Simple White Bread

filed under: Bread on March 19, 2020

Simple White Bread is simple to make, and it’s easy enough that you can triple or quadruple the recipe so you can have freshly baked bread every day! Really, you can! It is soft and delicious enough to be enjoyed on its own or with just a touch of butter. If you love homemade bread, be sure to try my Old Fashioned Buttermilk Sweet Bread!

Simple White Bread

My mother-in-law started baking bread with the kids as soon as they were old enough to stand by her side. They loved it… getting their hands into the dough and being a part of creating something so delicious. As a family of seven, we go through 1-2 loaves a day, and I want desperately to be that mom that creates bread from scratch, with love, and with wholesome ingredients. For years now I have been saying how I want to bake fresh bread daily.

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Simple White Bread Recipe on Cutting Board with White Towel

 

But, we all know that can be a bit daunting…However, with the way things are right now in the world and bread disappearing off the shelves, there is no better time to make your own bread. And, I am telling you, this is THE bread to make because it is so easy and you only need a few ingredients! 

Simple White Bread Recipe in Pan

Simple White Bread Recipe

There is a reason I am sharing this recipe now, and that is most importantly convenience. This recipe tastes amazing, you can make as much or as little as you need, and it only used a minimal amount of flour. Most recipes call for 5-6 cups and I wanted to be mindful that rationing ingredients may be on some folks’ minds. With all those wonderful perks for convenience, I would be remiss if I didn’t mention that this bread TASTES AMAZING. You are going to have a hard time stopping at one piece!

With only a few ingredients, and the option to double, triple, or even quadruple the recipe, there is no excuse to not have fresh bread daily. 🙂

Ingredients (full recipe below)

  • Water
  • Granulated sugar
  • Yeast
  • Flour
  • Salt
  • Olive oil

Raw Bread Dough in a Bag

How to Make Simple White Bread

After you make a loaf of this Simple White Bread, you will make sure you have enough ingredients to at least double the recipe next time. And, it’s easy enough that your kids could help with the measuring and kneading of the dough. The only hard part about this recipe is the waiting to bake the loaf of bread. You do need to let the dough rest in the refrigerator overnight before baking it.

To prepare the dough, begin by adding the sugar and yeast to a cup of warm water and set it aside. Next, in a medium bowl (or a large bowl if doubling or tripling the recipe), mix together the flour and salt. Add the yeast mixture to the flour mixture and stir everything together.

Get a work surface ready by sprinkling a couple of tablespoons of flour on it. Knead the dough until it is smooth and elastic. Then, place the kneaded dough into a large plastic zip bag that has been drizzled with olive oil. Make sure you get all the dough covered in the oil. Seal the plastic bag and store it in the refrigerator overnight.

Cut into Simple White Bread

How to Bake Simple White Bread

  • The next day, when you are ready to bake the bread after letting the dough rest in the refrigerator, remove the dough from the refrigerator. Keep the dough in the plastic zipped bag as you let it come to room temperature.
  • After about an hour, sprinkle some more flour (1-2 tablespoons) of flour onto your work surface. Take the dough out of the plastic bag and knead and fold the dough for about a minute.
  • Form the dough into a log that will fit into a greased loaf pan.
  • Cover the dough after you have placed it in the loaf pan, and let it rise until it is almost double in size (about 2 hours). I just used the plastic zip bag to cover the dough, and it worked great!
  • After the dough has risen, slash the dough with a sharp knife and bake it for 35-40 minutes at 350°F. To be precise, the internal temperature of the bread should be 190-210°F.
  • Let it cool before slicing. Enjoy!

Piece of Simple White Bread

Soft, light, and oh so delicious! I love my bread smothered with warm butter and then sprinkled with flakey sea salt. Perfection!

Looking for More Homemade Bread Recipes?

Apple Fritter Bread

Amish White Bread

Cinnamon Sugar Banana Bread

The Best Zucchini Bread

4.89 from 9 votes
Simple White Bread
Prep Time
3 hrs 10 mins
Cook Time
40 mins
Total Time
12 hrs 50 mins
 

You will want to double or triple this recipe so you can have freshly baked bread every day!

Course: Side Dish
Cuisine: American
Keyword: Simple White Bread
Servings: 12
Calories: 177 kcal
Author: Amanda Rettke-iambaker.net
Ingredients
  • 1 cup water, lukewarm
  • 1 tablespoon granulated sugar
  • 2 1/2 teaspoons (1 package) dry active yeast (not rapid rise-see notes for Rapid Rise instructions)
  • 2 1/2 cups (312g) all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
Instructions
  1. In a measuring cup, combine the sugar and yeast to 1 cup of lukewarm water, stirring until combined. Set aside.

  2. In a medium bowl, mix together the flour and salt.

  3. Pour the yeast mixture into the bowl and combine all the ingredients.

  4. Sprinkle 1-2 tablespoons of flour onto your work surface and knead the dough for a few minutes, or until smooth and elastic.

  5. Store the dough in a sealable plastic bag that has been drizzled in olive oil, making sure the dough is completely covered in the oil. Keep the dough in the refrigerator overnight.

  6. WHEN YOU ARE READY* to bake the bread, remove the dough from the refrigerator. Leave the dough in the plastic zipped bag,and let it come to room temperature (about an hour). *This can sit in your fridge for SEVERAL days!!

  7. Prepare a loaf pan with nonstick spray.

  8. Sprinkle 1-2 tablespoons of flour on your work surface, take the dough out of the bag, and knead and fold the dough for about 1 minute.

  9. Form a log with the dough that will fit in your prepared loaf pan. Cover the pan with the plastic bag and let it rise until is has at least doubled in size (about 2 hours).

  10. Meanwhile, preheat the oven to 350°F.

  11. After the dough has risen, remove the plastic covering and slash the top of the dough with a sharp knife.

  12. Bake for 35-40 minutes at 350°F, or until the internal temperature is 190-210°F. Let it cool completely before slicing.

Recipe Notes

If you are using Rapid Rise add the yeast to the DRY ingredients, then slowly incorporate the wet ingredients to the dry. Follow the rest of the directions from #4 on. 

Here is a video on how easy this bread is to make:

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Comments

  • Myriam M says:

    Hi Amanda! I watched your video on making Simple White Bread but I am intolerant to wheat if I use a different flour do you think the time of rest in fridge would be the same?
    I will try it anyway and will let you know.

    • Amanda Rettke says:

      You should be able to successfully use a gluten-free flour that is designed to be a 1:1 ratio in baking! 🙂 Everything should stay the same with the exception of rise time, that I am not certain of. Just make sure it rises over the pan a bit before baking.

  • Alicia says:

    Would you have a different suggestion than using a plastic bag? My kids are loving this recipe, but I’d hate wasting so many bags making this over a long period of time. Thanks!

    • Amanda Rettke says:

      You can always wash the bag out after using. 🙂

  • Mary says:

    How many days can it sit in the refrigerator?

  • Dolores Mapili says:

    Can I use wheat flour?

    • Amanda Rettke says:

      Yes

  • Nirvana says:

    Hi. What size loaf pan do you use? Also does this make a high loaf similar to store bought? Thanks!

  • Jenn says:

    I love a cold rise! Best way to make pizza dough too.

  • Mikki Merritt says:

    This would be great, but there’s no yeast on the store shelves because of Covid-19. What “no-yeast” recipes do you have…?

  • Hilda Shumate says:

    Can gluten free flour be used for this recipe?

  • Mimi says:

    Can you do this same recipe in a bread machine ??

    • Amanda Rettke says:

      Yes, but there really is no need.

  • Kelly says:

    What’s different about instant yeast an active yeast an can you use self raising flour

  • Dee Sinclair says:

    sounds and looks delicious but, can I use the recipe in a bread machine?

  • Dale Betts says:

    When I baked the bread, it didn’t rise very much and was quite dense when done, maybe yeast was old?

    • Amanda Rettke says:

      Yes, I would say if it didn’t rise the yeast wasn’t fresh. Sorry about that!

  • Leona Bettencourt says:

    I’m not a bread maker… have tried many times with little success . This came out great. Will do again and again! Thank you 😊

    • Amanda Rettke says:

      So glad Leona!

  • Laura Faulkner says:

    Hello! I hope you’re surviving the quarantine. My apologies if you have already been asked this before… Instead of letting this rest overnight in the fridge, is it possible to bake this after it’s been mixed together? If so, how would we go about doing that? Thank you so much!

    • Amanda Rettke says:

      Yes, place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it’s doubled in size, about 1 to 2 hours.

  • Laura Faulkner says:

    Thank you for the reply! After the dough has doubled in size in the oiled bowl for 1-2 hours…do we knead it and form it into a loaf and then let it rise again in the loaf pan? Sorry, we’re clueless.

  • Renee says:

    I love fresh bread, too, and I always forget how simple it is to make. Thanks for sharing this simple recipe.

  • Anjana K Javeri says:

    You are amazing,Recipe seems easy,we still need to experiment.I am from India.During quarantine, we our govt has all essentials available with ease,even bread is available at our doorstep!As we live in joint family,is me,my husband ,my son, daughter in law and granddaughter, making new recipe is fun and good for family bonding.Generally in India we avoid eating all purpose flour ,only once a week or fortnight.As 11 yr old loves to bake ,and it’s so well explained, we will surely try.Thanks .You have lovely kitchen especially I was interested ,as to what is the kneading kitchen platform material,it made kneading easy ,fast and less messy!I really appreciate your sweet straight instructions with smile, God bless!

  • Cheri says:

    Can bread flour be used for this recipe

  • Jo says:

    Would this recipe be able to be used for bread rolls too?

  • michael says:

    hello amanda. thanks for the recipe. quick question….is everything the same is i use whole wheat flour? thank you!

    • Amanda Rettke says:

      Yes. The flavor will be different but I am sure you understand that! 🙂

  • Pat Vance says:

    Can you use gluten free flour for your Simple Bread recipe. Do I have to change anything for the gluten free flour?

  • Anum says:

    Hello. I’m trying out your bread today an I’m so excited. I was wondering how can I make this into garlic bread? Would it be a simple aleteration or would be an entirely different recipe?

  • Sue says:

    I let the dough rise but then it flattened and was still sticky when I touched it. Help! Is it salvageable? Thanks for your help

    • Amanda Rettke says:

      You can try saving it by removing it from the proofing container, flatten it with your hands and get the excess air out, then place in a warm place to re-rise. You want it to be around 80° during this rise. Mark your container and check it in an hour, it should have risen by then.

  • Kathy says:

    Hi Amanda, I noticed that you said you could do this recipe in a bread maker but in the bread makers they want you to use rapid rise yeast otherwise it doesn’t rise enough. I did try to use my bread maker with regular rise yeast and it didn’t rise enough. It tasted good but was really dense and a very small loaf when it was supposed to be a large loaf recipe. So the yeast does make a difference when using a bread machine.

    • Amanda Rettke says:

      I have not used a bread machine for this recipe but had several readers let me know they were able to produce a beautiful loaf in theirs. Sorry you did not have the same success.

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