A deliciously, Even grained homemade white bread. This is a low-fat, low-sugar, vegan, vegetarian, dairy-free easy white bread recipe. It makes great sandwiches and toast. Make it in about an hour. Not kidding.
We do love our homemade breads. This white bread recipe is one of the easiest bread recipes I have EVER made. It’s also reliable and fast. This is the only homemade bread recipe WITH yeast I have made that is THIS easy and fast.
And that’s why I love this recipe. It’s so nice to be able to get my bread loaves made AND baked in about 60 to 90 minutes. I hesitate to claim it’s a true 60 minute bread because your conditions may be different than mine.
But I will definitely claim it as a delicious 90 minute white bread. It’s good bread for sandwiches and toast. It’s not as flavorful as our Sourdough breads but it’s a LOT more approachable for the new baker.
If you want to take the time you will REALLY love learning how to make your own wild sourdough starter and our Sourdough long rise breads. Including Milk and Honey Sourdough Sandwich Bread that is TO DIE FOR. But the process takes about 24 hours after your starter is active (which can take a week or more to get started).
hop over to our Beginner Sourdough Bread Tutorial if you’re excited to make EXCELLENT Sourdough artisan breads. They are not difficult. Promise.
Nothing beats the ease and speed of this simple white bread recipe. I recommend it for the shorter version of my Homemade Cinnamon Rolls.
This single loaf white bread recipe mixes up in about 15 minutes, rises in 25, and then bakes for another 25 minutes. No other bread recipe beats that time that I have found
It is made on a baking sheet, loaf pans or baking stone, or a 9 x 5 loaf pan. I’m using the loaf pan method tonight.
Baking stones have some benefits for baking bread:
Baking your breads on a baking stone enhances the color, flavor and texture of the bread. We want a golden brown color, even texture and delicious flavor. A baking stone will help.
Baking stones help give the bread a crisp crust and bake more evenly. If you have trouble with hot spots in your oven a baking stone may help you have better results.
Using a Baking Stone:
I have a baking stone in my oven ALL the time. It’s on the bottom rack so I don’t think about it much unless I’m baking bread. Then I preheat it.
- PREHEAT your baking stone for best results. It will work best when the stone is oven temperature all the way through.
- Place the stone on the rack below your baking pans if your are using loaf pans.
- Place the bread directly on the preheated stone for your boules and bannetons.
I made this recipe in 9 x 5 loaf pans for sandwich bread. This recipe cuts beautifully and holds together great for sandwiches and toast. My husband is addicted to toasted homemade bread. One loaf is never enough around here. I suggest you double this recipe. 🙂
Looking for more yeast bread recipes? Try our French bread Recipe, our Irish Oats Homemade Bread and our Homemade Whole Wheat bread.
Homemade White Bread Recipe Notes:
For the quickest and easiest results you need to make this bread in your stand mixer. Hand kneading will make a good bread but it will take more energy and time. I use my Bosch mixer and highly recommend this mixer if you are making a lot of bread. Mine is 30 years old and still making bread like the champ it is.
Why bake with whey?
NOTE: This is a suggestion for those comfortable with dairy products.
If you make your own homemade Greek Yogurt like I do you will have whey on hand. Whey is the liquid that is strained out of your yogurt to give the Greek yogurt consistency.
To bake in bread loaf pans:
- Preheat the 0ven to 350 degrees F.
- Place your baking stone on the rack below the bread at least 30 minutes before you bake to get the full benefits of your baking stone.
- OIL your baking pans.
- Form the dough into loaves and rise in the pans for 25 minutes on the counter.
- Form the loaves like a fat torpedo. The dough should just touch the ends of the pan and sides. This allows the dough to expand properly when rising in the oven.
- DO NOT slash the top of the loaves when baking this bread in pans like this. Brush with whisked egg whites if desired and bake 25 minutes. Bread is finished when the bread sounds hollow when thumped.
Oil or wet your hands when handling the dough. This is a tender, sticky dough so wet hands and oil (or flour) on the counter will be necessary for easy handling.
FOR BANNETONS or BOULES:
- Shape the loaf, and then make three diagonal cuts across the top of your dough. This helps the expansion and rise of the dough while baking. Best scoring is done by a lame scorer like this one I use. If you don’t have a lame use a sharp knife that is wet or oiled.
- Place your baking stone in the oven at least 30 to 60 minutes before you bake your loaves to get the full benefits of your stone.
- Place your shaped loaves on your oiled baking sheet.
- When the bread is done cool completely before cutting. This allows the crumb to completely form and cool. This avoids knife squish when cutting a too hot loaf of bread. If you want the bread warm and just can’t wait, give it at least fifteen minutes before cutting.
PRO TIPS and trouble shooter:
- ALWAYS proof your active dry yeast. This recipe depends on a good quality lively yeast. If your yeast is dead or sickly, your bread will be a dense loaf you won’t enjoy.
- USE GOOD bread flour. An old flour is also not going to bake up well into bread. Make sure you use a good quality bread or all purpose flour for ALL bread baking. Higher protein content in the flour helps the recipe be successful.
BAKING TIPS: keep an eye on your bread.
Uneven baking and browning happens when your oven has hot or cold spots. This makes bread baking challenging.
- Check it THROUGH the door window. Do not open the oven if your loaf is browning evening and rising well. If your bread is rising or browning unevenly turn the loaf pan so the bread can more evenly bake. This may take some experimentation. All ovens are somewhat unique in their baking ability. I suggest you use your convection bake setting to bake bread if you have one. That will help keep the oven heat more consistent.
- if your oven runs hot or cold you may have to adjust the oven temperature up or down by 5 degrees to completely bake your bread through and not have it burn on top.
- If you cannot bake your bread completely without burning the top use foil to form a tent over the bread dough after it’s lightly browned in the oven. Don’t let the foil touch the dough.
This is easy to do. I freeze bread every time I bake it. I usually make two loaves. One for the counter and one for the freezer.
- To freeze homemade bread wait until it is completely cooled. Putting warm bread into your freezer is actually not ideal. Freshly baked warm bread loses its elasticity more than cooled bread. After the loaf is baked it needs time to complete it’s cell structure and firm up the lift it attained in baking. COOL IT completely to room temperature before freezing for best results.
- Wrap your bread in plastic wrap or other plastic bag so NO AIR is getting to the loaf. I have used old grocery sacks and gallon sized freezer bags. Air in the loaves will cause freezer burn. That means they will be dried out and might pick up a bit of off flavor from the freezer. Not a desirable result.
- Take ALL the air out but don’t squish your loaves. I use a large straw to suck out the air as I’m closing the ziplock on the freezer bags. If you are using a plastic bag to freeze breads make sure your wrap them up well so no air gets inside.
- Your freshly baked bread loaves should hold well in the freezer two weeks.
TO THAW FROZEN BREAD:
- Remove the frozen loaf and let it sit in your fridge (or counter) completely wrapped until thawed.
NOTE: Today I’m making a double batch for TWO loaves. This recipe is written for a SINGLE loaf. Double the recipe for two loaves!
A deliciously, Even grained, pure white flour bread. This low-fat, low-sugar, vegan, vegetarian, dairy-free homemade white bread. It makes great sandwiches and toast. Make it easily in your stand mixer in about an hour!
- 3 Cups bread flour (extra flour as needed)
- 1 Tablespoons yeast
- 1 1/2 Tablespoons sugar
- 1 Cups water (or whey if dairy is not a problem for you)
- 3/4 tsp. salt
- 3/4 Tablespoon olive oil
- Preheat oven to 350 degrees
- In your stand mixer, Add yeast, sugar, salt and warm water and oil.
- Let stand five minutes. The yeast should make a puffy looking grey mass on the top of the liquid. This means it's active. Carry on.
- Add in one cup flour and turn mixer to high for three minutes.
- Reduce speed to low and add remaining flour until the dough begins to form a ball and come away from the sides of the mixer.
- Mix on low for 5 to 10 minutes until the dough easily comes off the paddles with no dough sticking to the paddles.
- Oil your hands and pull the dough out of the mixing bowl. Lay out on an oiled counter and knead briefly. The dough should be resilient and pass the windowpane test(click the link to learn more about that).
- Shape the dough into a large ball or 2 smaller loaves if desired.
- Place the dough balls onto a cookie sheet,or form them for your 9 x 5 oiled loaf pans. Slash the dough with an oiled knife(If rising on the baking sheet) and let rise 25 minutes.
- Bake the bread for 25 minutes until done. It should give a hollow sound when thumped.
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- Mure & Peyrot Bread Lame Combo, Made in France, Model Adour, Professional Dough Scoring Tool with Safe Locking Mechanism, One Protective Cover, and 11 Blades Included, Trusted Brand since 1904
- Farberware Nonstick Bakeware Bread and Meat Loaf Pan Set, 2-Piece, Gray
- Old Stone Oven Rectangular Pizza Stone
Serving Size1 slice
Amount Per Serving Calories 150Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 152mgCarbohydrates 27gFiber 1gSugar 2gProtein 7g