Homemade White Bread - Quick White Bread Recipes Easy
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.
Servings: 2 loaves
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)
Instructions
- In a large bowl, stir together warm water, sugar, and yeast. Let it sit for 5-10 minutes until it’s foamy.
- Add salt, oil, and 3 cups of the flour. Mix until mostly smooth.
- Gradually add the remaining 3 cups of flour, one at a time, mixing well after each addition.
- Turn the dough out onto a floured surface and knead for about 8–10 minutes, until soft and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise for about 1 hour or until doubled.
- Punch down the dough, divide it in half, and shape into two loaves. Place each into a greased loaf pan.
- Cover the pans and let them rise for another 30–45 minutes.
- Preheat your oven to 375°F (190°C).
- Bake for 30 minutes or until the tops are golden brown and the loaves sound hollow when tapped.
- Cool on wire racks before slicing. Or don’t—fresh warm bread is hard to resist.