Making Homemade White Bread at Home » But Better

Make a simple delicious loaf of white bread right from your own kitchen that comes together in under two hours.

There is nothing like homemade bread. The smell, the taste and the reward from making it at home.

A loaf of white bread is actually very easy to make and far more delicious then anything you are going to buy from the store, plus you know ingredients are in it.

Ingredients for this recipe:

• ½ cup of warm water (112° to 115°)
• 2 tablespoons sugar, divided in half
• 1 tablespoon active yeast
• 2 cups whole milk
• 1 ½ teaspoons sea salt
• 3 tablespoons softened unsalted butter
• 5 ½ to 6 cups Bob’s Red Mill All Purpose Flour

Prep Time: 20 minutes

Rest Time: 70 minutes

Bake Time: 30 minutes

Procedures:

1. Add the warm water (112° to 115°) to a bowl of a stand mixer along with ½ the amount of sugar and yeast. Let the mixture sit for 5 to 7 minutes until a raft has formed.
2. Add in the remaining sugar, milk, salt, butter and ½ the amount of flour. Add the hook attachment and turn the stand mixer to low speed.
3. Slowly pour in the remaining flour ½ to 1 cup at a time until completely combined. Knead on low speed for 5 to 7 minutes.
4. Transfer the dough to a clean surface dusted with flour and knead by hand for 1 to 2 minutes until soft.
5. Transfer the dough to a large bowl and cover with plastic or a lid.
6. Proof in the oven with only the oven light on for 40 minutes or until it has doubled in size.
7. Cut the dough in half and Press each dough down on to a clean flour surface until it is as wide as an 8” loaf pan and about 15”- 16” long.
8. Roll up the dough from starting on the 8” side until it is rolled up and tight. Fold in the ends and pinch the edges together from the ends and underneath where the bread was rolled up to seal them.
9. Place the dough seam side down into a greased 8” x 4” loaf pan and cover with a towel until the dough has just risen past the top of the pan.
10. Bake in the oven at 425° for 20 to 25 minutes or until it reaches an internal temperature of around 200°.
11. Set on a cooling rack and let cool to room temperature. Brush with melted butter and serve.

CHEF NOTES:

• I like my water to be a little on the hotter side because it usually drops a few degrees to the optimal temperature once placed in the bowl.
• If you add too much flour the dough will not come together so be sure to start with half.
• The dough will pull away from the bowl when there is the right amount of flour.
• The oven light procedure acts as the perfect bread proofer for any bread recipe.
• You can also simply press the dough down to make a square and fold it in half, fold in the sides and pinch.