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Homemade Bread Loaves

White Bread

Classic, fluffy white sandwich bread that will have everyone asking for more!
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Prep Time 15 minutes
Cook Time 30 minutes
Rise Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 2 Loaves

Equipment

  • 1 Stand Mixer
  • 2 8.5 x 4.5 Loaf Pan

Ingredients
  

  • 1 ⅔ Cup Warm Water (Between 90-110 degrees)
  • 2 ¼ Tsp Active Dry Yeast (One packet)
  • 1 ½ Tsp Sugar
  • 1 Tbsp Honey (Or brown sugar)
  • 1 Tsp Salt (Kosher)
  • 1 ½ Tbsp Cubed Butter (Room temp)
  • 4 ½ Cups Bread Flour (Or AP Flour)
  • 1 ½ Tbsp Melted Butter (For Brushing after loaves bake)

Instructions
 

  • Combine sugar, honey, half of the water and the active dry yeast in the bowl of your mixer. Cover with a towel and let it sit for 8-12 minutes - until yeast is active (frothy/bubbly).
  • Add in the salt, flour, remaining water, and cubed butter to the mixing bowl. Using a dough hook, turn the mixer on to the lowest 'mix' speed until a dough forms. (I drape a towel over the mixer to avoid flour getting all over the place!)
  • Once the dough is combined, turn the mixer up to a low speed to continue kneading the dough for another 7-10 minutes. I keep a little extra flour on hand to add if necessary. Your dough should be soft and smooth, but not sticky. You will know it is done when it is pulling off the sides of the bowl and has a little rebound when pushed.
  • Move your dough to a bowl (greased for easier removal!) Cover your bowl with plastic wrap and let it rise for 45-50 minutes. *Rise #1*
  • Turn your dough on to a floured surface, and divide it in to two equal portions. Gently flatten each section in to a rectangular shape, about 8x12 inches. Roll the rectangle in to a log shape, tucking the ends just under to prevent it from unrolling and move them in to the prepped 8.5 x 4.5 inch loaf pans.
    Cover the loaf pans with plastic and let them rise for 45-50 minutes. *Rise #2*
  • Preheat your oven to 400℉ with racks in the lower middle position.
  • Bake your two loaves for 25-30 minutes.
  • Remove bread from the oven and place upside down on a cooling rack to release bread from the pans. Flip them back over, brush the exposed edges and tops with the butter and let cool before enjoying!