Soft and delicious, with just a touch of sweetness, and not at all like flimsy store-bought white bread, this homemade white bread recipe is easy and it’s made with simple ingredients.
Here’s all you need to know about making the perfect loaf of Homemade Bread (White Bread)!
- Why you should be making this white bread loaf recipe!
- What is classic white bread made with?
- Tips for making perfect homemade bread (homemade white bread)
- Choosing the right bread pan
- How to form the perfect loaf of bread
- How to check when your bread loaf is ready to be baked
- How to store homemade white bread
- Frequently asked questions and troubleshooting
- If you liked this step by step recipe for Homemade Bread, then you may also like some of my other detailed how-to posts,
There’s something deeply satisfying about a slice of white bread. And when that white bread goodness is homemade? The best! Plus, I LOVE the smell of freshly baked bread. I’ve been making Homemade Bread (White Bread) for about 15 years now, and I’ve made it so often that I can make this white bread recipe without measuring the ingredients now. And the more you make it, a better feel you get for it, and you’ll instinctively know what your bread dough is supposed to feel like.
Why you should be making this white bread loaf recipe!
- Make no mistake, this homemade bread recipe is simple to make.
- Incredibly soft and delicious, with just a touch of sweetness, it’s easily the best white bead I’ve ever tasted!
- Really substantial, unlike the sad, flimsy store-bought white bread.
- It’s free of all the sodium and preservatives of store-bought bread, and it’s made with simple ingredients. What’s not to love?
- This recipe provides STEP BY STEP instructions, on how to make the perfect loaf of bread
I guarantee you’ll never want to go back to store-bought white bread after tasting this!
What is classic white bread made with?
Delicious white bread is traditionally made with just,
- Flour
- Water
- Yeast
- Honey
- Salt
- Butter (or some other type of fat)
However, I also like to add a little citric acid (or vinegar) as well. This is optional, but it achieves two things.
- The acidity helps keep the bread soft. It apparently helps with preserving the bread too, but the amount I add in this recipe may likely not have an appreciable impact on this.
- Citric acid adds a little sourness to the bread loaf as well, much like the acidity in sourdough gives it that characteristic “sourness”. The citric acid adds an extra depth of flavor to the this classic white bread recipe too. But the sourness here isn’t as pronounced as with sourdough.
Tips for making perfect homemade bread (homemade white bread)
Use a stand mixer.
Makes the whole process easy. You can knead the dough by hand, but it takes quite a while to develop the gluten in the dough this way. (Although, I do quite enjoy kneading dough by hand sometimes, bashing the dough repeatedly. Great for letting out some pent up frustration!). Just make sure not to “tear” the bread while you’re kneading it by hand.
Don’t be afraid to get your hands in there and feel the texture of the dough.
This is the only way to make sure you get the right consistency. The amount of water or flour needed to make this homemade white bread can vary slightly each time. Use this recipe as a guide, and know that you may have to adjust it a touch depending on the weather, and type of flour and ingredients used.
I usually use AP flour to make homemade white bread, but you can use bread flour too.
With bread flour, you may need to use a little extra water to get the right consistency, because the more protein content in the flour, the more moisture it’ll need to yield a soft texture.
Using bread flour will also lead to a chewier bread texture, which is also incredible desirable.
Proofing is important.
The first proof is important to allow the yeast and gluten to develop. This plays a huge role in the flavor of the final product as well. The second proof is important to get a loaf that is light and airy with a beautiful rise.
If you over-proof the bread dough at any stage, it can result in an unpleasant yeasty flavor. And if you over-proof the dough during the second stage, you’ll likely end up with a bread loaf where the crust separates from the rest of the loaf, or the crust is misshapen, or there’ll be big holes in the bread and it’ll collapse.
With under-proofed bread dough, you’ll end up with a smaller bread loaf that is more dense and has less volume.
A quick, simple way to check whether your homemade bread loaf is done is to tap the bread on top for that characteristic “hollow” sound. However, a fool-proof method to ensure perfectly baked bread is to use a thermometer. Your bread loaf is done when the internal temp. registers 195°F.
To avoid a soggy bread bottom, make sure not to leave the bread in the pan to cool completely.
Leave it in the pan only for about 10-15 minutes and then place it on a wire rack to cool completely. This prevents any condensation from forming on the pan and making the bread soggy.
Another really helpful tip that I’ve discovered is to allow the bread to cool down in the oven.
When the bread is done, I turn off the oven and let it cool down inside, with the oven door half open. Or if I have to do more baking, I let the bread cool down in a draft free, warm place. If the bread cools down too fast, it can cause some wrinkles to form on the crust. It doesn’t affect the taste however, just the appearance. However, this may sometimes be unavoidable in the winter.
Choosing the right bread pan
You can make this white bread recipe in a 8 ½ x 4 ½ inch loaf pan for best results. But a 9 x 5 loaf pan will work too. However, if you do use a 9 x 5 inch pan, the resulting bread loaf won’t have as much height (or shape).
How to form the perfect loaf of bread
The next step after proofing the bread dough, is to form the dough into a log to fit inside your bread pan.
I turn the bread dough out on to a lightly floured surface and flatten it into a rectangle. This removes excess air that formed in the dough while it was proofing. The longer side of this rectangle should be slightly shorter than that of your bread pan.
To make sure you have a tightly formed bread loaf, roll up the dough, while pinching the edge into the dough along the way. Pinch the seams of the dough, tuck the sides in and pinch them into the dough as well. It’s important to tightly roll up the dough while pinching it into itself. This prevents large air pockets from forming inside the dough as it proofs and bakes.
All the seams of the dough should be on one side, while the other side should be smooth and tightly stretched (with no wrinkles). Make sure your bread dough log has an even thickness too.
Then carefully place this in the prepared bread loaf pan, and gently press it into the corners and bottom of the pan. Cover the pan and let it proof for a second time.
How to check when your bread loaf is ready to be baked
The second proofing time can vary greatly depending on the ambient temperature and weather. It can take much longer in the winter to proof, than in the summer. So it’s important to know what signs to look for to know when you’re bread loaf has proofed properly and is ready to be baked.
- The bread dough will rise about 1 ½ inches above the rim of your bread loaf pan in the center. It’ll form a dome, so just look at the pan from the side to see how much it has risen above the rim.
- When you gently press into the dough with your index finger, an indentation will form and it’ll remain, if the dough is perfectly proofed. If the dough bounces back without leaving an indentation, then the dough is under-proofed. If the indentation causes the dough to collapse, then the dough has over-proofed, and you may need to re-knead and re-form the dough and proof it once again.
How to store homemade white bread
The fact is homemade white bread doesn’t keep for too long, since it doesn’t have preservatives like store-bought bread.
So it’s important to keep your homemade bread in a container that allows for some ventilation, to let the the bread “breathe”. This white bread will keep for about 4-5 days this way.
But what I personally like to do (especially because I bake two loaves on the same day usually), is to slice the bread once it cools down, and then place these bread slices in a container or sealable bag and freeze. This keeps the bread fresh for much longer! Then I just remove the slices I need from the freezer, and let them thaw out whenever needed.
However, never refrigerate bread. The dry air in the fridge will make the bread go stale even faster.
Seriously, there’s something just so satisfying about a slice of white bread, when you’ve made it yourself! 🙂 Even from frozen, it tastes incredibly fresh and DELICIOUS.
Peanut butter and jam sandwiches are a whole new level of comfort with this homemade white bread recipe! 🙂
Frequently asked questions and troubleshooting
The chances are that your bread was baked in an oven that is too hot. My oven is a conventional oven, and if you have a convection oven, you will need to reduce the oven temperature. Usually by about 15 – 25 degrees. Sometimes, oven just run hot and can burn food. You can check this by using an oven thermometer, and then adjust the temperature to compensate.
If your loaf pan is dark in color, this can also conduct heat too fast and bake the outside faster than the inside.
Lower the oven temperature, and bake the bread until the internal temperature of the dough is 195°F (as stated in the post).
This is because the oven was too hot, baking the outside faster than the inside. See above for ways to fix this issues.
This happens because the dough was made with too much flour or too little water.
If you used cups to measure the flour, the chances are that too much flour was added. Cups are not recommended as cups will add varying amounts of flour depending on how you use the cups to scoop the flour.
To fix this issue, always use a kitchen scale to weigh the flour and/or other ingredients. If you absolutely have to use cups, then adjust the water in the dough until you get the right consistency. The dough should be soft, and tacky. If its not tacky when you need to the dough, then there’s too much flour in the dough.
For bread to be too dense, you either added too much flour (see above), or the bread was over proofed during the final proofing. A dense bread can also occur if the dough is under proofed before baking as well. Under-proofing can happen if the loaf wasn’t given enough time to proof to at least 1.5 times or wasn’t in a warm place, or if the yeast has somehow died and is not active enough.
This is because of the yeast. If you do an overnight proof, this can happen as the yeast develops ore flavor. I personally love the more complex flavor.
However, if you over proof the dough (especially during the last proof), the bread will have an unpleasant flavor and will also be dense.
As with all y bread recipes, I recommend going by visual cues, rather than time. Depending on the ambient temperature, humidity, and flour type the proofing times can vary.
Absolutely! Milk has fat that can inhibit some of that gluten structure. So the bread might be less chewy and even more soft.
Yes! It is optional. You can read the post as to why I do like to add citric acid and why it’s optional.
Absolutely! Bread flour will give the bread a slightly chewier texture. Because of the higher protein content, you will need to add some extra water. Just add enough water to create a dough that is soft, smooth, satiny and tacky to the touch. The soft, tacky dough is what will make a soft loaf.
If you liked this step by step recipe for Homemade Bread, then you may also like some of my other detailed how-to posts,
How to make Authentic Brioche Bread
How to make Shortbread cookies
EQUIPMENT & TOOLS I USED FOR THIS RECIPE
Stand Mixer – I use my KitchenAid mixer
8.5 x 4.5 inch loaf pans – the perfect sized pans to make these bread loaves.
Kitchen Scale – Best tool for baking, to ensure you get accurate results each time
Measuring Cups – I like to use cups to measure all liquid ingredients most of the time. I absolutely LOVE my colorful cup measuring set, and I also love my pyrex measuring jugs too.
Measuring spoons – for measuring all the small amounts of ingredients.
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Homemade Bread (Homemade White Bread)
What You Need:
- See post for detailed list of equipment & tools used.
Ingredients:
Proofing yeast
- 2 ¼ tsp active dry yeast 7 g
- 1 cup lukewarm water
- 1 tbsp honey (or sugar or maple syrup)
Bread loaf
- Proofed yeast mixture (ingredients listed above)
- 19.5 ounces AP flour 4 ⅓ cups, spoon and leveled (please see notes)
- ½ cup lukewarm water
- 1 ¼ tsp sea salt
- 2 tbsp honey (or sugar or maple syrup)
- ¼ tsp citric acid or ½ tbsp white vinegar (optional)
- 2 tbsp unsalted butter melted (or vegetable oil)
Instructions:
Proofing yeast
- Place the water in the mixer bowl of your stand mixer.
- Stir in the honey to dissolve, and sprinkle the yeast over the water. Gently stir to mix.
- Allow the yeast to sit in a warm place for about 15 minutes, until it’s activated and becomes frothy. This could take longer if your yeast was in the freezer. If the yeast doesn’t activate (no frothy bubbles), then your yeast is likely too old and you will need it replaced with fresh yeast.
- Once the yeast is activated, you’re ready to make the bread dough.
Bread loaf
- To the proofed yeast mixture, add the flour, warm water, salt, honey, citric acid and melted butter.
- Using a dough whisk or a spatula, mix the ingredients to form a rough dough.
- Place the bowl in the mixer with a kneading hook attached, and knead the dough on low speed for about 2-5 minutes, until the dough comes together to form a ball.
- Increase the speed by 1 level (speed 3 in a kitchen aid mixer) and knead the dough for a further 12-15 minutes until it’s smooth and elastic.
- While the dough is kneading, check on it every few minutes to make sure it’s kneading well, and is not too dry or too wet.
- If the dough is sticking to the sides of the bowl, then it’s too wet, so add a little extra flour (a dusting at a time), to get the right texture. To check if it’s at the right consistency – lift the kneading hook from the bowl, and check if the dough only sticks to the bottom of the bowl. If yes, then the moisture is perfect. If the dough isn’t sticking to the bottom of the bowl however, you may need to add a little extra water (just ½ tsp at a time), to get the right consistency. The dough should be smooth, a little soft and a little tacky to the touch.
- Once the dough is kneaded, remove the dough hook and fold the dough over a few times by hand, to get a smooth ball. Then place it in a lightly oiled bowl, and cover with plastic wrap. Let the dough proof for about 1 hour until it has doubled in size.
- While the dough is proofing, prepare the bread loaf pan. Butter 1 – 9 x 5 inch loaf pan and set aside, until the dough is ready.
- Turn the proofed dough out onto a lightly floured work surface. Gently press the dough into an evenly thick rectangle. The short side of this rectangle should be roughly about 8 – 8.5 inches (i.e. slightly shorter than the length of your bread loaf pan).
- Next, tightly roll up the short side, along the length of the dough rectangle. Make sure to pinch/press the edge of the dough as you go, while rolling it up (read the post and see pictures for more details).
- Once the dough is rolled up, pinch the seams to seal it, and tuck in the two sides and pinch these seams as well. Make sure all the seams are on one side (this will be the bottom) and the other side is smooth and seam-free (this will be the top).
- Transfer this into the prepared loaf pan, seam side down, and press the dough into the pan. Make sure it’s evenly pressed into the bottom of the pan. Loosely cover the loaf pan with plastic wrap and let it proof again in a warm place, for about 45 minutes – 1 hour.
- The top of the dough should rise about 1 inch above the rim of your bread loaf pan (when looking from the side), and when you leave an indentation in the dough with your finger, the indentation should remain, and not bounce back (read the post and see pictures for more details).
- Preheat oven to 375°F, during the last 30 minutes of the second proofing time. It’s best for the oven to be preheated to the right temperature for at least 20 minutes, before baking the bread.
- When the bread loaf is ready and the oven has preheated, place the loaf pan in the middle of the oven, and bake for 45 minutes. It’s done when it sounds hollow when the bread is tapped on top, OR when the internal temperature has reached 195°F.
- Remove the pan from the oven, and keep it in a warm place (away from drafts) to cool. After about 10 minutes, remove the bread from the pan and keep it on a wire rack to cool down completely. The bread is now ready to be served.
- Optional – brush melted butter on the top while it’s hot to add more buttery flavor.
- Keep the loaf in a bread box at room temperature for upto 4 – 5 days, or slice and keep in the freezer for up to 1 month.
Tips & Tricks
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Minoo says
It was great, the instruction was perfect. I am a beginner and this recipe was ideal for me, full of details that I had question about them before. It mentions even the speed of the stand mixer, highly recommend
Denise Woodruff says
Oh score!!! I have been trying to find just the right recipe and I did. Came out perfectly..hubby approves. Other recipes which have only been 3 hahaha but this is the keeper…can’t wait to make rolls and cinnamon rolls soon
Dini says
Fantastic, I’m so glad to hear Denise! 🙂
JANET R MACLENNAN says
I have the dough starting to rise now but want to make a comment. I have been baking bread now for about 50 years. I have never seen a bread recipe with the ratio of flour to water that you have. It is usually 2 flour to 1 water. You have 4 1/3 cups flour to 1 1 1/2 cups water. That definitely didn’t work. I had to use about 1/3 cup less flouw and about 1/2 cup more water. I live in Nova Scotia which is at sea level so that might make the difference. Will let you know how it turns out later.
Dini says
Hi Janet
This bread has a hydration rate of 66%. 65% is the minimum for white bread usually to get good results. You can absolutely add more if that is your preference, and I do make higher hydration loaves on my blog as well.
As a baker, consistency is key and that is why I use weights and not volume. I see that you used cups, and you also measured the flour by scooping the flour and not by spoon and level method that I have recommended in the recipe (which is to minimize the variability).
When scooping flour out of your container you can add upto 25% MORE flour than the weight in the recipe and thus making a dryer dough.
With your calculations – 2 cups of flour is 240 g (if spooned and levelled) with 240 ml of water which is 100% hydration. This is a REALLY hard dough to handle without experience. If you scooped the flour (which is what you did), then 2 cups is at least 300 g, and the hydration level is 80% at most. This is a good hydration level and can be used to make really soft good bread. But this recipe is for a 65% hydrated loaf, so there is less water.
So, by changing the way you measure your flour you may have added at least 25% more flour than stated in this recipe while keeping the water the same, and then yes you would have to reduce the flour or increase the water to get the right texture.
Hope that helps
JANET R MACLENNAN says
Thank you. I did not know scooping would make that much difference. I will spoon and level the next time. The bread is cooling on a rack now. it raised beautifully and looks amazing. Can hardly wait to try it? I have a stone grinder and usually make whole wheat bread but was craving homemake whit today. First time I have ever used vinegar so that is an interesting addition. Thanks again.
Dini says
Hi Janet
No problem!
You can absolutely scoop the flour for recipes if they sepcify it. I prefer to spoon and level because it’s more consistent, and that’s how I convert my recipes from weight measurements to volume measurements for dry ingredients. I cannot speak for other websites, but it is definitely my preferred method. I explain why here, and I also shared a measurement conversion form for my readers as well, so that they can convert recipes easily too.
Janet MacLennan says
Thanks. We had some of the bread for supper and it is fantastic.
Chris says
I’ve tried many white loaf recipes and this is the best one so far. Very tasty, does not tear apart when spreading peanut butter, and easy to make! Freezes very well, too.
Missy j says
Ok. I tried to ask a question but my smart phone literally altered the words. Can this recipe be made in a Dutch oven rather than a loaf pan?
Dini says
Hi Missy j
Unfortunately I haven’t made this in a dutch oven, so I can’t be sure if it will work the same way.
Sorry about that.
Ghaniya says
Great recipe
Sue Burns says
This recipe is the best I’ve made and by far my go to recipe. I’ve passed it along to many people. I’ve tried the oil and now trying the butter. 3rd loaf and def many more in the future! Only diff in my baking is I’ve never baked past 30mins so time is def a factor. You have to watch! Other than that it’s full proof if followed like you say. LOVE IT AND SO DOES EVERYONE THAT TRIED IT.
Lex Q says
Great recipe. Makes a little too much dough for my preference of loaf size. Very easy to make.
Kelley says
My son and I made this bread today and added food colouring to make it rainbow. Took 40 minutes in our gas oven and turned out beautifully!
Dini says
Oh that sounds amazing Kelley! I love that, thanks so much for letting me know!
Stephanie Colbert says
Listen. I’ve tried 5 different white bread recipes and this is by far the best recipe! The directions and the tips make it easy to get your bread to come out perfectly!
Bernie McDonald says
Great Recipe! Baking time was off because of MY oven. Came out 10 minutes early but should have removed 15 minutes early.
Deb says
Thank you for a great recipe!!! I’ve been trying so many but they all fall short of expectations. I did have to modify a touch since my oven is touchy. I broke the dough into 2 loaves and one is already gone! My son claims it tastes like ‘restraunt bread’ and that’s a HUGE compliment from him!!!
Deanne says
I have tried many recipes but this one is great. My oven obviously runs a wee bit hotter and will turn down a degree or two but wow thankyoubso much
Emma says
I love this recipie. It’s one of the easiest white bread recipies I’ve made. Had to tweak oven temp to 170 Celsius for my oven and always turnes out perfect! 10/10
Jane Colwell says
Beautiful recipe. three bread loaves, dinner rolls and last but not least cinnamon rolls were made. Delicious!
DC says
The cook times are way off and need cut in half. Using an electric oven with a secondary thermometer, I stayed within 2°f of 375° and my bread was burnt after just 22 minutes, with an internal temp of just over 210°f.
Dini says
Hi DC
The cook time is correct as I have made this many times as have 100s of others. There can be slight changes in baking time, but this definitely will not bake through in 22 minutes in a conventional oven. In a convection oven, it can bake faster if you did not adjust the temperature for convection, but 22 minutes is still too little.
If the oven temperature is correct and the loaf still was burnt and overcooked on the inside, that means the loaf was underproofed. The smaller loaf will bake faster and result in a burnt crust.
Hope that helps
Kathy Cederbaum says
This is the easiest bread I’ve ever made and so delicious! I didn’t have honey so I used maple syrup. Wonderful taste!
Kenneth Birungi says
I love this recipe!
Christina B says
Finally, I made a perfect loaf! I’ve been making a loaf every morning for 5 days now in an attempt to perfect it. I’m a beginner, and most my loafs arnt great. Lol. But today, we eat some bread! ❤️
Stephanie says
I followed it exactly, except I didn’t have citric acid so used 1/2 teaspoon of citrus vinegar (after squeezing 1/2 lemon I put in big jar of white vinegar to clean fruits etc I have a jar stuffed w lemons and vinegar) The bread came out beautiful and my 9 year old son has stated he will not eat store bought going forward. The kitchen aid did all the work. I will be making again. Thank you!
Anne says
Can shredded cheese be added to this white bread loaf for a cheese bread ?
Dini says
Hi Anne
Yes you can! Just make sure to keep an eye on the dough consistency because toy don’t want the dough to be dry. A tacky (slightly sticky) dough will give you a softer bread loaf!
Anne says
Thank you so much . Would it be best to put the cheese in at the end of the kneading in the KitchenAid mixer .? I tried it earlier and the bread had no sign of cheese and cheese flavour was minimal . Thanks in advance
Dini says
Hi Anne
I would put the cheese in once some gluten has developed in the dough during the kneading process. But I would also add a little cheese (or cheese cubes) during the shaping process once I’ve rolled out the dough. I would also go with a nice sharp cheddar cheese so that the flavor of cheese comes through.
I hope that helps!
Anne says
Thank you so much ! I will give this a try
Kassandra says
This is the first bread recipe that has turned out for me and it’s great! However, I did not like how dense my bread was, once baked. So, I split the dough in half and made 2 loaves of bread from the dough and it was exactly how I remember my grandmother’s bread being. I love how easy this recipe is to follow.
Paul Albrecht says
This recipe kills my Kitchen Aid mixer. I think Kitchen Aid has gone downhill in recent years. Can you recommend a better mixer?
Dini says
Hi Paul
I own a kitchen aid artisan mixer and have used the same mixer since 2016. It does overheat if I make my brioche bread recipe (20 – 30 min mixing time), but other than that it usually handles other types of dough fairly well.
However, I can recommend some other brands that I have had my eye on.
I used kenwood and breville when I lived in Australia and New Zealand. I also love Breville as a brand too, though I haven’t used their stand mixer. Another brand that I might purchase next when/if my KitchenAid needs some assistance is the ankarsrum mixer. I hope that helps
Barista_babe says
I have a breville stand mixer and it’s amazing! I highly recommend the brand.
Also this recipe is perfect I’ve made it dozens of times now!
Paul Albrecht says
I agree the recipe is perfect! I’ve stopped buying bread from the store. Will try Breville when my KA finally bites the dust.
K. Banks says
Best bread recipie I’ve ever made. So easy and delicious. Keeps great in the fridge.
Barbora says
I love this recipe and I’m so grateful for it. Until now all the breads I’ve made tasted like yeast. This one is well balanced, soft and amazing with either sweet or savoury toppings. It didn’t get dry after two days neither! Thank you.
S says
While the inside was light and fluffy, would not recommend this recipe. It lacked flavor and the baking time was too long, the crust was very hard and slightly burned. Unfortunately disappointed. Was just looking for a nice bread recipe. Will try something else next time.
Dini says
Hi S
If the bread was burnt and hard, but the inside was soft and fluffy then the oven setting was too high. Some ovens run hotter than others, and it seems like your oven is probably hotter than mine.
If you have a convection oven, this is especially true. If you reduce the oven temperature and bake the bread, then it would have baked the bread more evenly. The very first question I answered on my FAQ is precisely regarding this situation, which you can easily find here.
Also if the bread lacked flavor, then it was missing salt. Salt brings flavor to bread, and each person has a different tolerance level of salt. Either you did not add enough salt, OR you likely need more salt than others to add more flavor.
This recipe as written does yield great results, and I think the 100s of 5 star reviews speak to this fact. I’m sorry it didn’t turn out for you. I hope these suggestions help you for the next time you bake the bread!
Ed says
I tried this recipe and is my favorite for white bread. Even on the second day. U still get that slight sourdough flavour and still soft and fresh!
Esther says
Perhaps because I am British and our bread is not sweet… but this bread was far too sweet. I’m struggling to eat it it’s so sweet.
I think if I try this recipe again,I will not add the honey. It’s a shame because it would have been perfect if it wasn’t sweet.
Dini says
Hi Esther
You are welcome to reduce or remove the extra honey in the recipe. The honey needed to activate the yeast is meant to be “food” for the yeast so that it can be active in the dough.
The honey also doesn’t add much sweetness as it’s only 30 – 45 mL per one whole loaf, and is mostly to round up and balance the flavor of the bread so that it isn’t bland. But you are absolutely welcome to leave it out.
john pierson says
Easy to make and delicious
Deniseann Taylor says
I can’t afford to buy bread any more this is my first attempt, I’ll let you know how it goes.
Manda says
I have made this recipe twice now, it’s super easy and turns out very delicious this was the very first recipe I have ever used to make homemade bread and I just thank you for your precise instructions. The first time was done without any mixing machine, the second time I used my new (gifted) KitchenAid mixer. Both ways turned out great!
Lauren says
Wonderful recipe that mg whole family loves. Thank you!
Resmy Susan says
I have been making this since ages now.. recently found out that adding Vit C instead of critic acid gives so much better dough and more rise
SJS says
This is an incredible loaf of bread! After trying 9 – 10 different recipes, looking for the taste from my childhood, this is the one. Beautiful outer crust, and so soft inside. I may add a slight more salt, but with salted butter on top, was delicious! Thank you so much, my search is over.
(Did use vinegar btw)
Rachel T says
Just made 2 loaves, they turned out excellent! My pans are 8½ x 4½, so I scaled back the recipe to approximately 72%. I used 14 oz of flour. Perfect size for the pans.
Lindsey says
I just made this recipe and followed the tips and used a 9×5 because my kitchen runs warm. My loaf was still VERY tall (it rose 3-4 inches over the lip of the pan in only an 45 minute proof) Any advice on how to get a little less rise? I use a toaster oven so unfortunately the loaf was too tall to fit in my oven without burning the top.
Dini says
Hi Lindsey
I make this active dry yeast, and I think if you use instant yeast, the loaf does rise more because it’s a more active type of yeast than active dry.
You can also split the dough into two portions to get two smaller loaves as well. This way the loaf will bake better in a toaster oven as well.
I hope that helps!
Bailee says
I’ve made this recipe several times now and every time it gets better and better. It’s the most delicious sandwich bread I’ve ever made. My only suggestion is to reduce the second proofing time depending on your kitchen environment. I find the second proof is best anywhere between 30-45 mins.
S howarth says
So far so good, I wouldn’t have made it if I didn’t have the citric acid from canning but it’s in the oven and looks great
Pat Vander Eyken says
fabulous recipe. love it. beautiful bread
Kathy says
I’ve failed many times with bread but the instructions and ‘tid bits’ in this recipe finally allowed me to made a great bread.