This Farmhouse White Bread recipe is easy to make and calls for just six simple ingredients. This homemade white bread recipe makes 2 large fluffy loaves.
You can make two loaves of bread with this recipe for less than $3.00. It costs about $2.47 to make 16 servings. That’s less than $0.16 per serving.
Looking for the perfect sandwich to make with this bread? Make this Monterey Grilled Cheese Sandwich!
There is nothing better than warm, butterd homemade white bread, right?! This Farmhouse White Bread recipe is the perfect recipe to get your bread fix. I guarantee hat it will make your house smell amazing!
This soft and fluffy bread makes the perfect toast, peanut butter and jelly sandwich, grilled cheese, BLT, or just slice off a piece and spread some butter on it or dip it into your favorite soup.
This Farmhouse White Bread is a classic recipe because it is a high-rising hearty bread that is easy to make. The best part about this recipe (besides the taste, obviously!) is that it makes two loaves of bread.
One to eat and one to freeze. Or one to eat and one to share. This bread is perfect for gifting during the holidays or just because you want to show someone you care.
Ingredients and Cost
Per Serving Cost: $0.16
Recipe Cost: $2.47
- 2 ½ cups warm water – $0.00
- 1 Tablespoon active dry yeast – $0.09
- 1 Tablespoon raw sugar – $0.50
- ⅓ cup unsalted butter – $0.64
- 6 ½ cups all-purpose flour – $1.22
- 2 teaspoons salt – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, make the bread dough. Then knead it and let the dough rise.
- After the dough is double in size, cut it in half and shape it into rectangles to place in loaf pans to rise again.
- Preheat the oven to 375 degrees F. Bake the dough for 30 minutes.
- Finally, brush the bread with butter and let it cool for a couple of minutes before transferring it to a cooling rack to finish cooling before slicing.
- Instead of raw sugar you can use granulated sugar or brown sugar.
- You can use half whole wheat flour and half all-purpose flour. If you go this route, you will need to add about ¼-⅓ cup more water to the recipe.
SERVE: Serve the bread immediately after cooling with some butter or butter and jam.
STORE: Store in an airtight container at room temperature for up to four days. Store the bread in the fridge for up to seven days.
FREEZE: Double wrap the bread in plastic wrap and place in the freezer. It will stay fresh for up to three months.
- 9×5-inch loaf pans
- Stand mixer
- Wire rack
- Liquid measuring cup
- Mixing bowls
- Measuring cups and spoons
- Pastry brush
- Chef’s knife
Farmhouse White Bread is known for its traditionally thick and fluffy slices. The bread is oven-fresh with an easy-to-follow recipe. The classic white bread is hearty with a soft texture.
Homemade white bread will stay fresh in an air-tight container at room temperature for up to four days. If you store it in the refrigerator in an air-tight container, it will last up to seven days.
More Bread Recipes
- Bread Bowls from Frozen Dough
- Sticky Buns with Bacon and Caramel Glaze
- Cinnamon Roll Cupcakes
- Potato Rolls
- Chocolate Babka Bread
- Copycat Outback Steakhouse Bread
- Crescent Rolls
Homemade White Bread
- 2 ½ cups warm water divided
- 1 Tablespoon active dry yeast
- 1 Tablespoon raw sugar
- ⅓ cup unsalted butter softened
- 6 ½ cups unbleached all-purpose flour
- 2 teaspoons salt
MAKE BREAD DOUGH:
- In a bowl of a stand mixer, pour ½ cup warm water (95 degrees F, not too hot so it won’t kill the yeast), add yeast and sugar. Let it stand or bloom for 5 to 7 minutes. If the yeast does not bloom, this may mean your yeast is not active, which means your bread won’t rise. Redo the step with new yeast.
- Once the yeast is foaming, add butter and the remaining water. Mix well.
- Add flour and salt. Mix until flour is incorporated. Mix on medium speed until the dough forms a ball and separates from the wall of the bowl. At this point, the dough is thick and sticky. When pressing your finger in the dough, it should feel wet but should not be sticking all over your finger.
KNEAD AND RISE DOUGH:
- Knead the dough on a floured (about ¼ cup) surface for 5 minutes. Until the dough is nice and soft and not sticking to the counter anymore.
- Transfer to a large oiled bowl, cover with plastic wrap and let the dough rise in a warm place for 90 minutes or until doubled in size.
SHAPE DOUGH AND SECOND RISE:
- Once the dough has doubled, punch the dough to release air bubbles. Next, transfer the dough to a lightly floured surface and knead for 1 to 2 minutes. Then, cut the dough in half.
- Butter two bread loaf pans.
- Knead each dough half and shape them into rectangles.
- Cover and let them rise for 60 minutes.
- Move the oven rack to the middle position and preheat the oven to 375 degrees F.
- With a sharp knife, gently slice score the dough with 3 or 4 diagonal lines.
- Bake the bread in the preheated oven for 30 minutes or until the bread is nice and browned.
COOL AND SERVE:
- Once out of the oven, brush the bread with some butter and let it cool in the pan for 2-3 minutes.
- Transfer the bread to a cooling rack and let it cool of entirely before slicing and serving.