This easy white bread recipe, AKA man bread, is so easy to make! Create an awesome, man-sized loaf or a dozen rolls of homemade bread in just a quick 90 minutes. This is the perfect bread recipe for beginning bakers.
Written by Mr. Crumbs
Usually, Mrs. Crumbs is the one experimenting in the kitchen, but occasionally I take a turn too. And this is one kitchen experiment that turned out pretty awesome: Man Bread.
It’s crusty on the outside, and soft on the inside. When we pulled the first loaf out of the oven, Mrs. Crumbs and I were like, “Holy moly! That is one huge loaf…wonder if it’s any good?”
Well, I’m going out on a limb by saying this may be the BEST and easiest sandwich bread we’ve ever made. At first bite, we rejoiced. After the second bite, we knew we had to share it with you.
So, after some deep decision-making (AKA choosing between butter or peanut butter while taste testing) and recipe refinement (AKA eating a few more loaves of bread), we proudly present:
Man bread.
MAN BREAD AKA EASY WHITE BREAD RECIPE
This white bread recipe is so easy, that even a man can make it. It was, after all, developed by one!
It’s just as easy (if not easier?) than the No-Knead Overnight Artisan Bread, which many say is the easiest bread in the world.
And if you doubt me and say “Baking bread is too hard” or “I’m scared of yeast,” I’m here to tell you that making homemade bread isn’t too bad! This loaf is your new best friend (and here’s a beginner’s guide on using yeast).
WHY IS THIS RECIPE FOR BASIC BREAD SO GREAT?
- There’s no refined sugar. It’s sweetened with honey and has a tasty hint of coconut oil. A healthy bread recipe developed by a man who once survived on Doritos and soda? Proof that picky eaters really can switch to real food!!
- You can make it fast. You can treat yourself to this ginormous, football-sized loaf of delicious goodness in just 90 MINUTES. That’s a quick rise, little effort, and yum-o in your belly in no time.
- It’s pretty foolproof. This recipe for basic bread was a complete accident. Which means it’s highly unlikely you can get it wrong. Perfect for the novice cook, or fellow husbands out there.
Despite its size, it holds up to the hacking of a knife and smearing of butter and peanut butter very well. Granted, we love our Potato Bread, Maple Oatmeal Bread, Rosemary Olive Oil Bread (and more) – but this is just SO much easier!
Even funnier: we’ve made 3 loaves of this stuff in 2 days.
The first was obliterated by the family with a couple of sticks of butter. The second loaf was used for grilled sandwiches.
The third was a final test loaf to ensure we could replicate this recipe and that it wasn’t too good to be true. I’m eating that one as I type this.
WHITE BREAD RECIPE INGREDIENTS
The ingredients list for man bread is pretty simple.
- Warm water (105-115 degrees).
- Honey. Just a tablespoon helps to activate the yeast.
- Active dry yeast.
- Coconut oil. You can use melted butter or olive oil instead, although the flavor will be slightly different. Rest assured; this bread does NOT taste like coconut oil.
- All-purpose flour or bread flour. You can also use up to 50% whole wheat flour.
- Salt.
- Vital wheat gluten (optional). This makes for a softer, more pliable loaf. If you are using bread flour, you don’t need to include this. Otherwise, add 1 tablespoon for every cup of all-purpose flour to make homemade bread flour.
Note: Believe it or not, coconut oil is mildly sweet and tricks the taste buds into thinking it’s eating something sweeter than it actually is (cinnamon also does the same thing). That’s one reason why this loaf is loved by so many people who only eat white bread. Store bought bread has added sugar, but this homemade loaf TASTES sweet – despite the fact it only has 1 tablespoon of honey.
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HOW LONG TO BAKE BREAD
How long to bake bread will depend on which type of pan you use.
Most breads call for loaf pans, but we used our pizza stone. This is the one we have. It’s over 5 years old, has been through hundreds of pizza nights, and is still going strong. No cracks, despite moving across the country!
Plus, it makes your pizza and bread taste pro-artisan (a.k.a. makes you look like you know what you’re doing).
You can also bake this easy bread recipe in loaf pans. After the first rise, split the dough into two loaves and place into two greased bread loaf pans. Rise again and bake as directed.
This recipe can also be used to make dinner rolls. Split into rolls after the first rise. Rise again and bake for 12-15 minutes. Your baking time might vary depending on the size of your rolls, so you’ll know they’re done when they’re golden brown and reach an internal temperature of 220 degrees, just like the single loaf of man bread.
HOW TO MAKE HOMEMADE WHITE BREAD RECIPE
Step 1: If your kitchen is not warm, turn your oven to low. This is simply to warm your kitchen up a little bit (since it’s cool where we live).
Step 2: In the bowl of a stand mixer or large bowl, add warm water, honey, and yeast. Stir a few times until the honey dissolves. Once the yeast starts foaming (5 minutes or so), add flour, melted coconut oil, and salt. Once your bread dough comes together using the dough hook, knead for 10 minutes on low/medium-low. Leave your dough ball in the bowl and cover with a towel. Let rise for 30 minutes.
Step 3: After the first rise, scoop your dough ball on a lightly floured surface. ( Knead your lump of dough by hand a few times, until it forms a firm ball. Cover this ball of dough with a towel.
Step 4: Preheat oven to 400 degrees. If you have a pizza stone, make sure this is in the oven to warm up. Alternatively, you can use a cast iron skillet while the oven is preheating, or two loaf pans (see notes above).
Step 5: Let the bread rise for 30 minutes.
Step 6: After the second rise, place the dough ball directly onto the pizza stone, cut two slits on the top of the dough ball, and bake for 25 minutes at 400 degrees. If you are using loaf pans or a cast-iron skillet, the cook time may need to be increased by an additional 10-15 minutes. (The bread is done when the internal temperature is 220 degrees on an instant-read thermometer).
Step 7: Let cool on a wire rack and enjoy.
Note: We move this dough from the counter to the pizza stone, but if you don’t feel confident in that transition, flour a piece of parchment paper, and shape the dough on that for the second rise. Then move the entire paper with the dough to the oven for baking.
CUTTING THE MAN BREAD
Making this recipe will likely yield a Joe Montana-sized football-loaf-of-bread. Which means cutting it can be awkward. Here’s how we do it:
- Cut the whole loaf in half lengthwise.
- Take one of your halves and cut into slices. Trust me, the slices are plenty big for your sandwich. These are man-sized slices.
- Smear with lots of butter.
Homemade white bread doesn’t keep for very long because it doesn’t have the preservatives of store-bought bread. Store in a breathable container or bag (not airtight) at room temperature for 3-4 days. If you have any left, that is. Or go ahead and make double or triple if you want to save some for later. Trust me.
FREEZING INSTRUCTIONS
You can freeze this simple white bread recipe in whole loaves, slices, or unbaked dough. Here’s my full tutorial on freezing bread if you like to read more details but here’s the quick version:
- Whole loaves: Wrap in plastic wrap to help protect against freezer burn, then place in freezer-safe bags.
- Slices: After cooling, slice bread. You have two options, lay the bread out on a sheet pan to allow each slice to freeze and then pack in a freezer bag for storage. Or place a small sheet of parchment paper between slices to keep them from sticking together.
- Dough: After the first rise, shape the dough into desired loaf. Wrap in plastic wrap and place in a freezer bag. Thaw overnight on the counter and let rise. Bake as directed.
Be sure to label your freezer bags!
WHITE BREADS FAQS
Why is white bread so soft?
The optional vital wheat gluten in this homemade bread recipe helps make a soft, pliable loaf.
Can you make white bread in a bread machine?
I haven’t tried this white bread recipe in a bread machine. Honestly, this recipe is pretty easy on its own, so even if you’re a beginner at baking bread, I bet you can do it!
How do I know if the bread is done rising?
Following the rise times listed in this post should get you a yummy loaf of bread. To check if the bread is done rising, gently press your index finger into the dough. If it bounces back and fills in the indentation, it needs more rise time. If the indent stays, it’s ready for the next step.
Why is my bread so dense?
Your bread could be dense for a couple of reasons. You may have added too much flour. Or the bread might have needed more rise time. Luckily, bread is a great frugal baking recipe to learn with, so you can try it again. Dense bread still tastes good toasted or as French Toast or Croutons!
MORE FAVORITE BREAD RECIPES
- The Best White Sandwich Bread
- Soaked Whole Wheat Bread
- Maple Oatmeal Bread
- Rosemary Olive Oil Bread
- Cinnamon Raisin Bread
- Simple Sourdough Bread
- Homemade Hamburger Buns
- Light and Fluffy Hawaiian Rolls
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Man Bread: Homemade White Bread
This easy white bread recipe, AKA man bread, is so easy to make! Create an awesome, man-sized loaf or a dozen rolls of homemade bread in just a quick 90 minutes. This is the perfect bread recipe for beginning bakers.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 1 loaf or a dozen dinner rolls 1x
- Category: Breads
- Cuisine: American
Ingredients
- 1 ½ cups of warm water (105–115 degrees)
- 1 Tbsp honey
- 2 ¼ tsp active-dry yeast
- 2 Tbsp coconut oil, melted
- 4 cups all-purpose flour
- 1 ½ tsp salt
- Vital wheat gluten – 1 Tbsp per cup flour (optional)
Instructions
- If your kitchen is not warm, turn your oven to low. This is simply to warm your kitchen up a little bit (since it’s cool where we live).
- In your mixer bowl add warm water, honey, and yeast. Stir a few times until honey dissolves. Once yeast starts foaming (5 minutes or so), add flour, melted coconut oil, and salt. Using dough hook, knead for 10 minutes on low/medium low. Leave your dough ball in the bowl and cover with a towel. Let rise for 30 minutes.
- After the first rise, lightly flour a surface and scoop your dough ball on it. Knead your lump of dough by hand a few times, until it forms a firm ball. Cover this ball of dough with a towel.
- Preheat oven to 400 degrees. If you have a pizza stone, make sure this is in the oven to warm up. Alternatively, you can use a cast iron skillet while the oven is preheating – as one reader had great luck with! (Note: We have only tested this recipe with a pizza stone.)
- Let rise for 30 minutes.
- After the second rise, place dough ball directly on pizza stone, cut two slits on the top of the dough ball and bake for 25 minutes at 400 degrees. If you are using a loaf or cast iron skillet, the cook time may need to be increased an additional 10-15 minutes. (bread is done when the internal temp is 220 degrees).
- Let cool on a wire rack and enjoy.
Notes
- We move this dough from the counter to the pizza stone, but if you don’t feel confident in that transition, flour a piece of parchment paper and shape the dough on that for the second rise. Then move the entire paper with the dough to the oven for baking.
- Vital wheat gluten is optional but helps create a more pliable, softer loaf.
Nutrition
- Serving Size: 1 slice
- Calories: 179
Chelsea
I really like this recipe. It’s my first bread making experience! I’ve had success as far as taste. I use 2 loaf pans per one of the the suggestions. 2 loaves last maybe 3 days lol. So my family does really love this recipe.
However I don’t have a stand mixer, so doing everything by hand. Also my loaves have come out a little small. Can someone give me a tip for the loaves to come out a little bigger? I’m using the standard 1x recipe, should I up the recipe to 2x (ingredients) for 2 loaves? Using standard loaf pans 8×5, 1 pound pans.
Thanks!
Jay Smith
I had a hankering for dinner rolls so instead of making a loaf, I made 24 balls and put them in muffin tins. They were awesome! Thanks.
Charlotte
I substituted one cup of the flour with Bob’s Red Mill 10 grain hot cereal. I would imagine any whole grain cereal would work but I like the combination of different grains. It turned out perfect.
Sharon
I use this recipe as the base of many breads! Sometimes I make it with whole wheat flour, orwith fruit or cheese added. It is always the best bread!
Tammy
Soooo somehow I ended up with a very dense loaf. I am new to baking bread. It crumbled when I made my sandwich. My second rise was on a granite counter. I followed the recipe, but maybe I should have let it rise longer than directed. How do I tell when it’s done rising? Any hints as to what I should do differently? Thanks.
Sarah
Love this bread! The only thing is, the last few times I have made it, it hasn’t cooked all the way through in the middle, even with extra time in the oven. As far as I know, I didn’t make any changes. Any ideas?
Sharon
I have tried a LOT of bread recipes but not have been as simple, fool proof and delicious as this one! It gets made twice a week now – sometimes all white, sometimes half whole wheat, sometimes with seeds on top. I am going to make it multigrain next. No more bread buying in this house!
Molly
This is a great and versatile recipe. I use it as a base to get creative with. I use butter instead of coconut oil and use whole wheat flour for half the flour requirements and give it a punch down and second rise. I shape it in big oval loaves. My kids say it looks like the bread in the recipe from the new Zelda game and call it “Zelda bread” now. Needless to say it’s a hit!
Jan
I’m diabetic, so would need to make this with whole wheat flour. Can I use JUST WW or is there a ratio of AP & WW I’d have to use? If so, what would the amounts be?
Sharon
I make this recipe with half ww and half all purpose. But you could probably increase that to 3 cups ww and 1 cup of white.
Sharon
Also, I use molasses instead of honey when I make it whole wheat. Hope this helps!
Christine
I have been wanting to make bread for a while, but it has always intimidated me. This was super easy and really, couldn’t have come out better. Next time, I might add seasonings to the loaf to give it a little more oomph, but I really can’t complain. I will be making this again and again – goodbye storebought bread!
Joan
I made this bread today. It’s wonderful!!! I am interested in your technique to transfer the risen dough to a hot pizza stone. What is the best way to do this without disturbing the risen dough?
Laurae
After about 3 minutes of the dough hook kneading the whole dough ball just gathers up on the hood and turns. I keep pushing it down about every 1 1/2 minutes. Did anyone else have this happen while the dough hook is kneading the dough?
Laurae
hood s/b hook!
Courtney
Hi, this happened to me as well, but I just let it keep going for the ten minutes. It turned out beautifully!
Gail Morrow
Made this bread with 3 cups AP flour and 1 cup whole wheat. Added a bit more coconut oil (just 2 HEAPING tablespoons) and a smidge more water. Also, divided into 2 loaf pans. Fantastic! Thank you!
Karen @ Team Crumbs
Hi Gail!
Thank you for sharing! We’re so glad you loved it!
Lauren Welsh
How long did you bake it when dividing it into two loaf pans? I’ve made this twice and was hoping that I could use loaf pans instead!
Linda
Such a quick recipe to toss together. My grandson says it’s the best one I have made so far.
I followed directions exactly to make sure I knew what to expect and I am just tickled with how good the recipe is and that it doesn’t need any tweaks but can be made as directed.
2nd loaf baking now…16 yr old GS will probably have this one gone in one day, too.
It holds up really well for paninis, too.
Thank you!
Brittany @ Team Crumbs
Hello Linda!
Thank you for sharing and we are so happy that you and your grandson enjoy this bread recipe. 🙂
Oona
ABSOLUTELY AMAZING RECIPE!!!! I halved the recipe, and baked it in a loaf pan, and it came out PERFECT!! I was sooo impressed by it! It’s super easy to whip up, and tastes sooooooo much better than store-bought. I just made it in a bowl, and stirred it all together, and kneaded it by hand. I can’t recommend this recipe enough!!!!!!!!! One question, do you think fresh ground einkorn flour would work in this recipe? Thank you!!
Karen @ Team Crumbs
Hi Oona!
Thank you for sharing with us! Yes, einkorn would work.
LAURA L SMITH
The first time I made this, I did the one round loaf. It was amazing with soup for dinner and turned-out nice and big! It was delicious! The second time I made it, I doubled it and made 4 regular loaves! It was also amazing! It raised SO nicely, sliced SO nicely, and will be wonderful for toast, sandwiches, French Toast, and BLT’s!! Wonderful recipe!!!!
Brittany @ Team Crumbs
Hi Laura,
We’re so happy to hear this and thank you for posting! 🙂
Naomi
I made this with half all-purpose einkorn flour, and also added a teaspoon of diastatic malt, which I always use any time I make whole grain bread. It turned out wonderfully, and I love the taste. I love the chewy texture and the crusty exterior, although the crust does eventually soften. I wondered how the einkorn would work with the amount of liquid in the recipe, but I didn’t have to change a thing. I now want to try this with more than 50% einkorn. Hoping it works well because I want to eventually use only einkorn flour in my breads, but haven’t mastered it yet.
Joanne
I’d like to use einkorn flour also. I am going to try half gluten free flour and half einkorn. Keep us posted as to how yours turns out!
Marti Tucker
I was wondering if this recipe would work in a bread machine?
Karen @ Team Crumbs
Marti,
We haven’t used a bread machine for this recipe, but I’d sure it would work fine if you tried it. Let us know how it goes! 🙂
Pat
I LOVE this recipe! After the first time shaping and baking per the recipe, I’ve been baking it in an oversized loaf pan with great results. Quick question, though: when I use AP flour, the dough is so soft, I almost can’t lift the loaf into the pan. It’s not as soft with bread flour. Also, I had to use sugar and butter because some family members have issues with honey and coconut oil. Any ideas?
Karen @ Team Crumbs
Hi Pat,
For this recipe, and all bread recipes calling for AP flour, I recommend using the all-purpose flour plus an optional 1 Tbsp of vital wheat gluten per cup of flour, if you’re looking to bake a more pliable loaf. This is how you make homemade bread flour, so adding the vital wheat gluten to the AP flour would make it just like the store-bought bread flour. Also, using the sugar and butter are fine substitutions if there are sensitivities to the honey and coconut oil. Hope this helps! 🙂
Malissa
Very easy and clear to follow. It came out so great! Thank you much for sharing the recipe.
Jayne Butler
Hi. Great recipe for man bread! I really love it! Thanks
SJ - Team Crumbs
You are most welcome Jayne!
Kat
This is a fantastic recipe that has become a staple in our house! Thank you!! I’m giving my daughter and her friends a baking lesson today. Have you ever split the recipe? I’m wondering about the bake time with two, smaller loaves, instead of one (really amazingly) big loaf. Thanks again!
SJ - Team Crumbs
Hi Kat, We haven’t tested half sized portions but try them for 15 minutes and see how they are. They may need an additional 5 minutes. Be sure to report back and let us know how it works!
Kat
Still 5 stars! We split the dough after the first rise and folded the dough a few times before shaping into two small boules, then let them rise as directed. Baked, on parchment, on pizza stone for 18 minutes and it was PERFECT! The girls were very impressed with themselves. Thanks so much for the help!
SJ - Team Crumbs
Yay! Awesome Kat!
Mary
The bread came out very good. I followed the recipe carefully. Can you reduce the salt in making this recipe? Would it still work with just 1tsp of salt?
Karen @ Team Crumbs
Hi Mary,
I think that would still work fine. Let us know how it turns out. 🙂