Homemade White Bread

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 232.1
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 584.4 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 7.3 g

View full nutritional breakdown of Homemade White Bread calories by ingredient
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This is a NO KNEAD bread recipe. Time builds the gluten instead of your hands and arms. This is a NO KNEAD bread recipe. Time builds the gluten instead of your hands and arms.
Number of Servings: 8


    4 cups unbleached white flour
    2 cups warm water
    1 TBS Vital Wheat Gluten (optional)
    2 tsp salt (1 TBS Sea Salt if preferred)
    1/2 pkg active dry yeast (1 tsp bulk dry yeast)


Sometimes I like to take the loaf out of the pan when the top crust is a light brown and continue to bake directly on the oven rack for a nice crust on the entire loaf.

Sometimes I will also shape the bread into a loaf or round and place on a cast iron griddle or cast iron pan that is lightly greased and sprinkled with semolina flour. With this option, I will not allow it to rise a second time if it is on a cast iron griddle, as the dough will rise outward and not upward.


Combine all dry ingredients and mix thoroughly. Add warm water and stir until all dry ingredients have been blended into the dough. Cover with a damp towel and plate for 12-24 hours. Shape into a loaf and place in a bread pan sprayed with non-stick cooking spray. Allow to rise for another 1-2 hours (optional but gives best, lightest bread). Pre-heat oven to 425 degrees with a pan of water on the bottom rack. Bake bread on a rack above the water for 35-40 minutes (it should be a rich golden brown. Remove from oven and loaf pan and let cool for at least 30 minutes on a cooling rack.

Serving Size: Makes 1 large loaf with 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user EPCOVEY.

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