Description
This classic white bread recipe produces soft, fluffy loaves with a golden crust. Perfect for sandwiches or toast, it uses simple ingredients and requires basic bread-making techniques like kneading, rising, and baking to yield delicious homemade bread.
Ingredients
Scale
Wet Ingredients
- 2 cups warm water (105 to 110°F) (480ml)
- 4 tablespoons unsalted butter (melted) (56g)
Dry Ingredients
- 2 tablespoons granulated sugar
- 2 (0.25-ounce/7g) packets active dry yeast
- 6 cups all-purpose flour (720g)
- 2 teaspoons salt
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water, sugar, and yeast until combined. Let it stand for 5 minutes, or until very foamy, indicating the yeast is active.
- Combine Ingredients: To the same bowl with the yeast mixture, add the flour, melted butter, and salt. Mix on low speed for 1 minute until the dough forms a shaggy ball and pulls away from the sides of the bowl. Scrape down any dough bits from the sides if necessary.
- Knead Dough: Increase mixer speed to medium-low and knead for 5 to 7 minutes until the dough is smooth and springs back quickly when pressed, feeling moist but not sticky.
- First Rise: Place the dough in a lightly greased bowl, flipping it over to grease the top. Cover with plastic wrap and let rise in a warm, draft-free spot (around 75°F) for 40 to 50 minutes, until nearly doubled and slowly springs back when poked.
- Prepare Pans: Grease two 9×5-inch loaf pans with butter or baking spray while dough is rising.
- Shape Loaves: Punch down the risen dough and turn it onto a lightly floured surface. Divide into two equal pieces (about 630g each). Flatten each into an 8×12-inch rectangle, then roll tightly from a short end. Pinch seams securely and tuck ends under. Place seam-side down into loaf pans.
- Second Rise: Loosely cover the pans with plastic wrap sprayed with nonstick spray and let rise 25 to 35 minutes until dough rises just above the pan rims.
- Preheat Oven & Prepare Loaves: While dough rises, preheat oven to 350°F. Optionally, brush tops of loaves with melted butter after the second rise.
- Bake Bread: Bake the loaves for 30 to 35 minutes until golden brown on top. Cool for a few minutes in pans, then transfer to a wire rack to cool completely before slicing.
Notes
- Use warm water (105 to 110°F) to properly activate the yeast without killing it.
- Ensure dough is moist but not sticky during kneading for best texture.
- Letting the dough rise in a warm, draft-free environment helps yeast activity.
- Brush with melted butter after baking to keep crust soft and add flavor.
- Cooling on a rack prevents the bottom from becoming soggy.
