Easy & Soft Old-Fashioned White Bread
*Tried & True* Easy & soft old-fashioned white bread recipe that bakes up with a golden crust and tender inside. Amazing flavor with a touch of buttermilk and honey!”
Visual learner? Watch me make this Easy & Soft Old-Fashioned White Bread from start to finish!
How has your day been so far? Oh me? Well, I woke up bright eyed and bushy tailed at 3:30 am. I made fresh bread for my family as I do every morning. Along with gathering milk from the cows and eggs from our backyard chickens.
Ha! I’m just playing! It sounded kinda impressive though, huh?
I did wake up at 3:30 though. I couldn’t go back to sleep to save my life! Gosh, I hate when that happens!
Since I was wide awake, I decided to make some good old-fashioned white bread, for you guys! I’ve been meaning to put a homemade white bread on this site since last year when I posted it on Instagram! You guys are so patient with me. Thank you.
Hopefully, you will find that this bread was well worth the wait. The light touch of honey and buttermilk gives it such a nice flavor! Kinda reminiscent of a sourdough flavor. I can’t tell you how many white bread recipes I’ve tried that tasted like flour. Ick! I NEED FLAVOR!!!
I’m so happy to share this white bread recipe with you guys! It’s taken me a while to get over my fear/intimidation of yeast, which is why there aren’t many yeasty recipes on here..yet!! I use to honestly think yeast hated me because it didn’t matter what recipe I followed, my bread never came out right.
I’m not sure what finally clicked for me. I think it was being patient and letting the yeast proof in perfectly warm-hot water. Or maybe it was just me getting tired of being defeated by yeast rolls that did the trick. But after much practice, I can now say I’m a pretty confident bread maker. *brushing flour of shoulder*
If you also suck at making bread, just keep trying. This recipe is a great start!
I prefer to do all of my bread-making by hand. I’ve tried it in the kitchen aide before and I swear I can taste the difference. Bread dough loves to be touched. I think it helps impart that old-fashioned love and care, but then again, I could just be crazy.
Can we just take a moment and discuss what amazing sandwiches this bread makes! Like seriously, you might spoil yourself here and not want to go back to the store-bought kind. It bakes up so tender with that nice chewy, firm crust. Toast a slice and spread it with apple butter for a little slice of pure heaven! Panera bread would approve.
I always make this bread for guests, and because I use my deli-pro knife to get perfect slices, I hear “omg where did you get this bread!” all the time.
I love that this recipe makes just one beautiful loaf. I like for my bread to be super fresh if I’m going to eat it plain. Like 1-2 days old fresh. I don’t have to worry about having leftover bread with just one loaf. Of course, any extras makes for incredible croutons and bread crumbs!
Here are a few bread making tips I’ve gathered through many trials and errors.
- The flour amount is ALWAYS an estimate! You’ll find on certain days you’ll need more or less flour, especially if it’s a bit humid in your home.
- Be sure to measure the flour correctly. Start by fluffing it up first and then spooning it into your measuring cup and leveling it off.
- Knead the dough until it is super supple and stretchy. You should be able to stretch it between your hands until it is a bit see-through without breaking.
- DO NOT OVERPROOF! Usually 30-45 minutes each rising time is all you need or else your bread dough will overflow. BIGGER IS NOT BETTER. If the location is a bit cooler, it may require longer proofing time. Check on it at the 30 minutes mark to see if it’s doubled in size.
- Did your bread turn out dense instead of fluffy and soft? 1. Make sure your yeast doubles in size and gets really foamy before proceeding. 2. Be sure to knead the dough really well. I prefer to do this by hand. It takes some time but my loaves just seem to come out better by hand.
- Checking for doneness. Insert an instant-read thermometer into the side of the loaf. It should read at about 170 F. Also the bread should have a nice hollow sound when tapped and a firm, dark golden brown crust.
And that’s it!!
Have you ever made sandwich bread? Give it a shot! It’s much easier than you probably think!
Get the Recipe: Old-Fashioned Buttermilk Honey White Bread
- 1 ⅓ cup very warm water, divided
- 1 teaspoon sugar
- 2 ¼ teaspoons active dry yeast
- 1/4 cup honey
- 1 ½ teaspoons salt
- 2 tablespoons vegetable oil
- 1/3 cup buttermilk
- 4 cups all-purpose flour, may need more for kneading
- 3 tablespoons butter, melted
- Grease a loaf pan and set aside.
- Place oven rack to lowest position.
- In a glass measuring cup add 1/3 cup very warm water.
- Stir in yeast and sugar.
- Let yeast proof until puffy and doubled in size.
- Pour yeast into a large bowl.
- Mix in honey, salt, vegetable oil, buttermilk and remaining water.
- Gradually mix in flour using a sturdy spatula, until dough forms.
- Turn dough onto a floured surface and need for 15-20 minutes or until dough is soft, supple and stretchy.
- Place dough in a lightly oiled bowl, turning the dough once so that the top is covered in oil.
- Cover bowl loosely with plastic wrap.
- Place bowl in the oven with the pilot light turned on. (or in another warm, draft-free location)
- Let dough rise for 30- 45 minutes or just until doubled in size. (keep an eye on it)
- Remove from oven and punch dough down to release the air.
- Place dough on a lightly floured work surface and press firmly to remove the air.
- Shape dough into a square.
- Brush lightly with butter.
- Fold the longest ends of the dough to the center of the dough and pinch to seal. Tuck the ends under.
- Place in the prepared loaf pan, seam side down. (brush with butter if desired)
- Cover with plastic wrap and return to oven with pilot light on for another 30-45 minutes or just until doubled in size. (Do not let it get too big)
- Remove from oven and brush with more butter.
- Preheat oven to 425 F.
- Bake for 15 minutes until golden dark and then cover with foil and bake another 12-15 minutes.
- When bread comes out of the oven, brush with butter.
- While bread is still hot, remove it from the pan to allow to finish cooling completely on a cooling rack.
- Slice bread into 1/2 inch slices.
- Store in a bread container or bread bag for up to 4 days or freeze.
Be sure to measure the flour correctly. Start by fluffing it up first and then spooning it into your measuring cup and leveling it off.
Knead the dough until it is super supple and stretchy. You should be able to stretch it between your hands until it is a bit see-through without breaking.
DO NOT OVERPROOF! Usually 30-45 minutes each rising time is all you need or else your bread dough will overflow. BIGGER IS NOT BETTER. If the location is a bit cooler, it may require longer proofing time. Check on it at the 30 minutes mark to see if it's doubled in size.
Did your bread turn out dense instead of fluffy and soft? 1. Make sure your yeast doubles in size and gets really foamy before proceeding. 2. Be sure to knead the dough really well. I prefer to do this by hand. It takes some time but my loaves just seem to come out better by hand.
Checking for doneness. Insert an instant-read thermometer into the side of the loaf. It should read at about 170 F. Also the bread should have a nice hollow sound when tapped and a firm, dark golden brown crust.
Very easy and minimal ingredients! Yields a very tasty loaf of bread. Her recipes have never failed me and this one is no exception!
I have been making bread for years,and thought this recipe sounded good. I used my Kitchen Aid mixer, due to my hands hurting often. The dough mixed up nicely and felt good. It just didn’t rise. Yes, I followed all the instructions, but this dough didn’t rise at all. I am so sorry to complain, but I only wish it would have worked. That bread sounded so good.
Oh no! You’re not complaining at all, I want to help because I love this bread. If the bread didn’t rise then there is definitely a yeast issue. What type of yeast did you use?
When the bread is in the oven both times for the rising. What is the temperature of the oven?