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Homemade White Bread Recipe

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4 from 45 reviews

This classic white bread recipe yields two soft, golden loaves with a tender crumb and a slightly sweet flavor from honey and sugar. Perfect for sandwiches or toasting, the bread is made with simple ingredients and uses a stand mixer for easy kneading, then baked to golden perfection in the oven.

Ingredients

Scale

Dough Ingredients

  • 1 ⅔ cups lukewarm water (divided)
  • 2 ¼ teaspoons instant yeast (or active dry yeast)
  • 1 teaspoon sugar
  • 1 tablespoon honey (or more sugar)
  • 1 teaspoon salt
  • 1 ½ tablespoons unsalted butter (cubed at room temperature)
  • 4 ½ cups all-purpose flour (divided)

Finishing

  • 1 ½ tablespoons butter (melted for brushing)

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the instant yeast, sugar, and half of the lukewarm water. Let it sit for 5-10 minutes until foamy; if using active dry yeast, allow 15 minutes.
  2. Mix and Knead Dough: Add the remaining water, honey, salt, cubed butter, and 4 cups of flour to the bowl. Knead on low speed until the dough comes together and is soft but not sticky, adding a few tablespoons of the remaining flour if needed. Continue kneading for 6 to 9 minutes until smooth and pulling away from the bowl.
  3. First Rise: Transfer the dough to a lightly greased bowl and coat it well. Cover with plastic wrap and let it rise in a warm, draft-free environment for about 45 minutes, or until doubled in size.
  4. Shape the Loaves: Lightly flour a work surface and turn out the dough. Divide into two equal portions and gently pat each into an 8×12 inch rectangle. Roll each rectangle tightly from the short end, pinch the seams, and tuck the ends underneath. Place each loaf seam side down into greased 8×4 inch loaf pans. Cover with greased plastic wrap and let rise again for 45 minutes until doubled.
  5. Preheat Oven: Set your oven to 390°F (200°C) and place the rack in the lower-middle position.
  6. Bake: Bake the loaves for 25 to 30 minutes, or until golden brown and the internal temperature registers 208 to 210°F (97 to 99°C).
  7. Cool and Finish: Remove the loaves from pans, invert onto a cooling rack, then reinvert. Brush the tops and sides with melted butter. Allow the bread to cool completely before slicing.

Notes

  • Use lukewarm water (about 100-110°F) to properly activate the yeast without killing it.
  • If using active dry yeast, allow extra time for proofing before mixing the dough.
  • Ensure dough is kneaded until smooth and elastic to develop gluten for a good rise and structure.
  • For best results, allow dough to rise in a warm, draft-free area to encourage proper fermentation.
  • Brushing with melted butter after baking adds flavor and keeps the crust soft.
  • The internal temperature of 208-210°F ensures the bread is fully baked without drying it out.

Find it online: https://yumfoodusa.com/homemade-white-bread-recipe/