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White Bread
Golden on the outside with an impossibly tender crumb, this classic white bread beats anything you'll find in the grocery store. The dough mixes up easily with basic pantry staples and relies on two standard rises to develop its airy structure. You'll get two beautiful loaves that slice perfectly for sandwiches or morning toast. Brushing the hot crust with melted butter right out of the oven adds a rich, soft finish you won't be able to resist.
Equipment
- Stand Mixer
- Oven
- Loaf Pan
Ingredients
- 6 to 7 cups all-purpose or bread flour
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons shortening or softened butter
- 2 packages regular active or fast-acting dry yeast (4½ teaspoons)
- 2¼ cups very warm water (120°F to 130°F)
- 2 tablespoons butter, melted, if desired
Instructions
- 1Combine 3½ cups of the flour, sugar, salt, shortening, and yeast in a large bowl. Pour in the warm water and beat with an electric mixer on low speed for 1 minute, scraping the bowl frequently.
- 2Increase the mixer speed to medium and beat for 1 more minute. Gradually stir in enough of the remaining flour, 1 cup at a time, until the dough becomes manageable and pulls away from the sides of the bowl.
- 3Transfer the dough to a lightly floured surface and knead for 10 minutes until it feels smooth and springy. Proper kneading builds the gluten network so your bread rises high and stays fluffy.
- 4Grease a large bowl with shortening. Place the dough inside, turning it once to coat all sides. Cover loosely with plastic wrap and let it rise in a warm spot for 40 to 60 minutes, or until doubled in size.
- 5Coat the bottoms and sides of two 8x4-inch or 9x5-inch loaf pans with shortening or cooking spray.
- 6Gently punch the dough down to deflate it, then divide it in half. On a lightly floured surface, flatten each half into an 18x9-inch rectangle using your hands or a rolling pin.
- 7Starting from the short 9-inch side, roll the dough up tightly, pressing with your thumbs to seal it after each turn. Pinch the final edge and both ends of the roll to secure the shape.
- 8Tuck the ends under the loaf and place it seam-side down into the prepared pan. Repeat with the second loaf, then brush both lightly with 1 tablespoon of the melted butter.
- 9Cover the pans loosely with plastic wrap and let the loaves rise in a warm area for 35 to 50 minutes, or until doubled in size.
- 10While the bread rises, adjust your oven rack to a low position so the tops of the pans will sit in the center of the oven. Preheat the oven to 425°F.
- 11Bake for 25 to 30 minutes until the loaves turn deep golden brown and sound hollow when tapped on the bottom. Carefully remove the bread from the pans and transfer to a wire cooling rack.
- 12Brush the hot loaves with the remaining 1 tablespoon of melted butter. Let them cool completely before slicing so the crumb can set properly.
Notes
- Testing the rise: To check if your dough has risen enough during the first rise, press two fingers into it. If the indentation remains, it's ready.
- Water temperature: Make sure your water is between 120°F and 130°F. If it's too hot, it'll kill the yeast, and if it's too cold, the dough won't rise properly.
- Storage: Keep the cooled bread in an airtight bag or container at room temperature for up to 4 days.
- Freezing: Slice the cooled loaves and freeze them in a zip-top bag for up to 3 months. You can toast the slices straight from the freezer.