Homemade White Bread Recipe

If you’ve never made bread before, white bread is the easiest to start with.  Once you’ve made a few loaves and gotten the hang of it, you can easily experiment with different flours for a variety of tastes.

This is the recipe I use in Yeast Bread Making 101 — an extremely detailed how-to with over 40 photos to guide you.

Makes 1 small loaf (10 slices) — make 1-1/2 batches for a full loaf in a 9 x 5 bread pan

1 cup warm water

2 teaspoons yeast (or 1 package)

2 teaspoons sugar

1 teaspoon salt*

1 tablespoon canola oil or vegetable oil (optional)

around 2 cups white flour

*Without salt, the loaf will fall.  Don’t omit or use a salt substitute.

Read 5 Tips for Baking Bread on a Boat for important keys to success.

Mix water, yeast, sugar, salt and 1/4 cup of the flour.  Let sit for 10 minutes in a warm spot to proof.

Add oil (if using) and one cup of the flour.  Mix well.  Add remaining flour as needed to make stiff dough.

Knead final flour into dough, being careful not to add so much flour that dough become dry.  Knead until dough becomes smooth and elastic.

Put dough in oiled bowl and turn so that dough is completely coated with the oil.

Let rise until doubled, then punch dough down.

Let rise until doubled again, then form into loaf and place in greased pan.   NOTE: you don’t have to bake this in a loaf pan — you can use a cookie sheet, casserole, cake pan or whatever, as long as the bread won’t overflow it when it rises.

Cover and let rise until almost doubled.

Preheat oven to 350, and bake 40 minutes.  Bread is done when brown (slightly darker than just “golden”) — if you tap on the top with a finger, it will sound hollow when done.

Remove from oven when done.  Remove from pan as soon as possible if you like a crunchy crust (if you leave the hot bread in the pan, steam will soften the crust where it’s in contact with the pan).

Allow to cool at least until you can touch it before slicing it (my husband has tougher hands than I do, so he gets to cut the first slices — we can never wait!).

If you have a bread knife or serrated knife, it won’t crush the loaf as much as a regular blade will.  With any knife, use a gentle touch so as not to crush the loaf.

Want more boat-friendly recipes? Check out The Boat Galley Cookbook with over 800 recipes or get a free PDF sample of it with 30 recipes:

  • Cheryl Geeting on Facebook
    Posted at 22 March 2012 Reply

    Me too .. used to love our school field trips to the Bunny Bread factory!

  • Amber Amodei on Facebook
    Posted at 02 September 2012 Reply

    Wow…you must have been reading my mind. I’ve been searching and watching videos about recipes and baking bread while camping, in a camp oven or Dutch oven. My boat does not have a built in oven but I want to have something available to use when I want/need it. Thanks for your recipe, I will try it right away

  • Candace Hanscom
    Posted at 02 September 2012 Reply

    Your bread recipe sounds wonderful, and very straight forward. Thank you for posting it!
    When we were cruising, I made no-knead batter bread all the time, and it was really good, too. If you’d like the recipe, I’ll see if I can dig it out. It’s been a while since I made it as I’ve been land-bound since 1990.

    Love this FB page! It is chock-full of useful tips whether you are a live aboard or not.

  • The Boat Galley on Facebook
    Posted at 02 September 2012 Reply

    The absolute best way to bake without an oven is with an Omnia Stove Top Oven. I’ve done lots of bread, cakes, casseroles, and more . . . here’s more info on it: http://theboatgalley.com/omnia-stove-top-baking-oven/

  • Nancy Greg Hershman on Facebook
    Posted at 02 September 2012 Reply

    A great boat bread is Salt Water Bread. Have you ever tried it?

  • The Boat Galley on Facebook
    Posted at 02 September 2012 Reply

    No, haven’t tried it. Do you have a good recipe? If so (and you’re willing to share it), send it to me at [email protected] and I’ll post it on the site and put a link here . . . and I’ll send you a TBG bag in thanks!

  • Amber Amodei on Facebook
    Posted at 02 September 2012 Reply

    Thanks so much Carolyn, you’ve saved me from doing repeat research that you’ve already done. 🙂

  • Cory Nickerson
    Posted at 18 July 2016 Reply

    I love you. All i know about crusing i learned from The Boat Galley

  • Jan Bogart
    Posted at 18 July 2016 Reply

    God bless ya in this heat!

  • Kosia Oshiro
    Posted at 19 July 2016 Reply

    I was surprised to learn that you can make bread in a pressure cooker as well as other baked stuff but the crust is different. The texture is great!

  • Mary Hodges
    Posted at 19 July 2016 Reply

    I made bread too and still do as its the best bread!!

Post A Comment