Homemade White Bread
If you’ve never baked yeast bread, this homemade white bread recipe is a great place to start. While you can use measuring cups, I highly recommend a kitchen scale for the best results.
One of my favourite tools for mixing dough is a Danish dough whisk. I bought one on a whim, thinking it would collect dust in a drawer, but I was wrong—it’s surprisingly helpful. It makes mixing any dough easier, from bread to cookies.
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Ingredients For Homemade White Bread
Ingredient Notes
- Active Dry Yeast: Sometimes called traditional yeast, this is not rapid-rise yeast. I find the longer rise of traditional yeast has better flavour than quick rise yeast.
- Warm Water: To avoid killing the yeast, the temperature should be warm but not too hot, around 100°F (38°C).
It’s important to note that when making substitutions in recipes, the texture and flavour 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 is great and will yield a chewier loaf.
- Butter: An equal amount of vegetable or melted coconut oil will work.
- Sugar (Granulated): Honey or maple syrup can be used in the same amount.
- Table Salt: Any fine salt can be used.
- Warm Water: Use warm milk for added richness and 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.
- Honey Wheat: Replace 1 cup of all-purpose flour with whole wheat flour and swap the sugar for 1 tablespoon of honey.
- Jalapeño Cheddar: Add ½ cup of shredded cheddar and ¼ cup of chopped jalapeños.
- 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 before baking.
- Rosemary Sea Salt: Stir 1 tablespoon of chopped fresh rosemary and sprinkle coarse sea salt on top.
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 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. Return the dough to the mixing bowl and cover it for about one hour.
STEP 5: The dough should have doubled in size. Gently punch it down, 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 3 cm (1 inch) 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.
Related Recipes
- Porridge Bread: Inspired by Cape Breton tradition, made with a simple oatmeal porridge and maple syrup.
- Pumpkin Bread With Cream Cheese Frosting: Loaded with real pumpkin and pumpkin pie spice.
- Oatmeal Molasses Bread: Soft, slightly sweet, and great with butter, chowder, or baked beans.
- Buckwheat Banana Bread: The classic you love made with whole grain flour.
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. This is where I share Nova Scotia recipes and easy 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.