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

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4.93 from 28 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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  • Carol White says:

    Sorry to say, I had to use Great Value flower. The bread rose and baked alright but… the bread texture and taste was not so good. Amanda if and when the Virus is over and when the shelves are filled with my Gold Medal flour will that make a difference? Can Cake Flour work? Asking because this was the first time I ever attempted to make bread. Thank You for sending me your recipes.

  • Corryn says:

    Can instant yeast be used? If so how?

    • Elizabeth Keeney says:

      I work with iambaker and am happy to help out with questions!
      Hi, Corryn! If you are using Rapid Rise add the yeast to the DRY ingredients, then slowly incorporate the wet ingredients to the dry. From there, continue with step #4 from the recipe. Have a great day!

  • Linda Torelli says:

    can I use yeast cakes instead of dry yeast?

    • Elizabeth Keeney says:

      Hi, Linda! I work with iambaker and am happy to help with questions. We have not tested the recipe using yeast cakes, so I can’t say how much you would need. Have a great day!

  • Jamie says:

    Could this me made for hamburger buns? If so how many would the base recipe make?

    • Elizabeth Keeney says:

      Hi, Jamie! I work with iambaker and am happy to help with questions. We have not made this recipe into hamburger buns, so I can’t say how many you could make or how the baking time would be adjusted. Have a great day!

  • Pam Cupples says:

    How can something be this easy and delicious. Even day old tastes wonderful…and I don’t like day old as a rule. I am so happy to have found this recipe.

  • Linda says:

    I am in the process of making your simple white bread, it is in the rising stage in the pans, about 1.5 hrs into the rising, so far it doesn’t look like it is rising. What do you think is wrong. ?

    • Amanda Rettke says:

      Sorry! When a dough is not rising it could be due to temperature. Try placing it in a warmer place and see if there is any action!

  • TJ says:

    This is the ONLY recipe I use now! Thank you for creating it for us. I love that it doesn’t use as much flour as other recipes and it couldn’t be any easier! My husband is a picky bread lover and he absolutely loves it! Thank you again!

  • Madeenah says:

    Hi Amanda,is it a must to keep the dough in the fridge overnight? I love getting my baking done at a go so I can enjoy the end result like immediately! 😁 Can I just let it rise for 30 minutes or couple hours and bake?Thanks

    • Elizabeth Keeney says:

      Hi, Madeenah! I work with iambaker and am happy to help with questions. I recommend keeping the dough in the refrigerator overnight for a slower rise and a better flavor, but you could try baking it after a shorter rise time. Let us know how it turns out, and have a great day!

  • Paula says:

    Can I use fresh yeast instead? This is what I have at the moment on hand. How?

    • Elizabeth Keeney says:

      Hi, Paula! I work with iambaker and am happy to help with questions. We generally use active dry yeast in our baking recipes, so we have not tried fresh yeast in this bread recipe, although there are conversions that allow you to use the different kinds of yeasts interchangeably in recipes. Have a great day!

  • April Smith says:

    I doubled the recipe and followed the instructions and put half in the refrigerator overnight. It was fabulous! I allowed the other half to rise immediately in a bread pan (coated well with olive oil) and baked it after it had sufficiently risen. And it was fabulous, too! So, if you’re in a hurry and want to make this bread in just a few hours time…it can be done and will still taste wonderful!

  • Betty allen says:

    Would this work with whole wheat white bread?

    • Amanda Rettke says:

      It should! 🙂

  • Lindsey Damer says:

    ONE WORD……… YUMMY!!!!🥰

  • Judy says:

    Wow…i love Easy !

  • Marita says:

    Can I use bread Machine yeast? Also can a I substitute oat flour to make guten free bread?

    • Elizabeth Keeney says:

      Hi, Marita! I work with iambaker and am happy to help with questions. We have not tried either substitution in this recipe, so I can’t say how it would turn out. Have a great day!

  • Ruth Neilson says:

    Thank you for posting.

  • Candye Olney says:

    I’ve never made homemade yeast bread but this sounds like an easy one for a beginner. Thanks! I’m about to give it a whirl!

  • Salina says:

    I have try this receipe and very happy with the result. Thank you, your detailed explanation and video helped me a lot as a beginner. Best regards

  • Casey Mountain says:

    I can’t wait to make this bread. It looks so simple & easy.

  • Valerie says:

    Love the bread! And so easy, it was my first attempt at making bread and so happy with the end results!

  • Casey Mountain says:

    On the simple white bread…can I use Instant Yeast?

  • Jeri says:

    Can I double the recipe and leave it in the fridge longer than overnight. Example: divide the dough into 2 loaves and use 1 loaf the next day and then the next loaf 2 days later?

    • Amanda Rettke says:

      Yes, that should work.

  • Carlin says:

    Do you have to put the dough in the fridge overnight or can you skip that step?

  • Carolyn says:

    Most bread recipes use oil in the ingredients. Are the two tablespoons of oil in the recipe to be mixed into the other ingredients or just to oil the bag?

  • Marian says:

    This bread was simple and awesome. Great texture, soft for sandwiches!

  • Johnna Staat says:

    Can I use Bread Flour? I am new at bread making and not sure the difference.

    • Amanda Rettke says:

      I have not made this recipe with bread flour so can’t speak to the adjustments necessary.