Make this classic, homemade white bread recipe and you will never buy store-bought bread again! 

 homemade white bread recipe
Homemade white bread is more delicious and flavorful than store-bought brands

The taste of homemade bread is just simply better than store-bought bread! Not to mention it’s preservative-free, inexpensive to make, and doesn’t take a whole lot of time to prepare. And, who can resist the smell of the bread baking in your own home?

Most people are hesitant to make their own bread, afraid of it not turning out the way they anticipated. The truth is that homemade bread shouldn’t taste or look like the bread that you buy at the grocery store.  Those pre-packaged breads are made with a ton of preservatives to make their shelf life longer and are made light and airy to increase their industrial profit margins. 

As we try to eliminate preservatives in our lives, this homemade white bread recipe is our go to recipe when we want the treat of classic homemade bread. 

For our other bread recipes please check out Our Bread Recipes page. 

Classic Homemade White Bread Recipe

 homemade white bread recipe
Make sure to use warm water so that the yeast will activate. Done easily with this digital thermometer.

INGREDIENTS
1 package active dry yeast (2 1/4 teaspoons)
2 1/4 cups warm water (110° to 115°)
2 tablespoons sugar
1 teaspoon salt
2 tablespoons canola oil
6-1/4 to 6-3/4 cups all-purpose flour

INSTRUCTIONS

Yield: 2 loaves 

1. In a large bowl, dissolve yeast in warm water (110° to 115°F) until foamy. 

 homemade white bread recipe
Knead the dough by hand or by using a dough hook attachment to your mixer.

2. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.

3. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes or if using a dough hook knead until the dough comes clean off the sides of the bowl and gathers in a ball around the hook.

4. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2- 2 hours.

5. Punch dough down. Turn onto a lightly floured surface; divide dough in half.

 homemade white bread recipe
Homemade white bread cooling on rack.

Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.

6. Preheat oven to 375°F

7. Bake for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. 

Enjoy!

Mary and Jim

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Classic Homemade White Bread Recipe

Ingredients

  • 1 package active dry yeast 2 1/4 teaspoons
  • 2 1/4 cups warm water 110° to 115°
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour

Instructions

  1. In a large bowl, dissolve yeast in warm water (110° to 115°F) until foamy.
  2. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes or if using a dough hook knead until the dough comes clean off the sides of the bowl and gathers in a ball around the hook.
  4. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2- 2 hours.
  5. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
  6. Preheat oven to 375°F
  7. Bake for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Recipe Notes

Recipe courtesy of Old World Garden Farms

5 thoughts on “Classic Homemade White Bread Recipe – Preservative-Free Freshness!

  • January 17, 2017 at 10:42 pm
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    It turned out great! Thanks for the recipe.

  • January 17, 2017 at 12:18 pm
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    You should look into making your bread with a sour dough starter, I learned how over the holidays
    and it is delicious and healthy. I wanted to learn how to make sour dough bread using Einkorn wheat. It is an ancient grain that has less gluten for those of us who are sensitive to wheat. The wild yeast and sour dough probiotic ferment the flour over night to neutralize the gluten and the phytic acid in the dough making it very nutrition instead of a gluten bomb. There is a learning curve but it is worth the effort.

  • January 17, 2017 at 11:08 am
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    i have zero interest in any all-white-flour products, thanks anyway.

    • January 17, 2017 at 1:42 pm
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      You do you. However, some of us are interested since the occasional white flour product, if you’re otherwise eating healthily, isn’t going to kill anyone. White bread is a nice treat and works better with some things than brown. Thanks for the recipe!

    • January 17, 2017 at 3:59 pm
      Permalink

      So why did you bother reading the recipe and commenting? Are you surviving entirely on your aura of smugness?

Comments are closed.

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