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.
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
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. 🙂
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.
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!
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.
Simple White Bread
Ingredients
- 1 cup water, lukewarm
- 1 tablespoon granulated sugar
- 2½ teaspoons (1 package) dry active yeast (not rapid rise-see notes for Rapid Rise instructions)
- 2½ cups (312g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons olive oil
Instructions
- In a measuring cup, combine the sugar and yeast to 1 cup of lukewarm water, stirring until combined. Set aside.
- In a medium bowl, mix together the flour and salt.
- Pour the yeast mixture into the bowl and combine all the ingredients.
- Sprinkle 1-2 tablespoons of flour onto your work surface and knead the dough for a few minutes, or until smooth and elastic.
- 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.
- 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!!
- Prepare a loaf pan with nonstick spray.
- 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.
- 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).
- Meanwhile, preheat the oven to 350°F.
- After the dough has risen, remove the plastic covering and slash the top of the dough with a sharp knife.
- Bake for 35-40 minutes at 350°F, or until the internal temperature is 190-210°F. Let it cool completely before slicing.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Here is a video on how easy this bread is to make:
Looking for More Homemade Bread Recipes?
Thank you so much💗 my son bought the only 2 loaves left at the market at $3.99 per loaf..no more!!!
Be safe and we’ll
Cat
Do you need to rest it in the fridge? Or is it only for when you want to make it ahead?
I have such horrible time making bread but this recipe looks like I might be my savior. I am baker gives such awesome recipes that I’m sure I’ll be able to make this one. Thank you again for all your awesome recipes ❤️❤️
Do you have a recipe for a bread machine. I need one
Can I use my stand mixer with the dough hook to knead? If so, for how long? I have never made bread before because of the arthritis in my hands. Thank you.
Problem with this is can’t get yeast anywhere!
Will be sharing my sourdough starter soon! No yeast needed!
Thank You. Thanks to the worldwide quarantine, I have time and live to bake! New recipe!
Hi. How many mls in your cup size? In Australia our cups are 250ml.thank you. Can’t wait to try recipe 😊
Can I use my mixer with the dough hook? How long do I let it run for and at what speed? I live in higher elevation, do I need to leave it out for longer before I put it in the oven? I’ve made a few of your recipes and I’ve loved what I’ve made. So has my family.
I don’t know about elevations, but there is really no need for the dough hook! (And you know I love a shortcut!) The kneading is only to get ingredients together and once again to incorporate any excess oil after it has rested. However, if you really want to use the dough hook, you can. Run on low and just until the dough comes together.
Hello! Thank you for this recipe, I can’t wait to do it.
I have a doubt, though. You say, at the end, to leave it covered with the plastic for two hours, un o we it and bake it. If it is going to rise to double the size, my question is, will it fit the loaf pan afterwards? And, if so, will it rise more in the oven, or will this be it?
I have never made bread because I had always been afraid it would come out right. That is why I am worried and asking about it.
Thank you so much!
Good question~! Yes, it will still fit in the pan. The log is about 5-6 inches long and will easily fit when doubled. I am going to make it LIVE today on my other page, Homestead Recipes. https://www.facebook.com/HomesteadRecipes/