Easy White Bread Recipe

No bread machine required for this recipe. I’ll show you how to make slice-able Homemade White Bread with a stand mixer and a loaf pan. 

Here’s why this recipe works:

A lot of people think you need a bread machine to make homemade bread. Not so.

You can definitely make bread from scratch with nothing but a bowl and a counter top to knead the dough. I prefer, however, to use my stand mixer to mix and knead the dough.

There is something incredibly satisfying about making dough, letting it rise, punching it down (that’s my favorite part), letting it rise again, and then filling your home with the aroma of fresh baked bread.

Homemade bread is so satisfying and it’s often a recipe people turn to when they need comfort. 

This recipe is your traditional white bread recipe. It slices great for sandwiches and also works well as toast.

How to make this recipe:

1. First step is to combine warm water, sugar, and yeast in the bowl of a stand mixer. Allow this mixture to sit, undisturbed, for about five minutes. The yeast should get a bit foamy.
2. You will then add salt and oil to that mixture and stir to combine.
3. Next you will add the bread flour, one cup at a time, while the mixer is running on low speed with the dough hook attachment. Increase the speed to medium and knead the dough for about five minutes.
4. For the first rise, you will shape the dough into a ball and place it into a clean oiled covered bowl. As long as the space is warm enough, the dough should double in size after about an hour.
5. After the first rise, you get to punch down the dough and knead it by hand for a few minutes. Then you’ll divide the dough in half, shape into two loaves, and set into two greased loaf pans. These get covered and the second rise will happen in the pans for about thirty minutes.
6. The bread will take about thirty minutes to bake in the oven and you will know it is done when the tops are golden brown. 

Cooking tips for perfect results:

• If your yeast doesn’t get foamy in step 1 of the recipe, it might be too old to use. You may need to discard and start over with fresh yeast.
• This recipe uses bread flour. The main difference between bread flour and all-purpose flour is that bread flour has a higher protein content which helps produce more gluten. For this recipe, I don’t recommend substitutions.
• The amount of flour in this recipe is approximate. If the dough is too sticky, you may need to add a bit more flour until it pulls away from the bowl. If the dough is too dry, add one tablespoon of water at a time until the dough comes together.
• If your kitchen isn’t kept warm, you can help the bread rise by heating your oven to the lowest possible temperature, turning it off, and then cracking the door until the temperature inside your oven is warmer than your kitchen. Then, allow the covered dough to rise in the oven with the door closed. 

Related recipes:

Love baking bread and working with homemade dough? You’ll want to try these favorite recipes: 

• No-Knead Crusty Bread
• Irish Cheddar Stout Bread
• Irish Soda Bread
• Homemade Dinner Rolls
• Homemade Cinnamon Rolls
• Cornmeal Yeast Rolls
• Apple Fritter Monkey Bread with homemade dough

Did you make this recipe? Be sure to leave me a comment below to let me know what you think!

Country Bread

Prep30 minutes mins

Cook30 minutes mins

Rise time1 hour hr 30 minutes mins

Total2 hours hrs 30 minutes mins

Servings 32 slices

Author Krissy Allori

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No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan.

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Equipment

• Mixing Bowls
• KitchenAid Stand Mixer

Ingredients 

½x1x2x

• ▢ 2 cups warm water Should feel warm to the touch, about 110 degrees F
• ▢ 1/4 cup sugar
• ▢ 1 1/2 tablespoons active dry yeast
• ▢ 1 1/2 teaspoons salt
• ▢ 1/4 cup vegetable oil
• ▢ 6 cups bread flour approximate amount

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Instructions 

• In large bowl of stand mixer, combine water, sugar, and yeast. Set aside for 5 minutes to allow the yeast to get foamy.
• Add salt and oil to yeast mixture and stir to combine.
• Using dough hook while the mixer is running on low speed, add flour, 1 cup at a time, until all 6 cups have been added. Increase speed to medium and knead dough for 5 minutes.
• Place dough in large oiled bowl and roll dough ball around until its covered in the oil. Cover with a clean kitchen towel or plastic wrap and allow to rise in a warm place until doubled in size, about 1 hour.
• Punch down dough. Knead for 3 minutes. divide in half and shape into two loaves. Place dough into greased 9x5 inch bread pans. Cover and let rise for 30 minutes.
• Bake at 350 degrees F for about 30 minutes or until the loaves are golden brown. Remove from pans and allow to cool on rack.

Notes

recipe makes 2 loaves. Serving size based on a single slice if each loaf is cut into 16 slices.

Cooking tips for perfect results:

• If your yeast doesn't get foamy in step 1 of the recipe, it might be too old to use. You may need to discard and start over with fresh yeast.
• This recipe uses bread flour. The main difference between bread flour and all-purpose flour is that bread flour has a higher protein content which helps produce more gluten. For this recipe, I don't recommend substitutions.
• The amount of flour in this recipe is approximate. If the dough is too sticky, you may need to add a bit more flour until it pulls away from the bowl. If the dough is too dry, add one tablespoon of water at a time until the dough comes together.
• If your kitchen isn't kept warm, you can help the bread rise by heating your oven to the lowest possible temperature, turning it off, and then cracking the door until the temperature inside your oven is warmer than your kitchen. Then, allow the covered dough to rise in the oven with the door closed.

Nutrition

Calories: 106kcal, Carbohydrates: 19g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Sodium: 110mg, Potassium: 25mg, Fiber: 1g, Sugar: 2g, Calcium: 4mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in February 2016 and has been updated with more helpful information and cooking tips. Don’t worry – I didn’t change the recipe!