Homemade White Bread

So I am I bit of a bread snob and won’t eat it if it’s the dry, stale, old store bought kind that has no taste. It’s just not worth it to me! Especially after I found out how EASY it is to make your own. If you have around 3-4 hrs a week, you should never be buying that store bought stuff! So delicious homemade!

Now with that being said, I’ve been making it for about a year and a half weekly, and sometimes it just doesn’t turn out! That’s just part of bread making. DON’T GIVE UP!! You have to keep trying and keep going!

I thought I would give picture tips of what bread making looks like. I like to use my kitchen aide but dream of having a Bosch one day haha. I also like a kitchen scale and USA bread pans. And again if at first you don’t succeed, try and try again!!

So I like to start with adding my sugar, yeast and water together in a bowl and allow it to bubble up. Then in a liquid measuring cup I add all the rest of the ingredients except the flour, so that way I know that I haven’t forgotten anything! Which has happen more than once with the salt…always a bummer! haha Another tip is to spray the bowl you are going to use to raise the dough in and also cover it with a cling wrap.

This is what it should look like when it has enough flour to pull it off the bottom and sides of the bowl.

This is what it should feel like, sticky but not a lot stays on your hands.

I recently got an oven thermometer and found out that my oven ran 75 degrees hotter than it should!!! Haha no wonder nothing was baking properly! So consider getting one to check your oven. I allow my loaves raise until about 1″ above the pan.


  • 2 cups warm water (not too hot, it will kill the yeast)
  • 1 TBS active dry yeast
  • 3 TBS white sugar
  • 1/4 cup honey
  • 1/4 cup oil
  • 1/2 cup milk
  • 3 TBS vital wheat gluten (helps makes your bread soft, consider getting it if you really want nice bread)
  • 1 TBS salt
  • 7ish cups of white flour
  • (You can use this same recipe and convert it into a multigrain bread. I add the following: 2 TBS chia seeds, 2 TBS ground flaxseed, 2 TBS flaxseed, 1 cup ground oats, and 4 cups whole wheat flour. Then I add about 2-3 cups white flour depending on the dough. I just add the white flour until it is no longer sticky and can pull clear away from the sides)


  1. Add yeast, sugar and water to the mixing bowl and allow to sit until foamy. While waiting for it to foam up, add honey, oil, milk, salt, and gluten to a measuring cup and stir until combined.
  2. Once the yeast mixture is foamy (5-10 minutes) add other liquid mixture to yeast mixture
  3. Add 3-4 cups of flour to the liquid and begin to mix.
  4. Add flour at 1/2 cup increments until the dough lifts off the bottom of the bowl while mixing. (I normally add around 7 cups of flour. But I normally go off touch. You want the dough to 1. Lift off the bottom and sides 2. Not leave a lot of dough on your fingers when touched)
  5. Once all the flour is mixed together, lift the dough out of the bowl and spray with PAM then place it back down inside. Corner the bowl with cling wrap that has been sprayed with PAM once again. (If you don’t cover the dough, it forms a crust and can’t raise).
  6. Allow the dough to raise until double, normally around 1 hr.
  7. Take dough out of bowl and divide into 1 lb 12 oz loaves. It will make 2 loaves and then a small loaf or divide further into rolls.
  8. Knead loaves into the shape of the pans and place into greased pans.
  9. Allow to raise until about 1″ above the pan, normally around 1 hr.
  10. Bake in 350 oven for 27-32 minutes. I use a thermometer and check my loaves until they are 170-190 degrees on the inside. When reached that temperature or are a nice golden brown on the sides, take out of oven and allow to cool.
  11. Once cool, keep in bags for about 1 week.


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