Homemade White Bread

Homemade White Bread
  • Pinterest

This recipe has been revamped with new pictures and
instructions. You can find the new post HERE
 


Post a comment!

34 Comments

  1. 1
    V
    January 5, 2010 at 5:54 pm

    Oh…did you have to do this to me…I'm trying so hard to not eat…this is not helping…but it looks so GOOOOD

  2. 2
    January 5, 2010 at 6:45 pm

    This looks so good! Thanks for the directions with the Kitchenaid! Can't wait to try it!

  3. 3
    April 2, 2010 at 11:41 pm

    hey! this bread looks great and i'd like to try it this weekend, perhaps for an easter french toast recipe. just one question: you don't need to let it rise? simply punch the bubbles out and put in the oven? thanks!!

  4. 4
    April 3, 2010 at 5:33 am

    Christine, yes,you don't need to let it rise in the bowl, just in the pans. Good luck….hope you love it!

  5. 5
    April 24, 2010 at 9:23 pm

    Oh man, I understand, my twins just turned one, and I have started baking all my own bread again-I've been waiting to feel a little “in control” this white bread looks yum!

  6. 6
    Anonymous
    May 25, 2010 at 5:53 pm

    This bread is AMAZING!!! I dont have 5 bread pans so I halved the recipe and just made 3 smaller loaves and it worked wonderfully! I have been searching for a “GOOD” white bread recipe for years and I have finally found a keeper THANK YOU!!

  7. 7
    June 7, 2010 at 5:04 pm

    Baked this bread last week and it was great! I only have 4 loaf pans so I made 4 large loaves-yum, yum, yum. Perfect for sandwiches or jam or to dip in soup or a snack etc. thanks!

  8. 8
    September 19, 2010 at 8:10 pm

    I had been searching for a good white bread recipe…this one is fantastic! Thank you for sharing!

  9. 9
    steph
    October 4, 2010 at 10:20 pm

    hey awesome blog, so this is the first time i'm making bread so i decided to give this recipe a try!

    i'm letting the loafs rise in the oven right now but do i time it at 25 minutes once it hits 350? or do i just set the timer right after its done rising…?

    also when i added the yeast into the dough.. i thought it was strange since most people would let the yeast soak in water first..! so i hope the yeast dissolved properly ! haha excuse my lack of bread making knowledge..

    i really hope it turns out good (crosses fingers)

  10. 10
    October 4, 2010 at 10:29 pm

    Steph,
    Glad I was checking my messages just as you left your comment. That is timely work!
    Once the loaves have risen to 1 inch above the rim of the pan, turn the oven up and start the timer. The 25 minutes includes the preheating time. Now, this is how it works in my oven…some ovens take longer to preheat. The bread will be done when it's a lovely golden brown color.
    You are right to question the yeast application. It is indeed different than most recipes. The yeast is added strait to the dough because the water is too hot. This is the trick that makes it such a quick bread to make.
    Good luck! Let me know how it goes! Crossing my fingers as well.
    ~Jamie

  11. 11
    Jodie
    November 14, 2011 at 1:38 am

    Hi Jamie,
    My daughter needs to make bread for Colonial Days at school. I thought about your blog and decided to see if there was a recipe for a quick and easy bread. And as usual, your blog did not disappoint! This recipe sounds perfect, so we will be making it on Wednesday or Thursday. I have 3 questions… 1-what's the measurements of those bread pans? 2-when you say “white flour”, is that something different than all purpose flour? 3-is the yeast you use quick yeast? (Keep in mind I've never made bread from scratch, so I'm sorry to sound a little dumb here…) Thanks Jamie!

  12. 12
    November 14, 2011 at 4:56 am

    Hi Jodi,
    My pans are 8×4, all purpose flour is perfect and I use active dry yeast. You can use quick yeast as well, I would just recommend using just a bit less. Maybe 2 3/4 Tablespoon. Good luck! I hope it works out well for you!
    ~Jamie

  13. 13
    November 28, 2011 at 5:12 pm

    Hi Jamie – I've been trying a bunch of your recipes lately and love them! Can the dough be frozen? It's just my husband and I so 5 loaves might be a little much but if freezing is not an option I'll just make all 5 and share with friends and family 🙂

  14. 14
    November 29, 2011 at 11:20 pm

    Hi Kristie,
    This dough doesn't freeze all that well. However the loaves, once baked and cooled freeze very well. Good luck! Hope you love it!
    ~Jamie

  15. 15
    Jodie
    November 30, 2011 at 7:20 pm

    Jamie,
    I've been trying to respond to your comment you wrote back to me, but I've ALWAYS gotten interrupted by something or someone, and never got a chance to finish it! So, I'm going to sit here and write until I'm done!!!

    This is jodie, and I'm the one that asked you questions about this recipe because I needed an easy recipe for my daughter to make for Colonial Days at school….do you remember?

    Anyway…I just wanted to tell you that she did make this recipe and it was very delicious! She took 2 loaves to school and she said everyone told her it was good. We gave some to my mom and dad who thought it was also great, and of course, we enjoyed some here too!

    So I wanted to tell you thank you!!!!! I appreciate you taking the time with this wonderful blog, and sharing it with us. I know I can speak for everyone that reads it….you help us all in making dinner, desserts, or whatever it may be, a little easier and most of all, delicious! So thanks Jamie!!!!

    I wanted to also ask you, I used my Kitchen Aid artisan mixer, and it worked really hard when making this dough. In fact, the motor smelled like it was burning, and the dough wound itself around the dough hook and started going up underneath where the dough hook hooks in. Also, when I put it on high for the 8 minutes, it sounded like it was only on about a 2, so I turned it down to a 2 for fear of burning my motor up. Have you had any of these problems? It took a good half an hour to clean up the dough that went up under the hook in part, and it seems to be working fine, but I'm almost afraid to make it again for fear my motor might burn out….my question is, do you think if I halfed the recipe it would be better?

    Thanks for your help, Jodie

  16. 16
    December 1, 2011 at 4:56 am

    Hi Jodi,
    So glad the recipe worked out well for you and your daughter! That's so nice to hear.
    Yes, I would half the recipe if you are using a Kitchen Aid. I almost always use my Bosch when making large batches of bread. The kitchen aid just doesn't seem to have the motor for it.
    Have a great night!
    ~Jamie

  17. 17
    December 18, 2011 at 12:21 pm

    i tried your recipe, very simple. thanks! 🙂

  18. 18
    February 9, 2012 at 4:49 pm

    Am not a baker, but want to try this & have quick questions–could I use bread flour? Could I use a Sunbeam mixer with the two dough blades? Would I halve the recipe for this? Thanks!

    • 19
      Anonymous
      February 14, 2012 at 12:38 am

      Carrie – I make this all the time (like twice a week) and I always use bread flour and it is awesome!

  19. 20
    March 10, 2012 at 6:39 pm

    Jamie,

    I tend to hand mix most of my food. Would you feel I could hand mix this? All I have is a KitchenAid and I don't want to halve the recipe. I have a really large mixing bowl that I hand mix things in and I would like to keep this recipe whole.

    Another question, I only have 2 bread pans. Do you think I could make the whole recipe and cook two at a time? Maybe rising the other portion of it in a bowl at the same time as the two formed loaves then transferring it after the initial two are cooked?

    Okay, one last question 🙂 You mention to warm the dough to rise in the oven at 170 degrees. Do you keep it on at 170 during the rise time or do you turn it off then place the dough in to rise? (other recipes have told me to turn it off first before inserting dough in to rise)

    Thanks! – Emily

    • 21
      March 12, 2012 at 6:29 pm

      Hi Emily,
      How large is your Kitchen Aid Mixer? If it's a 7 quart mixer it will handle this recipe fine.
      As for kneading it by hand,you most definitely can try it that way. It will work best if you knead it after all of the ingredients are added, cover it and let it rise in a warm place for about an hour. If you only have two pans, once you are ready to shape, just shape two loaves, let them rise in the 170 oven (yes, leave the oven on at 170 and then leave the loaves in once they have risen and you turn the oven up). Leave the remaining dough in your bowl and then go ahead and shape them into loaves once your pans are available.
      Good luck to you!
      ~Jamie

  20. 22
    Julie
    May 29, 2012 at 6:12 pm

    Use a dough hook for the whole recipe or use the paddle at the beginning?

    • 23
      May 29, 2012 at 7:42 pm

      Hi Julie,
      I use the dough hook for the whole recipe. Good luck!
      ~Jamie

  21. 24
    Mel
    September 22, 2012 at 8:59 pm

    Jamie! This is the first bread recipe that has ever turned out well for me! I am really afraid if yeast. This bread is so easy and scrumptious! Thank you so much for sharing.

  22. 25
    Santanic
    July 2, 2013 at 3:46 pm

    Hello,

    This recipe sounds good but I wonder how type of Bosch robot you use because I don’t want to break my kitchen aid.
    Thanks for sharing.

  23. 26
    Chardonae Davis
    July 29, 2013 at 2:09 pm

    Your blog is amazing and I can’t wait to try a long list of recipes I pulled off of it 🙂 especially this bread one that I plan to try today 🙂

  24. 27
    Shari Addis
    September 10, 2013 at 11:15 am

    I don’t have a Bosch or a Kitchen Aid. can I use my Sunbeam hand mixer?

  25. 28
    Lizzy
    September 28, 2013 at 8:49 pm

    My budget is a little tight the next couple of months, and I would like to start making bread from scratch to help. How would I go about halving your recipe to make one or two loaves?

  26. 29
    Dolly
    November 22, 2013 at 12:39 pm

    Do you have a bread recipe that uses honey? I had one but don’t have it anymore and love it. It was so easy and didn’t have to worry about the yeast not working in it.

    • 30
      Jamie
      November 25, 2013 at 6:22 am

      Dolly,
      I generally use sugar in my breads, just because its so much cheaper. However, you could use honey for this one instead and I bet it would work out great. Let me know if you try it and how it goes. Good luck!
      ~Jamie

  27. 31
    Michelle
    January 20, 2014 at 5:03 am

    I have made this several times now, and we are totally in love. I halve the recipe for two loaves, and it works wonderfully. Thank you so much for the new household favorite!

  28. 32
    Marisa
    January 26, 2014 at 9:33 pm

    Hi Jamie,

    Any chance this recipe would work with wheat flour? I love how fast it is but would prefer wheat.

  29. 33
    LISA
    February 19, 2014 at 10:39 am

    How do I print these fabulous recipes?

  30. 34
    June 21, 2014 at 2:18 pm

    Hello!

    I saw your blog and thought it had great recipes and awesome pictures! I therefore would like to invite you to our new culinary website which has just started.

    This is how it works in short. TastyQuery.com is a website for food bloggers and their fans allowing them to automatically collect recipes from your food blog. It’s a large database of links to recipes on food blogs. Everyone can join us for free.

    For more please visit:
    http://tastyquery.com

    TastyQuery.com is an English version of our main website called “Mikser Kulinarny”, founded in Poland. “Mikser Kulinarny” has a large audience (over 2 mln unique visitors monthly) and with TastyQuery.com we want to repeat that success and drive thousands of new visitors to your food blog.

    In case of any questions, don’t hesitate to contact us.

    best regards

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>