I love how this recipe makes a generous batch of bread with simple ingredients I always have on hand. It’s straightforward, even for a beginner, and the results are bakery-worthy. The dough is soft and easy to knead, and the smell while it’s baking is unreal. Plus, it freezes well, so I always have fresh bread ready when I need it.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
warm water (used in two parts)
sugar (used in two parts)
yeast
flour
salt
shortening
Directions
I start by mixing 1½ cups of warm water with 1½ teaspoons of sugar in a bowl, then sprinkle in the yeast. I let it sit in a warm spot for about 10 minutes until foamy.
In a large mixing bowl, I pour in the remaining 6 cups of warm water, then add the yeast mixture, ¼ cup sugar, salt, and shortening.
I gradually mix in 14 cups of flour, stirring and kneading until it begins to come together.
As the dough starts to form, I add 3 more cups of flour while kneading to get the right consistency — smooth, elastic, and not sticky.
I place the dough in a greased bowl, turning it once so the top is coated. Then I cover it with towels and let it rise in a warm spot for 1 hour.
After the first rise, I punch down the dough and cut it into sections using a sharp knife. I shape these into buns or loaves.
I place the dough into greased bread pans, cover with a towel again, and let it rise for another hour.
I preheat my oven to 350°F (175°C) and bake the bread for 40 to 50 minutes, until the tops are golden brown. Mine are usually perfect at 40 minutes.
Right after baking, I brush the tops with melted butter for a soft, shiny finish.
I remove the loaves from the pans and let them cool on a wire rack before slicing.
Servings and Timing
This recipe yields a large batch of bread, perfect for freezing or sharing. Depending on loaf size, I usually get 4 to 6 loaves or dozens of buns.
Prep time: 30 minutes
Rise time: 2 hours total
Bake time: 40 to 50 minutes
Total time: About 3 hours 30 minutes
Variations
Add-Ins: I sometimes knead in herbs, garlic, or shredded cheese for savory loaves.
Sweet Loaves: A swirl of cinnamon sugar turns this into a simple cinnamon bread.
Whole Wheat Option: I’ve replaced part of the flour with whole wheat, adjusting liquid as needed.
Rolls Instead of Loaves: I shape smaller sections into rolls and bake them on a tray — great for dinner or sandwiches.
Storage/Reheating
Room Temp: I store cooled bread in airtight bags at room temperature for 2–3 days.
Freezer: This bread freezes beautifully. I wrap loaves tightly in plastic wrap, then store in freezer bags for up to 3 months.
Reheating: I thaw frozen loaves at room temperature, then warm slices in the toaster or oven.
FAQs
How do I know when the dough is kneaded enough?
I knead until the dough is smooth, elastic, and springs back when I press it gently with a finger. It shouldn’t stick to my hands or the counter.
Can I use butter instead of shortening?
Yes, I’ve used unsalted butter in place of shortening, and the bread still turns out rich and soft. The flavor is slightly different but just as delicious.
What’s the best way to shape the dough into loaves?
After punching down the dough, I press each portion into a rectangle, roll it up tightly, and tuck the ends under before placing it in a greased loaf pan.
Why did my bread turn out dense?
This usually happens if I didn’t knead long enough, added too much flour, or didn’t let the dough rise fully. I always make sure to give it time to rise in a warm spot.
Can I make this in a stand mixer?
Yes, I’ve used my stand mixer with the dough hook attachment to mix and knead the dough. It saves time and works great for large batches.
Conclusion
This Homemade White Bread is a classic recipe that delivers every time — soft, fluffy, and perfect fresh out of the oven or toasted the next day. I love the way it fills my kitchen with that nostalgic, bakery-fresh smell and how easy it is to make a big batch. Whether I’m baking for my family or stocking the freezer, this bread is a favorite I always come back to.
