Description
This classic White Bread recipe produces soft, fluffy loaves with a golden crust, perfect for sandwiches or toast. Made with simple pantry ingredients and a straightforward kneading and rising process, it's an approachable homemade bread ideal for beginner bakers and seasoned bread lovers alike.
Ingredients
Dough
- 1 ⅔ cups lukewarm water (divided)
- 2 ¼ teaspoons instant yeast (or active dry yeast)
- 1 teaspoon sugar
- 1 tablespoon honey (or more sugar)
- 1 teaspoon salt
- 1 ½ tablespoons unsalted butter, cubed at room temperature
- 4 ½ cups all-purpose flour (divided)
For Brushing
- 1 ½ tablespoons unsalted butter, melted
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy. (If using active dry yeast, let sit for 15 minutes to activate fully.)
- Make Dough: Add the remaining water, honey, salt, cubed butter, and 4 cups of flour to the yeast mixture. Knead at low speed until the dough forms and is soft but not sticky. Add a few more tablespoons of flour if needed. Continue kneading for 6–9 minutes until the dough pulls away from the bowl sides and is soft and smooth.
- First Rise: Transfer dough to a lightly greased bowl, ensuring it is coated all over. Cover with plastic wrap and let rise in a warm, draft-free place for about 45 minutes, or until doubled in size.
- Shape Loaves: Lightly flour your work surface and turn out the dough. Divide into two equal portions. Gently pat each half into an 8x12 inch rectangle, pressing out air pockets. Starting from the short end, roll tightly into a loaf and pinch seams to seal. Tuck ends under slightly for tension. Place each loaf seam-side down into greased 8x4 inch loaf pans. Cover with greased plastic wrap and let rise for about 45 minutes until doubled again.
- Preheat Oven: Preheat your oven to 390°F (199°C) and position the rack in the lower-middle quadrant.
- Bake: Bake the loaves for 25–30 minutes until golden brown and the internal temperature reaches 208-210°F.
- Cool and Finish: Remove loaves from pans by inverting onto a cooling rack, then reinvert upright. Brush the tops and sides with melted butter for a soft, flavorful crust. Allow bread to cool completely before slicing.
Notes
- Use lukewarm water (about 100°F) to activate yeast without killing it.
- If using active dry yeast instead of instant, increase activation time to 15 minutes.
- Adjust flour quantity slightly if dough is sticky; dough should be soft but manageable.
- Allow sufficient rising time for light and airy bread texture.
- Internal temperature of 208-210°F ensures bread is properly baked.
- Brushing melted butter after baking keeps crust tender and adds flavor.
- Store bread in airtight container at room temperature for up to 3 days or freeze for longer storage.
