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My Favorite White Bread Recipe
4.6 from 6,114 votes

My Favorite White Bread Recipe

My Favorite White Bread Recipe produces a soft, yeasted loaf with a tender crumb and golden crust. The dough is mixed in stages with instant yeast and a moderate amount of sugar and salt, then kneaded to a smooth consistency before rising. This bread yields two loaves that are versatile for sandwiches or toasts.

Prep Time
20 mins
Cook Time
30 mins
Additional Time
1 hr 40 mins
Total Time
2 hrs 30 mins
Servings: 20 servings (2 (9-inch) loaves)
Calories: 253 kcal
Course: Bread
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  6. 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).
  7. 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

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%)

Nutrition Facts

Serving: 20 servings (2 (9-inch) loaves)

Amount Per Serving

Calories 253

% 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.