Craving the perfect slice of homemade white bread for your morning toast or sandwich? Our recipe for making white bread ensures easy, even slices every time, no more bread knife struggles. Freshly baked goodness at your fingertips.

Tired of homemade bread that crumbles at the first slice? This classic Homemade White Bread recipe delivers perfect, sandwich-ready loaves every time—soft, sturdy, and easy to cut. With just a handful of pantry staples and a little hands-on love, you’ll bake golden loaves that beat store-bought any day. Let’s get rising!

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There’s nothing quite like pulling two golden loaves from the oven—tapping that hollow sound and knowing every perfect, sandwich-ready slice came from your own hands. Simple ingredients, a little time, and you’ve got fresh Homemade White Bread that’s soft, sturdy, and miles ahead of store-bought. Slice it warm with butter or save it for tomorrow’s lunch—either way, you’ve just baked comfort. Enjoy every bite!

Recipe for making White Bread

Ingredients

2 packages of active dry yeast
2 cups of warm water
2 tablespoons of sugar
1 tablespoon of salt
¼ cup salad oil
6 to 6 1/2 cups of all purpose flour

Equipment Needed:

Mixing Bowls
Dough Board
9 X 5 X 3 Loaf Pans

🥣 Recipe Tips

Proof the Yeast Like a Pro– Use a thermometer—water should be 100–110°F (38–43°C). Too hot kills yeast; too cool slows it down. After dissolving, wait 5–7 minutes. It should foam like a cappuccino. No foam? Toss it and start with fresh yeast.
Knead to the “Windowpane Test”-After 8 minutes of kneading, pinch off a golf-ball-sized piece and stretch it gently. If it forms a thin, translucent “window” without tearing, gluten is fully developed—your bread will rise tall and slice cleanly. If it rips, knead 1–2 more minutes.
Steam for a Softer Crust + Better Rise-Place a metal pan on the bottom oven rack while preheating. When you load the loaves, toss 4–5 ice cubes into the hot pan. The burst of steam keeps the crust soft longer, allowing maximum oven spring—result: taller loaves with a tender, sandwich-ready crust.

How to make Homemade White Bread

Instructions:

In a mixing bowl dissolve yeast in warm water, stir in sugar, salt, oil and 3 cups of the flour
Mix in enough of the remaining flour to make dough easy to handle
Turn dough onto lightly floured board; knead until smooth and elastic, 8 -10 minutes
Place in greased bowl, brush top with salad oil. Cover; let rise in warm place until double, about 45 minutes. (dough is ready if impression remains)
Punch down dough; divide in half. Shape each into loafs and place in loaf pans (9 X 5 X 3)
Brush loaves with salad oil. Let rise until double, about 1 hour
Heat oven to 400 degrees, bake about 35 minutes or until loaves sound hollow when tapped.

The issue of slicing homemade white bread only to end up with a crumbled mess instead of perfect slices is over. Yes, your struggle ends now! This foolproof recipe guarantees perfect, toast-ready slices every time. Plus, who can resist the irresistible aroma of freshly baked bread filling the house?

Why should you make Homemade White Bread:

Commercial “soft white” bread leans on dough conditioners, high-fructose corn syrup, and preservatives to mimic freshness. This recipe for white bread uses only 2 Tbsp sugar—enough for yeast food and a whisper of sweetness—plus salt and neutral salad oil. That means:

Clean taste: No chemical aftertaste or cloying sweetness.
Customization Opportunities: Swap 1–2 cups of the AP flour for whole wheat, rye, or oat for nuttier loaves; fold in herbs, cheese, or roasted garlic during the second knead; brush with butter + sea salt pre-bake for dinner-roll vibes.

Bottom line: This isn’t just bread; it’s reliable, economical, customizable comfort you can crank out in about 3 active hours (most of it hands-off). Once you stock yeast and flour, you’re 10 minutes away from dough that turns a PB&J into a gourmet lunch and a Tuesday night into a mini bakery.

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🥣 Recipe