Two Hour Easy Homemade White Bread Recipe

Make a simple delicious loaf of white bread right from your own kitchen that comes together in under two hours.

There is nothing like homemade bread. The smell, the taste, and the reward from making it at home.  A loaf of white bread is actually very easy to make and far more delicious than anything you are going to buy from the store, plus you know ingredients are in it.

What Ingredients Are in It

It’s incredibly important to me to know what’s in my recipes and nothing has been altered in the last 50 years like a loaf of white bread.

If you can pronounce or even know half of the ingredients that are in today’s store-bought loaf of bread, then I’ll box these homemade loaves up from this recipe and ship them to your door!

The main ingredients are:

• water
• yeast
• sugar
• butter
• flour
• milk
• salt
• eggs

What Does Adding Eggs Do

Adding eggs to a white bread recipe can add richness, fat, and flavor to your overall recipe.  If you’d like to add eggs then simply replace 2 large eggs with 6 tablespoons of the milk in this recipe.

How Do You Make Bread Soft and Fluffy

The key to fluffy soft bread happens during the rising period.  During this time the dough rests and the yeast begins to work with the gluten helping it to expand and form air pockets.

In addition to the rising period assisting to make soft fluffy bread, the baking portion is also incredibly important.  it should have a browned crust with an internal temperature of 200°.  Under or overcooking will result in a hard-crunchy loaf of white bread.

How to Make a Homemade White Bread Recipe

• 1. Add the warm water (112° to 115°) to a bowl of a stand mixer along with ½ the amount of sugar and yeast.  I like my water to be a little on the hotter side because it usually drops a few degrees to the optimal temperature once placed in the bowl.
• 2. Let the mixture sit for 5 to 7 minutes until a raft has formed.
• 3, Add in the remaining sugar, milk, salt, butter, and ½ the amount of flour.  If you add too much flour the dough will not come together so be sure to start with half.
• 4. Add the hook attachment and turn the stand mixer to low speed.

• 5. Slowly pour in the remaining flour ½ to 1 cup at a time until completely combined.  The dough will pull away from the bowl when there is the right amount of flour.
• 6. Knead on low speed for 5 to 7 minutes.
• 7. Transfer the dough to a clean surface dusted with flour and knead by hand for 1 to 2 minutes until soft.
• 8. Transfer the dough to a large bowl and cover with plastic or a lid.

• 9 Proof in the oven with only the oven light on for 40 minutes or until it has doubled in size.  This procedure acts as the perfect bread proofer for any bread recipe.
• 10. Remove the dough from the container and cut it in half.
• 11. Press the dough down on a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
• 12. Roll up the dough from starting on the 8” side until it is rolled up and tight.  Fold in the ends.

• 13. Pinch the edges together from the ends and underneath where the bread was rolled up to seal them.  You can also simply press the dough down to make a square and fold it in half, fold in the sides, and pinch.
• 14. Place the dough seam side down into a greased 8” x 4” loaf pan and cover with a towel until the dough has just risen past the top of the pan.
• 15. Brushed with unsalted butter and bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
• 16. Set on a cooling rack and let cool to room temperature.
• 17. Brush with melted butter and serve.
  

Why Is My Bread so Dry

There are a few causes of why homemade bread can be so dry.

First, there may not be enough hydration in your recipe.  Learn more about hydration percentages in my Graham Wheat Rustic Bread Recipe.

Second, is that the bread was cooked too long.  It is important to have a nice light brown outer crust but if it is cooked too much internally then your bread will become really dry.  It will have an internal temperature of around 200° when it’s done.

Reheat and Storage

How To Reheat: To reheat simply wrap in foil and place in the oven at 250° for 5-7 minutes.  If you need something faster, then place in the microwave for 20-30 seconds on high heat.

Storing and Freezing: White bread should be stored at room temperature covered in plastic and will stay fresh for up to 3 days.  For freezing cover in plastic and keep in the freezer for up to 2 months.

chef notes + tips

• Eggs are definitely not needed in a white bread recipe, but there are flavor and texture benefits to using them.
• A regular white bread recipe isn’t going to have large air pockets, like the ones in my  Graham Rustic Wheat Loaf or Artisan Country Loaf and it’s not supposed to.
• It’s so incredibly important to let the bread cool to room temperature.

More Amazing Bread Recipes

• Homemade Pita Bread Recipe
• Homemade White Bread
• Naan 
• French Boule with Poolish
• Kamut Flour Bread with Biga

Be sure to follow me on Facebook, Youtube, Instagram, and Pinterest and if you’ve had a chance to make this then definitely drop me a comment and a rating below!

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Two Hour Easy Homemade White Bread Recipe

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5 from 35 votes

Make a simple delicious loaf of white bread right from your own kitchen that comes together in under two hours.

Servings: 16

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Rise Time: 1 hour hour 12 minutes minutes

Total Time: 2 hours hours

Ingredients 

US CustomaryMetric

• ½ cup of warm water, 112° to 115°
• 2 tablespoons sugar, divided in half
• 1 tablespoon active yeast
• 2 cups whole milk
• 1 ½ teaspoons sea salt
• 3 tablespoons softened unsalted butter
• 5 ½ to 6 cups all-purpose flour

Instructions

• Add the warm water (112° to 115°) to a bowl of a stand mixer along with ½ the amount of sugar and yeast. Let the mixture sit for 5 to 7 minutes until a raft has formed.
• Add in the remaining sugar, milk, salt, butter and ½ the amount of flour. Add the hook attachment and turn the stand mixer to low speed.
• Slowly pour in the remaining flour ½ to 1 cup at a time until completely combined. Knead on low speed for 5 to 7 minutes.
• Transfer the dough to a clean surface dusted with flour and knead by hand for 1 to 2 minutes until soft.
• Transfer the dough to a large bowl and cover with plastic or a lid.
• Proof in the oven with only the oven light on for 40 minutes or until it has doubled in size. Return the dough to a clean surface and divide the dough in half.
• Press the dough down on to a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
• Roll up the dough from starting on the 8” side until it is rolled up and tight. Fold in the ends and pinch the edges together from the ends and underneath where the bread was rolled up to seal them.
• Place the dough seam side down into a greased 8” x 4” loaf pan and cover with a towel until the dough has just risen past the top of the pan.
• 10. Bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
• 11. Set on a cooling rack and let cool to room temperature. Brush with melted butter and serve.

Notes

Chef Notes:

• I like my water to be a little on the hotter side because it usually drops a few degrees to the optimal temperature once placed in the bowl.

• If you add too much flour the dough will not come together so be sure to start with half.

• The dough will pull away from the bowl when there is the right amount of flour.

• The oven light procedure acts as the perfect bread proofer for any bread recipe.

• You can also simply press the dough down to make a square and fold it in half, fold in the sides and pinch.

Nutrition

Calories: 200kcalCarbohydrates: 36gProtein: 6gFat: 4gSaturated Fat: 2gCholesterol: 9mgSodium: 251mgPotassium: 89mgFiber: 1gSugar: 3gVitamin A: 115IUCalcium: 42mgIron: 2mg

Course: Side Dish

Cuisine: American, French

Author: Chef Billy Parisi