Homemade White Bread
If you’ve never baked bread, this homemade white bread is a great place to start. This simple recipe yields a soft, tender loaf perfect for sandwiches and toast. While you can use measuring cups, I highly recommend a kitchen scale for the best results.
One of my favorite tools for mixing dough is a Danish dough whisk. I bought one on a whim at Christmas, thinking it would collect dust in a drawer, but I was wrong—it’s surprisingly helpful! It makes mixing any dough easier, from bread (including sourdough) to cookies.
This homemade bread is also an excellent side for dinner. Serve it soft and buttered alongside cheeseburger pasta or hamburger stew, or use it to mop up every last drop of the rich sherry cream sauce in my garlic sherry shrimp recipe. If you’re new to working with yeasted doughs, this recipe will help you get a feel for the process—and once you taste a fresh slice, you may find it hard to go back to store-bought.
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Ingredients For Homemade White Bread
Ingredient Notes
- Active Dry Yeast: Sometimes called traditional yeast, this is not rapid-rise yeast. It must be activated in warm water with sugar before mixing with other ingredients.
- All-Purpose Flour: The main structure of the bread. I recommend measuring by weight for accuracy.
- Butter: Adds richness, moisture, and a slight tenderness to the crumb. It’s also brushed on top before baking for flavor and a golden crust.
- Sugar (Granulated): Feeds the yeast to help it activate and adds a touch of sweetness to balance the flavor of the bread.
- Salt (Table): Enhances the flavor and helps control yeast fermentation, preventing the dough from rising too quickly.
- Warm Water: Hydrates the flour, activates the yeast, and helps form the dough. The temperature should be warm but not too hot, around 100°F (38°C), to avoid killing the yeast.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Active Dry Yeast: Instant yeast (also called rapid-rise) can be used in the same amount and does not need to be dissolved in water first. instead, stir it directly into the flour.
- All-Purpose Flour: Bread flour can be used for a chewier texture.
- Butter: An equal amount of vegetable oil or melted coconut oil will work, though the flavor and texture may change slightly.
- Sugar (Granulated): Honey or maple syrup can be used in the same amount, but they may slightly alter the flavor and moisture of the dough.
- Table Salt: Sea salt or kosher salt can be substituted, but use slightly more if using kosher salt due to its larger crystals.
- Warm Water: Warm milk can be used for a slightly richer flavor but may result in a softer crust.
Recipe Variations
Try any of the following for a twist on this homemade white bread recipe:
- Cheese: Stir in ½ cup of shredded cheddar or Parmesan before kneading.
- Cinnamon Raisin: Add 1 teaspoon of cinnamon and ½ cup of raisins to the dough.
- Everything Bagel: Stir 1 tablespoon of everything bagel seasoning into the flour and a bit on top before baking.
- Garlic Herb: Mix in 2 cloves of minced garlic or 1 teaspoon of garlic powder with 1 tablespoon of chopped fresh herbs.
- Honey Wheat: Replace 1 cup of all-purpose flour with whole wheat flour and swap the sugar for 1 tablespoon of honey.
- Italian Herb: Stir in 1 teaspoon of dried Italian seasoning before kneading.
- Jalapeño Cheddar: Add ½ cup of shredded cheddar and ¼ cup of chopped jalapeños.
- Olive: Fold in ½ cup of chopped olives before shaping the loaf.
- Onion: Stir in ¼ cup of caramelized or fried onions before kneading.
- Poppy Seed: Mix 1 tablespoon of poppy seeds into the dough and sprinkle more on top before baking.
- Rosemary Sea Salt: Stir in 1 tablespoon of chopped fresh rosemary and sprinkle coarse sea salt on top.
- Sesame Seed: Mix 1 tablespoon of sesame seeds into the dough and sprinkle more on top.
- Sun-Dried Tomato Basil: Add ¼ cup of chopped sun-dried tomatoes and 1 tablespoon of chopped basil.
- Walnut Cranberry: Stir in ½ cup of chopped walnuts and ½ cup of dried cranberries.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Homemade White Bread
STEP 1: Pour ¼ cup of the water into a mixing bowl. Add the yeast and ½ teaspoon of the sugar.
STEP 2: Let the mixture stand for 10 minutes until the yeast has expanded and looks frothy.
STEP 3: Add the remaining water, sugar, 1 tablespoon of melted butter, and salt to the yeast. Stir, then add the flour and mix until a shaggy dough forms.
STEP 4: Knead the dough for 10 minutes, then shape it into a ball. Place the dough back in the mixing bowl and cover it for about one hour.
STEP 5: The dough should have doubled in size. Gently punch down the dough, turn it onto a work surface, and divide it in two. Shape each piece into a smooth ball, sealing the seams.
STEP 6: Place one dough ball at each end of the loaf pan. Cover, and let rise for about 1 hour.
STEP 7: Melt the remaining butter and brush it over the dough. Place a second loaf pan upside down over the top to create a cover and bake.
STEP 8: The bread is done when it is golden brown and sounds hollow when tapped. Cool on a wire rack before slicing.
Expert Tips
1. I use reusable shower caps from the dollar store to cover bread dough while it rises—they trap moisture and prevent drafts without waste.
2. Small binder clips are a great way to secure parchment paper to the sides of your pan but remove them before baking if they contain plastic.
3. Placing a second loaf pan upside down over the dough traps steam, creating a softer crust while preventing over-browning.
Recipe Notes
- Yeast loses its potency over time, so always check the expiration date. If your yeast doesn’t foam after sitting in warm water with sugar for 10 minutes, it may be inactive and should be replaced.
- Rising times can vary based on kitchen temperature, water temperature, and humidity. Instead of relying on the clock, look for the dough to double in size during the first rise and rise about 1 inch (3 cm) above the pan’s rim during the second rise.
- If you don’t have a second loaf pan to use as a cover, you can lightly tent the bread with foil or bake it uncovered.
Storage For Homemade White Bread
- Store the cooled bread in an airtight container or bag at room temperature for up to 2 days. For longer storage, slice and freeze the cooled bread in a zipper-top bag. Thaw at room temperature or toast before serving.
Serve Homemade White Bread With These Recipes
Did you make this homemade white bread? Please rate the recipe and tell me how it went in the comments below. Also, stay in touch with me on Instagram, Facebook, and Pinterest to see more Nova Scotia recipes and simple comfort food.
Printable Recipe Card
Homemade White Bread
Special Equipment
- Measuring cups and spoons or digital kitchen scale
- Mixing bowl
- Danish dough whisk (optional) or sturdy spoon
- Clean shower cap or tea towel
- Two 9 x 5-inch (23 x 13 cm) standard loaf pans (see recipe notes)
- Pastry brush
- Wire rack
Ingredients
- 1 ¼ cups warm water, 100°F to 110°F (38°C to 43°C), divided
- 1 ¼ teaspoons active dry yeast, not rapid rise
- 1 tablespoon granulated sugar, divided
- 1 teaspoon table salt
- 2 tablespoons salted butter, melted, divided
- 3 cups all-purpose flour, plus up to ¼ cup (38 g) extra for kneading
Instructions
- Pour ¼ cup (63 g) of the warm water into a mixing bowl. Add the yeast and ½ teaspoon of the sugar. Stir to combine, and let sit for 10 minutes until the yeast is frothy and expanded.
- Add the remaining 1 cup (250 g) of warm water, the rest of the sugar (2 ½ teaspoons), 1 tablespoon of melted butter, and the salt. Stir to combine.
- Add the flour and stir until a shaggy dough forms, making sure all the flour is incorporated.
- Turn the dough onto a lightly floured surface. Knead by hand for 10 minutes, adding a sprinkle of flour whenever the dough sticks to the work surface or your hands. Continue kneading until the dough is smooth, elastic, and slightly tacky but not sticky.
- Shape the dough into a ball and place it back in the mixing bowl. Cover with a shower cap, lid, or damp tea towel, and let rise in a draft-free place for about 1 hour or until doubled in size.
- Line a 9 x 5-inch (23 x 13 cm) standard loaf pan with parchment paper and set aside.
- Gently punch down the dough, turn it onto a work surface, and divide it in two. Shape each piece into a smooth ball, sealing the seams. Place one dough ball at each end of the loaf pan, cover, and let it rise until it's 1 inch (3 cm) above the rim of the pan, about 1 hour.
- Preheat the oven to 425°F (220°C). Melt the remaining tablespoon of butter and brush it over the dough. Place a second loaf pan upside down over the top of the dough to create a cover. Bake the bread for 20 minutes, then carefully remove the top pan and continue baking for another 10 to 15 minutes. The loaf is done when the top is golden brown and sounds hollow when tapped.
- Remove the loaf from the pan and transfer it to a wire rack. Cool completely before slicing.
Recipe Notes
- Yeast loses its potency over time, so always check the expiration date. If your yeast doesn’t foam after sitting in warm water with sugar for 10 minutes, it may be inactive and should be replaced.
- Rising times can vary based on kitchen temperature, water temperature, and humidity. Instead of relying on the clock, look for the dough to double in size during the first rise and rise about 1 inch (3 cm) above the pan’s rim during the second rise.
- If you don’t have a second loaf pan to use as a cover, you can lightly tent the bread with foil or bake it uncovered.
Storage
- Store the cooled bread in an airtight container or bag at room temperature for up to 2 days. For longer storage, slice and freeze the cooled bread in a zipper-top bag. Thaw at room temperature or toast before serving.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Hi, I’m Kelly Neil. I’m a food photographer, recipe developer, and the creator of kellyneil.com, where I share Nova Scotia-inspired recipes and simple comfort food. I’ve worked with brands such as Loblaws, Lee Valley, Cavendish Farms, Canada Beef, and many more. Subscribe to my email newsletter for new recipes and inspiration!
Looking forward to trying this loaf too and I appreciate the variation options always included. Going to try this with milk and will add soaked (and drained) raisins and add cinnamon. Thanks for wonderful recipes and informative details, I love your site! I made your lobster rolls and wOw, they were delicious.