Look no further for the BEST and simplest homemade Bread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!

Our favorite way to eat freshly baked bread is with homemade strawberry, raspberry, or peach jam.  It’s simply heaven.

A loaf of homemade bread with three slices cut from it.

There are so many things to love about this bread recipe, but if I had to highlight the best parts, it’s that it only requires shelf stable ingredients (no milk, eggs or butter needed!) and it’s EASY and fool-proof to make! Whether you’re a newbie or experienced bread maker, you can’t mess this up, and I know you’re going to love it!

Ingredients needed:

  • Warm water: (105-115 degrees)- to activate the yeast.
  • Active Dry yeast: Instant or rapid rise yeast can be substituted, following my adaption notes in the recipe card.
  • Granulated sugar or honey: the sugar is used to “feed” the yeast and tenderize the bread.
  • Salt: to enhance flavor
  • Oil: Vegetable or canola oil, or melted butter could be substituted
  • Flour: Bread Flour or All-Purpose Flour can both be used with no changes to the recipe. The exact amount of flour used will vary depending on different factors (altitude/humidity etc.). What matters is the texture of the dough. It should be smooth and pull away from the sides of the bowl. It’s important not to add too much flour or your bread will be dense. The dough should be just slightly sticky when touched with a clean finger.

The ingredients needed to make bread including flour, sugar, yeast, water, oil and salt.

Pro Tips:

  1. Use fresh yeast! If your yeast is expired or bad, the bread will not rise properly. We will test it in step 1 of the recipe. Store yeast in the refrigerator to maintain best quality.
  2. To speed up the bread rise time: Make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.

Do I need a Bread Maker or Stand Mixer?

NO! You don’t need any special equipment for this white bread recipe. If you have a stand mixer it makes the process easier, but you can simply use a mixing bowl and wooden spoon, and then knead the dough with your hands. You can use bread machine with this recipe if you have one, but you may need to cut the recipe in half (to make just 1 loaf), depending on your machines capacity.

How to make Bread:

  1. Proof the yeast: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  2. Prepare the dough: Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl.
  3. Knead the dough: Mix the dough for 5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes). The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky.
  4. First Rise: Grease a large bowl with oil or cooking spray and place the dough inside. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size (about 1 ½ hours).

Four process photos for making bread dough in a mixer.

5. Punch the dough down really well to remove air bubbles.

6. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.

7. Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen 1 inch above the loaf pans.

8.Bake: Adjust oven racks to lower/middle position. Preheat the oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.

Four process photos for shaping and baking homemade bread.

Invert the baked loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 15 minutes before slicing.

A loaf of homemade white bread cooling on a wire rack.

Storing: Once cool, store bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

Make Ahead And Freezing Instructions:

To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.

To freeze bread dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.

To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.


  • Cinnamon swirl bread: After punching dough down and dividing into two pieces (step 7) roll each piece out into a large rectangle. Mix ¼ cup sugar and 2 teaspoons ground cinnamon together.  Sprinkle the cinnamon sugar mixture on top, leaving a 1-inch border around the sides. Roll the dough up very tightly into a log. Pinch the ends to seal and place into prepared loaf pans, seam side down. Continue with step 8.
  • Raisin Bread – Add 2 cups of raisins to the bread dough in step 3, then follow instructions above for adding cinnamon swirl.
  • Rolls 
  • Breadsticks 
  • Whole Wheat Bread
  • Artisan Bread
  • Pizza Dough

Three slices of buttered bread.Uses for Leftover Bread:

Homemade bread will dry out after 2-3 days, but I have many recipes that use bread slices, including:

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A loaf of homemade bread with three slices cut from it.
Prep 15 mins
Cook 30 mins
Rise time: 3 hrs
Total 3 hrs 45 mins
Save Recipe


  • 2 cups warm water (105-115 degrees)
  • 1 Tablespoons active dry yeast*
  • 1/4 cup honey or sugar
  • 2 teaspoons salt
  • 2 Tablespoons oil (canola or vegetable)
  • 4 - 5 1/2 cups all-purpose or bread flour*


  • Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  • Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
  • Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
  • Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
  • First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 ½ hours.
  • Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment or wax paper, but this is optional.)
  • Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
  • Second rise: Spray two pieces of plastic wrap with cooking spray and lay them gently over the pans. Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
  • Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
  • Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  • Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.


Flour: Bread flour or all-purpose can both be used with no changes to the recipe. Bread flour will produce a slightly chewier loaf. Whole wheat flour can’t be substituted cup-for-cup because it’s gluten levels are different. Here is my favorite Whole Wheat Bread recipe.
Yeast: to substitute Instant or Rapid Rise yeast, skip the “proofing” of the dough in the first step and add the yeast to the bowl with step 2. Allow the dough to complete its first rise, and then roll and shape into loaves and rise again (rise times will be much faster with instant yeast). 
Quick-rise Tip: To speed up the rising time of the first rise, make dough up to first rising, placing it in a well greased bowl, turning it once to grease the dough all over. Cover bowl with plastic wrap. Preheat oven to 180 degrees F, then turn oven off. Place bowl into the oven, leaving the oven door slightly cracked open. Allow to rise until doubled. Then remove, punch down and shape into loaves.
To make ahead: Make the bread dough through step 4, before the first rise. Place in a large airtight container, and refrigerate for up to one day. Remove from fridge and allow to come to room temperature. Proceed with punching down and forming loaves.
Freezing Instructions:
To freeze the dough: Prepare the recipe through step (6), before the second rise. Place the shaped loaves into a freezer-safe or disposable aluminum bread pan. Cover tightly with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, allow the loaves to thaw and complete the second rise, at room temperature (about 5 hours). Bake as directed.
To freeze baked bread: Allow baked bread to cool completely. Place each loaf in a freezer-safe resealable bag and freeze for up to 3 months. Thaw at room temperature on the countertop, or overnight in the refrigerator.
Bread Machine: If using a bread machine, you may want to cut this recipe in half to make 1 loaf (depending on the capacity of your machine).


Calories: 202kcalCarbohydrates: 41gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 196mgPotassium: 56mgFiber: 1gSugar: 3gCalcium: 8mgIron: 2mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. I’ve been looking for a bread recipe that uses a mixer for kneading. I just bought a spiral replacement dough hook for my old Hobart Kitchenaid mixer. Should I use the same mixing instructions that you gave for your Bosch mixer? Thnks for your help!

  2. Made this bread in a competition with my wife. Kids were the judge. Dad won!!

    This is now Dad’s staple bread. So simple, so easy. Family loves it!

  3. 5 stars
    I’m new to making bread, second time making bread ever. This recipe was so easy and it was so good too. Definitely a keeper. Thank You!

  4. 5 stars
    I would have given this recipe 10 stars if I could have …..nice light Fluffy bread soft brown crust …and I used honey instead of sugar.
    LOVE LOVE LOVE this bread.

  5. 5 stars
    I have literally been searching for a good, basic sandwich bread recipe for years, only to be disappointed with the results. Came across yours and thought, why not, I’ll give it go. It’s not good…it’s great!!! I appreciated the carefully curated instructions and the helpful added notes. I have actually made it twice now, and both loaves (I divided the recipe in half) were delightfully successful. Both times, I did divide the flour quantity evenly between bread and all-purpose. Made for some pretty fantastic French toast, too! Thank you!

  6. 3 stars
    Recipe was easy to follow- thanks for that. My husband was so anxious for it, he said it smelled so good- it was still rising.
    I don’t think next time I’ll cover the second rise though as it flattened out when I removed the plastic wrap.
    Baking now and I’m sure it will be deeeee-licious.
    Thanks again.

    1. Next time be sure to spray the plastic wrap with non-stick cooking spray, as directed. That way it wont stick to the dough!

  7. I’m new to baking.. I made this recipe and made the 3x bc I needed to make 3 loafs.. well I didn’t know each recipe on here for 1x made 2 loaves. Well. Let’s just say I should of had 6 loaves and I only had 3 by the end of it.. they were still doughy in the center but hard as a rock on the outside trying to get the center to cook.. ooooooppppssss. Lol. Well lesson learned. … But for what I did get to taste it was delish.. I used local raw honey for the sugar it was super yummy.. nust time I make this I’m going to make garlic flavored and a cinnamon raisin one as well. And maybe a lemon blueberry. I’ll just have to play around with it… Thank you so much.

  8. 5 stars
    Tried many recipes for bread. I followed this one to the letter. Not only did my bread turned out beautifully but the taste is the best. ❤️❤️❤️

  9. 5 stars
    Yesterday was my first time making bread, i followed the recipe and it was amazing, very delicious bread and easy to make , i am baking again today lol, but this time gonna use milk and butter
    Thanks for your recipe

  10. 5 stars
    Delicious white bread recipie, and simple too!!! Definaltly a family favorite.

    Have you ever made cinnamon bread with this recipie? If so, any suggestions?

  11. 5 stars
    I’ve made bread with my mom up until I was about 10 or so, but this was the first time making it on my own (well, with my 4 year old too). This recipe was super easy to follow! The bread came out AMAZING and my son now feels that we should never buy bread from a store ever again. Thank you for helping me create memories with my son!

  12. 5 stars
    This was my first time ever making my own bread, it was much easier than I expected, thank you for being a part of my awesome baking exploration!

  13. 5 stars
    I followed the recipe to the T but it didn’t rise 1″ above the top of the 2-9″x5″ Bread pans. Not sure what I did wrong. It doubled in size the 1 rise, just not the second.

    1. 5 stars
      First time ever making bread. The directions were clear and easy to understand. All of the tips and tricks helped. Came out perfectly. It tastes just like bread, chewy, slightly sweet, a little salty. In true Louisiana fashion, my sister and I made tomato sandwiches with it as soon as we could. Will be making again. Thank you. Wish I could post a picture because it also looks beautiful.

    2. 4 stars
      Great recipe! Will definitely try it again. I don’t know what happened that it didn’t cook all the way through. But still very tasty.

  14. 5 stars
    Wow! I have just recently got into making bread and I came across this recipe and I’m so glad I did! Hands down some of the best homemade bread I have tasted. Perfectly sweet too. I will say that my dough was extremely sticky for some reason and I did not have high hopes but it’s so good!!!

  15. My first time ever making bread and it came out perfect! Thank you for the recipe. I can’t wait to try the cinnamon/raisin version next.

  16. 5 stars
    My husband loves this bread! I’ve been making it for six months now. I’ve recently moved to higher elevation and was wondering if I will need to make the adjustments?

    1. All that matters if the feel of the dough, so at high altitude you may end up adding a little more flour, but follow the instructions for the feel of the dough and it will turn out great!

  17. 5 stars
    I normally make artisan bread but decided to bake some bread for supper and it was too late for the 8 hr. rise. Used my Kitchenaid and it turned out great. My now go to recipe for bread. I was running low on flour so cut the ing in have and made only one loaf. From now on I will make 2 and freeze half the dough.

  18. 5 stars
    First time baking anything from scratch. I tried yesterday hand mixing but like one commenter said, it seemed “sloppy.” I gave up yesterday. Tried again today with a new-to-me stand mixer and it was a success. The baked loaf was IMO a little cakey. I’m sure I’ll try again and make improvements. I shook some heavy whipping cream into butter while the loaf cooled. Enjoyed some fresh bread and butter.

  19. 4 stars
    Your recipe is great and the bread tastes wonderful but I had one issue, it didn’t rise in the oven and came out flat. I used usual 9X5 loaf pans. The dough raised up beautifully initially on both instructed times but when I gently took off the Saran Wrap it slightly deflated. It was pretty moist on the top and sticky. I used about 5 cups of flour. The bread is more on the dense side. Do you think adding more flour would help?

  20. I’ve made this recipe 3 or 4 times and love it every time. I do not have a stand mixer, so I mix everything with a wooden spoon before kneading. It feels pretty sticky for a while, but I slowly add more flour as I knead until I get the correct consistency. I also love the tip to proof in a warm oven. I usually end up closing the oven door completely instead of leaving it ajar as recommended, but I always get a great proof. One loaf is always gone within hours of taking them out of the oven. Thank you for the recipe!!

  21. 2 stars
    As other reviewers experienced, the second rise took a long time and it’s still fell flat, even with fresh yeast. I’ve made homemade bread quite a bit and this recipe is has too much variability with the flour. I think I will stick with a different sandwich bread recipe (American Sandwich Bread).

  22. 5 stars
    Tried making it once but it didn’t come out as planned so I gave up on it. Retried making it again and it came out perfect this time. Thank you for sharing.

  23. 5 stars
    incredibly easy to make. made this twice and it always came out great. my only problem (which is personal) is that it gives me and my husband indigestion for some reason. i use all fresh ingredients so i have no idea whats going on. i use honey and olive oil in my version. anyone know what it could be?

    1. 5 stars
      Hi JLee, read your review, I would use Ganola oil Or Vegetable oil, or Butter, not Olive Oil, the only dough I use Olive oil in is my pizza dough, or pasta dough, also try it with sugar instead of Honey. Good Luck, give it a try & see what Happens.

  24. 5 stars
    I have baked this bread multiple times and we love it. I did notice that there’s a difference in the quantity of flour needed depending on the brand of flour. Regardless, at this point it has become a “no stress” easy recipe for me and I love baking it. I am now confident enough to attempt the cinnamon raisin one next. Thank you Lauren!

  25. My first time making bread from scratch the recipe was very easy and it turned out delicious,will definitely make more

  26. I made this bread today. It made my house smell so good. My husband loved it and couldn’t stop eating it!! Will definitely be making this again!

  27. 5 stars
    WE LOVE THIS BREAD!!! I make 2 loaves every other day, we love this delicious bread. I no longer buy bread from the store.
    I also love your website… thank you, in advance, for all the delicious food I’m going to prepare!!!

  28. Can the vegetable oil be substituted for a healthier oil such as olive or avocado oil? Or perhaps homemade butter?

  29. 1 star
    After 6-3/4 cups of flour this was still the sloppiest, stickiest mess of a bread dough that I’ve ever seen. Flowed into the trash bin rather well, though…..

    1. Hi Jeff, I’m sorry–It sounds like something definitely went wrong in the preparation. With only 2 cups of liquid in the dough, you shouldn’t have needed anywhere close to 6+ cups of flour. I’d suggest double checking the ingredient list, and I hope you get to try it again!

    2. Hi Jeff..I had a little issue with that too using my free standing mixer. I’m think even my lowest speed was over kneading the dough. I just removed the dough from my bowl and hand kneaded instead and everything ended up perfectly 😁

  30. To extend the shelf life of the bread, add the following all natural ingredients. They will not affect the look or taste of the bread.
    One quarter cup of gluten flour. ( this will make the bread stretchier). If you are one of the tiny percentage that is gluten intolerant, omit this step.
    One teaspoon lecithin
    One quarter teaspoon ground ginger
    One sixteenth teaspoon citric acid

  31. 5 stars
    I made this recipe. I did leave out all but 1 tsp sugar, used to proof yeast.
    This is the best tasting bread yet! I’m glad it makes 2 loaves because my husband and I eat one loaf the first day! 🫶❤️❤️. 🌟🌟🌟🌟🌟

  32. Looking forward to making this, but “4 – 5.5 cups flour” is quite the range. Are we to just start with four cups and add up to an additional one and a half cups depending on the stickiness of the dough? Thanks in advance for clarifying.

    1. Yes, start with four cups (adding a little at a time) and continue adding little by little until the dough comes together and pulls away from bottom and sides of bowl. It should be soft and not overly sticky.

  33. 5 stars
    Making this today! I had no issues Mixing in my kitchen aid until I switched to hook to knead. Then I noticed it wasn’t altogether around the hook and there were pieces of flour on bottom of bowl. Will this be an issue in the rising part and how do I remedy this for next time I bake? Thank you

  34. 5 stars
    This is the best bread I’ve had. It is a simple recipe, but it has so much flavor and is nice and moist. I recommend checking the oven after 25 minutes.

  35. 5 stars
    Excellent recipe! I split the dough and made one loaf and one tray of cinnamon rolls. The bread was light and fluffy!

    1. I want to try this recipe. I have never made bread before. What size pan should I use? I have small bread pans, that I use for banana bread. But, they’re not that big.

  36. This is the second time I have used this recipe. Both times it has come out great. The family loved the bread. By the way I am 79 years old and this is the first time I have made homemade bread. Thank you for sharing this recipe for us.

    1. I formed mine into loaves and baked them on parchment paper on a cookie sheet. They turned out great! Just a little weirdly shaped. Lol!

  37. 5 stars
    This recipe is the absolute best! I’ve tried a few other times to bake breads or rolls and they just never turn out like they should. The hubby got me a new stand mixer for Christmas because I was determined that I was going to learn to make/bake/and preserve whatever I could in 2023. Stumbled upon this recipe and let me tell you, this is going to be our bread from now on!! My step daughter says it’s the absolute best bread she’s ever had. So far I’ve made a regular loaf, a cinnamon swirl loaf AND was able to use the same recipe for pepperoni rolls too! Absolute chefs kiss!! 😘 it’s going to be our new weekly bread, I am looking forward to trying the whole wheat one as well.

  38. I made this today and it was perfect. I’m wondering if the recipe can be cut in half to bake just one loaf at a time?

  39. 5 stars
    I made bread for the first time in my life yesterday and decided to try this recipe. Even though it was my first time, I do want to preface with saying that I’m a pretty good baker. Most of my recipes come out the way I want them to when I bake. That being said this was an awesome recipe! The bread came out absolutely PERFECT. A little crispy on the outside And so soft and delectable on the inside. I wish I could include pictures on this review! You won’t go wrong with this recipe!

  40. 5 stars
    This recipe was flawless. I didn’t add enough flour, I kneaded it for too long, I messed up the second rise and it still came out AMAZING. Fool proof (I am the fool aka overly exhausted mom) 😂 Thank you for sharing this with us! I’ll never buy bread again!

  41. 5 stars
    This recipe came out perfectly. It’s the first time that I’ve used it and almost ate the whole loaf when I tasted it. Perfect sandwich bread! Thank you!

  42. I’ve made this bread recipe several times despite the stickiness of it, I’ve learned to use a spatula for the mixing process other wise I’d be kneading for about an hour, my water cools down during the proofing process so maybe that’s why. I don’t have a bread machine nor do I want one. It gets stale way faster than the breads that I buy at the grocery store. One of my favor recipes that I make with this bread is grill cheese with tomato soup another favorite snack I make with this is just butter and jam. I’m excited to announce that I’m trying the substitution ingredients that were recommend on the video.

  43. 5 stars
    I’ve never baked bread before and I tried this recipe for my first time attempt, and oh my is it amazing! I made four loaves, and I’m already down to two because my family of 5 couldn’t get enough “sampling” and requested grilled cheese with it. My teen boy said I can’t buy store bought anymore 😂 I highly recommend!

  44. 5 stars
    Thanks for this easy recipe. This was only the second loaf of bread I’ve ever made and the first one (another recipe) was a brick. Your video taught me how to see if my yeast was working, and it wasn’t. So I ran out for new yeast and voilà! Yummy bread.

  45. 4 stars
    I have made this twice and it tastes amazing, but how do I get it to rise higher? I want to use for sandwich bread, but I need it to be higher. I’m following the instructions perfectly, but maybe I should let it rise longer both times??

  46. This is a fantastic easy and delicious bread recipe! I love it! I am making it again as I write this. Thank you for posting

  47. I’ve been using the recipe for the past 6 months and it’s Always Turns Out Amazing. This will always be my go to quick recipe! Nothing better then smelling
    the bread while it’s rising , and the sense of accomplishment when you take the freshly baked beautiful loaves out of the oven. I use Rapid Rise Yeast and it cuts down the time considerably. Always mix and knead the dough by hand cuz I don’t have a stand mixer, plus I just LOVE the whole process.

  48. This recipe has far too much salt. After completion, I was nearly choking (I use regular iodized salt. Maybe 1/2 tsp. (On top of that I’m a saltaholic). Sugar could be less too! I added slightly more flour.

  49. This recipe has way way way too much salt. And could probably have the sugar reduced too! After following to the letter, the first bite had me nearly choking. Maybe 1-2 tsp. And half as much sugar.

  50. Hello there. I’m new to baking and very excited to try this recipe. When making it in the bread machiene, do I halve the yeast as well?

  51. Used my bread machine to make one loaf. Easy,very thorough directions,product came out perfect. I wish you allowed photos so that you could see how beautiful the loaf is!

  52. Thank you so much for posting this recipe! ❤️I stopped buying bread 10 months ago and have shared this website with many of my relatives, it is a big hit every time. Today I made it into buns/rolls to go with Christmas dinner- I baked them for 15 minutes if anyone is interested in making them. They came out beautiful 👍🏻I wish I could attach the picture! Enjoy!

  53. I am too n the middle of making this. I have been making bread for over 60 years. I try out different recipes all the time. So far only issue with this was using two cups of water (I usually use one) I needed to add 7 cups of flour!
    BUT your instructions and info are very well laid out!
    Thank you for posting your recipe.

  54. This is the first time i ever mader homemade bread. Your instructions were very helpful. My husband says he rates it a 10 I make it once a week. I want to find a recipe for 4 or 5 loaves.

  55. 5 stars
    I never comment on anything but I have to on this bread. I’m a 60 year old man tired of paying these bread prices in the store. This is the first time I have ever made bread and I have to say it was awesome. You can teach an old dog new tricks. Many Thanks

  56. 5 stars
    Made this twice. First time, used bread flour. Bread was tasty, a little dence. I think I may have used too much flour and didn’t knead long enough. Second time, used all purpose flour. I made sure I kneaded it well. Bread came out perfect. Very light, delicious, & melts in your mouth.

  57. 5 stars
    The best bread I have ever made! Exactly what I was looking for !
    Thank you ! Thank you! Thank you! ❤️❤️

  58. 5 stars
    Do you have to use bread pans and you say you can use sugar and honey can you use both and can you put honey on top when done I didn’t make this. It was great.

  59. I’ve been making all of our bread and buns for 20 years and wanted a change from my usual recipes. This is the best bread recipe/method ever! Fluffy and delicious with a lovely crust that’s not dried and “crusty”. This is my new ‘go-to’ for bread. Thank you, so much!

  60. 5 stars
    Hi Lauren I love this recipe! I do have a question ….there was no kneading that I saw going on but if you did on your stand mixer how long did you let it knead?

  61. Very easy! I’ve been trying to make bread for a while now And it finally turned out delicious!!! Definitely saving this recipe!! Taste good with soup or spaghetti or sandwiches.

  62. 5 stars
    I just started baking bread, so I’ve only tried a few other recipes, but this one is the best and I’ve remade it 5+ times now with no problems at all! It always turns out super soft. Thank you!

  63. I think I messed up the rising time a bit but even with it not rising as much as it should, it was delicious and I am so excited to use it for sandwiches

  64. 5 stars
    So I made this the Active Dry yeast at first. It didn’t rise corectly for me. So instead, I made into a delicious Facaucia bread with olive and onion. I then tried this recipe again, this time with Instant yeast. It rose beautifully! I just gotnit out of the oven. My house smells amazing!!

  65. I made my first loaves of homemade bread today and used this recipe. I didn’t know what proofed yeast was supposed to look like so I went through about 3 packets until I found my quick yeast, which worked. The bread has great flavor and even better texture and will be one of my go-to recipes. I want to try the cinnamon bread and cinnamon raisin bread also. I am looking for recipes that incorporate almond flour too.

  66. Just made this bread to have with our chicken noodle soup. It is simply perfect. Great tasting simple loaf of bread.

  67. 5 stars
    I have been making bread for years. I decided to try this recipe for fun and it’s amazing. My bread came out looking just like the picture and the taste, so soft. Great bread for sandwiches, bread and butter. My daughters family will love this. Thank you so much for a easy great recipe. I have found a better and easier bread recipe. Ya!

  68. 5 stars
    Thank you for this recipe. I added 2 tbsp ground flaxseed, to make it healthier then I made my dough into 10 buns. It was so perfect, my kids loved it.

  69. 5 stars
    Delicious and fluffy, everything you want a simple white loaf of bread to be. Everyone in my family loves it and it is always gone very fast. It is a very easy recipe to follow, with very clear and well thought out instructions. I have made a lot of white bread with different recipes and ratios and this one is my favourite. I did do one thing differently, which I tend to do with every bread recipe I make, otherwise I made it exactly like the recipe says to. I used a very mild tasting Virgin Olive Oil, I added the 2 tbls to the wet ingredients as specified but I also like to add roughly 2-3 more tbls or a small drizzle of oil near the end of the kneading process right before the dough fully comes together and then I knead it for a few more minutes or until the dough is firm and bounces back when poked, then I continue to follow the recipe as is. I find the extra oil added at that moment makes the dough easier to work with, prevents you from adding too much flour and adds extra flavour. It will still be a bit tacky to the touch even with the extra oil and that it how it should be but it does make the dough less sticky without having to add extra flour. I would recommend really getting your hands in the dough and kneeding by hand at least for the last minute or 2 of the kneading process, getting a feel for the dough will help you learn when you have used enough flour just by touch.

  70. I have been searching for a good simple bread recipe and this one has become my favorite! Super quick and delicious. Today I left out olive oil on accident and am worried it will be screwed up but it is still rising beautifully…we shall see!

  71. 5 stars
    Thank you for this recipe. Ridiculously easy to make. The family loved it! They pretty much finished it the day I made it. Definitely a keeper.

  72. 5 stars
    This is just Divine! Absolutely delicious! Your recipe and instructions were perfect for this first time making bread person!
    Thank you!

  73. 5 stars
    I made two loaves yesterday and they turned out fantastic! So light, fluffy, and the taste is amazing! They came out beautifully and were just perfect! It was a big hit here! So today I have doubled the recipe to give some to friends!

  74. 5 stars
    I made this bread last night and it came out perfectly. I followed the recipe exactly (I had sugar and honey on hand and opted for sugar). The flavor and texture are wonderful. This recipe is a keeper!

  75. I made the white bread recipe. Tasted okay but the texture was off. The crust was crumbly and the bread dried out really fast. I plan on trying again. Any suggestions? Thanks much!

      1. 5 stars
        That’s what I thought too but the dough was a little too sticky when I transferred it for the first rise. I am going to try again this week and see if it doesn’t work out better. Thanks much!

  76. 5 stars
    Easy to follow and tastes great. We used 1/4 local honey and EVOO- divide in half for a full loaf and used the other half to make 9 dinner rolls.

  77. 5 stars
    Ive looked and tried many homemade white bread recipes. Just to be unsatisfied. But of all this recipe is the best so far my bread loafs come out soft and spongy alot of goodness indeed. But i leave it to 1st rise for 1hr 34 min in the bowl give or take. Then I divide the bread dough and place the sections in my bread pan then cover the bread pans for an additional 15 min (while the oven is pre heating) .once the bread has risin again I place it in the oven. I am always looking for the perfect recipe that works best for me.

  78. I have been making bread for years by hand. I have a kitchen aid mixer, learning to make bread with it I found your recipe for stand mixers made the bread it came out so delicious ,it was like making by hand,Thank you for making a old lady happy to make bread.

  79. 5 stars
    Absolutely the best bread recipe I have found . I’ve only been baking bread for about a month (seriously.) I have not had any major fails, believe it or not . I mean everything has been eaten. Flat heavy bread.. yes. Nothing to the chickens lol .
    Thank you. I’m done searching. I began making bread when my husband asked me to do research on what is used to keep bagged bread last longer. We stopped eating store bought bread of any kind immediately!
    I won’t tell you as it may gross some out it did my husband and I.
    Thanks again.

  80. 5 stars
    Super easy and tasty. I used basil parmesan infused olive oil for the oil and we got a thing of brie…both things lasted about an hour.
    I froze one loaf dough and I’m making it now. This is my new bread. The days of $4 store bought bread is over.

  81. 5 stars
    I want to stop buying bread. I love baking and tried this recipe. It is super easy to make and tastes amazing!! I highly recommend trying it.

  82. I’m trying this out tonite for the first time. I really hope it turns out good! I’ve never made homemade bread before.

  83. 5 stars
    I have made this recipe 20+ times and turns out perfectly every time. The amount of flour is variable and different each time. I am high altitude and in a wet area so I always have to use more than a recipe call for. Don’t get hung up on measurements – I add wet or depending on the feel and reaction of my dough.

  84. 5 stars
    Wow. The perfect white bread recipe. Easy (especially with a stand mixer), fast, and unbelievably delicious. So good we ate an entire loaf within an hour.

  85. 5 stars
    My daughter’s and I love this recipe! We baked it for a Bible Study with rave reviews! We love to flatten out the dough and add a dark brown sugar and cinnamon layer and add a layer of raisins on top of that. Then we roll it up tuck it in and bake it. Finally we brush it with a melted butter and honey mixture when it comes out. Delicious! Your story lead both my girls (9 yr old twins) to decide they want to be Bakers. We are learning how to do new things every day. And they have plans to become 5 star chefs they say. Of course they also want to run a vetinarian clinic and both be queens of the world. Starting as impeccable Bakers is great. 🙂
    Thanks very much

  86. I haven’t had homemade bread since my Grandma passed away years ago. This recipe was amazing! I used honey instead of sugar and beef tallow in place of cooking spray to line everything. Thanks for sharing your knowledge with us!

  87. Just baked turned out perfectly thank you for this recipe. It was my first time baking bread from scratch you made it easy for me thank you turned out great.

  88. 5 stars
    I’m not sure what I did wrong! My bread came out pretty short, I did the rising times and it was an inch above the pan when I put them in… they also didn’t take on as much color as the photos. But the bread was delish, easy, and I’ll attempt again!

  89. I have been trying many different recipes for a homemade white bread and have not found one that l like until now. It is easy to make, stands up well to slice decent sized pieces and tastes fantastic! Thank you. It will become a staple in my kitchen.

  90. 4 stars
    Tried this recipe and I love the flavor and texture! Super easy to make too. My only qualm is that it sank in the middle while baking 🙁 mega bummer! I made sure it was an inch above the tin even after removing the pieces of plastic wrap and made sure not to knock any bubbles out while putting it in the oven. Other than that a great recipe.

  91. I LOVE this bread recipe! It is so easy and I use it to make dinner rolls and cinnamon rolls as well as loaf bread. I’ve used the recipe 4-5 times now and it’s a no-fail recipe for me. Thank you for sharing!

  92. 5 stars
    Made this for some neighbor gifts and received so much positive feedback – this fool-proof recipe is a HIT! This is now my go-to recipe for bread – absolutely perfect every single time!

  93. I tried this recipe today but the bread fell after the second rise once I put it into the oven. Any suggestions? It was an inch above the loaf on as instructed. Thank you!

    1. That will happen if it gets bumped at all going into the oven, or when you remove whatever was covering it while it rose.

  94. I’m an eighty year old bloke who’s been making bread for about half that time, and recently I have discovered a bread ingredient that nobody has ever mentioned and one I wish I had been using all along. It is called psyllium husk powder. It’s main claim to fame is it soaks up liquid. I have been using psyllium husk on my cereal every morning to keep me regular. We accidentally purchased the powdered form, and it wasn’t much good for the task, so as not to waste it, I put some in my bread mix, and Walla! The bread turned out lovely and soft like you wouldn’t believe, and it stayed that way!
    So if you decide to give it a go, one tablespoon of powder soaks up about seventy mill of water, so add that much more to the mix. The husk might do the same as the powdered form but I haven’t tried it.
    I also use wholemeal plain flour, not baker’s flour and add gluten flour and bread improver, which gives the same result.

    1. Look up Yudane method of baking bread. It makes a great, soft loaf with no additional ingredients. It’s basically taking a portion of the flour and pouring an equal amount of boiling water into, stirring until absorbed and letting it come down to ‘room’ temperature. You don’t want it warm as it will speed up the rise, which isn’t what is desired. Then, simply carry on with the recipe mixing in the Yudane.

    1. No, you don’t need to sift it. Just be careful not to add too much flour to the dough—it should pull away from the sides of the bowl, be soft, and not be overly sticky, but may lightly stick to your fingertip.

    2. I have been making bread most of my life it seems and never sifted the flour; flour doesn’t go lumpy as far as I know.

  95. 4 stars
    I tried this recipe. The bread was good but it was very heavy and tasted more like sourdough bread. I followed the directions but I was hoping for a light white bread, like pictured, and ended up with a heavy sourdough tasting bread.

  96. Absolutely delicious! Just made this for the first time and my kids and I didn’t even let it cool before we demolished half a loaf. Thank you for sharing!

  97. Amazing bread recipe! So easy and very tasty! I love that it makes two loaves. I used agave for the sugar and it worked beautifully. This will be my go-to bread recipe from now on!

  98. This was my first time making bread and I was pretty worried I would mess something up, but this recipe is very straightforward and easy to follow.
    It was DELICIOUS. I will be making this at least once a week.

  99. 5 stars
    This easy recipe makes the best bread I ever made.. The light ad fluffy texture with the buttery gold brown cust are amazing.. I don’t think I’ll ever eat store bought bread again. A MUST TRY!!

      1. It might need a little more kneading and/or rise time. Sometimes if it is not humid or warm enough, the dough will need more time. Try turning on oven for a little bit then turning off so it is slightly warm and letting the dough rise in oven-safe bowl.

        1. If you are no sure about how long to knead, do the window pane test. Stretch a bit of dough and if you can see light though it, your done kneading. I use bread flour as it has more gluten,

  100. Girl this bread is so good!!! So easy to make and kid approved!!! Thank you for sharing, it is our go to now for our everyday sandwich bread!!

  101. 5 stars
    I made this bread last night. It was incredibly easy and step by step. This morning my family ate both loaves today before 2pm! It was delicious, soft and beautiful. I will be making this exact recipe for years to come. Thank you so much.

  102. Made this for the first time today. Also, my first time making bread without the bread maker. I was not in love with the bread maker recipes. I did your recipe step by step and it came out so good. Kid approved over here. We are going to keep using this recipe.
    If I use instant yeast next time will it change the texture or taste?

    1. So happy you liked it! Instant yeast works great–refer to my “yeast” notes in the recipe card.

  103. 5 stars
    First time making bread. I am a dessert baker, but I have never succeeded at anything bread related. This was easy and fantastic! My husband and friend said it was the best bread they have ever had. Then proceeded to eat an entire loaf, plain. I will forever make this instead of buying bread from the store. Bonus, my 5 year old had fun helping and everyone told him he made the best bread ever!

    1. I am making your bread recipe today using my bread machine on dough only than putting it in the pan. Can’t seem to find a good bread here so will be making it. I need a good flavor no crumbs and thin sliced my husband wants all this plus good taste. Lol will be back to tell you his comments.

  104. 5 stars
    I haven’t cooked the recipe yet . . . but, I wanted to thank you for your excellent layout of data in your recipe. And, your awesome notes concerning bread making.

  105. This bread is fantastic. The first time I made it our family (Three of us) ate an entire loaf while. The second time I made it I did one plain and one cinnamon swirl which turned out great. After a few days I made French toast with the bread and it was some of the best we have ever had.

  106. 5 stars
    This was my first time making homemade bread. I made a few mistakes and the bread still came out amazing. I tried to use a handheld mixer and the dough kept sucking up into the machine. I also forgot to roll the dough in oil before I left the bread to rise. After 30 minutes I oiled it and the bread still was delicious. I will definitely be making it again.

  107. I have never made homemade bread and your recipe looks easy enough for me. I was wondering can I half the recipe?

    1. Yes, that would be fine–but if you’re taking the time to make bread it’s really nice to make two loaves! You could freeze the second for another day. If you only have one bread pan you can stagger the baking and leave half of the dough in the fridge to rise.

  108. 5 stars
    First time making bread, tastes great. 2nd rise didn’t get as high as it was supposed to, but it still looks and tastes great. Recipe was very easy to follow. Thanks, Jim

  109. Would you need to make any adjustments if using whole wheat flour instead? Or can you just interchangeably use it instead of regular/bread flour without adjustments?

  110. 5 stars
    Mmmm good😋❣I didn’t feel like going to the store to pick up bread so I started making it at 11:30 pm and finished baking at 1:47 am, yummy yummy this is delicious bread! Thanks for your recipe, I’ll be making this bread again soon! My kids are going to love it!!!

  111. I have always used Betty Crocker’s bread recipe as my mom taught me how to bake bread about 60 years ago. Your bread is great. Just a thought for you; try replacing half or more of the liquid with a peeled, deseeded & pureed Zucchini , it makes a great loaf of bread too. This was an experiment I did several years ago that was a success and if you did not know about the zucchini you would not know by the looks or taste but it did make for a great loaf too with more good nutrients in it.

  112. 5 stars
    This bread recipe is fantastic. I am a beginner at baking, but your recipe made it so easy for me to make bread for the first time (it wasn’t perfect but it tasted great!) The second time I tried this recipe, it turned out so perfect I couldn’t believe it — I will be making all my bread at home now, thanks to you 🥰

  113. 5 stars
    The first time I have ever made bread was with this recipe and it always turns out good. Thank you so much for the amazing recipe!

  114. Love love love this recipe made bread for the first time and it came out great even added cinnamon and raisins to make raisin bread very versatile dough thanks for sharing

  115. 5 stars
    was easy to follow and my first time making bread so far so good, smell so good not even in the oven yet… watching the video i have the same pans..

  116. 5 stars
    I have thought about making homemade bread for quite sometime now, but the thought of yeast is very intimidating to me!

    Running short on money this week, I had no bread… but I had all of the ingredients for bread.

    So I followed this recipe and my kitchen smelt like heaven! And the taste of the bread… Oh my goodness! Highly recommend this recipe. If it’s your first time making bread, and you are nervous about jumping in…….. JUMP! You won’t regret it.

    1. I’m doing the same today. Money is low, I have no bread but have all the ingredients. I cant wait to try it. Im on my 1st rise now!

  117. 5 stars
    This recipe is fantastic. I used to make bread in my youth 😆. I was looking for a similar small batch recipe I could make using my stand mixer. I have made this recipe three times now it has turned out great. Beautifully soft textured bread, my favourite, my son texted me this morning “your bread is fantastic”. 🤤🤤🤤. Thank you for sharing it 💕

  118. 5 stars
    Dear Lauren:
    I love you for this recipe and I will follow you on instagram and any other gram forever lol! My son bakes this by himself. He’s 8!!! Thank you for putting such useful recipes out into the world. You never know who you’re going to impact. In this case it is potentially an 8 year old future baker! He’s so excited about learning more! 🤗

  119. I made these for the first time today, excellent best I ever made! I made one loaf of bread and the rest in cinnamon rolls then put chocolate icing on them oh so good granddaughters loved them this is a keeper recipe! Thanks!

  120. 5 stars
    I have been looking for a good white bread recipe that doesn’t use milk or butter (they just aren’t to my taste). I was happy to find this simple recipe and was delighted with how it turned out. It is soft and fluffy with a nice crust, flavor, and rise.

    While I dislike people who make a bunch of changes to a recipe and then review it with the changes rather than as written, I did make two minor tweaks. I prefer a bit less salt so decreased it by .5 teaspoon. Also, I am trying to get away from “processed” oils so used two tablespoons of lard I rendered myself rather than vegetable/canola. Never having made bread with lard (and not knowing how/if it would work), I took a bit of a leap of faith. I can honestly say I don’t think it made a difference. This is my new go-to white bread recipe. Thanks for sharing it, Lauren!

  121. This recipe turned out great. Perfectly sweet and doughy. I ended up freezing the other half for later, so we’ll see how that goes.

  122. Hi, your recipe looks easy to do, i would like to try it but adding some grains and seeds it. Do I have to make any changes in the recipe. Thanks

  123. 1 star
    I was so disappointed with this recipe. I’ve been making bread for over 30 years. Because I know how bread dough is supposed to look and feel, I knew the sloppiness of the dough at 5.5 cups needed more flour. No biggy. Added aprox another cup. It was still stickier that I’m used to, but I didn’t want to add too much flour and make it dense. First raise- beautiful. Punched it down, formed it, put into pans. They rose a bit, then they just stopped. Wouldn’t raise any further. Cooked it anyways. So dense. Haven’t tasted it yet, but I already know it isn’t going to be good. No idea what happened.

  124. 2 stars
    This recipe was pretty easy! And super easy to make someone screw it up! Why make a recipe with 1 tablespoon of yeast when a package of yeast is only 2-1/4 teaspoons!!?? You should at minimum tell people that they’ll waste yeast!

    1. We test our recipes thoroughly and are committed to giving you the very BEST recipe that yields a perfect loaf. That was with 1 Tbsp. of yeast.

  125. 5 stars
    I’ve baked several loaves of bread based on online recipes and this was the best by far. My loaves were light but flavorful. I cut my cooking time down to 20 mins but that could be just my oven. This is now my go to bread recipe.

  126. 5 stars
    This is so delicious. Followed recipe exactly in regards to measurements for all ingredients (I did halve the recipe because I only needed one loaf). Doing this produced a beautiful loaf! Thank you for the recipe!

  127. 1 star
    You’re measurements is off. 500 gm water is way too low for 1 kg of flour.
    Your recipe calls for 4 to 51/2 cups
    1 cup flour is equal to 120 gms of flour
    120×5 max is 600 grams.
    1kg is equal to 1000 grams.
    I wasted my dough following your recipe.

    1. hey could u please write the right quantities? i need to make some bread today and I’m afraid of wasting flour ..

    2. 5 stars
      This bread is simply delicious! I think it’s the best bread I’ve ever had, I halved the recipe cause I only have one loaf pan (I plan on buying more and making more than one next time) thank you for the recipe, it was a hit!

  128. Fantastic!!! I am usually a great baker, but when it it comes to bread-y stuff I seem to create rocks. Your recipe and step by step directions helped me make my first ever awesome bread and it smelled absolutely devine.

  129. 5 stars
    A beginner friendly bread that has replaced unhealthy commercial baked bread in our kitchen. My kids use it for their sandwiches, we love it for avocado toast, French toast, and I have even used the dough to make cinnamon rolls and pepperoni rolls. Also, instead of using canola or vegetable oil, I use avocado oil. I highly recommend this recipe.

  130. 1 star
    I’m typically one who checks comments prior to baking and for whatever reason I didn’t this time around. My mistake. I used the metric version and it’s absolutely wrong and could have saved myself the disappointment if I had read the comments. Please change your recipe before anyone else wastes their baking supplies.

  131. 5 stars
    Today is the first time I’ve successfully made bread. I’ve never had success with yeast recipes. Now on to the Good Stuff…. I used your Homemade Bread recipe and Red Star Platinum yeast. Your instructions were fantastic and helped me every step of the way. It was like having my grandmother standing by my side teaching me. I used my stand mixer to knead the dough. It turned out to be the “Absolute Best Bread” I’ve ever tasted. The texture was fine, soft and tender on day one and was exactly the same on day five!!! Nice sized loaves. I highly recommend this recipe to inexperienced as well as experienced bakers. It’s a keeper!!

  132. This recipe has FOUR TIMES MORE SUGAR than any normal white bread recipe. Walter Sands White Bread from King Arthur has two tablespoons. A quarter cup is eight tablespoons.

  133. 5 stars
    THANK YOU! I have been experimenting with recipes and this is by far the best one! I have stopped looking. Do you think it would make a good cinnamon roll?

  134. I used the recipe with the metric system and the conversion of the flour is wrong, i knew it when i tried mixing the dough, its way too much flour and ended up putting more water and the dough is so hard and very difficult to knead.
    When i did the conversion for 5 1/2 cups flour it only should be 704 grams of flour. Please correct the conversion. I still went ahead with the dough but i doubt it will be good as it’s too hard even after kneading.

    1. 1 star
      Did exactly the same 1.34 kg flour to 500mml water doesn’t work conversion from cup to metric is completely wrong don’t know how this is going to turn out with rest of the ingredients especially the yeast

  135. 4 stars
    Great recipe! I didn’t use a stand mixer because I wanted to make 2 loaves of bread. Good taste and texture. Also, I used a thermometer to check the water temp.

  136. 5 stars
    I make this bread weekly! Me and the family LOVE it! Nice and soft and fluffy. We NEVER buy store bought anymore!

  137. 5 stars
    I love this recipe! I make it almost every week and the family still gets so excited about it. It’s incredibly versatile as well, I can play around with different rolls. I’ve done apple cinnamon and brown sugar and it was amazing. The only thing I would say that worked better for me was using half the amount of water and a little more of the sugar for the yeast proofing, then add the rest when you mix. Thank you for sharing this recipe!!

  138. 5 stars
    This bread came out perfect!
    We were out of bread and having ice rain for a few days. I had all of the ingredients.
    I’m not much of a multi rise bread maker. I do cook from scratch, pizza cinnamon rolls etc but it’s from a fast refrigerator dough. We needed sandwich bread. This turned out Perfectly perfect! Like I was a pro. Thank you so much for this pretty easy recipe.

  139. Can you explain the process for proofing yeast. I just bought 3 packets and 2 I have tried are not doing anything. Do you stir the yeast, water and sugar then let set or add yeast, water and sugar without stirring?

    1. Give it a quick stir. The most important part is the temperature of your water. Watch the video on the post for all you need to know.

  140. 5 stars
    I have been making this recipe every week for the past month. However. I cut the recipe in half to make a single loaf and it works great.

  141. 5 stars
    I love this recipe! Easiest one to make! My husband and family loves it, I use everything seasoning on it and wow! I can’t keep it on the counter long! 💓🌸

  142. Hi, thank you for this recipe. I’m about to try it using instant yeast and had a question. I know I can skip the dissolving step and just add the yeast to step 2. But do I still need to add water?

  143. 5 stars
    By day I do construction work but at night, not all nights in …fact very seldom I try my hand at baking. And quite honestly most of the things I bake the dog won’t eat. But tonight I baked bread with your recipe and everyone in the house ate warm bread and loved it including the dog. Not only can I build houses I can now bake bread. I’m a hero!

  144. 5 stars
    Just made this and WOW!! Delicious!! I tried many bread recipes and this IS the best one I found. I mad 2 loaves and already I ate 3 slices! Lol
    Also this recipe enables you to make yeast rolls and raisin bread which I will be making next. Thank you SO much for the recipe.

  145. 5 stars
    It was my first time baking with yeast… This was so easy and tastes so good! I used honey in place of the sugar. Can’t wait to try cinnamon next time!!

    1. 5 stars
      Even though I know you were talking to the creator, I’ll give my input too. Ap flour will give you more of a store loaf texture, while the bread flour one Is more let’s say a chewy artisan-inspired bread. I tried this recipe using all- purpose and bread flour in separate batches, and liked the bread flour one more! All depends on how chewy you like your bread.

  146. Love this recipe have made it alot and everytime it has worked out my question is to make the raisin bread do I coat the raisins with flour before adding to the bread dough

  147. This is the easiest Loaf recipe I came across! I love it so much and my entire family loves it!!!

    They keep asking me to make bread and to be honest, I don’t mind baking bread every other day. I don’t have a stand mixer so I mix everything by hand and I even have to triple the recipe because I’m making for my family and my in-laws. We all love it! Thanks for posting the recipe! This is my go-to recipe all the time!!! <3 <3

  148. 5 stars
    Best bread I have ever made! I made Indian tacos with this recipe and it was amazing as well! Thank you for sharing❤️

  149. I have made this recipe twice now needles to say my daughter and I are obsessed our 2nd time making this recipe we made 4 loafs! My question is can we make these into dinner buns?

  150. 5 stars
    Super easy to make with just a few ingredients. I made it with the fast rise yeast and was eating bread within a couple of hours. My kids love it ( 8 and 10 years old). It went well with butter, but it was good without the butter as well. We also had it with tomato soup. I am
    Keeping this recipe and making it again due to its simplicity and flavor.

  151. 5 stars
    Perfection. My bread is usually a lethal weapon. I made one white and the other cinnamon sugar raisin. Delicious. This recipe is a definite keeper. Thank you !!!
    Wish I could post pictures !

  152. 5 stars
    This was my first attempt at homemade bread. Absolutely love it 🥰 thank you for sharing the recipe
    Quick question- can I cut back on sugar amount and still feed the yeast?

  153. Great recipe! First time my bread came out so yummy. I love your videos and recipes. I got so many compliments.Thanks for sharing.

  154. Tried it… the metric measurements are wrong, 4-5,5 cups of flour can never be over 1kg. I unfortunately didn’t check before hand and ended up with a stone like mixture, had to add twice as much water, also 1/4 cup of sugar is much less than 87,5g. It is all wrong. We’ll see what’d come out of it.

    1. I was wondering if someone would comment on the 4 to 5 cups of flour… I should not be guessing. I need recipes to tell me exactly what to do otherwise I create cement lol

      1. 5 stars
        My son insisted on the 5 1/2 cups and he was right lol! He’s also 8 and made this recipe by himself.

  155. The dough is no longer sticking to the bowl but when I grabbed it, it stuck to my hands…. Why? Help please

  156. 5 stars
    Great bread! Thank you for the easy to follow instructions. The best recipes are usually put in simple terms! Thanks again, my family loved the bread and I was a hero.

  157. 5 stars
    Wow. First time making loaves. Turned out amazing. Just like the picture. The texture is amazing. I used 4 cups of flour

  158. 5 stars
    Easy to follow instructions. my first time ever making bread and I can’t believe how easy it was and how it turned out. I amazed my self. will be making homemade bread at least once a month now. And the kids love.

  159. 5 stars
    I love the flavor of this bread! I have one question, is there something I can do to make it a bit less dense? I’ve tried variating how long I knead it and that makes no difference.

  160. 5 stars
    Great recipe have never made bread. Used mixer. Also used half for cinnamon loaf. Proofed yeast ahead. Great learning experience. Thanks

  161. 5 stars
    I made this with the honey vs sugar. It came out great. Very light and tasty. I will definitely make it again. It was extremely easy to make.

  162. Used this recipe last night for 2 bread bowls for my soup. This was the best most fluffy bowl and perfect bread choice! The husband asked me to make it again today!

  163. 5 stars
    This is a wonderful recipe. I have almost always used the bread machine for bread and not been really satisfied with the results. This is perfect texture. I even messed up and shorted the yeast, only one package. The rise time was significantly extended but it all worked out in the end. This will be my go to for sure. Thanks so much.

  164. 5 stars
    By far this is the BEST bread receipe! A favorite in this house. Tried it this summer for fresh BLT’s, AMAZING!!

  165. This is my very first time ever making Bread so send prayers my way for it to turn out like it’s supposed to. Lol
    I wanted to pass along a tip I discovered to help the first rise to go faster. If you have an insta pot coat the pot with some olive oil then put your dough in and turn it like you would in a bowl to coat it. Put a glass lid or even a plate on it then set the Yogurt setting on less and the time on 30 minutes until it doubles in size then proceed like your recipe tells you to do. This will only work for that first rise.
    I used the rapid rise yeast and my dough is in the insta pot right now and it’s looking good. Almost ready to finish and get it in the oven!
    I’m so excited!!

  166. I’ve made this recipe a few times now and we all love it. I’m going to use it to make dinner rolls for Canadian Thanksgiving. Can you give me any tips? How many buns will I get? I’m hoping for 24 🙂
    Thanks for such a great recipe!

      1. 5 stars
        They turned out awesome! I weighed the dough and divided it by 24. The buns are like a dinner roll size and bake for 20 minutes. I’m very happy with this recipe.

  167. This recipe works great . First time bread maker here it was great bread all said and done. And it made the best toast I ever had oh boy yummy

  168. 5 stars
    I have been trying to make homemade bread for months using several different recipes. I tried this receipt and it was awesome. I am now on my third attempt at this recipe to give as hostess present to a affair I am going to. Thanks for the recipe

  169. 5 stars
    Great bread recipe! I like that you included suggestions on what to do with leftover breads because sometimes that really happens. And yes, I also use the same baking process – yours probably was much more quick to follow and simple. Looking forward to more of your baking recipes!

  170. I recently purchased a bread maker and made bread about three times in it that did not come out as expected. Frustration lead me to your site and I am PLEASED to say I am proud of the result, My son is autistic and is a very picky eater, but he enjoyed it so much and requested a second pb&j sandwich. I followed your instructions to the T and the bread is just perfect. Most importantly, I know what I am eating. I used the bread maker to do the mixing and I followed your recommendations and used half the recipe. You have just earned a new fan. Thank you.

  171. 5 stars
    This was my first time using this recipe and I fell in love with it and I am going to try some of the other recipes

  172. 5 stars
    It was my first time making any bread and it came out so beautifully like store bought and tasted just a good..
    Thanks for sharing. I will be making this again..

  173. Hi
    I made your bread among others and I’m at my wits end! No matter what I do, my bread smells and tastes like beer with very strong odor. I use Fleischmanns yeast have used instant and rapid I have even decreased the yeast to see if that was problem but yet I still get that smell and taste can you tell me what I’m doing wrong it’s so discouraging?
    Thank you

    1. it depends on how you raise it because that has happened to me before. if you’re raising it in the oven when it’s hot or it rises and then falls more times than it says it could be fermenting.

  174. 5 stars
    I used this recipe first time making any kind of bread, omg it came out so good!!!!! Everyone loved it

  175. 5 stars
    Can you make with bread with Almond flour or other alternate flours for those who are allergic to regular flour?

    1. Hi! I cook gluten free. There are a few brands of gluten free flour (Arthur’s, Bob’s red mill) that are called 1 to 1, meaning you use it the same way as normal flour. For almond and other alternative flours you should look up a recipe specific for that type of flour since things like xantham gum and tapioca starch will be needed.

  176. This turned out excellent!! I made it in my bread machine. Crunchy on the outside soft on the inside
    So good!!

  177. 5 stars
    Absolutely loved this recipe I used honey instead of sugar ate the bread with some soup definitely comfort food will do again thank you

  178. Recipe was very easy to follow, made a loaf and 12 dinner rolls, so yummy. Will be my go to from now on.

  179. 5 stars
    Thanks so much. The first time I tried to bake bread it gone completely wrong and scared me off baking bread for a while and today I got your site, played the video probably 20 times…oh my goodness! It was a success, thanks for explaining the options so well, I am looking forward now to change some ingredients and see how I love it best.

  180. 5 stars
    This recipe is great….I just made it for the first time and it was so easy. It came out beautiful and so so yummy. I will be making this again for sure. The video was great and so easy to follow..thank you so much!!

  181. 5 stars
    I HATE baking (and I suck at it) but this recipe is easy, amazing, and totally delicious. Highly recommend for the amateur baker. I bake one loaf and freeze the other and thaw the second as instructed. Way better than store bought bread!

  182. Absolutely made my day when I used this recipe and they turned out beautifully!! I use butter not oil and honey not sugar. Definitely increased my bread making confidence! Thank you 😊

  183. 5 stars
    I have tried literally dozens bread recipes to find one my bf would like, he’s very very picky, and he said this recipe tastes just like the bread we buy for him from the store (which is very good and rather pricey in my opinion). I have been trying for 3 years at least, trying to find one he would like, and I was elated when he said he liked it!’ Would this work for hamburger and hotdog buns and such?

  184. 5 stars
    So easy and delicious. I used the tip to have the dough rise in the oven and the dough raised perfectly. Best bread I’ve ever made.

  185. 5 stars
    This was my first time making bread, and I didn’t realize how easy it was, thanks to you! Super easy for beginners. I added cheddar to one and cheddar and dill to the other!
    My 9 year old has inhaled it. So good and I definitely recommend!!

  186. 5 stars
    this recipe was so easy! im so glad to have found a bread recipe that’s not overly complicated. one question, though. are you able to, instead of splitting up the dough, make it into one big loaf? thanks!

    1. Hey Sydney!

      I bought a Wilton 16” loaf pan, and make it in there. At first my bread was getting too fluffy, but was able to get it fixed. If you like the really full (high) loaves you can use a 12” pan. We use ours for mostly sandwiches and toast, so we use the 16” pan. I bought mine off of posh, but Amazon had them as well! Hope this was helpful!

  187. 5 stars
    Seriously awesome! Better than store bought and it’s all because it’s made with love and not full of preservatives. Definitely going to use this recipe with some variations instead of honey, maybe change it up depending on the meal. Highly recommend it to anyone.

  188. Love this recipe !!! Totally fool proof. Wanted to know if we can double the recipe for 4 loaves of bread. Or would the ratios change ?

  189. 5 stars
    Best bread recipe is have found so far! I think the honey is better than the sugar. It doesnt add a strong flavor but it does make the bread very fluffy and soft

  190. 5 stars
    I made this bread and followed the recipe. As most of us use instant/dry yeast, I highly recommend skipping the second rise and baking after the initial rise. Less than 5 hours after baking and only 1/2 loaf is left. Family loved it!

  191. 5 stars
    Best easy go to bread recipe I’ve used!! Made two huge loaves and plenty bread for a few weeks.
    Quick question- best way to store it?

  192. 5 stars
    Came out perfectly! Honestly, I’ve always been pretty bad at baking bread. But this tasted great and looked exactly like the pictures.

  193. I am interested in bread making, but all the recipes are for large families and I am a single person. Is there a simple recipe as this one to make homemade bread and other small batch breads for one or two servings.

    1. She noted in many of the comments that you can 1/2 the recipe for the bread machine so I would 1/2 and make one loaf.

      Or take that 1/2 and split into mini loaf pans. Good luck.

  194. 5 stars
    I cannot tell you how delicious and easy this bread was. I used the recipe for a project for my food science class and was blown away with the results. perfectly moist without being sticky, soft, slightly sweet, and smelled so good when it was baking. Thank you for this phenomenal recipe. I swear I will be making fresh bread once a week when Im home from university this summer.

  195. 5 stars
    I’ve made this recipe a couple times but today I finally got it perfect!! My bread would always flatten out as it baked, so did some research and cut the sugar in half and it worked!! I’ll be making it every week now, it’s amazing and super fluffy.

  196. 5 stars
    Best and most reliable white bread recipe. I have been making bread for years and this is by far the most reliable recipe I have tried.

  197. 5 stars
    This is by far the best bread recipe ever! Easy to follow and uses pantry ingredients. I brush the tops with egg wash then sprinkle sesame seeds on the loaves after the second rise just before baking! Yummmmo!

  198. What happens if your dough never comes together in a ball when in the mixer? It’s always super sticky even if I use the full 5 cups of flour.

    1. Add more flour until it does! The flour isn’t a hard/fast rule–you may need more or less, depending on your location, altitude, humidity, etc.

  199. I have a 16 x 5 inch pan. So I just put it all in one loaf pan? Do I need to adjust time? First loaf ever so we’ll see 🙂


  200. 5 stars
    I had never made bread from scratch before and this recipe was easy and SO GOOD. I regularly make this and it never lasts more than 2-3 days. I use AP flour and a green chilli olive oil and it comes out amazingly soft with a good crust and a tiny bit of chilli flavour in the back. I’ve even shared this recipe with friends. I highly recommend trying it out.

  201. Question about using rapid rise yeast: Would I still need to add the 2 cups of warm water? Or does using the rapid rise mean that I don’t need to add additional liquid? Thank you!

  202. 5 stars
    Worked out perfectly! The recipe was easy to follow, easy to execute, and the end result was delicious. Thanks for this.

  203. 5 stars
    This was my first bread recipe and the loaves came out so good! I have been making two loaves every week since I started making bread at home! Thank you for the recipe. My kids love the cinnamon and raisin breads, do you have option for chocolate may be? Like with Nutella or chocolate chips.

  204. How did you get yours so golden brown. Mine has been in the oven for 33 minutes and very light brown. It smells amazing though!

  205. 5 stars
    It’s first time making homemade bread in along time. I pray it comes out good. Thank you for the recipe. It’s in the oven. 🥖 looks good. Julia

  206. 5 stars
    Yes. I made this but added 1 cup of my sourdough starter in addition to the yeast. I used AP flour and 1 cup bread flower. They turned out awesome. I like sourdough but my wife likes soft sandwich. This is a perfect combo. Will be the bread of the house from now on. Thank you !

  207. Hmm.. this didn’t work as well as I’d hoped. Fresh white flour, the yeast was very active, both rises were perfect, as described. They went in the oven starting at about 1” above the edge of the loaf pans. But both loaves came out barely 2.5” high – not at all sandwich sized. Both have a huge air pocket that looks very odd but of course it’s still delicious. Just wondering if there’s any way to get it to rise to a nice height like yours.

  208. I don’t use bread flour but purchase from food co-op fresh gluten and keep in the freezer…with yeast…… That way no matter which kind of grain flour I want to use in a recipe…I research and adjust my gluten content. APF– 1 TB for 2 cups of flour is my basic add in. Then go from there When I use WW flour, I do 1 TB per each cup.
    I pre-ready ingredient bowls…helps to remember through PAUSES.
    Also I toss some recipes into the dough cycle of bread machine. MAKE SURE IT IS ON DOUGH. I can do up to 6 cups flour in mine. Or I can start in a mixing bowl, then toss in to DOUGH cycle for 10 minutes or so.
    So many ways to use what you got without adding another counter tool.

  209. ROOM TEMP has been a problem this winter…took one TOSS OUT to put tupperware (big) bowl with lid in front of the floor heat register with my husband’s flannel coat over it. I proof in oven when shaped in buns or loaf..BUT cover each filled pan with a Tea towel. Reason our grandmothers used them too. Since I keep my house cool I need to have a kitchen at 68 for bread. Used to have a dishwasher…old enough NOT to be digital…I would dial to dry cycle, put a couple cups of water in the bottom..and hit start. MAKE SURE NOT ON WASH. That appliance has long gone…miss it on bread day. Another thing I do in the summer, set covered bowl on roof of car near the house door. SOLAR.

  210. 5 stars
    Wonderful recipe. It’s the softest, yummiest bread I’ve made. I’ve made it twice now, once with KA bread flour, and once with all-purpose, and both times it was delicious.

  211. 5 stars
    Made this and loved it. I’ve made plenty of no-knead breads and baguettes but this is my first loaf of bread. The taste and texture were just right for my tastes. This will be my go-to white bread recipe and I look forward to following you for all your recipes! Thank you❤️

  212. 5 stars
    I wish I would have discovered this recipe a year ago at the beginning of the pandemic! I made it last night and it is delicious. The recipe is very forgiving. I used instant yeast and local honey. I should have added a lot more flour and I essentially put to blobs in my bread pans. To my delight both loaves turned out delicious even though each one was a little cracked on the side. I blame myself for not rolling into long logs as directed. Looking forward to making batch #2 and following directions more closely! Thank you for such a doable recipe!!

  213. I’m a beginner at baking bread,
    And this has easily become our staple recipe. It turns out ahh-maaa-zing. Every. Single. Time.
    With my kitchen aid I got for Christmas- this recipe is so easy & easy to remember too.
    It usually makes around 1200grams of dough, and I make 2 loafs in a 8.5 x4.5 loaf pan.

    Thank you so much!

  214. Is it possible for it to take hours to rise? My 45 minutes have passed and although you say it should rise at least an inch from the top I can tell my loaves are no where near that high

      1. 5 stars
        The minute I posted my question I remembered that I used rapid rise yeast so I was supposed to skip that step. This is my first time making bread. The bread is amazing and the video really helped.

  215. 5 stars
    This has been, by far, the best recipe I have tried. Bread is soft as is the crust. Will definitely be using this recipe in the future.

  216. 4 stars
    Would have given 5stats but for some reason I’m not liking the smell. Smells like yeast. Is 1 tablespoon yeast too much?

  217. 5 stars
    I love this recipe! Other recipe’s I’ve tried require so much work and never come out the same. This is simple and I’ve already made it twice! Each loaf has been the same! Thank you for sharing!

  218. 5 stars
    Phenomenal! Loved the taste, the consistency and texture of the is bread. This dough would be perfect for making breakfast or dinner buns also. Thank you for very clear instructions and the video!

    1. You can do either one. I do like to place a piece of parchment at the bottom to make sure to comes out easily.

  219. 5 stars
    Been back to baking bread for a couple months. This is my favorite with a couple tweaks. I bake it at 350 for 28 minutes, makes dough more moist even after freezing. I also like taller loafs so I make 4 loafs out of a tripple recipe.

  220. 5 stars
    Love this recipe – so simple and yet fabulous! My wife loves the fact that I’m the house bread maker – cheers!

  221. 5 stars
    First time ever baking from scratch, and my bread loaves turned out PERFECTLY! I substituted oil for the same recommended amount of melted butter, and I skipped the second proofing since I had instant yeast. Definitely saving this recipe to use again.

      1. Yes, I make rolls from bread dough on a regular basis. I weigh mine out into 2 ounce pieces ~ shape and let rise, brush with egg wash and bake.

  222. 5 stars
    I’m a mess. Always. This is awesome. I use a little more yeast so hopefully it’s all good in about 45 minutes 😁 still in the second rise but I got a good feeling. Comment back on the turnout

  223. 5 stars
    I am a beginner at making bread from scratch, so I was a little sceptical about how it would turn out(plus my mind tends to wander when reading recipes). Imagine my surprise when the bread turned out and made 2 loaves. It was so simple using ingredients I already had. The taste was amazing! I have recommended this recipe to everyone.

  224. The first rising seemed to go great but once i cut it in to the two pans it barely rose at all. I ended up putting all the dough in one pan and letting it rise and baking it and i got the dome shape that you did. Not sure what was different but im happy with it! I also used an herb butter on it after it baked! So amazing! Reminded me of red lobster bread lol

  225. 5 stars
    Second time making this recipe! We loved it! It was easy and simple! In my 50 years of marriage and making bread and many recipes! This one is one of my favorites! Thank you

  226. I have made this 2 times successfully and loved it. But the last 2 times the dough is sticky when I try and remove it from the bowl. I use a kitchen aid mixer, each time, and just now i tried, the dough is doing the same thing, any suggestions?

  227. 5 stars
    This bread is truly all that. It’s my first time baking bread in easily a decade, but this came together so easily, and the use of honey instead of sugar gives it a delicately nuanced flavor that is delectable.

  228. 5 stars
    This is my first ever bread, and it came out delicious! Thank you for this recipe Lauren!

    I’ve made this a few times, and can somehow never get the dough to rise 1 inch above the loaf pan. My bread ends up dented on top instead of rounded like yours. I’ve tried both hand kneading the dough and using a stand mixer. I’ve been using active dry yeast, but don’t have a thermometer to measure the temp of the water. Could that be it? Any advice to troubleshoot this would be much appreciated!

    1. I always give more time for the sponge to rise before adding salt. My loaves rose to the top of the tins and then rose another inch and a half in the oven. I just hope I can give it ten minutes when they’re done.

  229. 5 stars
    Family loved the bread and asked me to make more which I’m happy too!
    I was a little confused on when to add the water since I used the instant yeast but I just poured it in during step two and went on as suggested. Thank you!

  230. This is the perfect step-by-step detailed recipe of bread. It turned out amazing, just like the store-bought bread. Thanks a lot for the recipe. Kind regards, all the way from 🇵🇰

  231. It’s fool-proof! And it’s a great recipe for kids who are used to store-bought sandwich bread and won’t come near anything properly chewy and sour-doughy. I make the raisin cinnamon swirl version as well. I don’t like how all the cinnamon sometimes ends up mostly in the center if you just roll it, and so to get more swirly marbling throughout and closer to the crust, I first sprinkle the cinnamon, then fold over the short sides into the middle, and then sprinkle again (stretch it some more with a je rolling pin), and then finally roll it into a log. Endless variations of spices and dried fruit are possible!

  232. 5 stars
    First time making bread and it turned out great. Made turkey sandwiches with our leftover turkey from Christmas dinner and it was delicious. I used white sugar with mine, next time around I’ll try with honey.

    During my second rise, I left it for 45 mins, only request from my GF, was to let it rise a little longer for a more “fluffy” loaf.

  233. 5 stars
    I just shared this recipe with my sister and told her it is a keeper. I used bread flour, honey and butter and it is absolutely delicious. Thank you for sharing.

  234. 5 stars
    I wanted to compare real French flour (T55) and real Italian flour (00) to see which would make a better product. They both turned out very good. Light, fluffy interior. Air pockets were consistent throughout the loaves and were similar sizes with both flours. We found that the crust of the French bread was a little more crisp than the Italian bread. I used a lot more French flour than Italian flour 5 c versus 4 c to get the right consistency. Thank you. The next test is making a spiral loaf.

  235. This is the first time i have tried the homemade bread receipe. It was straight forward and very easy. I used packaged yeast with no problem. The finished product(large Buns) was soft and delicious with a slight sweetness. My family of 5 was very impressed. Thank you

  236. 5 stars
    This bread is delicious! I converted the measurements into grams because weighing is more accurate than measuring.

    I used honey. The recipe calls for 4 – 5 1/2 cups of APF. If you live in the Northeast as I do (Pennsylvania), you’re most likely going to have to use 6.5 to 7 cups in your stand mixer. Keep an eye on that stickiness.

    This one is a keeper and has replaced my old recipe.

  237. 5 stars
    Such an easy recipe that makes a delicious bread. This bread stays fresh and soft for days. The crust is so tender and the bread itself is so soft.

  238. 5 stars
    This was my first attempt at making homemade loaf bread. It turned out so soft and just a touch of sweetness! This recipe is thankfully vegan and so delicious!!! Thanks😄

  239. 5 stars
    Thanks for a great recipe. My husband said they were just like his mom used to bake. ….and that is really something. She was a great baker!

  240. 5 stars
    Today is the 2nd time I’ve made this. Very simple and tastes great. My question is, what type of mixer are you using? I have a kitchen aid, but I think i need a larger one to .ake bread.

    1. I don’t know if you ever found out what mixer she’s using, but it’s a Bosch! They’re extra large and perfect for bread making or when you have to mix large quantities of any types of dough.

  241. Can this be made into rolls if I divide the dough into equal amounts? I’ve made this as bread loaves and they were amazing. Thank you for this recipe. I’ll be making it weekly from now on!

  242. 5 stars
    Hi Lauren,
    This is a great bread recipe and I have made it 3x’s. I was wondering if you’ve ever used the instant pot on the yogurt setting for the first rise and if so how long?
    Thank you,

  243. Ma’am can i get recipe for one loaf of bread please. Should i use half of the ingredients. Should i even half the quantity of yeast please reply

  244. 5 stars
    I’ve been making homemade bread for over 40 years. I must say this is the best white bread recipe I have ever made. Hands down. It has great taste, slices easily without falling apart yet is light and airy. I’ve deleted all the other white bread recipes that I have saved so this will be my one and only. Great bread !!!!

  245. 4 stars
    Came out very well. I subbed out the majority of the water for a dark beer and used dark wheat flour. The bread was a hit! Great recipe.

  246. 5 stars
    My bread turned out but it could of been better I would of followed the directions better. The dough was so sticky for a long time and I had to keep adding flour. I think next time I will use my mixer. The taste and texture was great.

    1. 4 stars
      Mine did this as well, I made it twice and I had to let it rise almost 2 hours and it still ended up falling. My yeast is fine because it works in other recipes so I’m not sure what went wrong…

  247. 5 stars
    This is a great recipe. Quick and easy. Everyone loves it even the grandkids, who patiently wait for it to cool off enough to slice and eat (they are 2yrs old and almost 4yrs old). The cinnamon swirl with raisins is a great hit too!

  248. It took well beyond 45 minutes for the 2nd rise. It took 3 hours for the bread to get to the top of the loaf pan then when I removed the plastic wrap, the dough fell to half the size. 😩 What went wrong ?? Now my bread has baked for 33 minutes and it still hasn’t risen

  249. I wanted to find a simple bread recipe and this was definitely the one. I plan to use this all the time. Thank you so much!!

  250. 5 stars
    This is the first time that I have made home made bread besides banana and zucchini. It was a major hit in my house tonight. I will definitely be using this recipe again. Thank you for sharing.

  251. This is my go to bread recipe…I have memorized it and make it about 3 times a week. My family said they will never want store bought bread again.
    My question is, can I substitute gluten free flour? Would I need to do anything different?

    1. I’m so happy to hear that Michelle! I haven’t tested it with gluten free flour but I think it would work fine!

  252. 5 stars
    Hi i made this bread today and it came out very good .thank you for the recipe!!!!! Ps. I put the dough in the oven to help it rise as you suggested and it worked great thanks again linda

  253. 5 stars
    I absolutely love this bread. I make it every month. Being single I make two loaves, cut in half and put three halves in the freezer. Eat half loaf every week. The pull another half out for following week. I also make this bread into cinnamon raisin bread. I top the loaf with cinnamon sugar mix and pat it in. Definitely satisfies my sweet tooth.

  254. 5 stars
    I made this yesterday! Loved it! I think this is going to be the bread recipe I will use from now on. The bread was sooooo tasty, moist, soft, with the crust being just right! I love making bread and this recipe did not disappoint. I just sliced it and put butter on it…oh my goodness! I was wondering though…can I use the Splenda granulated sugar instead of regular sugar?
    Again this is a super recipe! 5 stars, but I give it 10 stars!

  255. 5 stars
    I think first off I left it too sticky before first rise but was afraid to put too much flour…so first rise went well (did the oven trick) when punched it down still very sticky. Then I did not have Saran Wrap so used oiled wax paper. Bread rise we’ll again but then wax paper stuck and the bread fell. I baked it anyways. Great flavor but will use more flour and Saran Wrap next time.

  256. Hi. Has anyone tried using the instant yeast and skipping the second rise? Does it still come out same?
    What happens if I use instant use and don’t skip the second rise?

  257. 5 stars
    Miss Allen,
    Thank you for such a wonderful recipe. As I posted previously, I bake two loaves at a time and freeze. Yesterday I baked my usual two loaves and put 1.5 in freezer. The other is about gone already. Actually need to take some out for tomorrow.

    While I was at it, I looked at your variations. I love cinaman raisin bread so I decided I would try yours. Not only did I follow your directions,I tweaked it a little. After I rolled and put in loaf pans, I took some of the sugar and cinaman mixture and patted into outside of the dough. I then continued with your recipe. The results were Uber fantastic. Again I put 1.5 loaves in freezer and am eating.5 loaf.

    Thank you for teaching me so much.
    Bob White

  258. I love this recipe. I have made it at least once a month for the past 5 months. I make two loaves, cut in half and store three halves in freezer. Save one to eat right away. Being single, 1/2 loaf lasts me about a week then I take out second half for following week. Two loaves are going in oven in about 5 min. Waiting for oven to preheat. Oops, preheat Dinger just sounded.

    Thank you for such wonderful, easy bread recipe.

  259. 5 stars
    The taste is good but I need help! I have made this 2 times and each time the dough is not formable into a ball. It’s loose and almost like a thick batter. I do everything exactly as the recipe says. I used bread flour instead of all purpose and I used instant yeast. My friend made the same recipe with regular flour and hers turned out exactly like your pictures! Hoping you can help me out as I am in the process of learning how to make bread.

  260. 5 stars
    Winner! I even pushed the envelope and subbed 2 cups of whole wheat flour. This is my go-to basic bread for everyday toast and sandwiches.

  261. 5 stars
    Perfect in every way. It tasted buttery and I would have thought there was at least a pound of butter in the dough if I had not made it. Super easy to make. (P.S. : that’s coming from an 11-year-old.)

  262. 5 stars
    Easy and straight forward recipe.

    I used instant yeast as that’s all I had on hand. I did proof it the second time but for a short period.

    I also have one bread pan so I used the other half to make small buns with walnuts and sunflower seeds and a couple with chopped dates.

    1. Allow the dough to thaw overnight in the fridge, and then on the counter until room temperature. It should work just fine!

    1. I think you may have missed the recipe card at the bottom of the post. It has all ingredient amounts and instructions.

  263. I made these today, And I used 4 cups of flour in the recipe, and I sprinkled a 1/2 cup on dough as I kneaded it by hand, and by the time the 1/2 cup of flour was used up, I poked the dough, and it sprang back, so I knew it was ready to let rise for the first rise, and I ended up letting it rise 1 1/2 hours for first rise, and 2 1/2 hours for second rise to get it an inch above pan line, but my AC was on in the house, so I just waited for it to rise 1 inch. I baked it on 350 for 38 minutes…it came out a little darker than your picture, but the top sounded hollow when I tapped it…We are having it with out mac n cheese and hot dogs tonight for supper! Can’t wait! It came out perfect! I’m trying t ok become less dependent on the store bought bread, as well as for other groceries…Thank you for sharing your recipe!

    1. I proof my dough in the oven with just the light on. It works great. I don’t have to worry about the temperature in the house.

      If you are baking for longer and your bread is getting darker, place a sheet of foil on top for the last few minutes so it doesn’t darken too much.

  264. 5 stars
    Having failed miserably at almost any bread baking I attempted, I was skeptical going into this today. But finally, success!! This is an amazing site. Miss Lauren, you’re the best

  265. 5 stars
    Made bread with my daughter three times now, really love this recipe. The bread is a hit with my family. Going to the cottage tomorrow and making bread tonight to take with us for breakfast on Thursday.
    Well done

  266. 5 stars
    This is the third time I have made this bread. Always forget to take photos before it gets cut and eaten. Always fantastic. This time I have photos. Just took out of oven. Will go great with dinner for Christian meeting night. Just noticed recipe for Cinaman raisin as well. And here I am trying to stay at 220. Oops, already missed that mark…

    How do jaded photos?

  267. 5 stars
    This was the first time I made homemade bread and it turned out fantastic. I will definitely be making more bread using your recipe. I loved the tutorial and watched it several times. I was so proud of myself and the bread! Thank you for sharing! It’s delicious!

  268. Hii . I don’t understand why two loaves are made in all bread recipe. Is there some reason?? I have only one loaf mould and I don’t want two loaves in a day.. please clarify

    1. Hi there, I made the recipe for 2 loaves because most people want to get more than one loaf out of the recipe after going though all the trouble. You are welcome to cut the recipe in half to make one loaf, or use my freezer instructions for the second loaf. Enjoy!

    2. I also have only 1 loaf pan. The other dough I put in a round Pyrex baking dish and made a round loaf. We used this one like a bowl with a stew i made. It was amazing.

  269. Best bread recipe I have tried. But I can’t seem to get the bread to rise once I move it to the bread pan. I waited almost 3 hours. But the first rise was great. Any suggestions?

    1. What type of yeast are you using? Make sure to cover the bread lightly with a greased piece of plastic wrap, and if possible, store it in a warm place. Even if it’s not stored in a warm place it should rise though…as long as your yeast is fresh. You may need to wait longer.

  270. I tried your recipe for the first time today. I have used your tapping method in the past to see if bread was done. But sometimes I had loaves that were fought in the middle. Then I found a recipe that said to test the bread with a digital thermometer. If it was 190 degrees it was done. Since then I have had no trouble. At the end of baking time, I stick the thermometer in the end of the loaf before removing from pan. My thermometer had a 3-inch probe. If it doesn’t say 190 then it goes back in the oven for a few minutes. After that, it is usually 190.

    I wanted to share this method because it works so well.

  271. 5 stars
    Our new favorite bread recipe. I have made this recipe three times now. It the best for sandwiches and makes the best toast !

    1. You add the water and yeast with everything else (you just don’t have to mix the water and yeast separately–proofing the yeast– first).

  272. 5 stars
    We have a new family favorite! I make a lot of homemade breads and this one was a huge hit in my family.

  273. When using quick rise yeast at I supposed to let my loaf rose a second time when I foom the load?

  274. 5 stars
    I made this bread today. It was light and spongy the way you would expect homemade white bread to be. I ended up making tuna sandwiches tonight instead of what I was planning to make. It was delicious! I will try the wheat bread next. Thank you! BTW My husband, who I buy Acme and Tartine bread for, also thought it was good!

  275. 5 stars
    After having tried so many recipes before and having ruined breads … This one is a five star for having been totally successful and perfect ! We loved it. A hassle free recipe …. Just stick to the quantities and timings and other details and you have a good bread assured !! ….

    Thank you for giving us our first successful homemade bread :)) we can finally say we may actually never buy bread at the store henceforth !

    1. I’m so happy you had success! Thanks for your kind comment. I hope you get to try more of my recipes soon!

  276. What kind of mixer is that you are using in the video? It looks like it works so well. I have a kitchen aid Artisan 5 qt and it is terrible for kneading bread dough. If you could give me the brand and model i would greatly appreciate it! Thank you

  277. While I agree with the recipe, using a clean light towel or very fine mesh cheesecloth is better than using the plastic wrap, it allows natural rising to occur and it saves the plastic tress (okay, bad joke) but seriously it’s better for the environment and your health, too. That and you can wash and reuse the cheesecloth and towels, the plastic, you cannot.

  278. 5 stars
    I’ve tried multiple homemade bread recipes and this is hands down the best one! Especially for sandwiches and doesn’t crumble apart.

  279. 5 stars
    This is hands down the easiest bread to make! It’s so light and delicious. It’s exactly what you want homemade bread to taste like. I highly recommend this recipe!!

  280. My second time making the bread. It turned out awesome. I’m going to continue making it here in there.
    I’m so glad I came across this recipe. It makes me happy to see what one can make.
    Thank you again your videos are awesome too.

  281. 5 stars
    I just made this bread today for the first time and it turned out marvelous. I gave a loaf to my son and his wife And they thoroughly enjoyed it. I’ll definitely make it again. Thank you so much for the recipe.

  282. I’m a relative newbie to baking with yeast, I ‘ve always been afraid of it. So I have been using this time at home to conquer that fear. Made this bread today, and while it’s not as pretty as yours, it’s delicious!! Will be making again (and again)! Thanks!

  283. 5 stars
    I have made this bread every weekend since we started social distancing. My family can’t get enough. Thank you for sharing the recipe!

  284. 5 stars
    This recipe is fabulous! I had never made bread before and with this recipe I made a perfect loaf. Thank you!

  285. 5 stars
    It was my first time making bread. My family loved it! Thanks for making our home smell good and our tummy very happy! I love the video, it help me a lot! My favorite recipe for sure!

  286. 5 stars
    I made this bread today, one loaf regular and one cinnamon swirl. We cut into the plain loaf, and OMG! It’s amazing! So light and fluffy… we ate half the loaf already! Can’t wait to try the other loaf! Your recipes are dangerously delicious, and easy to follow. Thank you for sharing the delectable treats!

  287. I read someplace not to add salt till after the 1st rise because it kills the yeast. Is this true? Your recipe adds the salt before and no one has complained.

  288. First time bread maker question!! If I am using rapid rise instant yeast how much do I need and when should I add the water?

  289. Making this bread this morning to void going to the stores and it looks awesome. I added some everything seasoning to the dough and it smells great. Thanks for sharing the recipe.

  290. I just made this bread, there are no words to explain just how delicious it taste. It’s fluffy, soft and absolutely delicious.. will be making this bread often. Thank you☺️

  291. If I use milk instead of water and if I use melted butter instead of oil, is it the same measurements? So still 2 cups of milk (instead of water) and 2 tablespoons of butter (instead of the oil)?

  292. Just doing my second proof. I added some spices and Parmesan cheese to the top of one of the two loaves. Let’s see! 🤞

  293. 5 stars
    This is a great simple recipe. Trying it out right now. Just finished kneading the dough, so now to wait for the first rise. So excited… can’t wait to see how it turns out! 😁

  294. The best white bread I’ve ever made. Beautiful fine grain; holds up for toast. Can we mix wheat or rye in?

  295. This is a great recipe. I see by the pictures that used a Bosch machine. I’ve been using mine for a year OS so and love it. If you use instant yeast you do not have to proof the dough twice!

  296. If using Bread Machine, what settings should be used? 1 lb or 2 lb ? What size baking loaf pans do you use ?

    1. I use 9×5 inch loaf pans but similar size would work (like 9×6). I believe the setting would be for 2 lbs–or you can cut the recipe in half to make just one loaf.

      1. Well since impatient me couldn’t wait for your reply, I mixed it up with my Kitchen Aid and baked the 2 loaves in 9X5 loaf pans. They are perfect, The taste and texture are amazing. It’s just downright delicious bread. Husband is impressed too. Thanks for the recipe And no paddle holes in the bottom.

    1. No, that’s where the variation in flour measurement comes in. Just add enough flour that you get the right consistency in the dough. It should pull away from the sides of the dough and be smooth. It may slightly stick to a clean finger, but shouldn’t be overly sticky. Enjoy!