Homemade White Bread

125 mins
Serves 1
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Directions

  1. 1In the bowl of your stand mixer, add 2 cups of warm water (110 to 120°).
  2. 2In the bowl of your stand mixer, add 2 cups of warm water (110 to 120°).
  3. 3In the bowl of your stand mixer, add 2 cups of warm water (110 to 120°).
  4. 4Add 2 tablespoons of sugar and two packets of active dry yeast.
  5. 5Add 2 tablespoons of sugar and two packets of active dry yeast.
  6. 6Add 2 tablespoons of sugar and two packets of active dry yeast.
  7. 7Stir the mixture and set it aside for about 5 minutes until it's foamy.
  8. 8Stir the mixture and set it aside for about 5 minutes until it's foamy.
  9. 9Stir the mixture and set it aside for about 5 minutes until it's foamy.
  10. 10While the yeast foams, measure out 6 cups or 720g of flour.
  11. 11While the yeast foams, measure out 6 cups or 720g of flour.
  12. 12While the yeast foams, measure out 6 cups or 720g of flour.
  13. 13Add 2 teaspoons of salt to the flour and mix.
  14. 14Add 2 teaspoons of salt to the flour and mix.
  15. 15Add 2 teaspoons of salt to the flour and mix.
  16. 16After 5 minutes, add the flour and salt mixture to the foamy yeast.
  17. 17After 5 minutes, add the flour and salt mixture to the foamy yeast.
  18. 18After 5 minutes, add the flour and salt mixture to the foamy yeast.
  19. 19Add 4 tablespoons of melted butter, ensuring it's not too hot.
  20. 20Add 4 tablespoons of melted butter, ensuring it's not too hot.
  21. 21Add 4 tablespoons of melted butter, ensuring it's not too hot.
  22. 22Attach the dough hook and mix on low for 1 minute until a shaggy mixture forms.
  23. 23Attach the dough hook and mix on low for 1 minute until a shaggy mixture forms.
  24. 24Attach the dough hook and mix on low for 1 minute until a shaggy mixture forms.
  25. 25Scrape down the sides of the bowl.
  26. 26Scrape down the sides of the bowl.
  27. 27Scrape down the sides of the bowl.
  28. 28Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back.
  29. 29Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back.
  30. 30Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back.
  31. 31After about 5 minutes, if the dough doesn't spring back, continue mixing for the full 7 minutes.
  32. 32After about 5 minutes, if the dough doesn't spring back, continue mixing for the full 7 minutes.
  33. 33After about 5 minutes, if the dough doesn't spring back, continue mixing for the full 7 minutes.
  34. 34Get all the dough off the dough hook.
  35. 35Get all the dough off the dough hook.
  36. 36Get all the dough off the dough hook.
  37. 37Lightly grease a large bowl with oil.
  38. 38Lightly grease a large bowl with oil.
  39. 39Lightly grease a large bowl with oil.
  40. 40Transfer the dough into the greased bowl and flip it once to coat it with oil.
  41. 41Transfer the dough into the greased bowl and flip it once to coat it with oil.
  42. 42Transfer the dough into the greased bowl and flip it once to coat it with oil.
  43. 43Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until it has nearly doubled in size.
  44. 44Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until it has nearly doubled in size.
  45. 45Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until it has nearly doubled in size.
  46. 46Lightly flour a surface.
  47. 47Lightly flour a surface.
  48. 48Lightly flour a surface.
  49. 49Punch the dough down and plop it onto the floured countertop.
  50. 50Punch the dough down and plop it onto the floured countertop.
  51. 51Punch the dough down and plop it onto the floured countertop.
  52. 52Divide the dough into two equal portions.
  53. 53Divide the dough into two equal portions.
  54. 54Divide the dough into two equal portions.
  55. 55Take one piece of dough, place the pretty side face down, and finesse it into an 8x12-inch rectangle.
  56. 56Take one piece of dough, place the pretty side face down, and finesse it into an 8x12-inch rectangle.
  57. 57Take one piece of dough, place the pretty side face down, and finesse it into an 8x12-inch rectangle.
  58. 58Starting with the short end, roll the dough up into a tight log.
  59. 59Starting with the short end, roll the dough up into a tight log.
  60. 60Starting with the short end, roll the dough up into a tight log.
  61. 61Pinch the edges and tuck them underneath.
  62. 62Pinch the edges and tuck them underneath.
  63. 63Pinch the edges and tuck them underneath.
  64. 64Spray the inside of a loaf pan (or butter it) and transfer the dough log to the pan.
  65. 65Spray the inside of a loaf pan (or butter it) and transfer the dough log to the pan.
  66. 66Spray the inside of a loaf pan (or butter it) and transfer the dough log to the pan.
  67. 67Cover loosely and place in a cozy place to rise for 25 to 30 minutes, or until just poking over the top.
  68. 68Cover loosely and place in a cozy place to rise for 25 to 30 minutes, or until just poking over the top.
  69. 69Cover loosely and place in a cozy place to rise for 25 to 30 minutes, or until just poking over the top.
  70. 70Once the second rise begins, preheat your oven to 350°F.
  71. 71Once the second rise begins, preheat your oven to 350°F.
  72. 72Once the second rise begins, preheat your oven to 350°F.
  73. 73(Optional) Brush the risen loaves with melted butter for extra richness and golden color.
  74. 74(Optional) Brush the risen loaves with melted butter for extra richness and golden color.
  75. 75(Optional) Brush the risen loaves with melted butter for extra richness and golden color.
  76. 76Bake the bread in the preheated oven for 30 to 35 minutes at 350°F until the tops are golden brown.
  77. 77Bake the bread in the preheated oven for 30 to 35 minutes at 350°F until the tops are golden brown.
  78. 78Bake the bread in the preheated oven for 30 to 35 minutes at 350°F until the tops are golden brown.
  79. 79Allow the bread to cool completely before slicing and serving.
  80. 80Allow the bread to cool completely before slicing and serving.
  81. 81Allow the bread to cool completely before slicing and serving.

Ingredients

  • 2 cups warm water
  • 2 cups warm water
  • 2 cups warm water
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 tbsp sugar
  • 2 packets active dry yeast
  • 2 packets active dry yeast
  • 2 packets active dry yeast
  • 6 cups flour
  • 6 cups flour
  • 6 cups flour
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 4 tbsp melted butter
  • 4 tbsp melted butter
  • 4 tbsp melted butter
  • oil
  • oil
  • oil

Equipment

stand mixerdough hooklarge bowlbrushbench scraperloaf panoven

Tips

  • Use active dry yeast, not instant yeast.
  • Ensure yeast foams up; if not, it's expired.
  • Use a scale for accurate flour measurement.
  • Make sure melted butter is not screaming hot to avoid harming the yeast.
  • Scrape down the bowl during mixing to ensure all ingredients are incorporated.
  • The dough should spring back when pressed after mixing.
  • Lightly grease the rising bowl with oil to prevent drying out.
  • For the rise, place the dough in a cozy place like a warming drawer, an oven with the light on, or an oven preheated to 100° and then turned off.
  • Punching down the dough after the first rise is satisfying.
  • Pinch the edges and tuck underneath when forming the log for structure.
  • Loosely cover loaves during the second rise.
  • Brushing loaves with melted butter before baking is optional for richness and a golden, shiny finish.
Homemade White Bread | Clip Recipe