Easy White Bread Recipe | So Soft!

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

butter

🥗Healthier: olive oil

Olive oil is a healthier fat option.

In the bowl of a stand mixer fitted with the dough hook attachment, stir together the warm water, sugar, and yeast until combined. Let it stand for 5 minutes, or until very foamy.

To the same bowl with the yeast mixture, add the flour, butter and salt. Mix on low speed for 1 minute or until the dough comes together in a shaggy ball and pulls away from the sides of the bowl.

Increase the mixer speed to medium-low and continue to knead for 5 to 7 minutes, until the dough is smooth and springs back quickly when pressed with a finger.

Place the dough in a lightly greased bowl. Flip the dough over once so that the top is also greased. Cover it with plastic wrap and let it rise in a warm, draft-free spot for 40 to 50 minutes, until the dough is nearly doubled in size.

Meanwhile, grease two 9x5-inch loaf pans with butter or baking spray.

Punch down the dough and turn it onto a very lightly floured surface. Divide it into 2 equal pieces.

Form each piece into an 8x12-inch rectangle. Starting with a short end, roll each piece into a tight, log shape. Pinch the seams along the sides tightly together and gently tuck them under the loaf.

Use a bench scraper to pick up the loaves and place them seam side down into the prepared loaf pans. Loosely cover both pans with plastic wrap and let them rise again for 25 to 35 minutes.

While the dough is rising in the pans, preheat the oven to 350°F. Once the loaves have finished their second rise, brush the top of each loaf with additional melted butter if desired.

Bake for 30 - 35 minutes until the tops are golden brown. Let them cool for a few minutes in the pan, then tip them onto a wire cooling rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens