Bread White Recipe

The key to creating this soft, fluffy white bread is to brush the top with melted butter immediately after taking it out of the oven: this ensures the crust stays tender and adds a rich, savory finish. It’s delicious served warm with strawberry jam or sliced for school lunches.

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Bread White Recipe Ingredients

• 4½ tsp instant yeast (2 packets)
• ¾ cup warm water
• 2⅔ cups warm water (separate)
• ¼ cup sugar
• 1 tbsp salt
• 3 tbsp unsalted butter, room temp
• 9 to 10 cups all-purpose flour
• 3 tbsp melted butter (for brushing)

How To Make Bread White Recipe

1. Get the yeast going: In a small bowl, mix the instant yeast with ¾ cup of the warm water and let it sit for 5 minutes until it becomes frothy.
2. Add the rest: In a large mixing bowl or stand mixer, stir in the sugar, salt, room-temperature butter, the remaining 2⅔ cups of warm water, the yeast mixture, and start with 5 cups of flour.
3. Knead it: Using a dough hook or your hands, mix the dough while gradually adding more flour until it is soft and no longer sticky. Knead for 7 to 10 minutes until smooth and elastic.
4. First rise: Grease a large bowl, place the dough inside, and cover it with a cloth. Let it rise in a warm spot for 45 to 60 minutes, or until it has doubled in size.
5. Shape loaves: Punch the dough down gently and divide it into equal portions (this recipe makes about 3 loaves). Roll each portion into a tight log, seal the edges, and place them into greased loaf pans.
6. Second rise: Cover the pans loosely and let them rise for another 30 to 45 minutes until the dough has puffed up well above the rim of the pan.
7. Bake it: Bake in a preheated oven at 400°F for 30 to 35 minutes, rotating the pans halfway through for even browning. Brush the tops with melted butter immediately upon removing them from the oven.
8. Cool down: Let the loaves sit in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before slicing.

Recipe Tips

• Water temperature is crucial: The water should be warm to the touch (about 110°F); if it is too hot, it will kill the yeast, and if it is too cold, the bread will not rise properly.
• Don’t add all the flour at once: Humidity affects flour absorption, so add the last few cups slowly; you may not need the full 10 cups to get a soft, tacky dough.
• The windowpane test: To check if you’ve kneaded enough, stretch a small piece of dough; if it stretches thin enough to let light through without tearing, the gluten is developed.
• Room temperature ingredients: Make sure your butter is soft before mixing so it incorporates evenly into the dough without leaving lumps.

What To Serve With Bread White Recipe

This classic white bread is a staple that works for any meal of the day.

• Fresh butter and honey
• Grilled cheese sandwiches with tomato soup
• French toast with maple syrup
• Deli meat sandwiches

How To Store Bread White Recipe

• Room Temperature: Store cooled loaves in a bread box or plastic bag for up to 4 days.
• Freeze: Slice the bread, wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Toast slices directly from the freezer.

Bread White Recipe Nutrition Facts

• Calories: ~150 kcal (per slice)
• Carbohydrates: 30g
• Protein: 4g
• Fat: 2g
• Fiber: 1g
• Sugar: 2g

Nutrition information is estimated based on 3 loaves yielding 12 slices each.

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