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 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

4.93 from 27 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
  • 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
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

  • Michelina Evelyn Guerriero says:

    I am wondering about the oil, does it have to be olive oil or can I use vegetable oil to oil the bag. I would have to go buy olive oil and it is expensive

    • Elizabeth Keeney says:

      Hi, Michelina! I work with iambaker and am happy to help with questions. Yes, you could use vegetable oil to oil the bag. I hope this helps, and have a wonderful day!

  • Michelina Evelyn Guerriero says:

    I made this bread, and my husband loved it. I will be making it often. My only issue was that it didn’t rise enough, but I baked it anyway. It tasted really good, but it was a small loaf. I am going to try again and see if it rises better

  • Joseph Howard says:

    her bread is really good. even if your not good at baking, make a bunch of mistakes and misread the directions. ive made a couple of her breads, theyre really good.

  • Michelina Evelyn Guerriero says:

    I made this bread and it is delicious. My husband loves it and so do I. I will be making it often. Thank you for the recipe, it is a keeper

  • Linda says:

    Thanks Amanda!
    Do you have banana bread recipe? I wanna try.

  • Valerie says:

    I’ve made this bread several times and I’m wondering if I can replace all the white flour with whole wheat

    • Elizabeth Keeney says:

      Hi, Valerie! I work with iambaker and am happy to help with questions. We have not made this bread with whole wheat flour, so I can’t say how the bread would turn out. Let us know if you try it, and have a wonderful day!

  • Ryan says:

    Turned out amazing and will definitely be making it again!

  • Susan says:

    Hi Amanda,
    Can i use bleached all purpose flour or do I need to use unbleached all purpose flour? I have unbleached hard red wheat flour but one of my friend’s told me not to use it for delicate baking recipes like cakes or pastries. Would the bleached four work?

    • Elizabeth Keeney says:

      Hi, Susan! I work with iambaker and am happy to help with questions. You could use bleached all-purpose flour, although we haven’t tried it in this recipe. Let us know how it turns out, and have a wonderful day!

  • Judy says:

    How does using bread flour change the recipe amounts etc ? Thank you

  • Theresa Lauber says:

    Are the 2 tablespoons oil for the bag, or are they to be mixed with the other ingredients?

  • T-Rooke says:

    Have you ever tried the Gluten free 1/1 flour? If so do you increase any of the liquid?

    • Elizabeth Keeney says:

      Hi, T-Rooke! I work with iambaker and am happy to help with questions. We have not tried this recipe using 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 wonderful day!

  • Mille says:

    Hi Amanda I’ve been following your post ever since you pop up on my F/B page all ur recipes are awesome. I share your recipes with my sista (she refuses to get on social media but everyday calls to ask what you’ve post for the day) so what I’m asking is do you have a cookbook on all these recipes you post??

    • Amanda Rettke says:

      Hi Mille – I have a cookboook coming out soon. Thank you so much for sharing! <3

  • Nancy spence says:

    I noticed in the picture the bread looks like it is salted on top. I do not see salt added to the top in the recipe – or am I missing something?

    • Amanda Rettke says:

      This is what I wrote: “Soft, light, and oh so delicious! I love my bread smothered with warm butter and then sprinkled with flakey sea salt. Perfection!”

  • Janelle says:

    Do you use a convection oven? I made this just now. I had to leave it in an extra 20-30 minutes and eventually pumped up the heat to 375 just to get the faintest bit of browning on top.

    I haven’t tasted it yet…

  • Linda says:

    Am trying this bread but first time I made bread that doesn’t call for butter or lard?

  • Vicki says:

    I have made this bread twice. Love the taste. I wish you could show us how to work the dough when you take it out of the bag. I have baked for years but am struggling on this step. Thanks

  • Rita says:

    could you do this with fresh ground wheat

    • Elizabeth Keeney says:

      Hi, Rita! I work with iambaker and am happy to help with questions. We have not tested this recipe with fresh ground wheat, so I can’t speak to its effectiveness. If you try it, let us know how it turns out. Have a wonderful day!

  • Radhika Panikar says:

    Hi I made this bread and I did not store it in the fridge but made it immediately. It came out fine. Could I use the same measurements using bread flour instead of all purpose ?

  • Lisa says:

    Can this bread be made immediately without being left in fridge?

  • Clayton says:

    Hi Elizabeth, I was wanting to know, instead of refrigerating this dough overnight, could you just oil a bowl on the bottom, put your dough in the bowl and then flip it over and let it rest at room temp till the dough rises and then transfer the dough into your pans and then let it rise one more time before baking? I am not a fan of refrigerating dough, my last experience was not so good, the dough ended up rising in the fridge and i had a huge mess:) so basically what i am asking is can this recipe be used in the traditionally way of making bread?

  • Kim Horvath says:

    Can you make this into biscuits instead of bread?

  • Christina says:

    This sounds quite good ill have to give it a try my husband loves white bread

  • Christina says:

    Do you have a recipe for yeast free rye bread. I have a sensitivity to yeast

  • Carolyn Fuhrmann says:

    Beautiful! Love the recipes 😋! You are amazing! Thank you for sharing!

  • Cynthia Hoffman says:

    Can’t wait to make the easy white bread.

    All these bread recipes look great.