Homemade White Bread

A classic homemade white bread recipe that yields the best tender and soft white bread that can be eaten on its own, shaped into mini rolls or made into French Toast.









  • 2 large eggs
  • 4 ounces butter (room temp)
  • 14 ounces water
  • 1 tablespoon instant yeast
  • 2 pounds bread flour
  • 5 ounces sugar
  • 1.5 tablespoon kosher salt


  1. Whisk the yeast into the water until it dissolves and set it aside.
  2. In your stand mixer, add the flour, sugar, salt, butter, and eggs with the dough hook attachment.
  3. Once you see that the yeast is active (it will start to gently froth-about 5 minutes), add the yeast-water mixture to the mixer and mix on low speed for about 7 minutes.
  4. Once the dough has been properly kneaded in the mixer, take it out of the bowl and place it in a bowl that has been greased lightly. Wrap with plastic and place the dough somewhere warm to proof. Allow the dough to proof for about 2 hours, or until it has doubled in size.
  5. Once the dough has doubled, remove the dough from the bowl, punch it down to release the gasses, shape it into loaves that are about 1 ½ pound each and roll them to fit into your desired pans.
  6. Lightly grease your pans, put the dough inside them (they should be large enough for the bread to triple in size), wrap them loosely with plastic wrap, and put them in your proofing area to triple in size.
  7. When the dough is about 15 minutes away from tripling in size/reaching the top of your pan, preheat your oven to 350 F.
  8. After that final 15 minutes, remove the plastic from the bread and bake the bread at 350 F for 15-20 minutes (rotating halfway for even browning) or until it is a deep golden brown and feels hollow when tapped.
  9. Remove the bread from the pans and put on racks to cool.

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