Description

This homemade bread recipe is the best and simplest way to make soft, fluffy white bread with just six basic pantry ingredients. Perfect for sandwiches and versatile enough to freeze, it requires no special equipment and uses shelf-stable ingredients. Ideal for both novice and experienced bakers, this bread rises beautifully for a tender crumb and golden crust. Variations include cinnamon swirl and raisin bread, making it a versatile staple for your kitchen.

Ingredients

Scale

Wet Ingredients

2 cups warm water (105–115 degrees F) (474g)
2 Tablespoons oil (canola or vegetable) (30 ml)
1/4 cup honey or sugar (85g honey or 50g sugar)

Dry Ingredients

1 Tablespoon active dry yeast
2 teaspoons salt
4 – 5 1/2 cups all-purpose or bread flour (500g-688g)

Instructions

Proof the yeast: In a large bowl or stand mixer bowl, combine the yeast, warm water, and a pinch of the sugar or honey. Let it rest for 5-10 minutes until foamy and bubbly, indicating the yeast is active. If no foam appears, discard and use fresh yeast.
Mix the dough: Add the remaining sugar or honey, salt, oil, and 3 cups of flour to the yeast mixture. Mix to combine thoroughly.
Add more flour: Add one more cup of flour and mix. With the mixer running, add flour 1/2 cup at a time until the dough pulls away from the sides of the bowl. The dough should be smooth, elastic, and slightly sticky to the touch.
Knead the dough: Knead the dough in the mixer on medium speed for 4-5 minutes or by hand on a floured surface for 5-8 minutes until smooth and elastic.
First rise: Grease a large bowl and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap, and allow to rise in a warm place until doubled in size, about 1 1/2 hours.
Prepare pans: Generously spray two 9×5-inch loaf pans with cooking spray. Optionally, line the bottoms with parchment paper.
Shape loaves: Punch down the dough to release air bubbles, divide it into two equal portions, shape each into a long log, and place in the prepared pans.
Second rise: Cover the pans lightly with a dry towel or cooking spray–coated plastic wrap. Let the dough rise again until about 1 inch above the pans, approximately 45 minutes to 1 hour.
Bake: Preheat oven to 350°F. Bake the loaves for 30-33 minutes until golden brown and hollow sounding when tapped on top.
Cool and finish: Invert the loaves onto a wire rack, brush tops with butter, and cool at least 10-15 minutes before slicing.
Store: Store bread in airtight containers or bags for 2-3 days at room temperature or up to 5 days in the refrigerator.

Notes

Bread flour produces a chewier texture while all-purpose flour works well too. Whole wheat flour requires a separate recipe due to gluten differences.
Instant or rapid-rise yeast can substitute active dry yeast; omit proofing and add yeast with other ingredients, then proceed with rises.
To speed rises, place dough in a greased bowl covered with plastic wrap in a warm oven (180°F turned off) with the door slightly open until doubled.
Make ahead: Refrigerate dough after step 4 (before first rise) up to 1 day; bring to room temp before shaping.
Freeze dough after shaping before second rise or freeze fully baked bread; thaw and bake/serve as directed.
Variations: Add cinnamon sugar swirl or raisins after the first rise before shaping for flavorful twists.
Use butter instead of oil for a richer flavor if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Bread
Method: Baking
Cuisine: American

Keywords: homemade bread, white bread, easy bread recipe, simple bread, sandwich bread, no eggs bread, no milk bread, soft bread, baking bread