This classic White Pan Bread is the ultimate comfort food, offering a soft, fluffy interior and a perfectly golden, crisp crust. Made with simple pantry staples like unbleached flour, yeast, and a touch of butter, it brings an authentic homemade aroma to your kitchen. The dough is versatile enough to be mixed by hand, in a stand mixer, or a food processor, making it accessible for bakers of all skill levels. Perfect for serving warm with butter, as sandwich bread, or for making garlic toast, this recipe ensures consistent results every time. It’s an ideal addition to family dinners or weekend brunches, providing that satisfying, fresh-from-the-oven quality that store-bought versions simply cannot match.
White Pan Bread
Description
This classic White Pan Bread is the ultimate comfort food, offering a soft, fluffy interior and a perfectly golden, crisp crust. Made with simple pantry staples like unbleached flour, yeast, and a touch of butter, it brings an authentic homemade aroma to your kitchen. The dough is versatile enough to be mixed by hand, in a stand mixer, or a food processor, making it accessible for bakers of all skill levels. Perfect for serving warm with butter, as sandwich bread, or for making garlic toast, this recipe ensures consistent results every time. It&# 226;ÂÂs an ideal addition to family dinners or weekend brunches, providing that satisfying, fresh-from-the-oven quality that store-bought versions simply cannot match.Ingredients
Directions
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Whisk yeast into warm water and let stand for 5-10 minutes until foamy.
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In a large mixing bowl, combine 5 cups of flour, salt, and sugar.
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Make a well in the center and pour in the yeast mixture and melted butter.
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Stir until a rough dough forms.
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Turn dough out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.
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If dough is too sticky, add remaining flour 1 tablespoon at a time as needed.
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Place dough in a lightly oiled bowl, turning to coat all sides.
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Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
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Punch down dough and turn out onto a lightly floured surface.
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Divide dough into two equal pieces.
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Shape each piece into a rectangle, fold ends to center, and roll up tightly to form a loaf.
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Place loaves seam-side down in two greased 8.5x4.5-inch loaf pans.
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Cover pans and let rise until doubled, about 45-60 minutes.
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Preheat oven to 400 degrees F (204ðC) with rack in the middle position.
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Bake loaves for 30 minutes or until golden brown and internal temperature reaches 210 degrees F (99ðC).
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Remove from pans immediately and cool on wire racks on their sides.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 0.0kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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
Mixing Methods: You can also use a stand mixer with a dough hook (mix on low for 5 minutes) or a food processor (pulse 8-10 times, then run continuously for 30 seconds after a 5-minute rest).
Storage: Store cooled bread in a paper bag or bread box at room temperature for up to 3 days. For longer storage, slice and freeze in a plastic freezer bag for up to 3 months.
Vegan Option: Use vegetable oil instead of butter to make this bread fully vegan.
Water Temperature: Ensure water is warm (110 degrees F), not hot, to avoid killing the yeast.
