Homemade White Bread is the ultimate comfort food that brings warmth to any kitchen. Whether you’re spreading butter over a fresh slice or using it for sandwiches, this eggless soft double roti is your go-to recipe for creating a bakery-style loaf right in your own oven.
Unlike commercial breads filled with preservatives, this recipe focuses on natural, simple pantry staples — flour, water, yeast, and oil — with zero eggs or dairy. It’s ideal for vegetarians, those with egg allergies, or anyone just looking for a no-fail, homemade bread experience.
This style of bread is especially popular in India and Pakistan where it’s lovingly referred to as double roti. Its light, fluffy texture makes it perfect for kids’ lunchboxes, breakfast toast, or side servings at dinner.
The recipe involves a double-rise process, ensuring the bread achieves the perfect height, softness, and structure. From mixing and proofing to shaping and baking — each step is simplified so even beginners can bake like pros.
What makes this version special is the use of two types of water — warm and hot — to hydrate the dough evenly and create a plush crumb. Plus, with no butter or eggs involved, it’s lighter and healthier.
This is not just bread. It’s homemade love baked into every slice.
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Pro Tips for Perfect Results
- Activate Your Yeast Properly: Always ensure your yeast foams after mixing with warm water. If not, discard and try a new batch — dead yeast means no rise.
- Use Hot Boiling Water Smartly: Mixing hot water directly with flour helps create a smoother texture by partially cooking the starches. This gives the bread its iconic soft bite.
- Don’t Skip the Rests: The initial 20-minute rest and two rises (bulk ferment and final proof) are critical for proper gluten development and airy structure.
- Handle with Care Post-Baking: Always let your bread cool completely before slicing to avoid a gummy texture.
- Cover While Baking (Optional): Covering with a lid for the last 10 minutes helps make the crust softer — perfect for toast or sandwiches.
What Makes This Homemade White Bread a Must-Try?
Homemade White Bread is more than just a staple—it’s a symbol of comfort and freshness in every bite. This recipe stands out because it delivers all the qualities you love about bakery loaves without any eggs or complicated ingredients. If you’ve ever craved the aroma and softness of freshly baked homemade white bread, this recipe is your dream come true.
One of the biggest reasons people love this homemade white bread is its versatility. Whether you’re making toast, sandwiches, croutons, or even French toast, this soft double roti is your best choice. It’s also incredibly beginner-friendly. You don’t need a bread machine or fancy tools—just basic kitchen gear and the right technique.
Another reason this homemade white bread is so popular is its use of simple, pantry-friendly ingredients. With just flour, yeast, oil, water, sugar, and salt, you can whip up a loaf that looks and tastes like it came from a professional bakery.
For those following a vegetarian lifestyle or avoiding eggs due to allergies, this eggless homemade white bread is a game changer. The texture remains soft and fluffy without any eggs, thanks to a smart combination of boiling water and yeast activation that gives the dough a beautiful rise.
The two-rise method also plays a key role in achieving a light and airy crumb. Each rise helps develop the dough’s structure and flavor, which is why this homemade white bread is praised for its soft interior and golden crust.
In short, if you’re looking for a recipe that checks all the boxes—easy, eggless, fluffy, and bakery-style—this homemade white bread deserves a permanent spot in your kitchen. It’s a wholesome, satisfying loaf that brings joy to breakfast tables, lunch boxes, and snack plates alike.
Whether you’re a seasoned baker or just getting started, this homemade white bread recipe is one you’ll return to again and again.
Homemade White Bread
Equipment
- Mixing bowl
- Measuring cups and spoons
- Jug (for mixing yeast)
- Bread loaf pan (21.3 x 12.2 x 11.5 cm)
- Oven
- Dough scraper (optional)
Ingredients
- 2.5 cups All-Purpose Flour
- ⅔ cup Warm Water
- ⅓ cup Water Hot Boiling Water
- 1.5 tsp Yeast
- 1 tbsp Sugar
- ¼ tsp salt
- 2 tbsp Oil
Instructions
Prepare Yeast Mixture:
- Mix 2/3 cup warm water and 1 + 1/2 teaspoon yeast in a Jug. Stir gently and set it aside for 5-10 minutes to activate.⅓ cup Water, 1 tbsp Sugar
Mix Dry Ingredients:
- In a large mixing bowl, combine 2 + 1/2 cups of all-purpose flour, 1 tablespoon sugar, and 1/4 teaspoon salt. Stir until the ingredients are well mixed.⅔ cup Warm Water, ¼ tsp salt, 2 tbsp Oil
Combine with Hot Water:
- Pour 1/3 cup of hot boiling water into the dry mixture and mix thoroughly.1.5 tsp Yeast
Add Yeast Mixture:
- Pour the prepared yeast mixture into the bowl and stir until combined. Do not knead the dough at this stage.
First Rest:
- Cover the bowl with a clean cloth and set it aside for 20 minutes to allow the dough to hydrate.
Knead the Dough:
- After 20 minutes, add 2 tablespoons of oil to the dough and knead for 5 to 8 minutes. If the dough is sticky, sprinkle some flour as needed.
First Rise:
- Cover the dough again and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the Dough:
- Once the dough has doubled, sprinkle some flour on top and gently press it down to release air pockets. Roll the dough into a log shape, suitable for your bread pan.
Second Rise:
- Place the dough into an oil-greased loaf pan and cover. Let the dough rise again for about 45 minutes, or until doubled in size.
Bake the Bread:
- Bake the bread in a preheated oven at 180°C (350°F) for 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Cool and Serve:
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Once cooled, slice the bread and serve.
- Enjoy your soft and fluffy homemade bread!
Video
Notes
- For best results, ensure the yeast is fresh and active.
- If the dough is too sticky while kneading, add a little flour at a time, but avoid over-flouring.
- Covering the bread with a lid during baking gives a softer crust, but this step is optional.
- Let the bread cool completely before slicing to avoid a gummy texture.
Nutrition
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be denser. Use a 50-50 mix for better results.
How do I know if the bread is fully baked?
Tap the bottom — it should sound hollow. You can also use a thermometer: the internal temp should be around 190–200°F (88–93°C).
Can I freeze the bread?
Yes! Slice and wrap tightly in plastic wrap and freeze. Thaw at room temp or toast directly.
Can I make this without yeast?
No, yeast is essential in this recipe to create the airy, fluffy texture.
Special Notes
Storage: Keep in an airtight container at room temp for 2 days, or refrigerate for up to 5 days.
Freezing Tip: Slice, wrap, and freeze for up to 2 months.
Serving Ideas: Pair with butter, peanut butter, jam, or make grilled sandwiches.
Dietary Tip: Replace all-purpose flour with gluten-free blend for a gluten-free version (results may vary).