Name: Homemade Soft White Bread Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 ⅔ cups lukewarm water (divided); 2 ¼ teaspoons instant yeast (or active dry yeast); 1 teaspoon sugar; 1 tablespoon honey (or more sugar); 1 teaspoon salt; 1 ½ tablespoons unsalted butter (cubed at room temperature); 4 ½ cups all-purpose flour (divided); 1 ½ tablespoons unsalted butter (melted for brushing)

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Introduction

Making your own white bread at home is easier than you might think and yields a warm, soft loaf perfect for sandwiches or toast. This recipe produces two fluffy loaves with a golden crust and tender crumb, ideal for everyday enjoyment.

A close-up image of a loaf of white bread resting on a white marbled surface, showing a smooth golden-brown crust on top with a soft, fluffy, light cream interior texture visible where a slice has been cut and laid flat in front of the loaf, all set next to a blue and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅔ cups lukewarm water (divided)
2 ¼ teaspoons instant yeast (or active dry yeast)
1 teaspoon sugar
1 tablespoon honey (or more sugar)
1 teaspoon salt
1 ½ tablespoons unsalted butter (cubed at room temperature)
4 ½ cups all-purpose flour (divided)
1 ½ tablespoons butter (melted for brushing)

Instructions

Step 1: In the bowl of a stand mixer fitted with the dough hook, combine the instant yeast, sugar, and half of the lukewarm water. Let it sit for 5–10 minutes until foamy. If using active dry yeast, let it sit for 15 minutes.
Step 2: Add the remaining water, honey, salt, cubed butter, and 4 cups of flour to the bowl. Knead at low speed until the dough comes together and feels soft but not sticky. Add a few tablespoons of the remaining flour if needed. Continue kneading for 6–9 minutes until the dough pulls away from the bowl, becoming smooth and soft.
Step 3: Transfer the dough to a lightly greased bowl, coating it evenly. Cover with plastic wrap and let it rise in a warm, draft-free place for about 45 minutes, or until doubled in size.
Step 4: Lightly flour a work surface and turn the dough out. Divide it into two equal portions. Gently pat each into an 8×12 inch rectangle, pressing to remove air pockets. Starting at the short end, roll tightly and pinch the seams to seal. Tuck the ends under and place each loaf seam-side down in a greased 8×4 inch loaf pan. Cover with greased plastic wrap and let rise for 45 minutes until doubled.
Step 5: Preheat the oven to 390°F and position the rack in the lower-middle section.
Step 6: Bake the loaves for 25–30 minutes until golden brown and an internal temperature of 208–210°F is reached.
Step 7: Remove loaves from pans and invert onto a cooling rack, then re-invert them. Brush the tops and sides with melted butter and let cool completely before slicing.

Tips & Variations

For a slightly sweeter bread, increase the honey or sugar by a tablespoon.
If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 10 minutes.
Adding a tablespoon of milk powder to the flour can enhance softness and flavor.
Brush with egg wash instead of butter before baking for a shinier crust.

Storage

Store the bread wrapped tightly in plastic or in a bread box at room temperature for up to 3 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. To reheat, toast slices directly or warm whole loaves in a 350°F oven for 10–15 minutes.

How to Serve

The image shows a golden brown loaf of bread freshly baked inside a silver metal baking pan. The loaf has a smooth, shiny top crust that looks soft and slightly glossy with a few small cracks. The bread fills the pan well and rises just above the edges. The background is a white marbled texture with a blurred metallic cup and wooden spoons visible in the distance. A white and blue striped cloth is partially seen beside the pan. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast. Just proof it in the lukewarm water with sugar for about 15 minutes until foamy before adding the other ingredients.

Why is my bread dense or heavy?

Dense bread can result from under-kneading, not enough rising time, or yeast that is too old. Make sure the dough is smooth and elastic, allow it to double in size during both rises, and use fresh yeast for best results.