Homemade White Bread

Prep: 3

Cook: 30

Total Time: 3 30

Yield: 12 slices

Course: Bread

Cuisine: American

Calories: 155kcal

Author: Jessica Gavin

Easy homemade white bread recipe that yields a gorgeous golden-brown crust with soft tender slices. A fresh-baked loaf, perfect for sandwiches and more!

Ingredients

▢ ¼ cup (60 ml) warm water
▢ 2 tablespoons (26 g) granulated sugar, divided
▢ 2 ¼ teaspoons (9 g) active dry yeast
▢ 1 ½ teaspoon (10 g) kosher salt
▢ ¼ cup (60 g) unsalted butter, softened
▢ 1 cup (240 ml) whole milk
▢ 3 cups (426 g) all-purpose flour

Special Equipment

Instructions

Prepare the Yeast - To the bowl of a stand mixer, add warm water between 100 to 110ºF (37 to 43ºC) and 1 tablespoon sugar, and stir to combine. Sprinkle the yeast on top and let stand for 10 minutes until foamy.
Mix the Dough - To the bowl, add 1 tablespoon sugar, salt, softened butter, warm milk between 100 to 110ºF (37 to 43ºC), and 1 cup of flour. Use the dough hook attachment and mix for 1 minute on the lowest speed setting, scrape the sides of the bowl with a spatula after 30 seconds.
Add More Flour - Add 1 cup of flour, then mix on medium speed until the dough just starts to come together, about 30 seconds. Add the remaining flour and mix on medium speed until the dough begins to pull away from the bowl, 30 seconds.
Knead the Dough - Knead the dough on low speed until the dough becomes smooth and elastic, about 5 to 7 minutes. Transfer the dough to a lightly floured surface. Knead until a smooth ball forms, about 1 minute.
First Dough Rise - Lightly grease a mixing bowl with oil. Add the dough ball and turn to coat it with the oil. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm draft-free area until doubled in size, about 1 to 2 hours.
Punch the Dough - Punch the dough down while in the bowl, and then transfer it to a lightly floured surface.
Shape the Dough - Roll the dough into a rectangle, about 15x9-inches. Roll the dough into a tight 9-inch long cylinder. Press the side and bottom seams together to seal.
Lightly grease a 9x5-inch loaf pan with oil or cooking spray. Place the shaped dough in the loaf pan with the seam-side down.
Second Dough Rise - Loosely cover the pan with plastic wrap. Allow the dough to rise in a warm area until it reaches about 1-inch above the pan, about 1 hour.
Heat the Oven - Set the oven rack to the lower position. Preheat to 350ºF (177°C).
Bake - Bake the bread until the top is golden brown and the internal temperature reaches between 190 to 200ºF (87 to 93ºC) in the center, about 30 to 35 minutes.
Cool - Let the bread sit in the hot pan for 5 minutes, then transfer to a wire rack to cool.
To Serve - Slice the bread when it’s about room temperature or cool enough to handle.

Notes

Recipe Yield: 1 large loaf
Warm the Milk and Water: Microwave in 15-second increments, about 45 seconds.
Instant Yeast Substitution: Add the same amount of instant yeast for active dry yeast. Warm water and milk to 120-130ºF (48-54ºC). The rise times may be reduced by nearly half since instant yeast is more active.
Storing: Bread can be stored at room temperature in a resealable plastic bag for up to 3 days. Slices can be frozen for up to 1 month.
Reheating: Toast the slices for the best texture.

Nutrition

Recipe Link