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 29 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:

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  • Sue says:

    Hi Amanda,
    Can you use the sourdough starter in your simple white bread recipe? If so, how much do you use? Thank you.
    PS … I made the bread and it’s delicious. Who would ever want to eat store bought bread again?!

  • Elizabeth Glen says:

    Love all that you share and teach !
    Please let me know what kind of bread pan do you recommend?


  • Sue says:

    Hi again Amanda
    Can you use the home made yeast for making the simple while bread?

  • Aparna says:

    Hi Amanda, thanks for this receipe. I love your blog! I’m going to try this bread, sounds great. I have tried your homemade sourdough starter recipe. Can the yeast in this receipe be substituted by your homemade sourdough starter recipe, and if so, hoe much quantity? (So it would be different than the simple sourdough receipe you have which needs to rise a lot longer). Please let me know, Thanks so much!

  • Vicky says:

    What size loaf pan

  • K says:

    Is there a substitute for yeast? Can I avoid it all together?

  • Cheryl says:

    Hi Amanda!
    I just tried this for the first time. I have been baking a long time but have only just started trying bread. I followed the recipe and after it proofed and doubled, I took the bag off and it fell, to half the size. Is that normal? Thanks!

    • Amanda Rettke says:

      Oh dear! So sorry. Nope, not normal. It may need to rise again… make sure the location is warm.

  • Christine Sherman says:

    This was so easy and came out wonderful! Tastes just like the bread we ate growing up. Thank you!

  • Maryanne says:

    If you only have bread machine yeast do you use the rapid rise method or the regular method of adding it to the water & sugar?

  • Debra Wilson says:

    Love your recipes so easy and great! Thank you!

  • Teresa Pomales says:

    Loved your bread recipe and will definitely make it. My regards from the Island of Puerto Rico.

  • Kaleena Marshall says:

    Can I make this recipe with the DYI starter you showed on your video or is that only for sourdough?

    • Amanda Rettke says:

      You can but I haven’t worked out the amounts of ingredients quite yet.

  • Soraya DaCosta says:

    I followed the recipe and steps exactly as instructed, but for whatever reason the dough did NOT rise after resting for 2 hours. Then I wait another two and nothing! 🙁 I was so excited about trying this bread. What could I have possible done wrong? I’m in NC.

    • Amanda Rettke says:

      The best piece of advice I ever got about bread baking was watch the dough, not the clock. The dough needs to be at least at 70°F to rise sufficiently, so I would either proof in the oven or set the dough in a warm place where the yeast can activate and expand. Grab a little flour and flour a solid surface. Knead the dough again for a minute or two and set aside to rise. If it doesn’t rise in a warm place this time, it could be that the yeast was dead. Don’t give up!! I know you can do it. 🙂

  • terry burger says:

    Any way to make thios in a bread maker? I have arthrtis and fibromyalgia and cannot knead anymore. I make the dough in the bread maker and then remove to my bread pan to bake after it rises again. How can I tweak this recipe to work out in a bread maker ?? Thanks Terry

  • Kay Newberry says:

    Is there a way to turn this into a cinnamon bread?

  • Judy Mills says:

    Can you suggest a recipe for gluten free or can you use this recipe with gluten free flour?

  • Diane taber says:

    Would just love to be able to make this white bread recipe as it just looks so good.

  • Pat Lammers says:

    If I want to make multiple loaves- do I increase the yeast along with all ingredients?

  • Linda Betley says:

    I am in the process of making this bread however, I’m a little concerned with your instructions to place the pan inside the bag that The bread was rising in? Because it is coated with oil, won’t the oil get on the outside of the pan?

    • Amanda Rettke says:

      The directions do not say to place the pan inside the bag.

      “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!”

  • Linda Betley says:

    Well this recipe was a complete bust. I followed the directions to the letter and it didn’t rise or double in size and is probably going to be a mini loaf more than anything.

  • Billiejo says:

    I made the bread and it rose great and then fell once I put slugs in top and was super dense. Not sure what happened but texture was way off.

  • Ailin says:

    If I add raisins and walnuts should increase liquid? My first attempt came out dry. I baked over the specified time because the internal temp wasn’t reaching 190. And the color was pale.

  • Carol Reed says:

    Thank you so much for this recipe! It is hands down my favorite bread recipe and I’m so grateful! Especially at a time like this. xo

  • Kim says:

    What size loaf pan did you use? The loaves in people’s pictures loom big, so I’m wondering if my 8 inch loaf pan is too small. Can’t wait to try this recipe! Thanks!

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Kim! An 8-inch loaf pan should work just fine! Enjoy the bread!

  • Kate Harder says:

    I made this during our 2020 Coronavirus stay at home time. My 7 year old had so much fun kneading the dough but not as much patience waiting for it to rise!
    My husband couldn’t wait to eat it and almost burned his hands cutting it straight out of the oven. But oh gosh was this some amazing bread. We will definitive making it again!