Easy white bread recipe for beginners
I’ll never forget the first time I tried making this easy white bread recipe for beginners. I was so confident—how hard could it be? Well, turns out, pretty hard when you forget the salt. My family still teases me about that “bland brick” I served. But after a few disasters (and one surprisingly perfect loaf), this recipe became my go-to. Now, my kids beg for it, and my husband swears it’s better than store-bought. High praise from a guy who used to live on frozen pizza.
Recipe Card
| Recipe Title | Easy white bread recipe for beginners |
|---|---|
| Servings | 1 loaf (about 12 slices) |
| Prep Time | 20 minutes (plus 2 hours rising) |
| Cooking Time | 30 minutes |
| Calories | 120 per slice |
Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup warm water (not hot!)
- 2 tbsp unsalted butter, melted
That flour measurement? Yeah, I’ve learned the hard way—pack it too tight, and your bread turns into a dense hockey puck. And the water temp? One time I used water that was too hot and killed the yeast. My dough just sat there like a sad lump. Now I test it on my wrist like baby formula—warm, not scalding.
Directions
- In a big bowl, mix yeast, sugar, and warm water. Let it sit 5 minutes until foamy.
- Stir in melted butter, then add flour and salt. Mix until it forms a shaggy dough.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Put dough in a greased bowl, cover with a towel, and let rise 1 hour or until doubled.
- Punch down dough, shape into a loaf, and place in a greased 9×5-inch pan.
- Let rise another 30–45 minutes until puffy.
- Bake at 375°F for 25–30 minutes until golden brown and hollow-sounding when tapped.
- Cool on a rack (if you can wait—I never can).
That “punch down” step? First time, I literally punched it like I was mad at it. Turns out, gentle folding works better. And the second rise? I once got impatient and baked it too soon—ended up with a loaf that looked like a deflated football. Lesson learned: bread won’t be rushed.
This easy white bread recipe for beginners has saved me more times than I can count. When my kid’s school asked for homemade bread for a fundraiser, this was my hero. Sure, the first loaf was lopsided, but by the third try, I was the “bread mom” at pickup. And when my oven died mid-bake last winter? I finished it in a cast-iron skillet on the stove. Not pretty, but still delicious.
What I love most is how forgiving it is. Forget to grease the pan? It might stick a little, but it’ll still taste amazing. Over-knead? Maybe a bit tough, but perfect for toast. After years of tweaks, I sometimes add a tablespoon of honey instead of sugar—gives it a subtle sweetness my kids adore.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 120 | 22g | 2g | 3g |
Honestly, I was surprised how reasonable the nutrition is! I’ve tried subbing half whole wheat flour—adds fiber but makes it denser. For my gluten-free friend, I used a 1:1 GF flour blend once. Texture was off, but she said it was the best GF bread she’d had. Win!
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Bread flour (chewier) or half whole wheat |
| Sugar | Honey or maple syrup (reduce water slightly) |
| Butter | Olive oil or coconut oil |
That honey swap? Game-changer—just don’t overdo it or your yeast goes wild. I once used coconut oil straight from the fridge—big mistake. Chunks of solid oil made weird pockets in the bread. Now I melt it first. And bread flour does make it chewier, but all-purpose works just fine when it’s all I’ve got.
Tips
- Your yeast is dead if it doesn’t foam—check expiration dates!
- Dough too sticky? Add flour 1 tbsp at a time—don’t go overboard.
- No warm spot for rising? Turn your oven light on—perfect cozy temp.
- Slice with a serrated knife to avoid squishing your beautiful loaf.
That oven light trick? Discovered it after my dough refused to rise in my chilly kitchen. Now it’s my secret weapon. And the flour thing—I once added nearly an extra cup trying to fix sticky dough. Ended up with something closer to a saltine cracker than bread. These days, I remind myself: sticky is okay—it’ll firm up as it rises.
FAQ
Why did my bread come out dense?
Probably over-floured or under-risen. My first three loaves could’ve doubled as doorstops. Now I set a timer for rising and resist the urge to add too much flour during kneading.
Can I make this without a stand mixer?
Absolutely! I didn’t have one for years. Just knead by hand—it’s therapeutic (and burns off some of that bread-eating guilt).
How do I store it?
Paper bag for 2 days max, then freeze slices. Plastic bags turn it soggy—learned that after my “fresh” bread grew mold in record time.
That’s everything I know about making easy white bread recipe for beginners! Hope you give it a try. And if your first loaf looks like mine did—lopsided, dense, or accidentally salty—welcome to the club. We’ve all been there, and the next one will be better. Promise!
Easy white bread recipe for beginners
A foolproof and forgiving white bread recipe perfect for beginners, yielding a soft, golden loaf that’s better than store-bought.
Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup warm water (not hot!)
- 2 tbsp unsalted butter, melted
Instructions
- In a large bowl, mix yeast, sugar, and warm water. Let it sit for 5 minutes until foamy.
- Stir in melted butter, then add flour and salt. Mix until a shaggy dough forms.
- Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Punch down the dough, shape it into a loaf, and place it in a greased 9×5-inch loaf pan.
- Let the dough rise again for 30–45 minutes until puffy.
- Preheat oven to 375°F (190°C). Bake the bread for 25–30 minutes until golden brown and hollow-sounding when tapped.
- Cool the bread on a wire rack before slicing (if you can wait!).
