Two Hour Easy Homemade White Bread Recipe
Published October 4, 2019. This post may contain affiliate links. Please read my disclosure policy.
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!
Video
Two Hour Easy Homemade White Bread Recipe

Ingredients
- 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.
Fabulous recipe! Such light soft bread, wonderful for toasting or sandwiches the next day. Thank you for sharing! I have learned so much from watching you, you’re a wonderful teacher ☺️
I’ve made this recipe for years. It got easier when I received my big stand mixer. I’ve never had a light in my oven, but what’s always worked great is that I have a pilot light, so it’s always nice and warm and speeds up the rising immensely. This recipe is absolutely wonderful but I did just think of something I do different. To my ap flour, I add vital wheat gluten. I like what bread flour does, but it was a hassle and extra cost to buy it, so that’s when I started only buying ap and adding the gluten. I usually add a TBSP to every 1 cup of flour. Does this really do anything flavor wise to the bread, Chef?
Much appreciation and respect from Arkansas. 😃
Not needed
Hello and thank you always for sharing your recipes and techniques. I just finished making this bread and I’m still waiting for it to cool. I do have a question please for you chef or anyone if they are reading this. So I followed recipe exactly. Here’s my question are the tops of the bread suppose to be somewhat hard and almost crusty? TIA
yes
This recipe turns out perfect every time. It has been a favorite with my family and friends. Making bread does not have to be intimidating…not with this recipe. Chef Billy explains step by step, and leaves no questions unanswered. I was amazed at how perfect my bread turned out…seriously delicious, and I’m so happy that I tried it…a keeper for sure.
love it!
Another amazing recipe from Chef Parisi. It made a great BLT and toast with lots of butter!
thank you so kindly!!
Excellent flavor!!
fantastic
Fantastic recipe. Thanks Billy. You’re so great.
Many Thanks!
amazing! I made bread that tastes good!
thank you so kindly!!
This is my go to bread recipe. It’s worked every time. I love the recipe, so fast and easy. Thank you!
Thank you!
Followed your recipe to the T, and it was perfect. My go to bread recipe from bow on.
Great!
Another delicious recipe and so very easy. This is one of the simplest bread recipes I have made. This is a hit as is your pizza dough.
Excellent!
I tried several of these bread recipes during Covid and had fun learning different recipes. Loved them all
awesome
Two day bread and pizza dough are a weekly occurrence. They are amazing.
This recipe is so easy and we love the aroma in the kitchen while it’s baking! One question – is it possible to freeze the dough? Two loaves is too much for my husband and I.
Love it! I had never made bread before, of any kind, and with this recipe it came out great! Next time I will try adding the eggs.
My first time making bread ~ and this turned out so good. I’ll be hard pressed to ever buy commercial bread again. Thanks!!!
I haven’t made this recipe yet, but definitely will. Question – there’s mention of eggs in the initial list and you even write about using them. The recipe list of ingredients does not say anything about eggs. Was this an oversight that should have been added or omitted?
Eggs are often in bread like this, but I do not think it needs it which is why I didn’t include it in my final recipe. I did however offer substitutes should you want to add them.
This bread is delicious. However..found the light in the oven method didnt work..so used my standby hearing pad. Quick and easy..will certainly keep this recipe for future bread days.
My hands are getting tired from writing all the good reviews on this site 🙂
Seriously, with the cost of a decent loaf of bread, I decided to come here first for a recipe for basic white bread. Was not disappointed – while I think I might have had a few missteps (wasn’t sure if I added enough flour, it was still pretty wet when I was done kneading in the mixer)- it came together beautifully in the end. Another hit for us – thank you!
hi just wanted to thank you this amazing bread recipe.
it is so easy and so good
thank you
I love this bread recipe. I’ve made it at least a dozen times. It has the best texture of any recipe I’ve found.
I really would like to try making it with whole wheat flour.
Do you have any suggestions as to the milk amount to use with whole wheat flour?
I would love to make our own white bread since I am not always sure what’s in the store bought breads. Unfortunately, I don’t have a mixer….Could this be done by hand as well?
absolutely you can.
Thanks! One more question: can I put the second loaf in the fridge over night to be baked the next day (or even freeze it) or should both be baked at the same time?
You can fridge overnight, but do not freeze it. If you want to freeze make it first then freeze.
We love this recipe and we’ve made it several times already! It always turns out well and it makes a great gift to share.
Has anyone every portioned this out into dinner rolls? I think I’m going to try that today, I don’t see any reason I wouldn’t work, I’ll just need to change the cooking time.
My god, I didn’t know white bread could be this good. Novice here, and I made this for the first time today. Wow, wow, wow. Hubby says it’s the best bread he’s ever had, better than any homemade or bakery bread he’s tried. Thank you for the style and depth of your demonstrations. The tips you share and the explanations of the mystical processes (chemistry) help me wrap my head around what’s happening and prepare me to respond. I did have a misstep in making this and it was all of my own making. I forgot to add the butter, even though I read it to myself, read it out loud, and knew it was portioned out and waiting for its turn to join the party. It wasn’t getting incorporated in the dough so I smooshed it with a fork inside the mixer bowl, and added a touch of water to thin the dough enough to invite the butter in to play. A little extra flour evened things out and I was back on track. Thanks again!
Do you set loafs in oven with oven light on for second rising & leave them in when preheating oven to 425 degrees? Thanks!
no
Should the milk be room temperature?
doesn’t have to be.
Made this today and even though I believe I messed up several times it was still good! Honey all over top the kids went crazy! Out of the two loaves there three slices left and I just made them a hour ago!
This is a really great recipe – thank you for sharing. The dough is amazing and is so easy to work with.
Just took my bread out of the oven. Looks and smells amazing!!
I am new to the Chef Billy Parisi world; I have got to say, first recipe checks out! This bread was beautiful and way better than what I buy at the store. It turned out so well. I did need to knead it much longer than 5 to 7 minutes in the stand mixer while slowly adding the rest of the flour. Either my speed on the mixer was too slow or maybe I was the one who was slow adding the flour. Either way, I mixed for 16 minutes or so and still wasn’t sure because it was so sticky. I thought for sure I’ve ruined it by miximg so long. I carried on and floured my surface, kneaded some more, rested and placed them in the pans with some garlic butter painted on top. I was thrilled to see it rising and turning out perfectly. *My beef brisket was happy for its perfect bread companion. Thanks Chef!
You are my favorite chef!!
First time making bread and following your step to step directions and wonderful video, the bread was perfect!
You are my favorite chef!
I made this bread tonight and it came out perfect! It taste just like our local bakery, except better! Thank you for the great bread recipe! You rock, Billy!
This recipe is delicious! My first time making bread and it turned out so good. Can you tell me if the calories are per 2 slices or what?
Love this recipe!! Just made it today and my house smells so good!
The bread is so delicious!
The recipe was easy to follow and worked well in my mixer!!
Thanks Chef Billy for an amazing recipe
Would this recipe work with gluten free flour?
unfortunately no.
One of our favorites. I have cut it in half because we don’t want to make 2 loaves at a time. 🙂 My stand mixer is a relatively low end one and didn’t seem to work too well for the kneading. I have tried it in a bread maker on manual. I found I needed a lot more flour than the 2.25 cups of the half recipe. It probably gets close to 3 cups, though I only add by the spoonful until I get that more cohesive ball that pulls away from the sides of the bowl area. I do live in a high humidity area, which may be why I need so much extra flour.
Going to keep practicing like you suggested. One day I will be able to seal the bottom of the loaf well.
I started making my own bread back in March when we had to start self isolation. I’ve been through SO MANY different recipes with various results.
I must say this is the BEST recipe I’ve ever tried and I will not search for another!
I’ve always had trouble with the shaping, and now with your clear instructions my loaves look so perfect!
I love your work and look forward to all your videos!
Thank you so much !!
You talk about eggs but then they’re not in the recipe for the white bread?
I simply spoke about it saying some people use eggs in a simple white bread recipe.
Hi! I have been making this bread for more than a month and never buy store made bread anymore. Comes perfectly soft and taste way better than store made bread. I have one question to ask can I keep the dough in the fridge for 1 or 2 days and then bake it. If I don’t want to bake two loafs at once. Appreciate your thoughts on this. Thank you for the wonderful recipe.
Thanks for making it!
Thank you! I will try it soon!
Made your artisan bread…twice now…Amazing..
some of your recipies used bread flour while some use AP…why??
can i always use bread flour
no, hydration rates change with different flours so stick to what I’ve got.
All I could find right now is Saf-Instant instant yeast. Can this be used in place of the active dry yeast? What changes, if any, would need to be made to the recipe if so?
Nothing changes, you can use it.
Can I use self rising flour? I can’t find the yeast!
no unfortunately.
Can I add cinnamon and raisins ? My husband loves it toasted.
yes you can
I was wondering how dense Bob’s all purpose flour is? I used a strong white bread flour (12% protein). I have made bread many times with varying moisture contents. A moisture content of 65% is fairly wet and sticky. One cup of my flour weighed in at 140g. Based on this and using 6 cups of flour the moisture content I calculated at 80% (assuming the wet ingredients in this recipe are about 670g) which is extremely high. I had to add a bunch more flour.
In reality do you add a lot more flour than the 6 cups? I wouldn’t imagine Bob’s is much more dense.
Any comments or feedback would be appreciated. Thanks
I don’t add any extra flour other then what I’m using to dust countertops with. Almost all bread baked at professional bakeshops is between 77%-82% hydration.
Will this bread recipe work if you omit the sugar??
You would have to autolyse the bread first for this to work. ix the liquid and flour first and let it sit for 25 minutes before working in the yest.
I have an electric oven. Should temperature be the same
yes
Does this recipe work in a bread maker.
maybe?
Oh my family loves homemade bread! We made this recipe and it didn’t disappoint!
Your proofing tip!!! Thank you! For some reason my kitchen is always too cold to proof bread properly. Proofing it using the oven light…This is genius! Thank you!
The recipe we use at home is very plain but I love that yours uses butter, so much richer and tastier for special occasions. Thank you for sharing!
There is nothing better than homemade bread! So soft and fluffy!