This homemade white bread is my favorite way to fill the house with warmth and comfort. It makes three big loaves that are soft, hearty, and perfect for sandwiches. Once you make it, you’ll never want store-bought again.
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Make Three Loves of Amazing Bread
There’s nothing quite like the smell of freshly baked bread filling the kitchen — and this homemade white bread delivers every time. It’s soft, golden, and wonderfully simple, making three generous loaves that taste better than anything you’ll find at the store.
The texture is perfectly balanced — light and fluffy, yet sturdy enough to hold up to sandwiches or a thick swipe of butter. Made with all-purpose flour and everyday pantry staples, it’s the kind of bread you can whip up anytime the craving hits.
The best part? Your stand mixer does most of the work, no intense kneading required. I bake a batch every week and stash a loaf or two in the freezer — because fresh, homemade bread on hand is one of life’s simple luxuries.
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Key Ingredients and Substitutions
- Instant yeast: Helps the bread rise quickly. You can use active dry yeast instead, but make sure to activate it in warm water and allow for a longer rise time. Instant yeast is also labeled as Rapid Rise yeast.
- Warm water: Divided between dissolving the yeast and hydrating the dough. The ideal temperature is about 110˚F. Too hot and it may kill the yeast.
- Granulated sugar: Feeds the yeast and adds a subtle sweetness to the bread. You can use honey or maple syrup in the same quantity if you prefer.
- Salt: Balances the flavor and controls the yeast activity. Table salt or kosher salt both work well here.
- Butter: Adds richness and softness to the crumb. You can substitute with margarine or neutral oil, but butter gives the best flavor.
- All-purpose flour: The base of the dough. You’ll need between 9 to 10 cups depending on humidity and flour brand. Bread flour can also be used for a chewier texture, but all-purpose flour works beautifully.
- Melted butter (for brushing): Creates a golden, flavorful crust and softens the top. You can use milk or cream if you don’t have extra butter on hand.
How to Make Homemade White Bread
Preparation
Warm ¾ cup of water to 110°F. Grease three 9-inch loaf pans and line the bottoms with parchment paper. Measure and set out all ingredients.
Step 1 – Activate the Yeast
In the bowl of a stand mixer, dissolve the yeast in ¾ cup warm water. Let sit for 5 minutes to activate.
Step 2 – Mix the Dough
Add the remaining 2⅔ cups warm water, sugar, salt, room temperature butter, and 5 cups of flour. Stir to combine, then use a dough hook to mix on low speed.
Step 3 – Knead and First Rise
Gradually add 4–5 more cups of flour until dough is soft and tacky. Knead for 7–10 minutes until smooth. Transfer to a greased bowl, cover, and let rise in a warm spot until doubled, 45–60 minutes.
Step 4 – Shape the Loaves
Punch down the dough and divide into 3 pieces. Shape each into a 9×12 rectangle, roll up tightly from the short end, pinch seams, and place in prepared pans seam-side down.
Step 5 – Second Rise
Cover and rise until doubled again, about 30–45 minutes. Preheat oven to 400°F.
Step 6 – Bake Bread
Brush loaves with melted butter. Bake for 25–30 minutes, rotating halfway, until golden and internal temperature reaches 190–195°F. Tent with foil if browning too fast.
Step 7 – Cool and Brush with Butter
Brush with more butter, cool in pans for 10 minutes, then transfer to a rack to cool completely.
Lynette’s Tip
For a soft, even crumb, add the flour slowly and stop when the dough pulls away from the sides of the bowl but still feels tacky. This helps avoid dense loaves.
What to Serve With
- Fresh from the oven, we love slicing into a warm loaf and slathering it with butter or honey. It’s simple and satisfying, especially on chilly mornings.
- For lunch, this bread makes incredible sandwiches. I use it for everything from classic ham and cheese to tuna melts or egg salad.
- If you’re planning a cozy dinner, serve thick slices alongside soup or chili. It soaks up every last bit and adds a comforting touch to the meal.
- And when we have leftovers, I use them for French toast, croutons, or homemade breadcrumbs. Nothing goes to waste with a bread this good.
More Bread Recipes You’ll Enjoy
Homemade White Bread
Ingredients
- 4½ teaspoons instant yeast two 0.25-ounce packets
- ¾ Cup + 2⅔ cups warm water divided
- ¼ Cup granulated sugar
- 1 Tablespoon salt
- 3 Tablespoons butter cubed, at room temperature
- 9 to 10 Cups all-purpose flour divided
- 3 Tablespoons butter melted, for brushing on top of loaf
Instructions
- In the bowl of a stand mixer, stir yeast into ¾ cup warm water (110˚F). Let sit for 5 minutes until foamy.
- Add 2⅔ cups warm water, sugar, salt, butter, and 5 cups flour. Mix with dough hook on low speed until combined.
- Gradually add the remaining 4–5 cups flour, one cup at a time, until dough is soft and tacky (not sticky). Knead for 7–10 minutes, until dough forms a smooth ball that clears the sides of the bowl.
- First rise: Place dough in a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled, 45–60 minutes.
- Shape loaves: Turn dough onto a floured surface and press to remove air bubbles. Divide into three pieces (about 1½ lbs each). Pat each into a 9×12-inch rectangle, roll tightly from the short end, pinch seams, and place seam-side down in greased 9-inch loaf pans (with parchment on the bottom).
- Second rise: Cover loaves loosely and let rise until doubled, 30–45 minutes. Preheat oven to 400˚F.
- Brush tops with melted butter. Bake 25–30 minutes, rotating halfway through, until golden brown and internal temperature is 190–195˚F. Tent with foil if browning too quickly.
- Brush with more melted butter. Cool in pans 10 minutes, then remove and cool completely on a wire rack before slicing.
Notes
Variations:
- Try Bread Flour for Chewier Texture: When I want a slightly chewier, bakery-style crumb, I swap the all-purpose flour with bread flour. It gives the loaves a bit more structure and bite.
- Cut the Recipe in Half: Don’t need three loaves? You can easily halve the recipe to make just one or two. Everything else stays the same, just scale down the ingredients.
- Add Toppings or Mix-Ins: For something different, I like sprinkling sesame seeds, oats, or shredded cheese on top before baking. You can also fold in garlic powder or dried herbs for extra flavor.
Nutrition
Recipe FAQs
This recipe uses instant yeast (also called rapid rise yeast), but you can substitute active dry yeast if that’s what you have. Just make sure it bubbles and activates in the warm water during step one before moving on. You might need to extend the rise time slightly.
My oven will allow me to set the temperature to 100˚F. This is a perfect temperature to let the dough rise and the easiest way to ensure a consistent temperature.
If the bread loaves in the oven start to get too brown, form an aluminum foil tent and cover after 15 minutes of baking.
The best way to check is to use an instant-read thermometer. Your loaves are done when the center reaches 190˚F to 195˚F. The crust should also be golden and sound slightly hollow when tapped.
I just made these three los for the first time and it is amazing! Because of brushing the melted butter on the top two times for baking it after the crust was delicious. The top of the low got a light brown and the inside was so soft and fluffy. I used organic flour and butter and feel as though my family and I don’t eat white bread. This is an awesome treat! Thank you!
Sorry about the talk to text errors. Let me clarify a few things. I made three loaves. I brushed organic butter on the loaves for baking and after I brought them out of the oven to initially cool which made a huge difference in the texture and flavor of the crust. It was so delicious! The loaves got a nice golden brown. I used organic flour sugar and butter. Please ignore my text above or delete it if you can lol! Fantastic, this will be a regular recipe for me and our family.
I’m so glad you enjoyed it! 🙂
I’m glad you found success with this recipe and it is your new favorite!
Can I substitute honey for sugar, if so how much?
Wonder and easy. Tastes great. Didn’t change a thing. Would like to experiment with herbs sometime. Made this twice. One loaf is usually gone same day. My 3 year old who hates store bought bread devours this.
Awesome! So glad you enjoyed this favorite recipe.
Can I use oil instead of butter?
Some say to remove bread from pans immediately after baking so it doesn’t get humid ,
Butter is oil!
Could you use honey for the sugar?
I’ve never tried it, so I can’t speak to the results. That being said, here’s some information I found online that might help.