White Bread Recipe
Ingredients
- 2 1/2 cups warm water, plus 1/4 cup water IF needed , (110 degrees F)
- 3 tablespoons granulated sugar
- 4 1/2 teaspoons instant yeast, two (0.25-ounce) packets
- 3 tablespoons unsalted butter, softened
- 2 teaspoons salt, *see notes
- 6 1/2 cup bread flour
- 2 tablespoons unsalted butter, melted for brushing
Instructions
- In the bowl of a stand mixer with a dough hook attachment, add the 2 1/2 cups of warm water, sugar and yeast and stir to combine. Let the mixture sit for about 4-5 minutes to allow the yeast to proof (the mixture will have bubbles).
- Once the yeast is bubbly, add the butter, salt and 2 cups of flour and mix well. Mix on low speed adding the remaining flour gradually, 1/2 cup at a time mixing well after each addition. Continue to knead for about 5-6 minutes or until the dough pulls together and away from the sides of the mixing bowl.
- Place the smooth dough in a lightly greased bowl and turn it over so it is completely coated with oil. This will prevent the dough from drying out. Cover the bowl with plastic wrap and let the dough rise until doubled in volume, about 1 hour.
- Deflate the dough by pressing it down and turned it out onto a lightly floured surface. Divide the dough into two equal pieces and shape into loaves (basically two oblong dough balls).
- Place the loaves into two lightly greased 9 x 5 inch loaf pans. Cover the loaves with a damp cloth and allow them to rise until doubled in volume, about 40 minutes.
- Preheat the oven to 375 degrees Fahrenheit. Bake the loaves for 28 - 30 minutes or until the top is golden brown. Remove from the oven and immediately brush the tops with melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely on a cooling rack before slicing.
Notes
- The recipe calls for 2 teaspoons of salt, however I often use 2 1/2 to 3 teaspoons of salt as I feel the bread tastes a bit better with extra salt. If you are very sensitive to salt/sodium use only 2 teaspoons.
- You will need 2 1/2 cups of warm water for this recipe. The water will be used at the beginning of the recipe and be mixed with the yeast and sugar. If after adding all the flour, you feel the dough is a bit dry, you can add additional water (1/4 cup). A perfect dough gathers together and is smooth to the touch.
- This recipe can be halved to make just one loaf of white bread.
- You can substitute active dry yeast for instant yeast, however rising times will be a bit longer than specified in the recipe.
- Always proof the yeast before adding the rest of the ingredients.
Nutrition
Calories: 156 kcal, Carbohydrates: 27 g, Protein: 5 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 6 mg, Sodium: 197 mg, Potassium: 55 mg, Fiber: 1 g, Sugar: 2 g, Vitamin A: 73 IU, Calcium: 7 mg, Iron: 1 mg
