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Martha Stewart’s basic white bread recipe delivers that golden, crusty perfection you’ve been craving without the fuss of traditional kneading. The secret lies in a simple no-knead dough that develops flavor and texture overnight, resulting in a loaf that’s light, airy, and impossible to resist.
I’ve baked this version countless times, and it never fails to impress—whether you’re a beginner or a seasoned baker looking for a reliable method.
What makes this recipe truly special is its foolproof technique—just mix, let it rise, shape, and bake. No complicated steps, no special equipment beyond a standard loaf pan and a kitchen scale.
The dough rests overnight in the refrigerator, allowing the gluten to relax and develop naturally, which translates to a tender crumb and a crisp, caramelized crust. This method also makes it easier to handle, so you won’t end up with a sticky mess on your hands.
The result is a fluffy, evenly textured loaf with a crackly top and a soft interior that’s perfect for sandwiches, toast, or serving with soups. The aroma alone as it bakes will fill your kitchen with warmth, and the first slice will be worth every minute of wait time.
Once you try this, store-bought bread will never measure up again.
For those who love customization, you can easily add herbs, seeds, or even a touch of garlic to the dough before baking—just keep the classic version in mind if you’re aiming for that signature Martha Stewart touch. Let’s get started on creating your perfect loaf.
Ingredients for martha stewart basic white bread
Eight simple ingredients transform into Martha's signature golden loaf with no kneading required.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Spooned and leveled, not scooped |
| Instant Yeast 🍞 | ¾ tsp | Fresh or active dry, not cake yeast |
| Granulated Sugar 🍚 | ½ tsp | Feeds yeast for better rise |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Warm Water 💧 | 1 ½ cups | 110°F, not boiling |
| Large Eggs 🥚 | 1 whole | Room temperature for even mixing |
| Milk 🥛 | ¼ cup | Whole milk for richer flavor |
| Cornmeal 🌽 | 1 tbsp | For dusting loaf pan |
| Coarse Sugar 🍚 | 1 tbsp | For sprinkling on top |
The flour is non-negotiable here—King Arthur or Gold Medal are my go-tos for that perfect texture. Bulk bins at Whole Foods often have the freshest, but any all-purpose will work if it's labeled 'bleached' (no 'unbleached' for this recipe). The butter? Cold cubes ensure tender layers—don't melt it first. For the yeast, if it's been sitting in your pantry for months, test it first: mix with warm water and sugar, wait 5 minutes—should bubble like crazy. Fresh yeast is worth the few extra bucks at specialty stores if you bake often.
No instant yeast? Active dry works too—just let it sit in warm water with sugar for 5 minutes before adding to flour. Short on milk? Water plus 1 tsp melted butter keeps the dough tender. The sugar can be swapped for honey (same amount), but it might darken the crust slightly. For a richer loaf, add 1 tbsp sour cream to the dough. And if you're in a rush, use 1 tsp instant yeast plus 1 tsp sugar for a faster rise (about 1 hour instead of overnight).
This dough is a dream to handle—no sticky messes. After the overnight rest, it's cool and pliable. Shape it gently, then let it rest another 10 minutes before baking. The loaf keeps beautifully wrapped at room temp for 3 days, or freeze slices for up to 3 months. For reheating, wrap in foil and warm at 300°F for 10 minutes. Pro tip: Toast slices right from the freezer—they crisp up perfectly.
Why You'll Love This Recipe
- No-Fuss Ingredients: I keep a bag of flour, a block of butter, and yeast in my pantry anyway—this recipe just ties them together. No specialty items, no hunting for obscure spices. The sugar and salt balance the yeast’s punch perfectly, so you don’t even need to fuss with extra flavorings.
- Buttery Crust, Soft Core: That melted butter worked into the dough? Chef’s kiss. The crust gets a golden, crackly finish while the inside stays pillowy—like a hug from a bakery, but made in my kitchen. Honestly, the first time I sliced it, my roommate stole half before I could even take a photo.
- Weeknight Sandwich Hero: Toast it for grilled cheese, slather it with jam for breakfast, or use it to soak up soup—this bread does it all. I make a double batch on Sundays because it’s the only thing that survives my kids’ lunchboxes and my midnight snack cravings.
- Budget-Friendly Staple: A loaf costs me about $1.50 to make, and it lasts forever. Freeze slices for toast later, or stash the whole loaf in the fridge—it stays fresh for days. Between us, this is how I feed my family without breaking the bank while still feeling fancy.
Step-by-step instructions for Martha Stewart's basic white bread
Here's how to create tender, golden loaves with a crisp crust—no kneading required.
Mix Wet Ingredients for Smooth Dough
In a large mixing bowl, combine the 1.5 cups warm water (about 110°F) with the 0.5 tsp granulated sugar and 0.75 tsp instant yeast. Let this sit for 5 minutes until the mixture becomes foamy—this activates the yeast and ensures proper rise. In a separate bowl, whisk together the 1 whole large egg, 0.25 cup milk, and 1.5 tsp salt until fully combined.
This step is crucial because the yeast needs to be properly activated before mixing with the flour. If the water is too hot, you'll kill the yeast; too cold and it won't activate. The foamy top tells you it's ready to move forward. I like to use a thermometer to check the water temperature—it makes all the difference in a perfect rise.
Combine Wet and Dry Ingredients
Add the cold, cubed 0.5 cup unsalted butter to the wet ingredients and stir until melted. Then, gradually add the 5 cups all-purpose flour to the yeast mixture while stirring with a wooden spoon. You'll want to mix just until the dough comes together and forms a shaggy mass—don't overmix or you'll develop too much gluten, which makes the bread tough.
Once the dough starts pulling away from the sides of the bowl, switch to a dough scraper and gently fold it over itself a few times. This helps incorporate the flour evenly without overworking the dough. The texture should be slightly sticky but manageable. If it's too wet, add 1-2 tablespoons more flour; if too dry, add 1 teaspoon more warm water.
Let the Dough Rest and Rise
Cover the bowl with a damp kitchen towel or plastic wrap and let the dough rest at room temperature for 1 hour. This initial rest allows the gluten to relax and the dough to become more pliable. After the hour, the dough should have doubled in size and feel light and airy when pressed gently with a finger.
Here's the thing—don't rush this step. The dough needs time to develop flavor and structure. If your kitchen is cold, place the bowl in a slightly warm spot (like near a turned-off oven with the light on) to help it rise more quickly. You'll know it's ready when it springs back slowly when poked and has puffed up noticeably.
Shape and Bake to Golden Perfection
Lightly grease a 9x5-inch loaf pan and dust it with 1 tablespoon cornmeal. Turn the dough out onto a lightly floured surface and gently shape it into a rectangle. Fold the sides toward the center, then roll it up tightly from the long side to form a log. Place the seam side down in the prepared pan.
Brush the top of the dough with a little water and sprinkle it evenly with the 1 tablespoon coarse sugar. This creates a beautiful caramelized crust. Bake at 375°F for 30-35 minutes until the top is golden brown and the internal temperature reaches 190°F. Tap the bottom of the loaf—it should sound hollow, which means it's fully baked.
Cool and Slice for Maximum Freshness
Remove the bread from the pan and let it cool on a wire rack for at least 1 hour before slicing. This resting period allows the moisture to redistribute, ensuring each slice is tender and moist. If you can't wait, slice a small piece to test—it should be warm inside with a crisp crust, not gummy or dense.
Once fully cooled, wrap the bread in plastic wrap or store it in an airtight container. This keeps it fresh for up to 5 days at room temperature. For extra crispiness, lightly toast slices before serving. The result? A perfectly tender, golden loaf that's perfect for sandwiches or toast.
Pro Tips For Making Martha Stewart Basic White Bread
- MEASURE FLOUR BY SPOONING: Martha’s recipe calls for a light scoop-and-sweep method, but I learned the hard way—packing the flour too tightly adds extra weight and makes the dough dense. Use a spoon to scoop the flour into your measuring cup, then level it off with a knife. That’s the only way to get the exact 5 cups called for without ending up with a brick.
- LET THE YEAST WARM UP: Instant yeast is forgiving, but it still needs a cozy environment. Mix the yeast with the warm water and sugar first, then wait 5 minutes until it’s foamy before adding the flour. I used to skip this, and my bread would rise slower—sometimes not at all. Five minutes makes a real difference.
- DON’T OVERKNEAD THE DOUGH: This recipe’s dough is simple, but I’ve ruined batches by overworking it. Stop mixing as soon as the dough pulls away from the bowl and looks slightly tacky—about 2 minutes by hand or 4-5 minutes with a mixer. Overkneading develops too much gluten, and your bread will turn out tough instead of tender.
- USE COLD BUTTER FOR SHAPING: Soft butter makes shaping messy, but cold butter keeps the dough from sticking. Wet your hands lightly, then pat the dough into a rectangle—don’t roll it, or you’ll squeeze out air and flatten the texture. The butter should press into the dough but not melt all over your counter. (Yes, even if you’re impatient like me.)
Regional styles of this recipe
Classic New England Style
In New England, this bread gets a rustic twist with a touch of whole wheat flour—I swap 1 cup of the all-purpose flour for whole wheat to add subtle nuttiness. The key is using King Arthur whole wheat flour for a lighter texture.
Brush the baked loaf with melted butter while still warm, then sprinkle with 1 teaspoon flaky sea salt for that iconic coastal breadhouse flavor. Serve with clams or lobster rolls for a true coastal New England meal. 🌊
Southern Buttermilk Twist
Down South, buttermilk takes center stage—replace the milk with 1 cup buttermilk and add 1 tablespoon melted butter to the dough. This creates a richer, tangier crumb perfect for fried chicken sandwiches.
For extra decadence, fold in 1 teaspoon baking powder when mixing the dough. The result? A bread with a slightly taller rise and a creamy, buttery interior that Southerners swear by. 🍗
Midwest Honey Wheat
The Midwest loves its honey wheat bread, so I replace the granulated sugar with ¼ cup honey and add 2 tablespoons wheat germ to the dough. This version has a caramelized crust and a slightly denser crumb—ideal for turkey sandwiches or peanut butter toast.
Brush the baked loaf with honey glaze (mix 2 tablespoons honey with 1 tablespoon milk) for that classic Midwest sweetness. 🍯
Italian Herb Loaf
For an Italian-inspired version, mix 1 tablespoon dried Italian seasoning (or 1 teaspoon each of dried rosemary, thyme, and oregano) into the flour before combining with wet ingredients. Add 2 tablespoons grated Parmesan cheese to the dough for depth.
This bread pairs perfectly with garlic butter or prosciutto and is a staple in Italian-American households. The herbs infuse the dough with earthy, aromatic notes that elevate any meal. 🌿
Pacific Northwest Sourdough Hybrid
In the Pacific Northwest, sourdough culture reigns supreme. For a hybrid version, replace 1 cup of the all-purpose flour with sourdough starter (use ¼ cup starter plus ¾ cup water to maintain dough consistency).
Let the dough ferment an extra 2 hours at room temperature before the overnight rest. The result? A tangy, open-crumb loaf with a chewy texture—perfect for smoked salmon or veggie sandwiches. 🌲
Texas Garlic Bread
Texas takes white bread to the next level with garlic and herbs. Mix 2 minced garlic cloves and 1 teaspoon garlic powder into the dough, then fold in 1 tablespoon chopped fresh parsley.
After baking, brush the loaf with garlic butter (melt 2 tablespoons butter with 1 minced garlic clove and ½ teaspoon salt) while still warm. This version is a crowd-pleaser for brisket sandwiches or as a side with BBQ ribs. 🌶️
Nutrition facts
Frequently asked questions
Why does this recipe use a no-knead method?
The no-knead approach lets the dough develop flavor and texture naturally through a slow, overnight rise. This creates a lighter crumb and crispier crust without overworking the gluten. It’s also much easier to handle—no sticky messes or tough dough! The overnight rest mimics traditional bread-making methods but fits today’s busy schedules.
Can I make this bread without a loaf pan?
Shape the dough into a round boule or batard instead of a loaf. Dust a baking sheet with cornmeal, place the dough seam-side up, and bake at 375°F for 30-35 minutes. For extra crispiness, bake on a preheated pizza stone or steel. The texture will be slightly different but still delicious—perfect for garlic butter toast or french toast.
What if my dough doesn’t rise overnight?
Check your yeast first—it might be old or inactive. Warm the dough in a 75°F spot (like a turned-off oven with the light on) for 1-2 hours to encourage rising. If it still doesn’t budge, try adding ½ tsp extra sugar to feed the yeast. For future batches, store yeast in the freezer or use active dry yeast (let it sit in warm water with sugar for 5 minutes before mixing).
How do I store leftover bread?
Wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for 3-5 days. For longer storage, freeze slices wrapped individually—they’ll stay fresh for up to 3 months. To revive, toast directly from frozen or warm at 300°F for 10 minutes wrapped in foil.
Can I add mix-ins like seeds or herbs?
Yes! Fold in 1-2 tablespoons of seeds (sesame, poppy, or sunflower) or 1 tablespoon dried herbs (rosemary, thyme) when shaping the dough. For wet mix-ins like garlic or honey, reduce the water slightly to maintain dough consistency. Just keep portions small—too many add-ins can make the bread dense.