White Bread Recipe Using Bread Flour

Look no further for the BEST and simplest homemadeBread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!

NO! You don’t need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then knead the dough with your hands. You can use bread machine with this recipe if you have one, but you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.

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7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing.

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Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

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To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It's the perfect white bread for sandwiches and it freezes well too!

Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.

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Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast). 

Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

Freezing Instructions: To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed. To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.

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Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).

Calories: 202 kcal Carbohydrates: 41 g Protein: 5 g Fat: 2 g Saturated Fat: 1 g Sodium: 196 mg Potassium: 56 mg Fiber: 1 g Sugar: 3 g Calcium: 8 mg Iron: 2 mg

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.Soft and delicious, with just a touch of sweetness, and not at all like flimsy store-bought white bread, this homemade white bread recipe is easy and it’s made with simple ingredients.Here’s all you need to know about making the perfect loaf of Homemade Bread (White Bread)!

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There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread. I’ve been making Homemade Bread (White Bread) for about 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.

However, I also like to add a little citric acid (or vinegar) as well. This is optional, but it achieves two things.

Knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. (Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration!). Just make sure not to “tear” the bread while you’re kneading it by hand.

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This is the only way to make sure you get the right consistency. The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know that you

With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it’ll need to yield a soft texture.

The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a loaf that is light and airy with a beautiful rise.

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If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse.

A quick, simple way to check whether your homemade bread loaf is done is to tap the bread on top for that characteristic “hollow” sound. However, a fool-proof method to ensure perfectly baked bread is to use a thermometer. Your bread loaf is done when the internal temp. registers195°F.

Leave it in the pan only for about 10-15 minutes and then place it on a wire rack to cool completely. This prevents any condensation from forming on the pan and making the bread soggy.

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When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open. Or if I have to do more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. It doesn’t affect the taste however, just the appearance. However, this may sometimes be unavoidable in the winter.

You can make this white bread recipe in two 8½ x 4 ½ inch loaf pan for bread loaves that are taller. But a 9 x 5 loaf pan will work too. However, if you do use a9 x 5 inch pan, the resulting bread loaves will be slightly taller (but still makes great sandwiches!)

The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan.

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I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle. This removes excess air that formed in the dough while it was proofing. The longer side of this rectangle should be slightly shorter than that of your bread pan.

To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into