Easy White Bread Recipe (Better Than Store-Bought)
If your household goes through multiple loaves of bread each week like mine, you know how quickly the cost (and preservatives) add up. Between school lunches, breakfast toast, and after-school snacks, we were buying at least two loaves weekly for my four kids. I tried switching to store-bought gluten-free bread, but the texture was a dealbreaker.
For those of you parents trying to make healthier choices, you’ll understand the challenge. This is why I decided to make bread at home. Even though this recipe uses gluten, it’s still a healthier option than most packaged breads filled with preservatives, additives, and folic acid.
The result? A simple, delicious homemade bread that my kids love so much I often have to bake a second batch mid-week! This recipe makes two soft loaves with a golden crust, perfect for sandwiches, toast, and snacks.
Why You’ll Love This Easy White Bread
Kid-Approved: The soft texture makes it perfect for picky eaters.
Healthier Option: Fewer preservatives than store-bought bread.
Cost-Effective: Two loaves last a week (unless your family loves it so much they eat it faster like mine!).
Beginner-Friendly: No special tools beyond a mixer and loaf pans.
Ingredients
2 packets Instant Dry Yeast
¾ cup warm water (110°F)
2 ⅔ cups warm water
¼ cup natural granulated sugar
1 tbsp salt
3 tbsp butter (room temp, plus more for brushing)
9–10 cups all-purpose flour (12% gluten recommended)
Preparation
In the bowl of a mixer, stir to dissolve the yeast in ¾ cup warm water. Let sit 5 minutes.
Add the remaining 2 ⅔ cups water, sugar, salt, butter, and 5 cups flour. Stir to combine.
Add more flour until the dough can be turned out onto a surface. Knead 7–10 minutes until a soft ball forms.
Place dough in a lightly greased bowl, turning once to coat. Cover and let rise in a draft-free place until doubled, 45–60 minutes.
Punch down dough, divide in half. Shape each half into a 9x12-inch rectangle. Roll tightly into cylinders, pinch seams, and place in greased 9-inch loaf pans.
Cover loosely and let rise again until doubled, 30–45 minutes.
Preheat oven to 375°F. Brush loaves with melted butter and bake 30–45 minutes until golden brown.
Remove from oven, brush again with butter, and let cool 10 minutes. Remove from pans and cool completely before slicing.
Storage
Store in an airtight bag at room temp for up to 4 days.
Freeze for up to 1 month.
Tips & Variations
Use high-gluten bread flour for extra chewy texture.
Add seeds or oats on top before baking for crunch.
Make it a little sweeter by adding 1–2 tbsp honey.
Final Thoughts
Homemade bread doesn’t have to be complicated. This easy white bread recipe is the perfect place to start if you want to ditch store-bought loaves. Not only will your family love the taste, but you’ll feel good knowing exactly what’s in every slice.
