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My Mom’s Famous White Bread

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Growing up in Utah, we never had store-bought bread. My mom always made bread and was a bit famous for it. (Yes, hometown friends, this is the white bread recipe.) Of course, I didn’t really appreciate the time and effort it took her to make bread every.single.Saturday. But church friends, family friends and neighbors gushed over the bread and sometimes conveniently stopped by on Saturdays around 3, right as it was coming out of the oven. (My mom has made the bread for her church’s sacrament for over 30 years!)

I’m not as amazing as my mom and don’t make bread every weekend. And when I do make bread, it’s usually my whole wheat flax bread because it’s so darn easy (not that this recipe is really hard). But sometimes, I gotta have mom’s white bread.

When I’m feeling homesick, I make this. It’s never tastes as good as my mom’s, but it reminds me of her and makes me feel close to her. As it bakes, the aroma takes me back to the hustle and bustle in my house on Saturdays, with brothers stopping by, nieces & nephews running around, my dad “puttering” around the yard/garden/sheds and my mom going from gardening to bread baking to lawn mowing to making sure everyone gets fed lunch. She’s incredible. And so is this bread. It’s the ultimate comfort food for me. My mom even packs a loaf in her carry-on and brings it to me when she visits me in North Carolina.

White Bread Recipe

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My Mom’s Famous White Bread Recipe

Alright, now that I’m all teary and dearly missing my mom (especially now that I’m a mom), let’s get to it, shall we? Like most homemade bread, it takes time, but like all homemade bread, it’s totally worth it.

This makes a GREAT gift for neighbors during the holidays and it’s obviously perfect to go with a Thanksgiving or Christmas dinner!

White Bread Recipe


Makes two loaves

1 1/12 tablespoons active dry yeast
1/4 cup white sugar
2.5 cups bread flour – Gold Medal or King Arthur Bread Flour
3 cups warm water
1/2 cup Canola or vegetable oil
1 1/2 tablespoons salt

Note: the recipe I’m sharing today is for half of the original recipe – pictured below! I still use this card when I make it!. My mom makes four loaves every weekend but I don’t need that many (and most people don’t!) so I’m sharing the recipe for just two loaves. But that’s why you see photos with more dough that you’ll have and of four finished loaves!

White Bread Recipe


Step 1

In the mixer, combine 1.5 tablespoon of yeast, 1/4 cup sugar, 2.5 cups of the bread flour, and 3 cups very warm water. Mix it for 2 minutes. It will be very runny.

Step 2

Next, add another 1/2 cup flour, 1/2 cup oil and 1.5 tablespoon salt and mix for 4 more minutes. It’s still runny after those additions.

Step 3

Now you’re going to add the bulk of the flour. Add 1 cup at a time.

Step 4

Keep adding flour, one cup at a time, until the dough pulls away from the sides and is stiff. Add the flour gradually, so that you don’t add too much and also so that the flour will incorporate more easily. If you add too much at once, you risk your dough just spinning on the flour instead of mixing in.

Step 5

You’ll add anywhere from 4 to 5 cups of flour (in addition to what you already added in the first two rounds of mixing). You need enough flour to get the dough to pull away from the sides and look like a dough; it should not be sticky. Mix for 5 minutes once you’ve added the flour. 

Step 6

Spray nonstick spray on the counter top and then dump the dough out.


White Bread Recipe White Bread Recipe White Bread Recipe

Step 7

Knead the dough for a couple of minutes until it forms a smooth ball.  No matter how many times I make this, I can never get a truly smooth ball like she does. Mom, I need another lesson.

Put your smooth (or not-so-smooth) ball in a very large bowl that has been sprayed with Pam.

White Bread Recipe

Step 8

Cover with a damp dishtowel and let rise until it doubles in size, usually 45-90 minutes, depending on the warmth of your kitchen.

Here’s a little trick to know if you’ve let your dough rise enough (since, let’s be honest, it’s hard to tell when something is “doubled in size”). Poke it with your finger. If it bounces back immediately, it needs to rise longer. If it stays indented, it’s ready.

Step 9

Dump dough onto a lightly sprayed surface and divide into two.

Step 10

At this point, you are going to form it into loaves. Like my mom, I do this in two ways. I roll the dough out to about…eh…1/4” thickness or so.

Then I just roll it up tightly, sealing the edge by pinching it with my fingers. Or, after you roll it out, cut it into thirds (don’t cut all the way through the top) and just braid it.

Braiding is my favorite option, mostly because it’s quintessential Becky bread to me in this shape. I’ve never seen anyone else shape their bread like that. Once it’s braided, kind of roll between your hands and the counter top to make it come all together.

White Bread Recipe White Bread Recipe White Bread Recipe White Bread Recipe

White Bread Recipe White Bread Recipe

Step 11

Whichever method you choose, you want to make sure you get the air bubbles out. The way I do this is karate chopping it. Seriously. Once it’s shaped, hold your hands straight, palms facing each other, and just quickly smack it up and down the length, using the outer edge of your hands. Just 5-10 times to get out any bubbles that may have formed during the shaping. (I should do a video for this…it’s hard to explain.)

If your loaf is too long for you pan, just cut off the end to make it fit and you can use the extra dough to fry a la Utah scones or toss it in a mini loaf pan (and cook for about 10 minutes less)

Step 12

Place the shaped loaves into greased pans (mine are 9×5) and cover with the same damp towel you used before. You may need to re-dampen it. Place in a warm place to rise. A sunny spot works nicely! Or place it in a slightly warm oven. Turn it on for about 5 minutes, then turn it OFF. The residual heat helps it to rise.

Let raise until it comes just about the tops of the pans.

Step 13

Once the dough is risen above the tops of the pans, remove towel and bake at 350 degrees or a bit lower. I set my temperature to 345. If you don’t have a digital temperature setting, nudge your knob just below 350 degrees. Bake for 33 minutes or until the tops are light golden brown.

homemade recipes from mom homemade recipes from mom homemade recipes from mom

You have to eat this warm. With butter. And maybe some honey.

homemade recipes from mom

homemade recipes from mom

Important things to note

Good quality bread flour

Do not substitute all-purpose flour. The gluten content is not the same and the result will not be nearly as good. I really like King Arthur bread flour or Gold Medal bread flour. For Utah County & Salt Lake County folks, my mom gets the Lehi Roller Mills “Turkey” bread flour. Get that if you can.

Gluten-free flour

This recipe will NOT work with gluten free flour!


I use a Bosch Mixer, but any mixer with a dough hook should work. If you don’t have a mixer, you can do this by hand, but it will make your arm tired. Very very tired.

My mom’s nonstick Pam spray trick

This tip is a true game-changer. Instead of adding flour to your countertop in order to roll your dough, spray a little nonstick or Pam spray on the counter! This way you don’t have to add more flour, which can alter the texture of your bread. Brilliant!

My Mom’s Famous White Bread Recipe

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White Bread Recipe

My Mom’s Famous White Bread

  • Author: Teri from A Foodie Stays Fit
  • Prep Time: 2.5 - 3 hours
  • Cook Time: 30-35 minutes
  • Total Time: 0 minute
  • Yield: 2 loaves 1x
  • Category: bread


  • 1 1/2 tablespoons active dry yeast
  • 1/4 cup white sugar
  • 2 1/2 cups bread flour
  • 3 cups quite warm water
  • 1/2 cup flour
  • 1/2 cup canola or vegetable oil
  • 1 1/2 tablespoons salt


  1. Add the following ingredients to Bosch or large mixer and mix for 2 minutes.
  2. Then add:
    • 1/2 cup flour
    • 1/2 cup canola or vegetable oil
    • 1.5 tablespoons salt
  3. Mix for 4 more minutes.
  4. Then start to add more bread flour, 1 cup at a time, usually 4-5 cups more.
  5. Mix for 5 more minutes. The dough should clean the bowl and feel a little stiff.
  6. Turn the dough out onto the counter and knead for a couple of minutes by hand until a ball forms.
  7. Place into a large greased bowl, cover with a damp cloth and let rise until doubled, 45-90 minutes.
  8. Form into 2 loaves and place in greased pans. Cover with a damp cloth and let rise until they are barely above the top of the pan, around 30 minutes.
  9. Bake at 350 degrees for about 33 minutes.


My mom’s hints:

  • I sometimes substitute whole wheat flour for part of the flour
  • I use Lehi Roller Mills Turkey brand flour. It is made for bread.
  • I use the top of my canner when I’m making the full recipe (with four loaves) to let the bread rise. It needs a very large bowl or pan. For just 2 loaves, like Teri’s halved version, a large mixing bowl will suffice.
  • I use 1 ½ pound pans. They are larger than the regular pans.
  • I like to braid the dough when I put it in the pans because they look nice and the air bubbles are gone.

My Hints:

  • I like the bread best before it’s been frozen and before it’s been stored in a plastic bag. So, for my first loaf, which I usually go through in 24-48 hours, I just leave it out on my bread board and turn the cut side down to keep the end from getting hard. As long as you don’t mind a loaf of bread standing vertically in your kitchen, this works great for keeping the crust nice and crisp.
  • If you want to store the second loaf, let it cool completely before wrapping in saran wrap and then covering it in foil. Or if you have large enough freezer bags, those work too.
  • I have no idea how to convert this to a bread machine. I’ve never touched a bread machine. They scare me.
  • Buy a Bosch if you make bread often. It will last you forever and nothing compares in making bread. It’s not pretty like a Kitchen Aid, but if I could only pick one, I’d pick this. And I did. I’ve had mine (an older model of the one I linked) for over 11 years with no issues.


  • Serving Size: 1 slice
  • Calories: 135
  • Sugar: 1.6 g
  • Sodium: 19.5
  • Fat: 3.6 g
  • Saturated Fat: 0.3 g
  • Trans Fat: 0
  • Carbohydrates: 21 g
  • Fiber: 1 g
  • Protein: 3.6 g

Note that the nutrition stats are approximate based on a 1/2″ slice and may vary significantly depending on the exact flour you use and the size of your bread slices!

Get the goods to make the bread!


I originally shared this recipe in January 2011, one of the first recipes on my blog! I’ve updated it to share the half measurements to suit most people’s needs and given the photos an upgrade. And, I’m so happy to have photos of my mom making it since it’s the famous Becky Bread!

homemade recipes from mom

homemade recipes from mom

homemade recipes from mom

homemade recipes from mom


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    92 responses to “My Mom’s Famous White Bread”

    1. I will definitely be making this soon. I made bread today, a recipe I like but don’t love. I forgot the salt. Boo. Hiss. It was nasty. Maybe it’ll be good with some cinnamon sugar love. Thanks for sharing!

      • This recipe is a classic! It’s awesome toasted with butter too! And amazing with cinnamon sugar!

    2. That sounds wonderful. I’ve never attempted to make my own bread before. My mom didn’t cook much when I was growing up, but what she did cook was homemade chicken soup. Even though I don’t eat chicken anymore, thinking of it reminds me of her. I think she still makes it from time to time.

    3. This is the greatest bread in the world! Now to talk Laura into making it!

    4. I am not much of a bread person but this famous white bread looks amazing!! Love the story and love all the pictures. Looks like something out of a cookbook , way to go beautiful 🙂 Making bread is a very difficult thing to do, we still struggle with gluten free making bread…that is why we stick to socca, haha. xoxo

    5. Thanks again hun! I am so excited to make this. It really does remind me of the good old days when we were young and had no cares. I am drooling now just thinking of it! You’re the best! Hope you had a nice vacation!!!

      • Yes, it totally takes me back too! Sorry it took so long to put up! Let me know how it turns out and shoot me an email or facebook me or call me or whatever if you have questions when you’re making it!

      • If bread intimidates you, you have to try my whole wheat flax bread recipe. It’s SO easy! No kneading!

    6. I love mom’s homemade recipes! There’s nothing better…especially when I’m feeling a bit homesick.

      This bread looks amazing! I’ve actually never made my own bread before, even though it’s something I’ve really wanted to do for a long time. I even went so far as to buy the yeast. But so far, no bread baking (I think I’m secretly scared). I’m definitely bookmarking this recipe for when I actually take the plunge.

    7. it is a stone cold fact that recipes from mom are the best. specifically when they come on recipe cards like the one shown. i lived next to a woman who made crescent rolls that were the same way you explained your mom’s bread. i always asked my dad to shovel her driveway when it snowed so we could get some rolls. i bet your mom’s bread is just as good! i have never successfully baked bread, so i am going to try this! hopefully i have some time soon.. it looks so good. thanks for sharing the recipe! <3

    8. I feel so honored and you make me smile – with my tears.
      I’ll teach Laura, Dean.

    9. That is literally the most beautiful bread I have ever seen. And vegan to boot!

      My good friend is a extraordinary bread baker and she does the roll-out, roll up technique too. There must be something to that.

      Thank you so much for sharing your mom’s recipe. And that little exchange between you and she just made me grin. Your mama raised you right!

      • My mom is at altitude (salt lake city) and that’s her exact recipe so you shouldn’t have to adjust anything! Just pay attention to the flour addition to try to get the right texture. Let me know if you try it!

    10. Wow. This bread looks amazing…I love that your mom never bought bread and made it every week! That’s a loving mama 🙂

    11. ARE. YOU. KIDDING. ME?? This is my dream post! If it wasn’t one in the morning I would be in the kitchen making this right now. I seriously think about how much I wish I could make Becky’s bread…like daily. People I am telling you…this stuff is Heaven! Takes me back to the weeks I used to spend at your house in the Summer, best time of my childhood/teenagehood. Can’t wait to try my hand at it.

    12. I am super impressed! Those loaves couldn’t be more beautiful. Would be great to make these on a snow day like today!

    13. ps i just make the photo of the two loaves my background desktop photo 🙂

    14. What a great recipe! Definitely seems like a classic.

      My favorite “mom” recipe – hands down – potato soup! My mom makes *thee best,* and it always brings me directly back to my childhood.

    15. That bread looks so yum! Especially the braided one. There’s nothing like a mom’s cooking, is there? When I’m missing my mom I pull out one of her old Arabic recipies and make one of her specialties .. mainly for the excuse to call her for translations of ingredients 🙂

    16. I am so glad I found you on this post! I absolutely love it! The bread is beautiful and the explanation was done so well! This is why I bake for my boys. I hope they think of me fondly when they cook or bake later in life. My mom used to make a sour dough cinnamon bread that I have not had since I was a kid. That was the most incredible bread ever! Thanks for sharing the recipe and the story of your mom!

    17. home fresh yummy white bread??? I think i’m frothing at the mouth-I can almost smell it over here, yum!!!!

      I have so many things that remind me of my mom’s home cooking, none of which healthy-yikes (sweet potato casserole, stuffed banana peppers, taco dip, mac n cheese)

    18. oh this looks SO GOOD! I will have to muster up the courage to try it soon. I can almost taste it!

    19. Wow, this is gorgeous!!!! I can almost smell it over here. 🙂 Love that bread mixer of yours…never ever heard of it before you!

    20. I want to start making my own bread again! I used to all the time, but have kind of fallen out of the habit – thanks for the step by step!

    21. Mmmm I love homemade bread, but I’m more of a breadmaker gal 🙂 I also gave you “The Stylish Blogger Award” ! Check it out on Eat on the Run. Thanks for being a great inspiration!!!

    22. I never thought I’d call bread pretty but yours is downright gorgeous looking!! There’s just something about a recipe that comes from Mom isn’t there?

      • Yes, there is just something about recipes from Mom. I especially love looking at her handwriting on all the recipe cards she’s given me.

    23. I’ve yet to make bread!! But will one day 🙂

      The food that reminds me of my mom is…Kraft Mac & Cheese! Ha – she was a single mother with 3 children working 2 jobs and receiving no child support from our dad so i’m OK with it not being something homemade 🙂

      • wow, your mom sounds incredible!! I can’t imagine raising 3 kids without any help. What a woman.

    24. I think moms and homemade bread make a fantastic combination. I can’t live without my mom’s whole wheat bread!

    25. Woah, I can never get my bread to rise that well!

      My mom makes some MEAN beer biscuits. I love ’em!

    26. thanks for sharing this most precious family recipe. Bread is scary for most of us, even though the ingredients are simple. It’s technique that makes a good bread baker, learned tricks that make that smooth texture and perfect crust! Your tutorial will encourage us all to make some memories with a loaf of bread. Those memories will be with you the rest of your life!

    27. That bread is so smooth and beautiful that it looks like professional bakery bread! I’ll have to add this to my ‘must try’ pile. 🙂

    28. All hail the Becky Bread. I just made it. I had my first slice and am so grateful you posted this. As an avid bread baker, this is by far the best white bread recipe I tried. I loved it. I hope you don’t mind me linking the recipe on my blog.

      • Oh yay!!! I’m so glad it turned out well for you. Thanks for letting me know! Enjoy it! It’s also delicious toasted with butter.

    29. I’ve never made bread before, and my dough is currently rising! I’m so nervous, I will comment after I make it (hopefully successfully!) and tell you how it goes. I stirred it by hand, and boy was my arm tired!

      • I really hope it went well and that you liked it! Let me know!

        I bet your arm was EXHAUSTED after stirring by hand!

    30. I’ve always associated homemade bread with my great grandmother. I have some of her handwritten recipes, and when I saw this one… it’s so similar to some of hers I had to try it. It is amazing. I ended up giving a loaf to a neighbor, who was so excited. Nothing is better than warm bread right out of the oven…
      Thank you so much for sharing this.

    31. I am definitely trying to make this today! I bake a decent amount of bread but I have to be honest, the idea of trying to braid it scares me a bit. Not sure if I’m going to give that particular bit a try. But I am most certainly making a loaf today!

      And to anyone out there afraid to try baking bread, make this:

      I am dead serious. You don’t have to knead it and it only takes an hour and a half from starting it to pulling it out of the oven.

      • Lo and behold this is positively perfect white bread! I don’t think I have ever worked with such a beautifully elastic dough – braiding it was a cinch! I only regret that I decided to cut the recipe in half and only make one loaf. I may have to make another tomorrow!

    32. I love that you put this recipe up!!! Thank you. Now I don’t have to wait until the two Sundays a year that I visit Utah to taste it:)

    33. I have to tip my hat to you. I have literally tried over a dozen recipes to bake my own bread. I have never, ever, had any success. I printed this out, stuffed it in my work bag, and forgot about it for a few days. Yesterday I remembered it and wanted to give it a shot. It turned out fabulously! Your mom’s tip about spraying the counter with non stick spray is pure genius. I cannot wait to try your whole wheat flax bread recipe!

      • I make bread all the time but like to try new recipes. I gave this one a try its very easy the bread is beautiful.However its very salty. So next time I will cut back on the salt. Thanks for the great recipe will be trying it again.

    34. I just made a loaf of (bread machine) white bread on Thursday – my goal was thick-sliced French toast on our snow day. That bread is still waiting… but it’s better when the bread is little bit dry, in my opinion. I like your suggestion of just storing it on the bread board – which is basically what we have done this week, just moving it about as needed.
      I have a few cooking goals – non-bread machine bread being one of them – so I’m excited to see this recipe. (The other goal is homemade spaghetti sauce!) I was also glad to see the tip about adding wheat flour. I have some white whole wheat that I need to use up! Right now, I’m mixing and kneading by hand, so a two-loaf recipe might be a challenge (or a *great* workout!). We made pizza dough last night – I’ve done that a couple of times. It’s not so hard, and my kids like to help out a little bit, too. I’ve always wanted a kitchenaid mixer, but they are $$$ and my counter space is limited. But I would give up the space my bread machine takes up to have a place to store a stand mixer!
      Thanks again for sharing – can’t wait to try this!

    35. i absolutely LOVE this bread! it is a staple in our house, and we no more store bought bread! last week i made it 100% whole wheat for my daughter (vegan) and she loved it. thanks SO much for sharing!

    36. I hope you understand what an addiction this has become for my family and friends! They ask me to make your bread all the time! I have become famous for it! 🙂 I am such a fan! Thanks for sharing!

      • haha! I can believe that! My family and all our friends and neighbors growing up were obsessed. People would “randomly” stop by on Saturdays to visit because they knew that’s when my mom made it. So glad you’re enjoying it and the resulting celebrity of it too! 🙂

    37. Teri,
      We are from Salt Lake, living in Vancouver, Washington due to work relocation. Reading your Mom’s white bread recipe took me back to my younger years helping my mother in the kitchen making home made bread. It’s been a long time ago and it’s still a little foggy but as I remember it is very close to yours. Instead of oil she would use bacon grease and instead of sugar she would use honey. She also punched it down 2X before putting it in pans. She would also put a flour sack dish towel over the dough and set on top of the fridge to raise. Thanks so much for the trip back in time!!! 🙂


      • Hi Gater – I just noticed I never responded to this comment from two years ago. I”m sorry! I’m glad I stumbled up on it and I love that the recipes are so similar! Bacon greats sounds amazing in this recipe! I’ll have to try that!

        Hope you had a lovely holiday season!


    38. Our family purchased a Bosch mixer for my wife’s birthday this year. I am a recently stay at home husband. I looked up your recipe online to make homemade bread for our family. I would like to thank you for the recipe. I was pleasantly surprised. The bread has turned out great every time. Both our boys,( one in college yet and one a teacher at a nearby school) love this. I had made strawberry and raspberry jam this summer.Having fresh hot bread ,just out of the oven (with the homemade jam) brings back memories we as a family were able to share.I make bread each week and have found this recipe a blessing. I am in the stage of limited baking abilities and your recipe is a Godsend.

    39. My wife and I bought a Bosch mixer two months ago to make whole wheat bread and have failed every time. In my frustration I decided to try your homemade white bread recipe and that was a very bad idea. I have made your bread three times this week because it is so good and it turns out great every time! I am going to gain a lot of weight if I don’t cut back on this stuff. It’s better than cake by far. Send my regards to Becky for being willing to share this recipe!

    40. Thank you so much for this receipe. Ibought my wife a bosch shortly after we got married (the 1st christmas together) she said she would make homemade bread. Well it nevver happened. I found this the other day and made it. WE LOVE THIS BREAD!!! It is percect out ofvthe oven and after it cools down perfect to just ear sanwiches and even french toast all around the best!! Thank you.

    41. Thanks Teri for sharing your Mom’s bread recipe, I’d be happy making one for my mom.
      She had stored some of the equipment that was given to her as a gift in our storage;
      but she never had the chance to use it because she doesn’t know how to use it.
      My mom does love breads and pastries. I’ll be prepping those equipment and surprise her with your mom’s recipe.

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