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My Favorite White Bread Recipe

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3.8 from 12 reviews

This classic white bread recipe is easy to follow and yields soft, fluffy loaves with a golden crust. Using instant yeast and simple ingredients, the dough is kneaded, allowed to rise twice, then baked to perfection. Perfect for sandwiches or toast, this homemade bread is sure to become a family favorite.

Ingredients

Dough

  • 4½ teaspoons instant yeast (two 0.25-ounce packets)
  • ¾ cup warm water (180 ml)
  • 2⅔ cups warm water (640 ml)
  • ¼ cup granulated sugar
  • 1 tablespoon salt
  • 3 tablespoons unsalted butter, cubed, at room temperature
  • 9 to 10 cups all-purpose flour

For Brushing

  • 3 tablespoons unsalted butter, melted

Instructions

  1. Activate the yeast: In the bowl of a mixer, dissolve the yeast in ¾ cup (180 ml) of the warm water and let it sit for 5 minutes to activate and become foamy.
  2. Combine initial ingredients: Add the remaining 2⅔ cups (640 ml) warm water, sugar, salt, cubed room temperature butter, and 5 cups of the flour to the yeast mixture. Stir to combine the ingredients into a rough dough.
  3. Knead the dough: Attach the dough hook to the mixer and mix on low speed, gradually adding the remaining flour until the dough is soft and tacky but not sticky. Continue kneading until a cohesive soft ball forms that clears the sides of the bowl, about 7 to 10 minutes.
  4. First rise: Place the dough in a lightly greased bowl, turning it over to coat all sides. Cover the bowl with plastic wrap and let the dough rise in a draft-free place until doubled in size, approximately 45 minutes to 1 hour.
  5. Shape the loaves: Turn the dough onto a lightly floured surface and gently press to release air pockets. Divide dough into two equal pieces. For each piece, pat into a 9×12-inch rectangle and roll it tightly from the short end into a cylinder. Pinch seams and tuck the ends. Place each loaf into a greased 9-inch loaf pan.
  6. Second rise: Cover the loaf pans loosely and allow the dough to rise again in a draft-free area until doubled in size, about 30 to 45 minutes.
  7. Preheat oven and prepare for baking: Position an oven rack on the lowest setting and preheat the oven to 400°F (204°C). Brush the tops of the loaves with melted butter.
  8. Bake the bread: Bake the loaves for 30 to 35 minutes, rotating halfway through, until the crust is golden brown and an instant-read thermometer inserted into the center reads 195°F (90.5°C).
  9. Cool and finish: Remove the bread from the oven and immediately brush with more melted butter. Let the loaves cool for 10 minutes in the pans before removing. Cool completely on a wire rack before slicing. Store at room temperature in an airtight container up to 4 days or freeze for up to 1 month.

Notes

  • Use warm water (around 110°F/43°C) to activate the yeast effectively without killing it.
  • Flour amounts may vary; add until the dough is soft and tacky but not sticky.
  • Ensure rising areas are draft-free for optimal yeast activity.
  • Brush melted butter after baking to keep crust soft and add flavor.
  • Allow bread to cool completely before slicing to prevent gummy texture.
  • Freeze bread in airtight bags to preserve freshness longer.

Find it online: https://marthatasty.com/my-favorite-white-bread-recipe/