10 Easy White Bread Dough Recipe

There’s something incredibly comforting about the smell of homemade bread baking in the oven. I find it hard to beat a freshly baked loaf of white bread—soft, fluffy, golden on top, and perfect for toast or sandwiches. With this easy white bread dough recipe, I make bakery-quality bread right in my kitchen using simple ingredients and straightforward steps.

Why You’ll Love This Recipe

I love this white bread dough recipe for so many reasons:

• It’s foolproof: I don’t need fancy tools or baking experience to get this right. It’s beginner-friendly and delivers consistent results.

• The texture is unbeatable: Soft and airy on the inside with a golden, slightly crisp crust.

• It’s versatile: I shape it into loaves, rolls, or even use it as a base for cinnamon bread.

• It’s quick (for bread): With just two rises and minimal kneading, I can go from mixing to baking in a couple of hours.

• Homemade goodness: I control what goes into my bread—no preservatives, no additives—just real ingredients and great flavor.

Ingredients

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

• all-purpose flour

• active dry yeast

• sugar

• salt

• warm water (about 110°F/43°C)

• olive oil (or vegetable oil)

Directions

1. Activate the yeast
   I mix warm water and sugar in a small bowl, then sprinkle the yeast over the top. I let it sit for about 5–10 minutes until it gets bubbly and frothy.

2. Mix the dough
   In a large bowl, I combine flour and salt. I make a well in the center and pour in the yeast mixture and oil. Then I stir everything together with a wooden spoon until it starts to form a dough.

3. Knead the dough
   Once the dough comes together, I knead it on a floured surface for 8–10 minutes until it’s smooth and elastic.

4. First rise
   I place the dough in a lightly oiled bowl, cover it, and let it rise in a warm spot for about 1 to 1.5 hours until it doubles in size.

5. Shape the dough
   After the rise, I punch down the dough, shape it into a loaf, and place it in a greased loaf pan.

6. Second rise
   I cover the loaf pan and let the dough rise again for about 30 minutes until it’s slightly above the rim.

7. Bake
   I bake the bread in a preheated 375°F (190°C) oven for 25–30 minutes. It’s ready when the top is golden and it sounds hollow when tapped on the bottom.

8. Cool
   I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

• Yield: 1 loaf (about 12 slices)

• Prep time: 20 minutes

• Rise time: 1 hour 45 minutes

• Cook time: 30 minutes

• Total time: About 2 hours 30 minutes

Variations

• Whole wheat twist: Sometimes I swap half of the all-purpose flour for whole wheat flour for a heartier texture.

• Savory add-ins: I love mixing in garlic powder, shredded cheese, or dried herbs for more flavor.

• Sweeter version: I’ve turned this dough into cinnamon rolls by adding sugar and cinnamon during the shaping step.

• Butter instead of oil: For a richer flavor, I use melted butter in place of olive oil.

Storage/Reheating

• Room temperature: I store the cooled loaf in an airtight bag for 3–4 days.

• Freezer: For longer storage, I slice the bread, wrap it tightly, and freeze it. It lasts up to 3 months.

• Reheating: I reheat slices in a toaster or wrap the loaf in foil and warm it in a 300°F (150°C) oven for about 10 minutes.

FAQs

How do I know if the yeast is active?

If the mixture gets frothy and bubbly after 5–10 minutes, I know my yeast is active. If nothing happens, I start over with fresh yeast.

Can I use instant yeast instead of active dry yeast?

Yes, I can. I skip the proofing step and mix it directly into the dry ingredients, but I still use warm water to help the dough rise.

What if my dough doesn’t rise?

I make sure the water wasn’t too hot (which can kill the yeast) or too cold (which won’t activate it). I also check that the yeast isn’t expired.

Can I double the recipe?

Absolutely. I’ve doubled it many times to make two loaves—just use a larger bowl and divide the dough after the first rise.

Why is my bread dense?

It’s usually because I didn’t knead it enough or didn’t let it rise long enough. I always make sure the dough doubles in size before baking.

Conclusion

Baking homemade bread doesn’t need to be intimidating. With this easy white bread dough recipe, I make fresh, fluffy bread that beats anything store-bought. It’s simple, satisfying, and perfect for all kinds of meals. Once I made my first loaf, I couldn’t stop—I always have a fresh loaf or some dough ready in the fridge. Give it a try, and enjoy the warm, comforting joy of homemade bread from your own kitchen.