This no-fuss Homemade White Bread recipe is light, tender, and incredibly versatile, which is exactly why I make it so often. I love using it for everyday sandwiches, toasting thick slices and slathering them with butter, or honestly just tearing into it straight from the pan while it’s still warm.

Easy Homemade White Bread Recipe

This white bread recipe is tried and true—I have been making this exact recipe going on 30 years and it comes out perfectly every time. It’s a foolproof, no-fuss recipe that results in light, tender, and delicious bread, a drizzle of butter just sets it over the edge. If you’re looking to try making bread for the first time, this is a great recipe to start with.

What I love is that this bread can be used for pretty much anything. It’s definitely my go-to sandwich bread recipe and it makes great toast as well. Plus it’s soft and buttery, perfect for soaking up every last bit of spaghetti sauce, gravy, or soup!

This recipe makes 2 loaves of bread and I usually freeze one so we always have homemade bread on hand for anything we may need.

The number of slices in a loaf of homemade bread will depend on how thick you cut your slices but we typically get 12 slices per loaf, which is enough to make 6 sandwiches. This white bread recipe makes 2 loaves, which gives you enough for 12 sandwiches.

How to Make Homemade White Bread Step by Step

Gather your ingredients.

Prepare the yeast: Add 2 cups of flour, ¼ cup of dry milk, 3 tbsp sugar, 3 tbsp butter, 2¼ tsp yeast, and 2 tsp salt to a stand mixer.

Using the hook attachment, mix it for a few turns, just to combine. Add 2 cups of warm water (no more than 115°F) and mix to combine.

Add the flour: Slowly add the flour, a little at a time, until you get to 5 cups. Turn the mixer to medium-high speed and mix until the dough cleans the side of the bowl. If necessary, add more flour in increments of ½ cup at a time until the dough comes together.

Continue to knead: Continue to knead the dough on medium-high for 10 minutes, until it becomes smooth and elastic.

Allow to rise: Spray the dough with cooking spray and roll it around in the bowl to lightly coat it. Cover the bowl with plastic and let the dough rise for an hour in a warm place.

Remove air bubbles: Take the plastic off the bowl and punch the dough to release any bubbles. Knead on a lightly floured surface for a minute, until all air bubbles are removed.

Second rise: Divide the dough into two and roll it into logs. Place in greased loaf pans. Allow to rise for 30 to 45 minutes, until it has doubled in size. Preheat the oven to 400°F.

Bake: Make a slit down the center of each bread, then place the loaves in the oven. Reduce the heat to 350°F. Bake for 30 to 35 minutes, until the tops turn golden brown.

Cool: Immediately brush the tops with 2 tbsp of melted butter. Cool for 5 minutes in the pan, then allow to cool completely on a wire rack before slicing.

Serving Suggestions

This white bread makes pretty incredible sandwich bread. A few of my favorites are this hearty breakfast BEACH Sandwich, a classic tomato sandwich, and cucumber sandwiches. It will also make the best grilled cheese sandwich you’ve ever tasted!

I also love to use it for toast in the morning with a bit of cinnamon butter or this sweet crockpot apple butter, or simply with a dab of whipped herb butter.

How to Store

Freshly baked white bread will last at room temperature for up to 3 days, as long as it’s covered. It will last for up to 5 days in the fridge.

You can also freeze your homemade white bread for up to 3 months. If freezing the whole loaf, wrap it tightly in plastic, then place it in a freezer bag. I like to slice it and then freeze it so I can take out a piece or two here and there to make sandwiches. In this case, I just keep it in a freezer bag.

More Bread Recipes

• Dutch Oven Bread
• Irish Soda Bread
• Challah Bread
• Focaccia
• Pizza Dough