speed to medium (speed 3 or 4) and knead for 12–15 more minutes until dough is smooth and elastic. Check consistency often; add a dusting of flour if too wet or small amounts of water if too dry. Dough should be soft, smooth, and slightly tacky.
- First Proof: Remove dough hook, fold dough by hand into a smooth ball. Place in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled in size, about 1 hour.
- Prepare Loaf Pan(s): Butter one 9 x 5 inch loaf pan for a large loaf or two 8.5 x 4.5 inch pans for smaller loaves. Set aside.
- Shape Dough: Turn dough onto lightly floured surface and flatten gently. If making two loaves, cut dough in half (by weight if possible), refrigerate one portion. Press dough into an even rectangle approximately 8–8.5 inches on short side.
- Roll Dough: Starting at short side, roll dough tightly along its length, pinching as you go to seal the edges. Pinch seams closed and tuck sides, placing all seams on the bottom for a smooth top.
- Second Proof: Place rolled dough seam-side down into prepared pan(s). Cover loosely with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour. Dough should hold a ½ cm indentation when pressed gently with a finger.
- Preheat Oven: During last 30 minutes of proofing, preheat conventional oven to 375°F (190°C). Ensure oven is fully heated for at least 20 minutes before baking.
- Bake Bread: Place loaf pan(s) in the oven center with at least 2 inches between pans for airflow. Bake for 35–45 minutes until bread sounds hollow when tapped or internal temperature reaches 195°F (91°C).
- Cool Bread: Remove pans from oven, keep in a warm draft-free place for 10 minutes. Then remove bread from pans and cool completely on a wire rack.
- Optional Finishing: While bread is still hot, brush top with melted butter for extra flavor. Store baked bread at room temperature in a bread box for 4–5 days or slice and freeze for up to 1 month.
Notes
- Flour Measurement: Use a kitchen scale for accuracy; spoon and level flour into cups if measuring by volume to avoid dense bread.
- Loaf Pan Size: Use a 9 x 5 inch pan for one large loaf, or two 8.5 x 4.5 inch pans for smaller loaf sizes.
- Proofing Time: Varies with temperature; adjust to avoid overproofing by performing the indentation test.
- Kneading Shortcut: After mixing ingredients, cover dough and rest for 30 minutes to hydrate flour before kneading, reducing kneading time.
- Oven Temperature: If your oven runs hot or bread crust burns, bake at a lower temperature around 350°F (180°C).
- To Make Two Standard Loaves: Increase ingredients accordingly (e.g., 9 g yeast, 700 g flour, 220 mL water, 55 mL honey, 45 g butter).
