This classic white bread recipe yields two soft, fluffy loaves with a perfect golden crust and tender interior. Made with simple pantry staples like milk, butter, and yeast, it delivers a comforting, slightly sweet flavor that pairs beautifully with soups, sandwiches, or just a pat of butter. The dough is easy to handle and rises reliably, making it an excellent choice for both novice bakers and experienced cooks. Enjoy the fresh-from-the-oven aroma filling your kitchen. This versatile bread is perfect for everyday meals, holiday gatherings, or simply satisfying a craving for homemade goodness. Store leftovers in a paper bag to maintain texture, or freeze slices for quick toast later.
White Bread
Description
This classic white bread recipe yields two soft, fluffy loaves with a perfect golden crust and tender interior. Made with simple pantry staples like milk, butter, and yeast, it delivers a comforting, slightly sweet flavor that pairs beautifully with soups, sandwiches, or just a pat of butter. The dough is easy to handle and rises reliably, making it an excellent choice for both novice bakers and experienced cooks. Enjoy the fresh-from-the-oven aroma filling your kitchen.Ingredients
Directions
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Pour the warm water over the yeast in a large mixing bowl.
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Stir well until the yeast dissolves completely.
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Heat the milk gently until it reaches the same temperature as the yeast mixture (approx 105F).
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Pour the warm milk into the dissolved yeast mixture.
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Add the softened butter (or shortening/oil), sugar, salt, and 4 cups of the flour.
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Beat vigorously with a large spoon or mixer for at least 1 minute.
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Stir in enough of the remaining flour, 1/2 cup at a time, to form a stiff but manageable dough.
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Dust a clean surface with 1/4 cup of flour and turn the dough out onto it.
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Knead the dough for 1 minute, sprinkling extra flour as needed to prevent sticking.
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Let the dough rest for 10 minutes.
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Resume kneading for 6 to 8 minutes until the dough is smooth and elastic.
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Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 2 hours, or until doubled in bulk.
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Turn the risen dough out onto a lightly floured surface and punch it down to release air.
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Divide the dough in half.
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Shape each half into an oval loaf that fits your greased bread pans.
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Cover the loaves with a damp towel and let rise for another 45 minutes to 1 hour.
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Preheat the oven to 350F (177°C).
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Bake the loaves for 40 to 45 minutes in glass pans, or 45 to 50 minutes in metal pans, until golden brown and hollow-sounding when tapped.
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Remove from pans and cool on a wire rack.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 2948.2kcal
- % Daily Value *
- Total Fat 37.4g58%
- Saturated Fat 15.8g79%
- Cholesterol 36.5mg13%
- Sodium 24833.6mg1035%
- Total Carbohydrate 559.3g187%
- Dietary Fiber 20.8g84%
- Sugars 27.7g
- Protein 78.3g157%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, wrap tightly in plastic and freeze for up to 3 months. Slice before freezing for easy single-serving toast.
Ingredient Substitutions: You can substitute vegetable oil or shortening for butter if preferred. Ensure water and milk are warm (105F-110F) but not hot, as excessive heat will kill the yeast.
Baking Tips: Glass pans retain heat longer than metal, so they may require slightly less baking time. Check for doneness by tapping the bottom of the loaf; it should sound hollow. If the tops brown too quickly, tent with foil.
