White Bread

We love utilizing this bread formula for Air Fryer Fried Chicken Sandwiches, as a scoop for Roasted Tomato Soup, or as a canapé with our simple smoked salmon plunge. Remember it makes an incredible side dish as well, particularly when served close by Chicken Mushroom Pasta.

This straightforward white bread formula doesn’t frustrate with regards to quality and flavor. Regardless of what you use it for, whether its preparing school snacks, making yourself a bite, or serving it as your supper side, you’ll be in cut bread paradise.

No compelling reason to purchase the second rate locally acquired portions, or burn through the entirety of your cash on costly pastry kitchen bread, you can make this formula at home whenever you need!

White Bread

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Recipe by Plated CravingsCourse: BreadCuisine: AmericanDifficulty: Medium
Servings

2

loaves
Prep time

15

minutes
Cooking time

2

hours 
Total time

2

hours 

15

minutes

While it’s simple to make, there’s nothing basic about the taste of this yummy white bread recipe.

Ingredients

  • 1 2/3 cups lukewarm water, divided

  • 2 1/4 tsp instant yeast, or active dry yeast

  • 1 tsp sugar

  • 1 tbsp honey, (or more sugar)

  • 1 tsp salt

  • 1 tbsp unsalted butter, cubed at room temperature

  • 4 1/2 cups all-purpose flour

  • 1 1/2 tbsp butter, melted for brushing

Directions

  • In the bowl of a stand mixer fitted with the dough hook combine half of the lukewarm water, instant yeast, and sugar. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
  • Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
  • Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.
  • Lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. Use your fingers to gently pat each half into an 8×12 inch rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8×4 inch loaf pan tucked ends and seam side down. Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.
  • Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.

  • Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
  • Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.

Notes

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