This is the BEST easy homemade bread recipe that’s simple to make with super soft and tender results. A slice of this fluffy white bread is perfect for sandwiches and freezes well.

We love to top this bread recipe with butter and homemade jam! Other favorites to make include homemade French bread, my sourdough bread recipe and no knead bread.

sliced bread loaf on cutting board

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Easy Bread Recipe

There really is nothing better than a warm slice of bread with butter and homemade strawberry jam on top. While I love making artisan bread, I tend to make this white bread recipe for my family the most!

I learned to make this bread when I was 12 and have been making it ever since. The evaporated milk adds the best flavor and the perfect texture. I even made a brioche bread, but this original recipe will always have my heart!

I’m excited to share all my bread making tips with you. Don’t let yeast intimidate you, this easy bread recipe is fool proof. Seriously there is nothing better in my opinion than a warm loaf of homemade bread to go with dinner or to make a sandwich for lunch .

Ingredients

Homemade bread ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Warm water: The water temperature is key. If it’s too hot, it will kill the yeast. I like to keep it around 105°F.
  • Active dry yeast: For this recipe we are using commercial yeast, not homemade sourdough starter. If the expiration on your yeast is old, your bread will not rise.
  • Granulated sugar: This adds the perfect sweetness.
  • Butter: The butter adds the perfect flavor.
  • Salt: The salt will bring all the flavors together.
  • Evaporated milk: This is the secret ingredient that really adds the perfect flavor and tenderness. You can substitute with milk if needed.
  • Flour: I’ve made this recipe with bread and all-purpose flour, both will work well. Be careful not to add too much, add slowly at the end.

Variations

How To Make Bread

Follow these step by step instructions and tips on how to form your homemade bread for best results.

Showing how to make homemade bread in a 6 step collage.
  1. Proof the yeast: Let the yeast bubble up in warm water. You want the yeast mixture to be foamy and dissolved before you add to the flour.
  2. Mix together: Add a little more flour and keep mixing until the dough comes off the edge of the mixer. You know it’s done when your finger no longer sticks to the dough.
  3. First rise: While you’re letting the dough rise, cover the bowl with a warm towel and set by a window. You can also turn the oven to 175°F and then turn it off. Then place the bowl inside the oven and let it rise there. Make sure the dough has doubled in size before touching it.
  4. Shape the dough: When the dough is ready to be formed, punch the dough and then cut in half to make two loaves on a lightly floured surface. Press the dough down removing any air bubbles and start kneading for a couple minutes. Form a loaf and tuck the ends under.
  5. Second rise: Stick the two loves in bread pans and then let the dough rise until it has doubled in size or formed the perfect size bread.
  6. Bake: Then it’s ready to bake! Bake until golden brown and then butter the tops.

Expert Tips

  • Weather can affect ingredients: The weather outside can affect the overall consistency of the dough. If it is too humid, your dough may be too sticky. Add in additional flour 1/4 cup at a time until the dough no longer sticks to the sides of your mixer (and your finger doesn’t stick to the dough when you press on it).
  • Temperature can affect the rise: If your house is on the cooler side, your dough can take a lot longer to rise. Whenever I bake bread in the winter, I let it rise in the oven. Turn on the oven for 2-3 minutes, then turn if off to trap in the heat and place your bowl inside.
  • Food thermometer: Using a thermometer is an easy way to make sure the temperature of your water is just right. It should feel like warm bath water, around 105°F.
  • Stand mixer is best to fully knead: Although you can knead by hand, using a KitchenAid stand mixer with a dough hook saves you time and energy. It’s a game changer for making the best homemade bread recipe!
  • Towel: You’ll need a towel to cover the bowl while the dough rises. I love using these flour sack towels because they’re just the right width – not too thick and not too thin.
  • Bread Pans: This recipe makes two loaves, so you’ll need two 9×5″ bread pans. You can also use loaf pans that are ceramic, glass or cast iron.
Sliced homemade bread on a cutting board.

FAQs

What kind of yeast did you use?

I use active dry yeast. You need about 2 1/2 teaspoons to make 2 loaves of homemade white bread.

Can I use all-purpose flour?

Yes! I just prefer using bread flour when making this recipe, but all purpose tastes great too. Make sure you accurately measure the flour before getting started.

Can I use regular milk instead of evaporated milk?

Yes you can use regular milk, I just prefer the flavor with evaporated. It makes the bread more rich.

Can I cut this easy bread recipe in half?

Sure! Just simply cut the ingredients in half to make 1 loaf instead of 2.

Can I use a bread machine?

Although I haven’t tried, others have had success using a bread machine to make this recipe. Follow the manufacturer directions for layering the ingredients in the bread maker pan as well as you may need to adjust for instant yeast.

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“I tried various recipes when I decided to make bread for my family instead of buying it from the store. This one is by far the best! The loaves are soft and fluffy every time. The whole family enjoys it and my kids say it tastes better than store bought. I use regular milk and it turns out perfect.”

Amanda
Sliced homemade bread on a wooden board.

Uses for Leftover Homemade Bread

Use your bread in some of these favorite recipes!

If you have leftover bread that has gone a little hard, don’t pitch it! It’s perfect for making homemade croutons, breadcrumbs, crockpot stuffing or overnight French toast casserole. It’s a great way to stretch the bread even further.

Storing and Freezing Instructions

The bread will keep for up to 5 days if stored in an airtight container or bag. It will also stay fresh if tightly wrapped in foil.

To freeze the bread after it’s been baked, simply let cool completely then wrap in foil or saran wrap. Then stick in a freezer bag. Freeze for up to 3 months. You can also freeze the dough after it rises the first time. Just make sure to let it rise again as it thaws.

Sliced homemade bread on a board.

Love homemade bread recipes? Try these other favorites such as naan bread, dinner rolls or these easy breadsticks!

More Homemade Bread Recipes

See all
See all
Sliced homemade bread on a cutting board.

Homemade Bread Recipe

4.97 from 677 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 25 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 32 slices (2 loaves)
This is the BEST easy homemade bread recipe that's simple to make with super soft and tender results. A slice of this fluffy white bread is perfect for sandwiches and freezes well.
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Video

Equipment

  • 2 9×5-inch bread pans

Ingredients 

Proofing Yeast

  • 2 ½ teaspoons active dry yeast
  • ½ Tablespoon granulated sugar
  • 2 cups warm water , at 105°F

Bread

  • ¼ cup (57 g) melted butter , plus 1 Tablespoon for brushing on top
  • ¼ cup (50 g) granulated sugar
  • ½ cup (133 g) evaporated milk , or room temp milk
  • 2 teaspoons salt , or 1 Tablespoon kosher salt
  • 6-7 cups (850 g) bread flour , or all-purpose flour
  • 1 Tablespoon butter

For serving: Butter and Jam

Instructions

Proofing the Yeast

  • In a small bowl, add the yeast and sugar. Pour the warm water over the yeast mixture and let it sit 5 to 10 minutes, or until nice and bubbly. If it doesn't foam, toss it and start over. The water was either too hot or the yeast was not fresh (check the expiration date to be sure it isn't old).

Bread

  • In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, evaporated milk, and salt on medium low. Mix in the yeast mixture just until combined.
  • Swap out the paddle attachment for a dough hook. With the mixer on low, add 3 cups flour until combined. Add 1 cup flour at a time and stir until combined. After adding a total of 6 cups flour, add 1/4 cup flour at a time until the dough is no longer sticking to the sides. Then knead 3-5 minutes. It’s ready when the dough is soft and no longer sticky.
  • Cover the ball of dough and sides of the bowl with shortening. Cover the bowl with a warm towel. Set by a window and let rise 1 hour, or until doubled in size. When it has risen over the bowl, punch it down, and transfer to a floured surface.
  • Spray 2 8×4-inch bread pans with nonstick cooking spray.
  • Knead the dough 2 to 3 minutes. Cut into 2 equal pieces. Using a rolling pin, roll one piece into a rectangle. Starting at the shorter side, roll the dough up and tuck the ends under. Place into a bread pan. Repeat with the remaining piece.
  • Preheat oven to 375°F and place the rack in the middle of the oven.
  • Let the loaves rise until double in size, about 45 minutes, while oven preheats. Bake 25 to 35 minutes, or until golden on top and cooked through to 185°F in the center. If the tops are browning too fast, tent the top with foil.
  • Remove from the pans to a cooling rack. Brush the tops with butter. Slice once slightly cooled. Enjoy with butter and jam, if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Thermometer: Using a thermometer is an easy way to make sure the temperature of your water is just right. It should feel like warm bath water, around 105°F. It’s a great way to check if the bread is done as well (it should be 185°F in the center).
Milk: If you don’t have evaporated milk you can use whole milk but make sure it is at room temperature.
Stand mixer: Although you can knead by hand or a dough whisk, using a KitchenAid stand mixer with a dough hook saves you time and energy. It’s a game changer for making homemade bread!
Towel: You’ll need a towel to cover the bowl while the dough rises. I love using these flour sack towels because they’re just the right width – not too thick and not too thin.
Flour: I prefer to use bread flour for this recipe, but you can definitely use all-purpose flour as well. If you’d like to use wheat flour, I suggest using my whole wheat bread recipe.
Rising tip: Turn the oven to 175°F. Turn off the oven and let the dough rise in the oven with the door slightly cracked.
Storage: The bread will keep in an airtight container or brown bag on the counter up to 5 days .
Freeze: Let the loaves cool completely then wrap in foil or saran wrap. Place in a freezer bag. Freeze up to 3 months. Thaw the night before serving. 

Nutrition

Calories: 114kcal, Carbohydrates: 19g, Protein: 3g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 235mg, Potassium: 38mg, Fiber: 1g, Sugar: 2g, Vitamin A: 54IU, Vitamin C: 0.1mg, Calcium: 15mg, Iron: 0.2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.