I’ve found a beautifully straightforward homemade white bread that uses just six everyday pantry ingredients—water, yeast, sugar (or honey), salt, oil, and flour. It produces two fluffy loaves that are perfect for sandwiches and freeze beautifully.

Why You’ll Love This Recipe

I love how fool-proof this recipe is. I don’t need milk, eggs, or butter—just standard shelf-stable ingredients. It’s great for both beginners and seasoned bakers. The texture is soft with a satisfying crust, and I find myself baking it weekly since it’s just that good.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups warm water (105–115 °F / 40–46 °C)
1 tablespoon active dry yeast
¼ cup honey or sugar
2 teaspoons salt
2 tablespoons oil (canola, vegetable, or melted butter)
4 to 5½ cups all-purpose or bread flour

Directions

Proof the yeast: In a large bowl or mixer, I combine yeast, warm water, and a pinch of sugar or honey. I let it sit for 5–10 minutes until bubbly.
Mix dough: I add the remaining honey (or sugar), salt, oil, and 3 cups of flour. I mix it all together, then add another cup. With the mixer on, I add flour ½ cup at a time until the dough pulls away from the sides.
Knead: I knead the dough for about 5 minutes (or 5–8 minutes by hand) until smooth, elastic, and slightly tacky.
First rise: I grease a bowl, place the dough inside, cover, and let it rise in a warm spot until doubled, about 1½ hours.
Shape loaves: I punch down the dough, divide it into two, shape each into a log, and place them in greased 9×5″ pans.
Second rise: I cover and let the loaves rise for 45–60 minutes, until the dough rises about 1″ above the pans.
Bake: I preheat the oven to 350 °F (175 °C) and bake for 30–33 minutes until golden and hollow-sounding when tapped.
Cool: I invert the loaves onto a rack, brush the tops with butter, and let them cool at least 10–15 minutes before slicing.

Servings and timing

Servings: 24 slices total (12 per loaf)
Prep time: ~15 minutes
Rise time: ~2¼ hours total
Bake time: 30 minutes
Total time: ~3 hours 45 minutes

Variations

Cinnamon swirl: I roll out the dough, sprinkle ¼ cup sugar and 2 tsp cinnamon, roll it up tightly, pinch the ends, and bake as directed.
Raisin bread: I add 2 cups of raisins during the mixing step, and sometimes swirl in cinnamon too.
Other shapes: I use the dough for rolls, breadsticks, or pizza crust when I want something different.
Whole wheat or artisan: I switch to other flours or follow variations when I want a healthier or rustic loaf.

Storage/reheating

I store loaves in airtight bags at room temperature for 2–3 days, or in the fridge up to 5 days. For longer storage, I freeze fully cooled loaves for up to 3 months and thaw at room temperature.
Reheating tip: I warm slices in the oven or toaster just until soft and aromatic—it brings back that fresh-baked charm.

FAQs

1. Can I use instant yeast instead of active dry yeast?

Yes—I skip the proofing step and add the yeast directly with the other ingredients. The first rise usually happens faster.

2. My dough was too sticky—what do I do?

That can happen with humidity or altitude. I sprinkle extra flour, ¼ cup at a time, until it’s elastic and just slightly tacky. I avoid over-flouring so the loaf stays tender.

3. How do I speed up the rise?

I place the covered dough in an oven warmed to 180 °F (then turned off) with the door cracked. It usually doubles in about 1 hour.

4. Can I freeze the dough before baking?

Yes—after shaping into loaves (before the second rise), I cover tightly and freeze up to 3 months. When ready, I thaw and let it rise fully before baking.

5. How do I keep the crust soft?

I brush the warm loaves with butter right after baking to keep the crust tender and flavorful.

Conclusion

I adore how this homemade bread is both easy and versatile. It makes the kitchen smell amazing and delivers fresh loaves that are miles ahead of store-bought. I hope you enjoy making it as much as I do—it quickly becomes a beloved staple!