Name: Easy White Bread Recipe – Soft, Fluffy & Bakery Style
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Ingredients: 4 cups all-purpose flour (plus more for dusting); 2 1/4 teaspoons active dry yeast; 1 1/2 cups warm water (110°F); 2 tablespoons sugar; 1 1/2 teaspoons salt; 2 tablespoons unsalted butter (softened)

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This easy white bread recipe is my go-to when I’m craving something warm, soft, and honestly way better than store-bought. You know the kind—the loaf that makes the whole kitchen smell like a bakery at sunrise? That’s this. No bread machine needed, just a bowl, a spoon, and a bit of patience. You’ll be surprised how relaxed making bread can be—kneading dough is like the adult version of popping bubble wrap. It’s fluffy on the inside, with that golden, slightly crisp crust we all pretend not to pick at before the loaf cools. It slices like a dream, toasts beautifully, and makes you feel like a pro—even if it’s your first time playing with yeast. I’ve used this for sandwiches, French toast, and once, as a pillow (kidding… mostly). Loaded with everything you’d want in a classic white loaf, this recipe checks all the boxes. It’s perfect for beginners, great for weekend bakers, and ideal if you just need to knead your stress away. Let’s bake some bread, shall we?

1) Key Takeaways
2) Easy White Bread Recipe
3) Ingredients for Easy White Bread
4) How to Make Easy White Bread
5) Tips for Making Easy White Bread
6) Making Easy White Bread Ahead of Time
7) Storing Leftover Easy White Bread
8) Try these Bread recipes next!
9) Easy White Bread
10) Nutrition

1) Key Takeaways

• This soft white bread recipe gives you that cozy, just-baked scent that fills your kitchen.

• A simple combo of flour, yeast, and patience turns into a golden loaf with a fluffy crumb.

• It slices beautifully for toast, sandwiches, or straight snacking with butter and jam.

2) Easy White Bread Recipe

I grew up thinking that baking white bread from scratch was reserved for grandmas and professional bakers. Turns out, it’s not. Anyone with a bowl, a spoon, and a little curiosity can make bakery-style bread right at home. No stand mixer. No machine. Just real dough, real warmth, and that little feeling of pride you get when a golden loaf pops out of the oven.

This easy white bread recipe uses basic ingredients and steps you can actually follow on a weekday afternoon. The kneading? Therapeutic. The rise? Slow, calm, and worth it. The crust forms just crisp enough, and the inside stays soft and fluffy—basically everything you want when you picture the phrase “homemade bread recipes easy.”

It’s simple, and once you try it, you’ll want to bake two loaves next time. Trust me. The first one disappears before it cools.

3) Ingredients for Easy White Bread

All-purpose flour: This is the base of the bread. It gives the dough structure and that soft, pillowy texture inside once baked. Go for unbleached if you can.

Active dry yeast: This little powerhouse gets the dough to rise. Let it foam in warm water for a few minutes before mixing it in. That way, you know it’s alive and ready to work.

Warm water: You want it around 110 degrees—not too hot, not too cold. Just right for waking up the yeast without scalding it.

Sugar: Just a little sweet touch to feed the yeast and help it grow. Don’t skip this—it’s key to a light and fluffy bread recipe.

Salt: Adds flavor and keeps the yeast in check so it doesn’t overdo the rising.

Unsalted butter: Softened, not melted. It makes the bread tender and adds a subtle richness that plays well with jam or toasted sandwiches.

4) How to Make Easy White Bread

Step 1: Mix warm water, sugar, and yeast in a bowl. Let it rest for about 10 minutes until you see bubbles. If nothing happens, start over with fresh yeast.

Step 2: Add salt and butter. Stir gently. Then add the flour, one cup at a time, mixing until the dough starts pulling away from the bowl.

Step 3: Turn the dough onto a floured surface. Knead it for 8 to 10 minutes. Push it away with your palms, fold, turn, and repeat. You’re building structure here.

Step 4: Put the dough in a greased bowl, cover it, and let it rise for about an hour. A warm, draft-free spot works best.

Step 5: Punch the dough down (gently—it’s done nothing wrong), shape it into a loaf, and place it in a greased 9×5 loaf pan.

Step 6: Let it rise again for 30 to 40 minutes. The dough should dome slightly over the pan when ready.

Step 7: Bake in a preheated oven at 375 degrees for 30 to 35 minutes. The crust should look golden and sound hollow when tapped.

Step 8: Let the loaf cool in the pan for 10 minutes, then move it to a wire rack to finish cooling before slicing.

5) Tips for Making Easy White Bread

If your kitchen’s cold, let the dough rise in the oven with just the light on. It makes a cozy, gentle environment for yeast to do its thing. Or set the bowl on top of your fridge if it’s warm up there.

Don’t rush the kneading. It helps stretch the gluten and gives your bread that soft, chewy bite. Think of it as a hands-on way to unwind after a long day. Some people do yoga. We knead dough.

If you want an even softer top crust, brush the loaf with melted butter right after baking. It keeps it tender and adds a lovely sheen.

6) Making Easy White Bread Ahead of Time

One of the perks of homemade bread recipes easy enough for weekdays is how well you can make them ahead. Once baked and cooled, the loaf freezes beautifully. Wrap it in foil, then tuck it into a freezer bag. It’ll keep for a couple of months.

If you’d rather prep the dough and bake later, you can let it rise once, shape it, and refrigerate the pan overnight. The next day, bring it to room temp, let it rise again, and bake like usual. This way, you get fresh bread without fuss in the morning.

I’ve also made the dough ahead and baked it the next morning for guests. Nothing gets people to the table faster than the smell of fresh bread in the oven.

7) Storing Leftover Easy White Bread

Let your bread cool fully before wrapping it. I usually slice what I need and store the rest whole in a bread box or a zip-top bag. If you’re using plastic, tuck in a paper towel to absorb extra moisture and keep the crust from softening too fast.

This bread keeps on the counter for 3 to 4 days. For longer storage, freeze slices with parchment between them. Then you can pop one in the toaster whenever you like without thawing the whole loaf.

Don’t store bread in the fridge—it dries out faster than if you left it on the counter. Warm toast beats cold, crumbly bread every time.

8) Try these Bread recipes next!

9) Easy White Bread