Name: Homemade White Bread - Quick White Bread Recipes Easy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 ¼ cups warm water (around 110°F); 2 tbsp sugar; 1 tbsp active dry yeast; 1 tbsp salt; 2 tbsp vegetable oil; 6 cups all-purpose flour (divided)

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Making white bread from scratch isn’t just about flour and yeast—it’s a quiet kind of therapy. You mix, knead, shape, and somehow all your daily stress gets wrapped into that dough. And honestly, the smell when it bakes? That alone is reason enough to skip the store-bought stuff. I remember baking my first loaf in a tiny kitchen with no stand mixer, just determination and a big wooden spoon. It didn’t look perfect, but the taste? Better than anything in a plastic bag. Over the years, I’ve tweaked this recipe to keep it simple, forgiving, and tasty enough that the heels get fought over. This loaf comes together with basic pantry staples and a bit of patience. Whether you’re making toast, sandwiches, or just want to tear off a warm piece and eat it with butter (no judgment), this bread delivers. Let’s make something you’ll be proud to share—or not. I won’t tell.

1) Key Takeaways
2) Easy Homemade White Bread Recipe
3) Ingredients for Homemade White Bread
4) How to Make Homemade White Bread
5) Tips for Making Homemade White Bread
6) Making Homemade White Bread Ahead of Time
7) Storing Leftover Homemade White Bread
8) Try these bread recipes next!
9) Homemade White Bread Recipe
10) Nutrition

1) Key Takeaways

This recipe walks you through a simple way to make soft, fluffy white bread at home.
You only need basic ingredients you probably already have in your kitchen.
The process is beginner-friendly and easy to follow, even if you’re new to baking.
You’ll learn how to knead, rise, and bake without stress.
Perfect for sandwiches, toast, or eating warm with a slab of butter.

2) Easy Homemade White Bread Recipe

Let’s be honest—store-bought bread just doesn’t compare. We’ve all done the plastic-bag shuffle at the grocery store, squeezing loaves for softness and hoping for flavor. But nothing beats the pride and smell of bread you made yourself. This quick white bread recipe is easy, forgiving, and way better than anything you’ll find down aisle nine.

I’ve baked this loaf in tiny apartments, rental kitchens, and even a camper once. No fancy equipment, no perfect lighting, just a bowl, some love, and maybe a little flour in your hair. It comes out soft inside with a golden top and a chewy, perfect crust. This is the kind of bread that makes you want to eat the ends first.

It’s perfect for grilled cheese, peanut butter, or just stealing a warm slice and letting the butter melt on top. This recipe uses the main keyword “quick white bread recipes easy” and proves you don’t need to be a pro to bake something that tastes this good.

3) Ingredients for Homemade White Bread

Warm Water: About 2 ¼ cups at 110°F. Not too hot, not too cold—just warm enough to wake up the yeast without killing it.

Sugar: Just 2 tablespoons to feed the yeast and help that dough rise like a champ.

Active Dry Yeast: 1 tablespoon. It does the heavy lifting. Let it bubble up like a science experiment before you get mixing.

Salt: A full tablespoon to make sure your bread isn’t bland. Trust me, this matters more than you think.

Vegetable Oil: Just 2 tablespoons. Keeps the bread soft and adds a bit of moisture. You can swap with melted butter if you’re feeling bold.

All-Purpose Flour: Six cups total, added gradually so you don’t end up looking like a snowman. Go slow—feel the dough.

4) How to Make Homemade White Bread

Step 1. In a big bowl, mix the warm water with sugar and yeast. Let it hang out for about 5 to 10 minutes. If it’s foamy, you’re golden. If not, try again. Yeast can be a diva.

Step 2. Add salt, oil, and 3 cups of the flour. Mix until it’s mostly smooth. Then slowly add the rest of the flour, one cup at a time. No rush—it’s not a race.

Step 3. Plop the dough on a floured surface and knead it for about 8 to 10 minutes. It should feel soft and a bit springy. Like a well-fed cat.

Step 4. Put the dough in a greased bowl and cover it with a clean towel. Let it rise for about an hour. You’ll know it’s ready when it doubles in size. Like magic, but edible.

Step 5. Punch it down—gently. Then divide it in half and shape each piece into a loaf. Place them into greased pans.

Step 6. Cover the pans and let them rise again for 30 to 45 minutes. They should puff up and look ready for the oven.

Step 7. Bake at 375°F for 30 minutes. If the tops are golden and they sound hollow when tapped, they’re done. Cool before slicing—if you can wait.

5) Tips for Making Homemade White Bread

Start with fresh yeast. If it’s old, your dough will be sad and so will you. I’ve learned this the hard way, watching a loaf come out like a brick.

Use warm water, not hot. Hot water kills yeast. Think baby bath water. Just warm enough to be comfortable but not steaming.

Don’t overload the dough with flour. The trick is to add it slowly and stop when the dough feels tacky, not sticky. Too much flour makes dry bread. Let your hands guide you here.

6) Making Homemade White Bread Ahead of Time

Want fresh bread in the morning without waking up at dawn? You can mix the dough the night before and stash it in the fridge after the first rise. Cover it well so it doesn’t dry out.

In the morning, bring the dough back to room temperature. Shape it into loaves, let it rise again, and bake as usual. You’ll be rewarded with fresh, warm bread and bragging rights before breakfast.

This is also a great move if you’re baking for a gathering. Having loaves ready to go makes you look like you’ve got it all together—even if your kitchen is a mess behind the scenes.

7) Storing Leftover Homemade White Bread

Keep your loaf in an airtight container or a bread box. It’ll stay fresh on the counter for about three days. After that, it gets a little tired, but makes great toast.

If you won’t finish both loaves, slice one and freeze it. That way, you can grab a slice or two when you need them. Toast straight from the freezer works wonders.

Don’t put fresh bread in the fridge. It dries out faster than you think. Room temperature or freezer—those are your best bets.

8) Try these bread recipes next!

9) Homemade White Bread Recipe