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Homemade White Bread

This classic homemade white bread is wonderfully soft, fluffy, and easy to slice. Its lightly sweet flavor and tender crumb make it perfect for sandwiches, toast, or serving warm with butter.
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Prep Time 25 minutes
Cook Time 35 minutes
Rise time 2 hours
Total Time 3 hours
Servings: 2 loaves
Ingredients Method Notes

Ingredients
  

  • 2½ cups warm water 105°F–110°F
  • 4½ teaspoons active dry yeast
  • ⅓ cup granulated sugar
  • ¼ cup unsalted butter melted and cooled slightly
  • 2½ teaspoons salt
  • 7 –8 cups all-purpose or bread flour
  • 1 tablespoon melted butter for brushing

Method
 

  1. Combine the warm water, yeast, and sugar in a large bowl. Rest for 5–10 minutes, until foamy.
  2. Stir in the melted butter and salt.
  3. Add 6 cups of flour and mix until a shaggy dough forms.
  4. Gradually add enough remaining flour to create a soft dough that pulls away from the bowl.
  5. Knead for 8–10 minutes, until smooth and elastic.
  6. Place in a lightly greased bowl, cover, and rise for 60–75 minutes, or until doubled.
  7. Grease two 9-by-5-inch loaf pans.
  8. Gently deflate the dough and divide it evenly in half.
  9. Shape each portion into a loaf and place it seam-side down in a prepared pan.
  10. Cover and rise for 35–50 minutes, until the dough crowns approximately 1 inch above the pans.
  11. Preheat the oven to 350°F.
  12. Bake for 30–35 minutes, until golden brown and the centers reach approximately 190°F.
  13. Remove from the pans, brush with melted butter, and cool completely on a wire rack.

Notes

Add the final flour gradually; the finished dough should remain soft and slightly tacky.
Cool completely before slicing to prevent the center from becoming gummy.
Store tightly wrapped at room temperature for up to 4 days.
Freeze a cooled loaf for up to 3 months.