Gramma’s Homemade White Bread

Gramma’s homemade white bread is hands down the BEST white bread recipe on planet earth (no bias here). It’s fluffy, moist, and golden brown with an irresistible buttery crust. This bread is the perfect accompaniment for homemade soup or stew, is great for making sandwiches, and makes the best crispy toast.

A Special Note About This Recipe

If there is one family recipe that embodies the heart of the home it is this homemade bread recipe. This bread recipe has been made probably close to a thousand times across three generations of family members. It all started with my Gramma and great aunts who then passed it down to my mom and aunts who then passed it down to me, my sisters, and my cousins. Between the many offshoots of Murphys, there probably isn’t one family member who hasn’t made this bread at some time or another.

I have so many fond family memories tied to this bread. Like rolling out a gazillion dough balls to make into dinner rolls at Thanksgiving with my sister Kathryn (this is always our Thanksgiving task) and then panicking when there isn’t enough room in the oven for our four sheets of rolls, two turkey breasts, AND green bean casserole.

Or learning at a very young age the borderline Illuminati-esque secret art of frying bread without burning it or yourself in the process. I always loved getting to enjoy piece after delicious piece topped with melted butter and honey alongside a bowl of Gramma’s chicken noodle soup. And balancing the art of savoring every bite, but not dawdling because you were competing with at least 15 other family members for the remaining few slices of fried bread. 😂

Or sitting in the kitchen with my mom and watching her add that extra 1/4 teaspoon of yeast and then explaining that she swore a “package of yeast was 1 1/2 teaspoons” and that she had been using the wrong measurement for the past 30 years and wasn’t about to change things up now. She has never made a bad loaf of bread, so she’s probably onto something here.

This homemade bread ultimately feels like a dish that unifies my family across decades of time and thousand of miles of distance. Each time I eat a fresh baked slice, smell a loaf cooking in the oven, or watch my mom knead a batch on the counter, I feel connected to every branch of the family tree.

So this recipe is very special to me and my family. And I hope that by sharing it, you can feel connected to your family. From my family to yours, with love. 💕

Ingredients

• Yeast – this recipe requires active dry yeast. A “package” of yeast (standard measurement) is 2¼ teaspoons. Fun fact: when my mom makes it, she always uses 2½ teaspoons and hers ALWAYS turns out perfect.
• Water – for best results, use lukewarm water. It should be just slightly warm to the touch if you run your wrist under the stream of water.
• Sugar – granulated sugar helps feed the yeast and activates it more quickly. It also helps with the moistness and texture of the bread.
• Oil – canola oil adds a bit of fat and flavor to the bread.
• Salt – for taste.
• Flour – all-purpose flour works best in this recipe. If you want to make this into a whole wheat loaf, we recommend doing equal parts all-purpose and white whole wheat flour to keep the texture as close to the original texture as possible.

How to Make White Bread

Mix the water, sugar, and yeast in a large mixing bowl. To ensure the yeast is active, check for the formation of small bubbles. If there are no bubbles, your yeast may be inactive (too old) or the water may be too warm or too cold. It is important to use lukewarm water to activate the yeast properly.

Add the salt and oil. Stir in the first 3 cups of flour. Then gradually add more flour, as needed, ½ cup at a time, until the dough begins to get thick and hard to mix. It generally takes about 5 cups of flour to get to the right consistency.

Turn the dough out onto a floured surface. Knead the dough until it is no longer sticking to your hands and is smooth and elastic, about 5 minutes.

Lightly mist the bowl with cooking spray and return the dough to the bowl. Cover with a clean dish cloth and let raise for 1 hour.

Divide the dough in half. Lightly mist 2 bread pans with cooking spray. Transfer each half of dough to each bread pan. Cover with a clean dish rag and raise another hour.

Preheat the oven to 400F during the last 10 minutes of rising time. Cook the bread 30 minutes, or until lightly golden on the top. If the top begins to brown too quickly, loosely tent with tin foil to prevent burning. Transfer the bread to a cooling rack and coat the top lightly with butter.

Tips for Making Perfect Bread

Check out these quick tips for making the perfect white bread loaf. Also, refer to our comprehensive guide to making yeast breads for more in-depth information.

1. Active yeast – yeast has a shelf life, so you’ll want to check if it is active before making the dough. When you add the yeast to the lukewarm water and sugar mixture, it should form bubbles. If no bubbles form, your yeast may be not be active anymore and you’ll need to buy new yeast.
2. Water temperature – the water temperature is crucial for proper activation of the yeast. Water that is too hot will kill the yeast. Water that is too cold will not activate the yeast. As a result, the bread will not rise properly. Lukewarm water will feel slightly warm to the touch if applied to the inside of your wrist (like how you check the temperature of a baby bottle).
3. Kneading time – kneading time is also crucial for a good bread loaf. The time listed is a suggestion, and it may not take the full 5 minutes, or it may take longer. Kneading is more about feel than time. The dough is done when it is no longer sticky and is smooth and elastic. Be careful not to overwork the dough, as it will make the bread tough and dense.
4. Hand kneading – we recommend hand kneading over using a stand mixer to avoid over-kneading the dough. It is much easier to overwork the dough when using a stand mixer. By using your hands, you’ll have a better feel for the change the dough undergoes during the kneading process.
5. Add flour slowly – don’t add all of the flour at once. Instead, start by adding 3 cups of flour and work it through the dough. Once the dough gets too thick to turn over easily with a spoon (around cup 4), turn it out on a floured surface and slowly sprinkle with 1/2 cup of flour at a time, kneading the flour in each time. Repeat until the dough reaches the correct consistency (smooth and elastic).
6. Flour your hands – when you first turn the dough out it will be sticky. To avoid it sticking to your hands, coat your hands periodically in flour.
7. Tent top with foil (optional) – if the top of the bread begins to brown too quickly, cover it loosely with tin foil to prevent it from burning.

How to Store

• Store – To keep this bread fresh, tightly wrap each loaf with plastic wrap and place inside of a gallon-size Ziploc bag. Be sure to squeeze out as much air as possible. Store on the counter for 3-4 days. This bread does get stale quickly, as there are no preservatives!
• Freeze – you can also freeze this bread. Follow the instructions above for packaging the bread, but include an extra layer of protection by wrapping in tin foil on top of the plastic wrap. Then store in the freezer for up to 3 months. Thaw frozen bread in on the counter overnight. You’ll have to use the bread fairly quickly, as thawed bread goes stale in just a few days.

Frequently Asked Questions

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Check out more family recipes!

• Gramma’s Potato Gnocchi
• Jennifer’s Blackberry Cobbler
• Grammas Kraut Brot (Sausage Pockets)
• Aunt Sandi’s Burger Buns
• Michael’s Turkey Chili
• Aunt Debbie’s Peanut Stew