CLASSIC WHITE BREAD

Published Date: August 17, 2020 | Last Updated: March 4, 2024
Hands down the most popular recipe on my page is my CLASSIC WHITE BREAD! I get messages every day from those of you who make it and write to tell me that it was 1- the easiest bread to make, and 2- the best bread you have EVER eaten! This version of the recipe includes baking instructions to make 9 mini loaves instead of 3 large loaves. (Perfect size for a kid’s lunch-size sandwich!)
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Hands down the most popular recipe on my page is my Classic White Sandwich Bread! I get messages every day saying that this is the easiest bread to make and the best bread EVER! Make three large loaves, nine mini loaves, or 24 dinner rolls with this recipe.

Ingredients for Classic White Sandwich Bread

Water

Warm water. The temperature matters! If it is too cold it will take too long for the bread to rise and if it is too hot it could aggravate or even kill the yeast. The warmth of the water will help the dough rise faster.

Honey or Sugar 

I made this white sandwich bread recipe for years using sugar and within the last year or so I switched to mostly using honey. I like to use honey because of the flavor and because of its lower glycemic index, although, granulated white cane sugar turns out great! I have also subbed straight across for coconut sugar many times. It turns out really nice and has a slightly lower glycemic index, but just know this will make the final product a much darker color (it will resemble whole-wheat bread).

If you want less sweet bread, feel free to reduce the amount of honey/sugar called for. You can reduce it to 1/2 cup, or 1/4 cup, or even eliminate it entirely. It turns out just fine with just a less sweet taste. If you eliminate or reduce the amount of sugar, all the other ingredients will remain the same.

Active Dry Yeast 

For this recipe, I like to use active dry yeast. This type of yeast has to be proofed before adding it to the dough. I use Red Star Active Dry Yeast that I’ve always purchased from Costco. 

Another option is Instant yeast. This is another type of yeast that doesn’t need to be dissolved in water before being added to the dough (but doesn’t hurt if it is dissolved). I’ve learned that if instant yeast is all you have, you can use that instead of active dry yeast and it turns out just fine.

Salt

Many of the ingredients in this white sandwich bread recipe are forgiving. If you forget to add the sugar, oil, or egg, it still turns out pretty much okay. But if you forget the salt, it’s NO GOOD! Sadly, you may as well throw it away or feed it to chickens if you forget the salt. It won’t taste good at all.

The only salt I use is Redmond Real Salt. I love it because it is pure, unprocessed, full of naturally-occurring trace minerals, has no fillers, no anti-caking agents, no additives or unhealthy pollutants added to it. 

Most commerical table salt is lacking in nutrients and is full of processed junk. Redmond Real Salt has been mined from an ancient sea bed in central Utah, making it true, mineral rich sea salt! 

You can get 15% off with my affiliate discount code, AMBERSKITCHEN.

To make it more cost effective, I buy in bulk and order a 25 lb bag of salt every few years. I store it in a bucket or in mason jars and it lasts me a few years.

Egg

The egg makes the texture of the sandwich bread soft and prevents it from getting crumbly. If you don’t want to use an egg, you can:1) skip the egg altogether, 2) use 1/4 cup of aquafaba, or 3) use a flax egg replacement.

If you half this recipe, you can add an entire egg, half of a beaten egg, or you could entirely skip the egg and it would still turn out great either way.

Coconut Oil

I almost always use melted coconut oil in my bread recipes because coconut oil is magic for bread. It makes the bread notably softer than bread made with other oils. It does not make the bread taste at all like coconut.

However, if you cannot do coconut oil, my next recommendation would be to substitute it straight across for avocado oil. My third choice would be melted butter and my fourth choice would be vegetable/canola oil. Feel free to use whatever you like best.

Flour

This recipe can be made from many flour options, such as bread flour, all-purpose flour, whole wheat flour, or Kamut flour.

BREAD FLOUR: This option contains more gluten in it than All-purpose flour, so the finished product results in a tall buoyant rise, and bread that is soft with a beautiful stretch. I most often make this recipe with bread flour that I get from a local mill, Lehi Mills. (Use code “AMBERSKITCHEN” FOR 10% off). I prefer their products because they source their wheat from farmers who do not use glyphosate on their wheat crop.

ALL PURPOSE FLOUR: This can be used as a straight across substitute for bread flour.

WHOLE WHEAT FLOUR: This can be used in place of bread flour, however, generally you will need slightly less flour because of the weight and absorbency of whole wheat flour. So instead of using 8.5 cups of flour, you may only need 7.75 cups. Be sure to check by texture when you are adding flour to see if you have the correct amount of flour. 

KAMUT: Kamut is an ancient type of wheat that hasn’t been genetically altered as much as many of the common types of wheat we use today. It is very tasty and has a slight nutty flavor. For the most part, it can be substituted for all-purpose flour, but not straight across. It is more absorbent than all-purpose flour, so if you use Kamut, reduce the total amount of flour by about 10%-15%. In my experience, I notice that Kamut doesn’t always rise quite as high and it can tend to be a tad more crumbly. The top of the loaves also have a slightly dimpled appearance when I use Kamut.

How to Make Classic White Sandwich Bread 

To make the dough, combine the water, sugar, and yeast and let proof for 10 minutes. It should be bubbly and smell like bread and look something like this:

Add the oil, egg, and salt straight into your bowl with the yeast mixture. Add the flour, a cup at a time, mixing in between until you have enough flour.

white sandwich bread

My favorite way to see if I have enough flour is to use the “touch test.” Here’s how to do it:

Touch the dough. If it sticks to your fingers, you need more flour. If it’s soft and tacky, but doesn’t stick to your fingers, you’ve got the perfect amount! If the dough feels dry, you can add a little extra oil to soften it back up.

Knead for about 10-15 minutes.

First Rise 

Let the dough rise for about an hour, or until doubled in size. 

Shape the Dough 

Dump the dough onto a floured surface and divide into three loaves, 9 mini loaves, or 24-32 rolls.

Second Rise

Cover the dough and let rise again until doubled in size.

Bake

Bake at 375°F for 25-30 minutes, or until the internal temperature of the bread reaches 180°F.

Take the bread out of the oven and let cool. Remove the bread from the bread pans so that the bread doesn’t get soggy. You can brush the tops with melted butter if you like! 

FAQS

Q: Can this recipe be used to make rolls or mini loaves?

A: This recipe will make 3 sandwich size loaves, 9 mini loaves, or 24-32 rolls. Loaves bake at 375° F for 25-30 min, mini loaves bake at 375°F for 22-24 min, and rolls bake at 350°F for 17-20 min.

Q: I made this recipe but the center was doughy. What should I do differently next time?

A: All ovens bake differently. I recommend using a thermometer to make sure the internal temp is at least 180 degrees Fahrenheit. This may take anywhere between 25 to 35 minutes for the three loaves. Be mindful that it you keep opening and closing your oven door, heat will escape and the oven won’t be as hot.

Q: What size loaf pans do you recommend?

A: For bread loaves use 3, 1.5-quart loaf pans or pans that measure 4×8 or 5×9. 

Q: Can this recipe be halved?

A: You can absolutely half this recipe! You can either skip the egg, or use half an egg, or use an entire egg. 

Q: Can I freeze some of the dough? How would I thaw and bake?

A: You can absolutely freeze some of the unbaked dough in loaf shape or in roll shape. Prepare the dough up to the shaping step. Then flash freeze on a flat surface for one hour. Then transfer to a ziplock bag and put back into the freezer. When you want to bake it, remove it from the freezer and set it in/on a greased baking dish. Cover with plastic. Let thaw, then let rise. When it has risen follow the baking instructions as written.

Q: Is it absolutely necessary to spray the baking pans with non-stick spray?

A: I recommend spraying with non stick spray, or lining your baking pans with parchment paper! Although, if using avocado oil spray, beware: I have had terrible luck with that actually preventing the loaves from sticking to the sides of the pan.

Q: The tops of my loaves got a little too browned. How can I prevent that?

A: You can get a sheet of aluminum foil and set it right on top of the loaves for the second half of baking. If you do this, add two minutes to the baking time. Do not leave it there the whole time or the bread won’t cook thoroughly.

white sandwich bread

Q: How do you store the bread?

A: Once the bread has completely cooled, I store them in these twist tie bags.

This bread doesn’t have any preservatives in it so it is only good at room temperature for 4-5 days.

Anything that won’t get eaten within 4-5 days I freeze.

Q: How do you slice your bread?

A: I LOVE this super sharp bread knife. Makes it so easy to slice!

What Others Are Saying

white sandwich bread

Classic White Bread

One of the easiest breads you'll ever make and the best you'll ever eat. This Classic White Bread is simply satisfying and will keep you coming back again and again. Enjoy!
5 from 11 votes
Print Pin Rate
Course: Breads
Prep Time: 25 minutes
Cook Time: 25 minutes
Rising time: 1 hour

Ingredients

  • 3 cups warm water baby bottle temperature
  • 1 1/2 T active dry yeast
  • 3/4 cup sugar or honey
  • 1 T salt
  • 1 egg beaten
  • 1/3 cup coconut oil, melted
  • 8 1/2 cups all-purpose flour or bread flour, give or take 1/2 cup

Instructions

  • For bread loaves use 3, 1/5-quart loaf pans or pans that measure 4×8 or 5×9.
  • Combine water, yeast, and sugar. Mix gently. Cover and let the yeast proof for ten minutes. If yeast does not foam up then do not move forward, start again with new yeast.
  • Add salt, egg, and oil. Mix to combine.
  • Add flour, cup by cup mixing in between each addition. You have enough flour when 1- the dough starts to pull away from the sides of the bowl, 2- the dough becomes tacky but not overly sticky in texture. Use the touch test (below) to determine if the dough has the right amount of flour. If it doesn’t have enough, add a little flour and knead. If it has too much flour, add a teaspoon of oil and knead. Do not add too much flour!
  • Touch test: after kneading the dough, touch it with 3 fingers. If a lot of dough sticks to your fingers, it needs more flour. If hardly any sticks to your fingers it’s just right. If it is dry and crumbly with pockets of visible flour, it has too much flour. Kneading the dough for a few extra minutes can help hydrate any excess flour.
  • Knead the dough for 10-15 minutes. Cover with a clean kitchen towel or with a bowl lid or with plastic wrap. Let rise until it has doubled in size (about one hour).
  • Punch down dough and dump onto a clean, floured surface. Divide into portions of either 3 loaves, 9 mini loaves, or 24-32 rolls. Form into the desired shape, and set on a greased cookie or greased loaf pan and cover with plastic wrap, a lid, or a clean dish towel. Allow to rise again until doubled in size. Preheat oven to 375° F for bread or 350° F for rolls.
  • Bake. – 3 large loaves bake at 375° F for 25-30 minutes or until the thermometer reads 180° F at the center of the loaf. – 9 mini loaves bake at 375° F for 22-25 minutes or until the thermometer reads 180° F at the center of the loaf.- 32 rolls (16 per cookie sheet) bake at 350° F for 17-20 minutes.- 24 rolls (12 per cookie sheet) bake at 350° F for 17-20 min
  • Remove from oven and let cool. Remove bread from bread pans and onto a cooling rack immediately so they don’t condensate and get soggy. Spread tops with melted butter if you want.
  • Let bread/ rolls cool completely, then they can be stored in twist tie bread storage bags.* They will last well at room temperature for 4-5 days, but remember that they do not have any preservatives in them so they may start to mold around day 7. I recommend freezing whatever won't be used within 4-5 days.

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Recipe Rating




  1. can i just say thank you for not giving me a huge long back story before i get the the recipe! it is so refreshing…. also please excuse my lack of proper capitalization and puncutuation.

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    2. 5 stars
      I finally tried this recipe last night and it’s great! My son told me this morning that it’s his favorite bread ever! I love it too. I only have two loaf pans so I formed the third piece of dough into a loaf shape and froze it. I’m excited for how easy it will be to bake another loaf when we run out.

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      Samantha. Yes you can feel free to throw some starter in there. You might have to adapt the amount of flour that you add to the recipe but it can totally be done!

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  2. I have made this recipe a couple of times and both times it was underdone at 24 minutes. Am I doing something wrong? Also this recipe in your IG stories said to knead in the mixer for 15 minutes? Delicious recipe…I just want to get the timing right!

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      Each oven will cook a little bit differently. It you don’t feel like they’re done at 24 minutes then just cook a little longer and be careful that they don’t burn.

  3. Is it possible to double this recipe and still use the Bosch? Do all ingredient amounts stay the same when doubling?

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      yes actually! good question! all ingredients need to be exactly doubled if you double the recipe. One thing to be mindful of is that the bosch is too small to rise a double batch of bread until doubled in size. So you may want to transfer it to a different bowl to rise.

  4. Made this numerous times in the oven and it has turned out amazing every single time! I don’t buy bread at the store anymore because after having this bread recipe, nothing holds a candle to it. Have you ever tried making this in a bread machine? Curious if anybody has had success with it and what modifications were needed in order to do so.

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      Alex, thank you so much for coming back to tell me! It really makes my day! I am so glad that you have been loving this recipe. I personally have never made this in a bread machine, and I don’t believe that it would fit in a standard-sized bread machine. However I imagine that if you reduce all the ingredient to 1/3 that the bread machine would be able to handle it. I know it makes it tricky because of the 1 egg called for in the recipe, but you could skip the egg entirely.

  5. Hi. Can loaves be frozen until ready to use? We won’t use three loaves that quick. Or is it safe to divide ingredient amount by three to make one loaf?

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      Yes, you can totally freeze the loaves or the dough! Or if you cut the recipe in 3rd that’s fine too. You can either use 1/3rd an egg or just leave the egg out.

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      Hi Michelle, you can actually just substitute all purpose flour straight across for bread flour without any other adjustments.:)

  6. This recipe came highly recommended from a friend, I am going to make this bread for the first time, can I use a bread machine?

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      Hi Stephanie, welcome to my page! I am so glad that your friend sent you this way. This really is a great recipe although it is pretty big for a bread machine. If you don’t want to make it by hand, then you could reduce all ingredients down to 1/3rd in the bread machine, I would just skip the egg. Good luck! Enjoy!

  7. I’ve made this and am so happy with how easy it was and how well it turned out. It’s more my go-to bread recipe!

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  8. Hands down simplest best home made bread! Better than ______ (insert well known well loved Utah bread)😉

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  9. This recipe and the natural yeast adaption ruined me! Thanks for turning me into a bread snob! 😂 I didn’t know what I was missing out on all that time!

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      Haha yes unfortunately this bread will make you a bread snob;) Full disclaimer. But so glad you enjoy it and thanks for coming back to give feedback! That means so much!

  10. Finding out you have a blog was the highlight of my day today. I’ve been living off Instagram caption screenshots for all your delicious recipes. 🤣 This bread recipe is a staple in my home!

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      Haha I mean the screenshots serve their purpose! But yes, hopefully this blog makes finding recipes easier!!! And thank you for sharing your feedback!! I’m glad you like the bread!

  11. This is The. Most. Amazing. Bread. Ever! The coconut oil is a game changer! So grateful I found this recipe. We use it for everything all the time. It’s so easy and delicious!

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  12. This bread recipe truly is a game changer and a family favorite! It is so easy to make and taste so amazing! It is a bread that is healthy for you and still tastes amazing! Thank you for sharing it with us Amber❤️

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      Ah yes the bread-snob syndrome. Not a bad problem;) So glad you like it, and thanks so much for the feedback!

  13. This was my first introduction to Amber’s Kitchen! I wasnt sure if I needed 3 loaves at first, but I underestimated how quickly those loaves would disappear- between my kids devouring them and me becoming the bread fairy to friends. 🤣

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      Haha love this!!! Way to play the bread fairy, every neighborhood needs one;) Thanks so much for the feedback Valerie, it means a lot!

  14. This bread is the best! I’m not much of a cook, but making this bread is so easy and so rewarding! It’s delicious! And it’s so fun to share it with others! It’s my favorite friend or neighbor gift to share and I always get compliments on it! Thanks for sharing it with us! If you haven’t tried it yet, go do it now! You won’t regret it!

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      This makes me so happy!! I am so glad you find the recipe easy and rewarding!! Bread making can seem intimidating but it is so do-able! Thank you so much for the feedback, Krista.:)

  15. This recipe is AMAZING. I’ve made it over and over again, and it’s always my go-to thing to make & gift to someone needing some extra love & support ❤️

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  16. So excited to try this!! Everything I try from Amber turns out INCREDIBLE. Her recipes never fail me or my family! I’m drooling right now just thinking about how great it will be to make bread tomorrow.

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  17. I have been making this bread recipe as well as your sourdough round loaf. So delicious 😋. The family enjoys it as well as family and friends, but the true reward is making it and seeing others enjoy it. Making bread is therapeutic for me and it’s cheaper and more convenient than an actual therapist 😉. Maybe I should pay you. 😊 Thank you for sharing with others to enjoy!!

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      Amen to that! Haha and you are paying me with your sweet feedback. Makes me so happy to hear. Thanks so much!!

  18. This is by far my families favorite bread recipe. Whenever I make it and share with others EVERYONE asks for the recipe. It is so simple, yet so yummy!! We love Ambers Kitchen!

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  19. Made this recipe last week. I’ve been making artisan sourdough loaves and wanted something different for a change. This turned out great! My only problem with it is that the bread rose so much higher than I expected that it didn’t fit in the storage container I usually use for sliced bread. NOT a bad problem to have though. 😉

  20. Oh my family loves this recipe!! I usually use avocado oil and only 1/2 cup of sugar, but I’ll try honey next time! Thanks for another fantastic recipe Amber!

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  21. This is the best bread recipe! This and the natural yeast bread are on repeat at our house. Last time I even used half whole wheat and it worked so good!

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  22. Thank you so much for getting me baking and cooking more again! I’ve made so many of your recipes and everyone always loves them! I love making your bread recipes and having them actually turn out. I also appreciated your help when I asked some questions on my bread that was going wrong. Amazing!

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      Angie, this makes my day! It makes me so happy to hear when my recipes actually help bring a little extra joy to life! Thanks so much for the feedback and so glad you love the bread!

  23. I never thought I’d be a “good” bread maker but your recipes have turned me into a baker. My hubby is thrilled with this (he only had to wait about 38 years) 😂. Thank you for all your hard work and your amazing recipes and for being so down to earth. So glad Jenny Jacobs introduced me to your IG. I’m a total fan girl!

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      Awh you are so kind! So fun to hear you awoke the baker inside of you;) You are so awesome, and I super appreciate the feedback!!

  24. Amber, you are such a wealth of knowledge with all things bread and sourdough! Thank you for sharing this recipe!

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  25. I am a Latin mom living in Utah. I have to say this is the most perfect recipe I’ve ever tried!
    Super easy to make! My family love this bread. I also tried once with olive oil and it worked!
    Thank you for sharing this treasure!

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  26. I love how detailed this recipe is, the effort Amber puts on creating this blog is impeccable. Love this recipe in the two versions with sourdough starter and for faster rise the active dry yeast.
    20/10 recommend

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      Wow thanks so much for this kind feedback. Really, it’s good to hear that the blog suites your needs! We are always trying to make it better, so thanks for the feedback!

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  27. I am new to sourdough and the most intimidating thought was making sandwich bread. I was convinced it would be difficult. Your recipe was so easy to follow! I have made it twice and it has been perfect each time! It makes me feel like I know what I’m doing, haha! I love all your recipes!

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      Yes way to face your fears! This is so awesome to hear, thank you for coming back and sharing!! You are totally a sandwich bread master now!

  28. I’ve never actually read your blog before (only have followed on Insta) but this is amazing!!! I’ve made this recipe before and it’s wonderful, so easy. Love how you break it all down here and can obviously get a bit more in depth here vs Instagram! LOVE IT! Thank you for sharing!

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  29. Best bread!!! I was using a different recipe but wanted some thing softer. I tried this one and wow so soft and and good. My husband can’t get enough of it. My kids love it and ask for jelly toast all the time.

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      Mm yes Jelly toast with this bread is to die for! It makes me so happy this bread is working so well for you fam!!! Thanks for sharing:)

  30. The softest bread you will ever bake! I’m printing off the recipe and baking a loaf for my friend as a housewarming gift. 😊

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  31. LOVE!!!! This is the easiest recipe for a beginner like me, and my family and I love it!! I actually bought my own bread pans and some bread bags, so I could continue to make this bread. Perfection every time!! Thank you!!

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  32. Love this recipe! Very easy to customize and halve. It’s easy enough to make with my 3yo and seems pretty hard to mess up.

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  33. Seriously some of the best bread there is. You think you’ve had the best….nope! I had tried multiple recipes and finally stumbled upon Amber’s recipe about 3 years ago. OMG! I had done it….I had finally found a recipe that not only worked but that my whole family loved. I will never use another bread recipe again in my life

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  34. This recipe is so yummy and easy to make. I am a novice bread baker. Amber’s instructions make it easy and fool proof to make delicious bread for your family. Thank you for sharing with us all.

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      It’s good to hear that the bread recipe is both easy and delicious. Thanks Taylor for the feedback I super appreciate it:)

  35. Hands down the best bread recipe I’ve found. I have a small family of 3, so I make a batch every 3 weeks or so and have bread stashed in the freezer as back up. I also love the versatility of being able to sub in some whole wheat flour or ground oats to bulk it up a little as well without sacrificing taste or texture. 100% recommend!

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  36. Absolutely loved this blog. I am old school so much easier than searching for the recipe on Instagram. Also not reading some back story was a treat 😆

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  37. I’ve been making this recipe for about 6 mos now. When I couldn’t find healthier ingredient bread options locally I decided to make my own. It’s perfect for sandwiches, French toast, cinnamon rolls an even used it for pizza crust.. I’ve made many different sizes but generally get 3-4 loaves each time an it freezes great ! Love it!

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      You are so versatile with this recipe, I love it! Thanks for sharing and I’m so glad it works so well for you!!

  38. This bread looks DELICIOUS!! I’ve always been nervous to make my own bread but I can’t wait to make this, it looks so easy 😍

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  39. I can’t wait to try this! I usually do half whole wheat but my kids have been asking for white. This will be perfect 👍🏻

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  40. So grateful for your blog! I’m not always on Instagram and it makes me so happy I can pull up recipes even on a Instagram break!
    This is our go-to recipe. We even use it for sacrament bread in our ward!

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      Kayli, props to you for the instagram breaks. So glad that blog suites your needs. Thank you for coming back and sharing, it means a lot:)

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  41. Thank you for making me feel like a bread baker with this recipe. It is my absolute favorite and my family requests it all the time. I give it to the neighbors at Christmas time and they all look forward to it / ask about it. I got rid of my bread machine because of this recipe me I’ve never looked back. You have given me confidence in my bread making abilities through this recipe. I can’t stop talking about it!

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  42. Amber I love your page! This bread(along with all your other recipes) is amazing! When I go to make something I now check your page first to see if you have a recipe. I’m also new to sourdough starter and have been able to make so many yummy things because of you! Me and my family thank you!❤️

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  43. I am convinced I need to try this asap! Thanks for a well detailed recipe, making me feel confident I can make it!

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  44. I’ve always been intimidated to make bread until watching Amber. I’ve watched her stories, her reels and read her blog and it’s made the process so much easier and less daunting. Amber is the best teacher and her recipe is amazing!!! If you haven’t tried making bread yet, follow Ambers instructions and you can’t go wrong! Thanks Amber!!

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  45. This bread has become a staple in our house! I make a lot of bread and this recipe is hands down everyone’s favorite. We first had it during a church sacrament meeting and my daughter said “WOAH! What is this amazing sacrament bread?! They must have blessed it extra to taste this good!” We had to track down the recipe and sure enough this was it. So glad we found Ambers Kitchen!

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  46. My go to recipe! I love to whip up a batch of this bread. We keep a few loaves and then take some to our neighbors. It’s always a crowd pleaser!! Love Amber’s recipes!

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  47. Hi Amber! I used a recipe similar to this for years. I like that you have tried this with alternative egg. So great! I haven’t made a yeast bread for years either, but I think I’ll make this if I don’t have time for sourdough! Thanks for the recipe!

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  48. I’ve made both your sourdough sandwich bread and this bread. I’ve had the best luck with this one. It doesn’t let me down and always comes out wonderful!!!

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  49. I was so nervous but also determined to learn how to bake bread for my family. This was my first recipe and it made me wonder why I ever even hesitated. Ambers recipe is my family’s favorite and makes mommy the feel like we are all winning.

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  50. I’m a terrible cook, and no exaggeration…you CAN’T mess this up. Heck sometimes I don’t even roll out the dough (just spread it out with my hands) and it still comes out perfect. My family thinks I’m amazing haha. Amber is the genie of bread. Thanks for sharing your superb gifts with us Amber!

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  51. I love making this bread! Smells so, so good and you actually know what’s in your bread! Makes your house smell so good. . . .

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  52. This delicious bread was the first recipe of yours that I made waaaay back at the beginning of 2018 and I have been making it to feed my family’s obsession with toast ever since 😜. It’s always super fluffy and turns out amazing! I’ve also shared it with a number of friends who now make it and love it, and have shared it with their friends. It really is the best!

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  53. I was terrified of bread making until I found Amber and this recipe! This recipe is easy to follow, quick to come together and delicious!! I make this recipe weekly and even use it for pull apart “lunch lady” dinner rolls topped with butter and salt. Everyone requests more! Thank you for all of your explanations, videos, and recipes! The best!!

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  54. Such a simple, foolproof recipe! I did half whole wheat flour, half all purpose with about 8 cups total and it turned out great. Thank you!

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  55. Best white bread EVER! This is my go to recipe. I made it for our new neighbors so that we could introduce ourselves when we moved into our house at Christmas time. A few months later our neighbor told me, “That bread you made us at Christmas was so good! I ate the whole thing before my wife got any!” Haha
    I was so glad he loved it and made them another loaf 🙂

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      Haha yess what a successful bread story! So glad you love it, and for coming back to give feedback! Means a lot:)

  56. I made this recipe last week and it was so good!! I gave some to my son and his family and now they want starter and to learn how to make this specific bread recipe so they can have it all the time. I mean how can you go back to store bought bread after eating this!!

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  57. This is THE BEST bread recipe. Ive been making bread since I was 12 and I have never found a recipe like this! I made over 50 loaves for my sister in laws wedding refreshment and everyone raved about it. Thank you for sharing and making my bread dreams come true! 😍

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      Wow! First of all I’m so impressed you’ve been making bread for so long. Also, so flattered that this was served for your sister’s wedding! Way to put in all the work and thanks for the feedback!!:)

  58. Love this recipe! Thank you for teaching me. I used to use a recipe that had lecithin and I love the simple ingredients in this.
    FYI, I make 4 loaves out of this recipe and the bread is the perfect size for us and my boys get to eat a whole loaf while its warm with plenty leftover!

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      So happy to hear that you love the bread! And yes you’ve got to have a loaf while it’s warm;) Thanks for the feedback Tammy!

  59. The tastiest bread and so simple to make! You will never want to go back to store bought bread ever again! Thank you Amber!

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  60. “BEST BREAD EVER!!!” I don’t buy bread anymore because of Ambers recipe. I have been baking it sense 2020 and it got my family through the pandemic. Everyone I give a loaf to always says it’s the best bread ever and I tell them to go follow Amber. Not only do I make her bread but I have made all of her other bread recipes. She is so talented and you won’t be sorry following her recipes. Her Instagram videos make it so easy to follow step by step what to do. Before finding her Instagram the thought of making homemade bread was so daunting and scary and now it is second nature and I owe it all to Amber. She also taught a bread class in Midway a while ago and I was so excited to attend- even though I knew how to make the bread- and she is so genuine and kind and so nice. Amber thank you for sharing your recipe and talent with the world!!

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  61. Amber,
    I’m trying not to cry as I type this. The last time I had homemade bread was at Thanksgiving of 2015. Shortly after that I was diagnosed with Celiacs & haven’t had good luck making any bread recipe gluten free. They usually turn out brick hard & disgusting. I tried your recipe using cup4cup gf flour & I was skeptical because I have tried countless times to make a good gf bread. I said some prayers & cut into the loaf of bread when it came out of the oven. It was so soft! I took one bite & started crying. It’s been so long since I’ve had such delicious bread! Thank you for sharing! This is amazing!
    Thank You
    -Jamie

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      Jamie, I am almost crying with you. Thank you for sharing this tender story. I am so glad you get to enjoy bread again and am honored to be apart of your experience <3

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  62. My family loves this recipe! And many of Amber’s kitchen classics. Goes great with Kerrygold butter and jam. Make it ASAP!

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  63. This is the best white bread. It’s the recipe that helped me perfect my bread making skills. This bread is the perfect texture. I now only use coconut oil for all bread recipe. I love the texture it gives.

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  64. This recipe is so yummy! My kids love it too! They make everything with it from grilled cheese to french toast to uncrustables! Thank you for this delicious and easy recipe!

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  65. I’m so excited to try this! I have a new baby who can’t tolerate dairy in my diet so I’m thrilled this doesn’t have milk in it! So many store bought brands do.

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  66. So delicious!! We love this bread! Is it weird that I stretch the dough to 4 loaves and feel like they are still perfectly sized?

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  67. This is the best white sandwich bread I’ve ever had! I brought some to my sister-in-law and she ended up eating half a loaf in one sitting! Needless to say, it’s delicious! Thank you!!!

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  68. I love your bread recipes! I make one of your recipes every week! So yummy and satisfying. Thanks so much for sharing!

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  69. Made this bread tonight (3 loaves) and now I’m sitting here looking at 3 empty bread pans…even my picky eaters devoured it, and one of them asked for more of that “manna from heaven”!! Wow! I’ll be making this weekly now!

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  70. This is the easiest bread recipe. Explains everything so well. I’ve never made bread before and used this recipe for the first time and it turned out beautifully.

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  71. My favorite bread recipe! I am a young mom with ambitious dreams to be a bread maker (😅) and this recipe makes me feel like I can DO IT. And I love it. I love that it uses coconut oil (or avocado oil). It’s so yummy!

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  72. Best bread recipe ever. I’ve been using it for 2.5 years and everybody loves it. I do find 3/4 cup sugar to be a little sweet for my taste, so I reduce to 1/4 cup sugar or honey.

    Also, this recipe is so versatile – cinnamon chip bread, 1/2 white 1/2 wheat flour, all white flour, and jalapeño cheddar loaves have all been amazing.

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  73. My go too. I’ve made it for so long now and even ship myself lehi roller mills flour because it Mayes a huge difference. So glad you have a website with your recipes as I try to limit my insta time but I didn’t want to miss out on all your yummy recipes. Make this if you haven’t. Her instructions make it great for a level baker.

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  74. I’ve been making sourdough bread and using a different recipe. Found yours recently and excited to try it. We need a great sandwich bread recipe and this sounds like it might be it!!

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  75. Hands down this is the best bread recipe you will find! I have used it to make bread as a sandwich loaf or garlic bread loaf and as rolls for burgers or filled with cinnamon or berries. You will not regret giving it a try!

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  76. Want to casually blow everyone’s mind with how amazing of a baker you are (but you don’t actually bake)? Make this. Share it with everyone. Brag via bread. “Oh this old recipe? My friend Amber’s. She’s a genius.” Seriously FOOLPROOF and soooo good.

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  77. Best bread ever!! Nothing beats a warm slice of your bread with some raspberry jam. Thank you for all the info in this blog post!

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  78. Hey Amber! A friend just recommended that I check out your bread recipes! I was wondering if you have a cookbook or are planning to in the future?

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  79. Best bread ever! Reminds me so much of my Grandma’s homeMade white bread growing up. My guys down three loaves in 3 days when I make it! Easy and turns out beautifully EVERY.SINGLE.TIME! Forever grateful to Amber for helping me get over my fear of yeast! 🥰🤣

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  80. Another knock out recipe! Homemade bread for my family is a sure fire way to ignite smiles in my house. Thanks for sharing!

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  81. We’ve made this recipe a few times at our house. It is SO good and turns out perfect every time. We love all your recipes and whenever we are stumped for dinner, we always find something yummy to try! Made your cheater lasagna for dinner tonight and it was a hit!!

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      Alex, thank you for coming back and saying this! It makes me so happy that my recipes are working for your family!

    2. I have been looking for the “Cheater Lasagna” recipe everywhere since seeing it mentioned on “This Alaska Life’s” YT channel. Can someone please point me to the recipe? I saw her make it on instagram but I cannot find the recipe anywhere, including in the caption on the instagram post. Please help!! Thank you!!

  82. Literally the best and easiest bread recipe! I love making it with my little boys because I know regardless of their helping it has never been messed up. It always turns out! We always have to make a fresh batch of strawberry jam to go with that first warm loaf out of the oven. I know it’s not supposed to be cut hot but there’s nothing better than a warm slice with grassfed butter and fresh strawberry jam. 🤤

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      I love that your boys can make this with! Makes my heart happy. And I agree warm bread with jam. To die for. Thanks Ashley!

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  83. You are never in over your BREAD when you bake with Amber! The only sandwich bread recipe you will ever KNEAD! Last but not YEAST, it’s better than stopping to sell the FLOURS!

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  84. I’ve been wanting to try this recipe for so long! I really need to know if it’s as perfect as everyone says 😆

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  85. This recipe is my go to recipe for white bread! Ive tried multiple otherscand they just don’t compare to this one! The bread is so soft and sweet tasting!

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  86. BEST BREAD EVER! But beware, it changes you into a bread snob. You will never find yourself eating store bought bread ever again and making it at LEAST once a week because your family is begging for it. This is the definition of a tried and true recipe that is almost foolproof.

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      Haha yes the bread snob is a side-effect;) Makes me so happy that your family enjoys it so much. Thanks for sharing Delaney:)

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  87. Thank you for this kind of specific detail and thank you for including the information for trying to make this with whole wheat flour. I felt too overwhelmed during quarantine and didn’t try sourdough, but with the kids getting out of school and this post in hand, it will be my summer to finally take the plunge into this kind of baking. Thank you!

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  88. This recipe is amazing! I’ve tried different ones but I love this! We go through so much bread in the house and my whole family loves it. I will be making this again here soon

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  89. Best bread recipe and so easy to do! My 5 year old has been helping me make this recipe for over 2 years now and it’s for sure a family favorite!

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  90. This is the bread recipe I send to all my friends and family who ask where to start when making homemade bread. This one never fails!! Thanks for the yumminess!

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  91. This bread is incredible. I haven’t bought a loaf from the store since making this. I tried the sour dough version and it turned out okay but I’m not sure if my starter was strong enough yet. I’ll be giving it another try. And I can’t wait to try the hamburger buns as well.

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      I’m so glad you like it!! Thank you so much for the feedback. Yes the strength of the starter does make a difference, but keep trying!!

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  92. My family loves this bread recipe! We always have a loaf either on the counter or in the freezer! The only problem I run into is the bread being a little crumbly in the center. I’ve made the recipe using different oils, different sugar and no difference. Any suggestions to help? Thanks for sharing!

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      Good question Caia, Usually if it dries out or gets crumbly, it could have been slightly overbaked. Is that possible? If you have access to a food thermometer, I would get the bread to reach a baking temp of 180 degrees and no higher. hope that helps!

  93. Hands down the best bread I’ve ever made! I sliced and froze my last loaf (wrapped in plastic wrap and foil). I’m new to freezing bread, how do you recommend thawing it so it’s still yummy?

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      Stephanie I am so glad to hear that! I find it thaws quite well at room temp on the countertop over about 5 hours. Enjoy!

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      Sharee, good question- you do not need to melt the honey, unless your honey has crystalized and become too course. In that case you can warm it a little to help it become more pourable.

  94. I have always been incredibly intimidated by the thought of baking bread from scratch, even though it is something that I have always wanted to try. I decided to give this recipe a go, and I am SO glad I did! Amber’s instructions are so easy to follow, and the end results were to die for. I don’t think I’ll ever go back to buying bread from the store.

    1. Tracy, thank you so much for the feedback! I am so glad that you have been successful in making bread! And you’re right, once you start making it from scratch, it is so hard to ever eat store bought bread ever again!

  95. I have been baking my own whole wheat bread for about 10 years and all my family loves it except my youngest son. So in an effort to get him to eat homemade bread I tried your recipe! I used half all-purpose flour and half whole wheat flour (hard white wheat). I don’t have the smaller loaf pans you use so I used my larger pans and baked at 350° for 35 minutes. The bread turned out beautifully and my youngest loves it. It’s so soft and has a wonderful flavor. And now I have three loaves my youngest will eat and even though I couldn’t get away with all whole wheat with him, it’s so much better than store bought! Thanks so much for such a fabulous recipe!

  96. Hi, do you think this could be halved and done in a bread maker? Just got one for Christmas. Wondering if you’ve tried it. Thanks

  97. This recipe is so yummy!! Although, I’ve made it several times and followed the recipe to a T and I just can’t achieve that nice tall sandwich bread! Mine always ends up so short! Any idea why that would be?

  98. This may be a stupid question but I am new to this…so I have to have a bread mixer? Haha any other alternative (I only have handheld mixer). 😅

    1. Rebecca, you do not have to use a stand mixer. You can use a bowl and a spatula or just your hands too! You might get a little tired kneading the dough by hand but it is totally doable.

  99. I love this recipe and find it very easy to make. I just have a question, when the bread is on day two or three it tends to get dry and crumbly. Is there something I’m doing wrong? I’m careful to add flour cup by cup until it’s the right texture and I do the touch test. I am using all purpose flour and using a stand mixer from kitchen aid. Do I need to kneed more?

    1. Hi Rachel, this dough has no preservatives so it will not stay fresh for long! I like to put it in the freezer if I don’t eat it within a couple of days.

  100. 5 stars
    I’ve made this before and absolutely love the recipe! I had just one question about possibly substituting for the Coconut Oil. Have you made it with anything else?

  101. Hi, this recipe is so so good, but I had a lot of trouble baking the dough that I had frozen. I made three loaves worth of dough and froze two of the loaves of dough. Neither of them turned out and both ended up in the trash. Can someone please give me some tips? Thanks

    1. I know a lot of people have trouble baking the dough they’ve frozen. I recommend baking the loaves, then freezing them after they’ve cooled.

  102. 5 stars
    Stop. Look no further. This is the best homemade bread of all time. You MUST use bread flour! It makes all the difference. My friend shared the recipe with me and I will make nothing else. My family and I will eat a whole loaf in an hour. Eat it fresh, lathered in butter and it is a literal slice of Heaven. Thank you, Amber!

  103. Hi Amber. I love making this bread. I went to find the recipe today, and I can’t find the ingredients list with their quantities, and instructions anymore. Can you please help?

  104. 5 stars
    I love this recipe. I make it weekly—I do 2 loaves and 12 rolls instead of 3 loaves. It’s such a great recipe. If you haven’t tried it—do yourself a favor and make this bread!

  105. Hi, If using a Bosch, can you reduce the kneading time? Also if using a Bosch to knead the dough, can you omit one of the rises?

    1. Hi Michelle, I make this recipe in a Bosch and keep the kneading time the same. I used to recommend skipping a rise after a longer knead, but I really don’t anymore. I’d suggest following the recipe as written. Thanks for your questions!

  106. Hey amber! If I only want to make one loaf at a time, how would I cook the frozen dough if I froze the other two loaves?

    1. Hi Abby, sometimes freezing unbaked dough doesn’t work out, so I recommend baking the bread and then freezing it after it is baked and cooled. To thaw just take it out of the freezer and let it come to room temperature on the counter.

  107. 5 stars
    This recipe has made all of my homemaking dreams come true! I have always been intimidate by making my own bread but I love the idea of my kids sneaking bites off of cooling bread on the counter. haha! After watching Amber’s videos on Instagram and trying out this recipe, I make this all the time and it turns out great every time I make it! It has given me the confidence to try other types of bread too which my family does not complain about. This bread makes a delicious PB Jelly and honey sandwich.

  108. 5 stars
    This is the best bread I’ve ever made, and I’ve made lots! It always comes out perfect. I love that it makes 3 loaves, I usually keep one fresh, freeze one, and share one!

  109. This is hands down my favorite bread recipe I’ve EVER tried. My family raves about it every time and now I make it weekly for even extended family. I made some for my boss and she was equally impressed. It’s SO GOOD! Even my picky eater loves this bread. Plus, it’s so easy and fool proof! Bread is not as intimidating as it seems.

Ambers-Kitchen-Sourdough-Bread-2

Hi! I'm Amber

I'm obsessed with all things food and a mom to five. Baking bread and using my instant pot are my favorite things to do in the kitchen, and I can't wait to bring all that I have learned to you! Connect with me on Instagram because there's where I basically live these days.