Easy White Bread

Name: Easy White Bread
Total time: 125 min
Cuisine: American
Ingredients: 2 cups warm water; 2 tbsp sugar; 2 packets active dry yeast; 6 cups flour; 2 teaspoons salt; 4 tablespoons melted butter

2h 5m

Serves 1

youtube.com

Easy White Bread

youtube.com

2h 5m

Serves 1

Directions

1Add 2 cups of warm water (about 110 to 120°F) to the bowl of your stand mixer.
2Add 2 tablespoons of sugar to the water.
3Add two packets of active dry yeast to the mixture.
4Stir the yeast mixture and set it aside for about 5 minutes until it's foamy.
5While the yeast foams, measure out 6 cups (or 720g) of flour.
6Add 2 teaspoons of salt to the flour and mix it.
7Once the yeast is foamy, add the flour and salt mixture to the bowl.
8Add four tablespoons of melted butter, ensuring it's not screaming hot.
9Attach the dough hook to the stand mixer and mix on low for a minute until a shaggy mixture forms.
10Scrape down the sides of the bowl to ensure all ingredients are incorporated.
11Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back when pressed, and doesn't stick to your fingers.
12Lightly grease a large bowl with some oil.
13Transfer the dough into the greased bowl and flip it once to coat it with oil.
14Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until the dough has nearly doubled in size.
15Lightly flour your countertop.
16Punch down the risen dough.
17Plop the dough onto the lightly floured countertop and divide it into two equal pieces.
18Take one piece of dough and finesse it into an 8x12 inch rectangle.
19Starting with the short end, roll the dough up into a tight log.
20Pinch the seams tightly on the side and tuck them under the loaf.
21Spray the inside of a loaf pan (or butter it).
22Use a bench scraper to pick up the loaf and place it into the loaf pan, with the pretty side down.
23Repeat the shaping steps for the second piece of dough.
24Cover both loaf pans loosely and place them in a cozy place to rise again for 25 to 30 minutes, or until they're just poking up over the top.
25While the loaves are on their second rise, preheat your oven to 350°F.
26(Optional) Brush the tops of the risen loaves with melted butter for extra richness and a golden, shiny crust.
27Bake the bread in the preheated oven for 30 to 35 minutes, or until the tops are golden brown.
28Allow your bread to cool completely before slicing and enjoying.

Ingredients

2 cups warm water
2 tbsp sugar
2 packets active dry yeast
6 cups flour
2 teaspoons salt
4 tablespoons melted butter

Equipment

stand mixerdough hookscalelarge spatulawooden spoonlarge bowlbrushbench scraperloaf panoven

Tips

To soften dough, replace half of the water with milk and warm it up at the beginning of the recipe.
To test if yeast is active, let it foam for 5 minutes; if it doesn't foam, it's expired.
To ensure correct flour amount, fluff flour in the canister, sprinkle into measuring cup, and level it off, or use a scale.
When kneading by hand, stretch out dough with the palm of your hand, fold it back, and repeat, rotating the dough as you go along.
To prevent dough from drying out during the rise, coat it nicely with oil.
To create a cozy place for dough to rise, use a warming drawer, an oven with the light on, or preheat oven to 100° and turn it off.
To know if bread is overproofed, lightly oil your fingertip, gently press down, and it should slowly spring back. If it collapses, it's overproofed and will be denser.
For a better result when placing dough in loaf pan, take the top pretty end of your dough and place it face down, with the ugly side with wrinkles face up.

Easy White Bread

2h 5m

Serves 1

youtube.com

Easy White Bread

youtube.com

2h 5m

Serves 1

Directions

1Add 2 cups of warm water (about 110 to 120°F) to the bowl of your stand mixer.
2Add 2 tablespoons of sugar to the water.
3Add two packets of active dry yeast to the mixture.
4Stir the yeast mixture and set it aside for about 5 minutes until it's foamy.
5While the yeast foams, measure out 6 cups (or 720g) of flour.
6Add 2 teaspoons of salt to the flour and mix it.
7Once the yeast is foamy, add the flour and salt mixture to the bowl.
8Add four tablespoons of melted butter, ensuring it's not screaming hot.
9Attach the dough hook to the stand mixer and mix on low for a minute until a shaggy mixture forms.
10Scrape down the sides of the bowl to ensure all ingredients are incorporated.
11Increase the speed to medium-low and mix for 5 to 7 minutes until the dough is smooth and springs back when pressed, and doesn't stick to your fingers.
12Lightly grease a large bowl with some oil.
13Transfer the dough into the greased bowl and flip it once to coat it with oil.
14Cover the bowl and place it in a cozy place for 40 to 50 minutes, or until the dough has nearly doubled in size.
15Lightly flour your countertop.
16Punch down the risen dough.
17Plop the dough onto the lightly floured countertop and divide it into two equal pieces.
18Take one piece of dough and finesse it into an 8x12 inch rectangle.
19Starting with the short end, roll the dough up into a tight log.
20Pinch the seams tightly on the side and tuck them under the loaf.
21Spray the inside of a loaf pan (or butter it).
22Use a bench scraper to pick up the loaf and place it into the loaf pan, with the pretty side down.
23Repeat the shaping steps for the second piece of dough.
24Cover both loaf pans loosely and place them in a cozy place to rise again for 25 to 30 minutes, or until they're just poking up over the top.
25While the loaves are on their second rise, preheat your oven to 350°F.
26(Optional) Brush the tops of the risen loaves with melted butter for extra richness and a golden, shiny crust.
27Bake the bread in the preheated oven for 30 to 35 minutes, or until the tops are golden brown.
28Allow your bread to cool completely before slicing and enjoying.

Ingredients

2 cups warm water
2 tbsp sugar
2 packets active dry yeast
6 cups flour
2 teaspoons salt
4 tablespoons melted butter

Equipment

stand mixerdough hookscalelarge spatulawooden spoonlarge bowlbrushbench scraperloaf panoven

Tips

To soften dough, replace half of the water with milk and warm it up at the beginning of the recipe.
To test if yeast is active, let it foam for 5 minutes; if it doesn't foam, it's expired.
To ensure correct flour amount, fluff flour in the canister, sprinkle into measuring cup, and level it off, or use a scale.
When kneading by hand, stretch out dough with the palm of your hand, fold it back, and repeat, rotating the dough as you go along.
To prevent dough from drying out during the rise, coat it nicely with oil.
To create a cozy place for dough to rise, use a warming drawer, an oven with the light on, or preheat oven to 100° and turn it off.
To know if bread is overproofed, lightly oil your fingertip, gently press down, and it should slowly spring back. If it collapses, it's overproofed and will be denser.
For a better result when placing dough in loaf pan, take the top pretty end of your dough and place it face down, with the ugly side with wrinkles face up.