Easy Homemade White Bread Recipe From Grandma’s Kitchen

Homemade White Bread

There is something special about baking your own bread. The smell filling the kitchen, the anticipation while it rises, and that first warm slice covered in butter make the effort worth it every time. This homemade white bread recipe came straight from my grandma’s kitchen and has been a family favorite for years.

Made with simple pantry ingredients, this old-fashioned homemade bread creates two soft, fluffy loaves perfect for sandwiches, toast, or serving alongside dinner. Whether you’re baking because you can’t make it to the store or simply want the comfort of homemade bread, this recipe is one you’ll come back to again and again.

Why You’ll Love This Recipe

• Free from preservatives and unnecessary additives.
• Makes two generous loaves.
• Uses simple ingredients you likely already have on hand.
• Creates soft, fluffy bread perfect for sandwiches and toast.
• Uses all-purpose flour, so no special flour is required.
• Easy to customize with herbs, cheese, or other flavors.
• Family-tested and passed down through generations.

What You’ll Learn

In this recipe you’ll learn:

• How to make homemade white bread from scratch.
• How long bread dough should rise.
• Common reasons bread doesn’t rise properly.
• Tips for working with yeast.
• How to customize bread with your favorite flavors.
• The best way to store homemade bread.

Homemade White Bread Made the Old-Fashioned Way

Nothing beats a warm slice of fresh homemade bread with a little butter spread across the top. While store-bought bread is convenient, baking your own bread can be surprisingly simple.

This recipe makes two loaves, making it perfect for larger families or anyone who wants an extra loaf to freeze for later. If you only need one loaf, simply cut the recipe in half. You can also use part of the dough to make homemade cinnamon rolls for a special treat.

One thing Grandma didn’t have was a stand mixer, but I think she’d be perfectly fine with us taking advantage of modern kitchen conveniences.

Ingredients You’ll Need

This homemade bread recipe uses basic ingredients commonly found in most kitchens:

• All-purpose flour
• Yeast
• Milk
• Butter
• Additional ingredients listed in the recipe card below

You’ll also need:

• A warm place for the dough to rise
• Two loaf pans
• Butter for greasing the pans
• A clean kitchen towel

How Long Does Bread Dough Need to Rise?

This bread recipe requires two rises.

The first rise happens after the dough has been mixed and kneaded. During this stage, the yeast begins creating air pockets that help make the bread soft and fluffy.

The second rise takes place after the dough is shaped and placed into the loaf pans. This final rise helps create the light texture and beautiful loaf shape.

For the best results, keep your dough in a warm, draft-free location while it rises.

What Flour Is Best for Homemade Bread?

You can use either bread flour or all-purpose flour when making homemade bread.

Bread flour contains more protein, which can produce a slightly chewier loaf. Since many of us bake with what we already have in the pantry, this recipe was developed using all purpose flour and turns out beautifully every time.

How to Add Flavor to Homemade Bread

One of the best parts of making bread from scratch is experimenting with flavors.

Add ingredients while mixing the dough before all the flour has been incorporated. This makes it easier to distribute everything evenly.

Some delicious additions include:

• Garlic and herbs
• Shredded cheese
• Onion flakes
• Rosemary
• Italian seasoning
• Everything bagel seasoning

Try different combinations until you find your family’s favorite loaf.

How to Store Homemade Bread

Because this bread recipe contains no preservatives, proper storage is important.

Store cooled bread in an airtight bag or container at room temperature. Depending on the temperature and humidity in your home, homemade bread typically stays fresh for several days and can last up to a week.

For longer storage, freeze sliced or whole loaves and thaw as needed.

Serving Suggestions

A warm slice of homemade white bread is delicious on its own, but it’s even better served with:

• Homemade butter
• Homemade jam
• Soups and stews
• Sandwiches
• Toast for breakfast

Frequently Asked Questions

Can I use bread flour instead of all-purpose flour?

Yes. Bread flour works well in this recipe and may create a slightly chewier texture. However, all-purpose flour produces excellent results and is what this recipe was developed with.

How many loaves does this recipe make?

This recipe makes two loaves of bread.

Can I freeze homemade bread?

Yes. Allow the bread to cool completely, then wrap it well and freeze. It can be frozen whole or sliced.

Why did my bread not rise?

The most common causes are expired yeast, milk that was too hot, or dough that was kept in an area that was too cold.

How can I add more flavor to my bread?

Add herbs, cheese, seasonings, or other mix-ins during the dough-making process before all the flour has been added.

How long will homemade bread stay fresh?

When stored in an airtight bag or container, homemade bread can last several days to about a week, depending on humidity and temperature.

Do I need a stand mixer?

No. You can mix and knead this bread by hand. A stand mixer simply makes the process easier.

Why Didn’t My Homemade Bread Rise?

Few things are more frustrating than bread dough that refuses to rise. If your bread isn’t rising properly, one of these common issues may be the cause.

• Expired Yeast: Old yeast may have lost its ability to activate properly. My grandma always said that if the yeast was slightly expired, you could often get away with using a little extra.
• Milk Was Too Hot: Yeast is sensitive to heat. If your milk is too hot, it can kill the yeast before it has a chance to do its job.
• The Dough Was Too Cold: Yeast works best in a warm environment. If your kitchen is cool, cover the dough with a towel and place it in a warmer area of your home.
  During colder months, you can warm the oven slightly, turn it off, and allow the dough to rise nearby. Some people also place the covered pans on top of the stove while the oven is operating.