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You CAN Bake Bread!! A Simple White Bread Recipe (Beginner Safe) - The Trad Witch Kitchen

 


I’ve been a bit under the weather, so I hadn’t added as many old-fashioned recipes to the blog as I wanted. Now that I’m feeling better, I realized how behind I was on household chores—one of them being baking bread for the week or two ahead. This series is an extension of my belief that there is magick and ritual in all that we do. And when we honor our family by providing them with fresh-made foods, we honor spirits. I especially like to use my own homemade breads when I am in need of a ritual offering for someone who prefers such pleasantries.

Part of my household “chores,” if you will, is making sure Eddie has good meals for when he’s out there working his rear end off so that I can stay home—something I am always grateful for. I express this gratitude in cooking, since I am not, by nature, the most affectionate of people. I am also all about saving money, and when you go through as much bread as we do, baking is really the cheapest way to go!

Fun Fact: I am intolerant to yeast and most starches, so I don’t get to eat bread.

But enough about me. Today we are going to bake two loaves of classic white bread. And, as promised, I will get right to the recipe in just a moment. This bread isn’t as simple as last week’s recipe. However, it is still extremely easy and forgiving. So if you are new to baking, don’t be intimidated—it’s really pretty much foolproof! The recipe I am sharing with you will yield two 9-inch loaves. I will be freezing one of these and slicing the other. It has a shelf life of about 5 to 7 days when sealed in a plastic bag, and a bit less when kept in a bread box. Most people already have the ingredients right in their cabinets.

What You Will Need:

  • 8 cups of flour (Yes… EIGHT)

  • ⅔ cup granulated sugar

  • 2 packages of instant yeast (Each typically about ¼ oz. If your yeast isn’t pre-measured, use 4.5 teaspoons total)

  • 3 tablespoons of unsalted or salted butter

  • 1 tablespoon of salt

  • ¾ cup of warm water, then an additional 2⅔ cups of warm water

  • A Dutch oven or large covered baking pan (like a turkey pan)

How to Make:

Note: All of my recipes can be mixed by hand. I do not own a mixer—nor do I want to. However, this recipe is mixer-safe if you prefer.



  1. In a large mixing bowl, combine all of your yeast with ¾ cup of warm water. Whisk until well blended and slightly bubbly. Let sit for 5 minutes.

  2. Add your remaining 2⅔ cups of warm water, sugar, salt, and butter. Mix well with a whisk.

  3. Using a spatula, add your flour one cup at a time, up to 7 cups. The dough will be soft and slightly tacky, but not sticky—easy to work with.

  4. Lightly flour a clean surface with a bit of your remaining cup of flour. Transfer the dough to the counter.

  5. Thoroughly knead your dough, adding sprinkles of the remaining flour as needed until it is smooth and well-blended.

  6. In a large glass pan or bowl, add about 2 tablespoons of olive oil (or another oil of your choice). Add the dough, knead slightly, and form it into a large ball.

  7. Cover the dough and let it rise until doubled in size—about 45 minutes to 1 hour, depending on your temperature and altitude.

  8. Once risen, preheat your oven to 475°F, placing your Dutch oven or baking pan inside to preheat along with the oven. This step is very important!

  9. Lightly oil or spray both bread pans with nonstick spray.

  10. Remove the dough onto a lightly floured surface. Divide it into two equal portions, working with one at a time.

  11. Lightly knead the dough, then shape it into a large triangle. Fold it inward into a smaller triangle, pinching down the edges as you go—similar to sealing ravioli or pierogi. Form it to match the shape of your bread pan, smoothing out any cracks or creases. 


  12. Place the dough into the bread pan and smooth the top. Repeat for the second loaf.

  13. Once both loaves are ready, carefully remove your preheated Dutch oven from the oven. Quickly place both loaves inside, cover, and bake for 30 minutes exactly.

Important: Do not open the oven during baking. Doing so will disrupt the steaming effect that makes the bread rise beautifully. 


  1. After 30 minutes, you’ll have two beautiful, large loaves. Butter the tops, then transfer to a cooling rack or cutting board to cool completely.

  2. Slice and enjoy! If freezing one, be sure it’s fully cooled. Do not slice before freezing to help maintain moisture and flavor.

Thank you so much for reading my blog. Be sure to subscribe for more recipes and magickal topics. 🌙✨

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