My Favorite White Bread Recipe
User Reviews
4.6
My Favorite White Bread Recipe
Description
This white bread recipe starts by activating instant yeast in warm water, then adding sugar, salt, softened butter, and part of the flour to form a dough. Additional flour is added while kneading until the dough is soft, tacky, but not sticky. Kneading continues until the dough forms a smooth ball that clears the bowl edges, which takes about 7 to 10 minutes with a mixer and dough hook.
After placing the dough in a greased bowl and covering it, the dough rises in a warm, draft-free area until doubled in size, usually 45 minutes to an hour. The dough is then punched down to release gases, divided, and shaped for baking (instructions incomplete in the provided excerpt). Butter brushing at the end adds crust color and richness.
This recipe can be halved for a single loaf, and active dry yeast can be substituted for instant yeast if proofed properly. These practical notes make it adaptable. The resulting bread is suitable for everyday use, offering soft texture that is ideal for sandwiches or as an accompaniment to meals.
This recipe can be halved to produce one loaf instead of two.Active dry yeast can substitute instant yeast; it must be proofed first, and rising times may be longer.Nutritional values provided correspond to one serving.
Ingredients
- 4½ teaspoons instant yeast two 0.25-ounce packets
- ¾ cup water divided, warm, 2 2/3 cups
- ¼ cup granulated sugar
- 1 tablespoon salt
- 3 tablespoons butter unsalted, cubed, at room temperature
- 9 to 10 cups all-purpose flour
- 3 tablespoons butter melted, for brushing, unsalted
Instructions
- In the bowl of a mixer, stir to dissolve the yeast in ¾ cup (180ml) of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups (640ml) water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
- Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
- Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
- Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
- Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
- Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Notes
- This recipe can be halved to produce one loaf instead of two.
- Active dry yeast can substitute instant yeast; it must be proofed first, and rising times may be longer.
- Nutritional values provided correspond to one serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings (2 (9-inch) loaves)
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 352mg | 15% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 105IU | 2% |
| Calcium | 10mg | 1% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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