My Wonder Bread recipe needs just 6 ingredients and 20 minutes of hands-on prep (no stand mixer!), but gives you a perfectly soft, airy texture and golden crust every time. It's a wonderful copycat recipe that tastes x100 BETTER than the original (and without the 20+ unpronounceable additives). Slather on my simple homemade butter, make it sweet with my healthy strawberry jam, or keep it old school and make a PBJ sandwich.
Quick Look: Wonder Bread Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Rise Time: 3 Hours
- Total Time: 3 hours 55 minutes
- Yield: 1 Loaf
- Difficulty: Beginner
- Method: Mix, knead, rise, shape, and bake!
- Optional Add Ins: Cheese, thyme, rosemary, chilli flakes, garlic powder, cinnamon, sugar, raisins, chocolate chips
- Why This Works: No stand mixer, a simple step-by-step process, and only 6 pantry staples needed. My copycat recipe puts the wonder in Wonder Bread.
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Why We Like This
- You only need 6 ingredients: Wonder Bread is a brand everyone knows, but have you ever read the label on the back? I was horrified to realize that the soft, fluffy texture I grew up on was actually the result of 20+ ingredients (most of which are unpronounceable). My recipe gets you that same soft, airy texture, but with 6 pantry staples, meaning you can actually feel good feeding your family.
- Anyone can make this bread even without a stand mixer: Just 20 minutes of prep, a gentle knead by hand, and two rises. If you don't have time to wait for both rises, my one-hour bread recipe gives you a similarly soft, sliceable loaf with a much quicker process. This recipe is so easy that my husband, who has never baked bread in his life and notoriously burns toast every morning, attempted this recipe and got it PERFECT on his first try. That should tell you everything you need to know about the ease of this recipe.
- A texture that's better than the original: Wonder Bread does hold a special place in my heart, but once you try this recipe? You seriously can't go back. The texture here is so soft and airy, akin to cotton candy! Unlike a lot of loaf recipes, it also actually holds its structure when cut into slices. I've found this makes it perfect for slathering on spreads like my homemade Nutella recipe.
- This sandwich bread costs cents to make: Since my recipe only uses pantry staples, you likely won't need to fork out on any other ingredients… But even if you do? They cost literal cents, and you can make multiple loaves out of them! You can also use these same pantry staples to make tons of other recipes, like my homemade artisan bread and quick hamburger buns recipe! Trust me: No drop of flour will go to waste.
Ingredients
You likely already have these in your pantry, even if you've never baked bread before.
- All-Purpose Flour: I've tried bread flour, but I always come back to all-purpose flour when making my Wonder Bread. It's cheap, available everywhere, and gives your loaf a soft, airy center with a tender, thin crumb that tastes (and looks like) actual Wonder Bread. You can still substitute all-purpose flour with bread flour at the same amount, but it'll turn out slightly chewier. After a heartier whole wheat bread recipe? Try making my homemade brown sandwich bread instead to save you the hassle of experimenting with a substitution here!
- Milk: I recommend whole milk for the best results. The higher fat content in whole milk helps to tenderize and moisturize your loaf, which translates to a creamy, airy center and Wonder Bread-like soft, fine crumb! That said, don't panic too much if you only have low-fat milk on hand. The difference is negligible, and by the time you've slathered on my cream cheese spread recipe? No one will tell the difference.
Minoo's Pro Tip: My homemade Wonder Bread is as magical as it sounds. Treat this recipe as a simple base; you can experiment and customize it in SO many ways! You could fold cheese into the loaf and top with more cheese and herbs, or add cinnamon, sugar, and butter before rolling to make a cinnamon loaf. You can even fold in raisins for a cinnamon raisin bread.
How to Make My Wonder Bread Recipe
- Step 1: In a large bowl, whisk together 3 cups of all-purpose flour, 2 teaspoon instant yeast, 2 tablespoon sugar, and 1 teaspoon of salt until well-combined.
- Step 2: Add 1 cup warm (not hot!) milk and 4 tablespoon of melted butter into the bowl. Mix until a shaggy dough forms. For first-time bakers, a "shaggy" dough is a dough that's sticky and slightly lumpy, but has no visible dry flour clumps remaining.
Minoo's Pro Tip: Warm milk and melted butter are the key behind the pillowy-soft, squishy texture. Too hot, and you'll kill the yeast and your bread will turn out flat and dense. Too cold (aka straight from the fridge), and the ingredients won't combine into a dough. Aim for around 110°F.
- Step 3: Pour the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes, until smooth and elastic. The dough should feel soft and slightly tacky when pressed, similar to an earlobe. Add an extra sprinkle of flour if the dough is overly sticky.
Minoo's Pro Tip: Kneading is easy once you know the technique. Just push the dough away from you with the heel of your hand, then fold it back over itself. Turn the dough, and repeat!
- Step 4: Put the dough in a lightly greased bowl, and then flip it once to ensure all sides are well-coated in the oil. Cover the dough with plastic wrap and leave it to rise in a warm spot for 1 to 2 hours, or until doubled in size.
- Step 5: Gently punch down on the dough to "deflate" it, and then transfer to a lightly floured surface. Pat into a rectangle, about 8 inches wide, then roll tightly into a log. Pinch the seam firmly closed so that the bread retains its shape and doesn't come apart.
Minoo's Pro Tip: Don't forget to pinch the seam between each roll. This is key to getting a really nice tight crumb and a bread that holds together well!
- Step 6: Place seam-side down in a parchment-lined loaf pan. Cover loosely and let rise for 1 hour again, or until the dough rises about 1 inch above the pan's rim.
- Step 7: Bake at 350°F (175°C) on the lower rack for 30 to 35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
- Step 8: Remove from the pan immediately and allow to cool down on a wire rack for at least 30 minutes before slicing. While my Wonder Bread is the perfect base for sandwiches, you can use it for so many things. Enjoy with my heavy cream butter for a staple breakfast, use to soak up my simple lasagna soup recipe, or turn it into a grilled cheese sandwich with my 2-ingredient mozzarella for an oozingly good lunch!
Expert Tips
- Don't overdo it with the dusting flour: This dough is supposed to be sticky, but if you're having a really hard time kneading it? Dust it with more flour. However, keep it to a light sprinkle. The flour will be absorbed into the dough, so if you add too much, your bread will turn out dense and dry.
- Let the bread cool before slicing it: Tired of squished, unevenly sliced, or torn bread? I've learned that the important thing is to let the bread cool completely before you go anywhere near it with a knife! This will allow the bread to cook all the way through, and it'll hold its shape much better when sliced. If you try to cut it earlier, it will fall apart even if you use the sharpest bread knife. If you do end up with squishy, torn bread, you can repurpose this into croutons (pair with my easy cheddar broccoli soup recipe)!
- Cover the top with foil to stop it from burning: Bread browning too much while it bakes? Just cover the top with foil halfway through baking, and then remove the bread in the last few minutes. Trust me: It works every time.
- Use your oven to help your bread rise: I've found it can be tricky to get the right rising spot, especially during the winter. My go-to strategy? Place the dough in the oven with just the light on, don't turn the heat on. Trust me: Your bread will rise up nicely, even if it's freezing outside. Remember this tip, since you can use it for any of my easy bread recipes that require a rise, like my simple dinner roll recipe.
Wonder Bread Recipe FAQs
My Wonder Bread is best kept in a plastic or paper bag on the counter. It typically lasts well for 2 to 3 days, but if it starts to go a little stale, don't throw it out immediately. I've found you can almost always "revive" its freshness by dampening it with water and throwing it in the oven for 5 minutes at 350°F. You can serve this warm and pair it with my sandwich cheese slices (they'll melt nicely!).
If you need to store the bread for longer, you can freeze it. I usually slice the bread and then freeze the individual slices in a plastic bag, separating each slice with parchment paper to ensure they don't stick together. Next time you want homemade bread, just take out a few slices and toast them. Trust me: They won't turn out soggy or dry; they'll taste practically as fresh as the day you made them. Just make sure to let the bread cool down completely before freezing.
Absolutely! You can prepare one or two loaves at the beginning of the week, slice them, and place them in a bag similar to store-bought bread. I like to keep mine in the freezer. Every day I take out a slice or two and throw it straight in the toaster, no defrosting needed.
Yes, you can substitute milk and butter for water and oil in a pinch! You can also swap the dairy products here for plant-based alternatives to better suit your dietary needs. I've found you can usually just substitute ingredients at a 1:1 ratio, but you may need to add a splash more liquid (if dry) or flour (if wet) to get the right consistency.
Every time this happened to me, it was always because of the yeast. If your yeast is expired, your bread won't rise no matter how perfectly you carry out every other step. I always double-check the packaging's expiry date before I use yeast now, so I recommend you do the same!
If your yeast is still in date, it's possible you accidentally killed it when adding your butter and milk. Any liquids you throw in need to be warm (110°F), not hot; high temperatures will kill the yeast.
More to Try
Part of my Wonder Bread's magic is that its fluffy, soft texture is so versatile and pairs with practically anything. Unlike the processed, shop-bought bread, it also won't go soggy under wet toppings like tomatoes or pesto. If you're looking for inspo, try your Wonder Bread with these recipes:
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Wonder Bread Recipe
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Ingredients
- 3 cups All-purpose flour
- 1 cup Milk warm
- 4 tablespoon Butter melted
- 2 tablespoon Sugar
- 1 teaspoon Salt
- 2 teaspoon Instant yeast
Instructions
- Add flour, instant yeast, sugar, and salt into a large bowl, and whisk until well combined.
- Add warm milk and melted butter and mix until a shaggy dough forms.
- Pour dough onto lightly floured surface and knead for 8-10 minutes, until smooth and elastic, with a tacky, soft feel.
- Place dough in a lightly greased bowl, turning once to coat all sides. Cover with plastic wrap and let rise in a warm spot for 1-2 hours, or until doubled in size.
- Punch down to deflate the dough and transfer to a lightly floured surface. Pat into an 8-inch-wide rectangle and roll tightly into a log. Pinch the seam firmly closed.
- Place seam-side down in a parchment-lined loaf pan. Cover loosely and let rise for 1 hour, until dough rises 1 inch above the rim.
- Bake at 350°F (175°C) on the lower rack for 30-35 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove from the pan and cool on a wire rack for at least 30 minutes before slicing. Cutting too early will compress the crumb.
Video
Notes
- Dust with flour if the dough is too sticky: This will help make that stickiness more workable while you knead, but don't overdo it. Too much flour will leave you with a dense, dry bread!
- Check the yeast isn't expired: Your bread won't rise if your yeast is expired. Since high temperatures will also kill your yeast, add the butter and milk when warm, not hot.
Nutrition
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What temperature is warm milk?
Hi Ardith!! It's about 110°F (:
What type of milk do you use
It's up to you! I use 2% but whole milk would make it even better.
Could Honey be substituted for the Sugar?
Yes it can Donna!
Love this
Thank you Esther!!
Should I pre heat oven or start in a cold oven?
Preheat the oven!
Was I right in seeing a picture of finished loaf from the oven with butter smoothed over the top.
Please explain what purpose is this.
The butter on the top is completely optional! It just gives it a nice appearance (:
Thank you for the recipe! I would like to make it today but only have bread flour. Can I substitute it for the AP flour. Thank you in advance.
Hi María! Yes, you can substitute bread flour here. That will give you an even better bread!
Hi. I don't have the Pullman loaf tin. Will using a normal loaf tin make a difference?
Not at all! You can use any loaf pan. If you find your loaf is browning too quickly just cover the top with some foil.
What size loafpan are you using??
Hi Donna! It's about a 9x5 loaf pan (:
Hi minoo,I just made some butter and I've got some buttermilk can I use it instead of milk thankyou
Hi Wendy! Yes you absolutely can. And it will make your bread way more delicious.
Recently found your website and made the paninis - loved them!
Kneading dough is too painful for arthritic hands so, how long would this loaf knead in a stand mixer?
Hi Kazz! I'm so glad you enjoyed the paninis (: I have so many more no knead recipes that involve no kneading as all and they're all so good! For this bread, about 10 minutes in the stand mixer should do it!! Enjoy (:
Hi minoo,
Just to let you know, I made this in the stand mixer. Once it all came together I let it knead for 7-8 minutes (so probably about 10 minutes in total).
The bread turned out great, so soft yet holds up well for sandwiches or toast. It is now one of my go to recipes so thank you for sharing it.
Hi Kazz!! I am SO happy to hear that. Thank you for sharing this with me. I'm glad you enjoyed it!!!
Hi at what speed if using the mixer with a hook?
Thanks
I would say speed 4-5 for about 10 minutes or so.
Awesome recipe, made it my bread machine the dough cycle and baked it in a loaf pan.
So good and easy, so very good.
I haven't been to the store for bread since i can't remember when.
Thanks...
Mike this made me SO happy to read!! Not going back to store-bought bread is the ultimate win!! So glad you loved it!
Can I add chocolate chips in when I shape my loaf for the second rise?
You absolutely can Brianna! That sounds delicious.