1 / 1
White Bread
Two packages of active dry yeast bloom in warm water before warm milk, softened butter, and about 7½ cups of flour bring the dough together. Kneading develops the gluten that gives the finished loaves their even, slightly springy crumb. The full process — including two rises and a bake — runs to about 3 hours and yields 24 slices. Warm from the oven, the crust has a thin crackle that softens as the bread cools to slicing temperature.
Equipment
- Oven
- Loaf Pan
Ingredients
- ½ cup warm water (105° to 115°F)
- 2 packages active dry yeast
- 1 teaspoon plus cup sugar
- 2 cups milk, heated to warm (105° to 115°F)
- 4 tablespoons butter or margarine, softened
- 1 tablespoon salt about 7½ cups all-purpose or bread flour
Instructions
- 1Mix the warm water, yeast, and 1 teaspoon of sugar in a large bowl. Stir the mixture to dissolve the yeast and let it sit for about 5 minutes until a foamy layer develops on top. This proves the yeast is active and ready to lift your dough.
- 2Pour in the warm milk, softened butter, the rest of the sugar, salt, and 4 cups of the flour. Beat the mixture vigorously with a wooden spoon, then slowly stir in another 3 cups of flour to form a soft dough.
- 3Transfer the dough to a floured work surface. Knead the dough for about 8 minutes until it becomes smooth and elastic, adding just enough of the remaining half cup of flour to prevent it from sticking to your hands and the counter.
- 4Form the kneaded dough into a tight ball and place it into a large, greased bowl. Turn the dough over once so the top is lightly coated in oil or butter. Drape a piece of greased plastic wrap loosely over the bowl and set it in a warm spot, around 80 to 85 degrees Fahrenheit, for about 1 hour until it doubles in size.
- 5Coat two 9 by 5 inch metal loaf pans with grease. Gently punch down the risen dough to release the air bubbles, which prevents large holes in your baked bread. Move the dough to a lightly floured surface and divide it into two equal portions. Pat or roll each piece into a rectangle measuring roughly 12 by 7 inches.
- 6Starting from one of the shorter ends, roll each dough rectangle into a tight cylinder. Pinch the final seam and the open ends firmly together to seal the loaf. Set each rolled dough piece into the prepared pans with the seam facing down.
- 7Drape greased plastic wrap loosely over the loaf pans. Leave them in a warm area for another hour, allowing the dough to rise until it has nearly doubled in size again.
- 8Heat the oven to 400 degrees Fahrenheit. Bake the bread for 30 to 35 minutes until the crust turns a deep golden brown and the loaves produce a hollow sound when you tap the bottom. Take the bread out of the pans immediately and transfer the loaves to wire racks to cool completely. Don't slice the bread while it's piping hot, or the crumb might turn gummy.
Notes
- Yield: This recipe makes two standard loaves, providing about 12 slices per loaf.
- Storage: Keep the cooled bread in an airtight container or bread bag at room temperature for up to 4 days.
- Freeze: You can freeze baked loaves for up to 3 months. Wrap them tightly in plastic wrap and foil before freezing.
