Homemade White Bread
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5.0
144 reviews
Excellent
Homemade White Bread
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Fresh & fluffy homemade white bread is the perfect way to uplevel so many dishes!
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Ingredients
- 1 package active dry yeast (2 ¼ teaspoons)
- ¼ cup warm water (110°F, 43°C)
- 2 tablespoons granulated sugar divided
- 2 cups milk *scalded, see notes
- 2 teaspoons salt
- 2 tablespoons butter melted
- 6-6.5 cups all purpose flour
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Instructions
- Combine yeast, warm water, and 1 teaspoon of sugar together. Rest 10 minutes until foamy*.
- In a large bowl combine cooled scalded milk (see notes), remaining sugar, salt, and butter.
- Add 2 cups of flour to the milk mixture. Add the yeast mixture and mix well.
- Continue adding flour to the mixture while stirring to make a dough that holds together and isn't sticky. You will need between 6 and 6 ½ cups of flour total.
- Place the dough on a lightly floured counter and knead until smooth and elastic, about 10 minutes.
- Place the dough in a lightly greased bowl and lightly cover with plastic wrap. Cover with a towel and let rise in a warm place until doubled in size, about 60-70 minutes.
- Punch the dough down and turn onto a cutting board. Divide the dough in half gently pat the dough into a rectangle about 8x12 inches. Roll the rectangle into an 8-inch log.
- Place the dough seam side down into 2 greased (or parchment lined) 8x4 loaf pans. Let rise about 30-40 minutes until doubled (about 1 inch over the top of the loaf pan). Preheat the oven to 400°F while the dough is rising.
- Bake bread for 25-30 minutes or until browned.
Notes
- If the yeast mixture is not foamy after 10 minutes, the yeast is likely not live and won't rise the bread properly.
- Scalding milk means it is heated just below boiling. I use an instant-read thermometer but if you don't have one, heat the milk just until small bubbles form along the sides of the pot. As soon as you see small bubbles on the side, remove it from the heat. Scalding the milk helps the bread rise better as it denatures some of the proteins. To scald the milk, heat it to 181°F and then allow it to cool to about 105-110°F.
- You can skip the scalding step but it does give a slightly better rise (and warm milk also helps reduce the rise time).
- Nutrition information per slice is based on 12 slices per loaf.
- The dough can be kneaded with a dough hook in a mixture for 3-4 minutes.
- Keep bread at room temperature or in the fridge in a sealed plastic bag or container for up to 4 days. Freeze loaves or slices by wrapping them in plastic and then placing them in zippered bags for up to 6 months.
Nutrition Information
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Calories
135
(7%)
Carbohydrates
26g
(9%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
3mg
(1%)
Sodium
212mg
(9%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
68IU
(1%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135 | 7% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 212mg | 9% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 68IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
144 reviews
Excellent
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