This post may contain affiliate links. Please read our disclosure policy.

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. 

Two loaves of homemade white bread

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. 

Top of a homemade loaf of bread with three slices

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

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

Pin this now to save it for later

Pin It

Country Bread

Prep30 minutes
Cook30 minutes
Rise time1 hour 30 minutes
Total2 hours 30 minutes
Servings 32 slices
No bread machine required for this recipe. I'll show you How to Make Country Bread with a Kitchenaid and a loaf pan.

Ingredients 

Want to save this recipe?
Enter your email below and I'll send it straight to your inbox. Plus you’ll get great recipe ideas from me every week!
Please enable JavaScript in your browser to complete this form.

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!

Hi! I’m Krissy.

I love to create the BEST versions of your favorite recipes. If you love to cook, love to eat, or just have a deep appreciation for good food, you're in the right place! Stick around... I have hundreds of recipes for you to make.

You May Also Like

5 from 10 votes (4 ratings without comment)

Leave a comment

Ask a question or leave a comment. I'm happy to help in any way and I love hearing what you think about the recipe. Be sure to leave a rating!

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

11 Comments

  1. 5 stars
    This recipe makes amazing sandwich bread! Loved by the whole family! I add a little more salt than what’s called for but we like it that way !

  2. 5 stars
    Simple, yet an absolutely delicious bread recipe. I can already see so many delicious dishes I could use this bread with!

  3. This is the first recipe for bread I used after purchasing a stand mixer and it came out perfectly. I have made bread in a bread machine for years and was always disappointed with the rough texture. This recipe made the bread beautifully.

      1. Wonderful recipe! Used regular all purpose flour with a tad more yeast. Comes out beautifully. Soft chewy and crusty on top. Rarely get to store more than one loaf. Thank you