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.


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 in the recipe card 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 8-inch 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!

Can You Bake This Right Away?

Yes! Just skip steps 5 -6 in the recipe below. 

Looking for More Homemade Bread Recipes?

Apple Fritter Bread

Amish White Bread

Cinnamon Sugar Banana Bread

The Best Zucchini Bread

4.94 from 30 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
  • 1 cup water, lukewarm
  • 1 tablespoon granulated sugar
  • teaspoons (1 package) dry active yeast (not rapid rise-see notes for Rapid Rise instructions)
  • cups (312g) all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  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:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Dixie Miner McIlwraith says:

    I did not watch the video so just followed the recipe and instructions. As a result, I added 2 TBS of olive oil to the dough.
    It did rise, but probably not as much as it could have, and it is a bit doughy.

  • Penny says:

    Made this bread last night for dinner. Was very easy, light in texture, husband even commented that it was good for homemade loaf bread. I will make it again

  • Tsnya says:

    Cannot find the ingredients (amount of each) anywhere

    • Elizabeth Keeney says:

      Hi, Tsnya! I work with iambaker and am happy to help with questions. To get to the recipe with detailed instructions and ingredient amounts, simply click on the ‘Jump to Recipe’ link near the top. Or, scroll all the way through the information until you reach the recipe. I hope this helps. Have a wonderful day!

  • Carole Kerr says:

    Can you make any kind of bread besides white bread? We don’t usually eat white bread.

  • Lisa says:

    Can the dough be kneaded in a stand mixer instead of by hand? If so, please provide instructions.
    Thank you!

  • annie Kovach says:

    Can you use Bread Flour

  • Debbie Cothern says:

    Do you know if you can substitute an all purpose gluten free flour for the regular flour?

    • Elizabeth Keeney says:

      Hi, Debbie! I work with iambaker and am happy to help with questions. We have not tested this bread recipe with gluten-free flour, so I can’t speak to its effectiveness. Let us know if you try it and how the bread turns out. Have a great day!

  • Kelly Adams says:

    I love your recipes!!!

  • Ron says:

    Do you have to oil it in a bag cant you oil in a bowl covered let rise then bake it

  • Robbin says:

    I have made this a few times – Perfect every time. This time I did 2C A/P flour and a 1/2C stone ground wheat flour – Came out wonderful. Each time I am going to add more wheat flour and less A/P flour until I find the breaking point, so to speak. .

  • Ron says:

    What happens if i put two table spoons of sugar in the dough

  • Christine says:

    How much bread starter would I use for this recipe?

  • Elspeth says:

    This recipe couldnt be any easier! The only very difficult part of the recipe is having to wait till it’s cool to slice it! Are you KIDDING?!?😂😂😂 I’m afraid that no loaf has ever had a chance to cool before having the ends (our favorite part!) whacked of and smothered in frost salted REAL butter!

  • Mary Silva says:

    I made this bread twice and it is delicious! I like it with butter and sea salt my husband likes it toasted.

  • Karlla says:

    My bread was delicious but very hard crust

  • Tina LeB says:

    Great bread! I have made it several times! Quick question – I’d like to make some small individual loaves using the foil pans that are about 3 1/2″ x 5 1/2″. Do you think I should divide the dough into thirds or fourths? Thanks!