Homemade White Bread

Fluffy, buttery, and super easy homemade bread tastes way better than store-bought. Besides, nothing compares to that freshly baking bread aroma that fills the home.

Makes 2 loaves

Course Bread

Cuisine American, International

Prep Time 20

Cook Time 35

Rising Time 2

Total Time 2 55

Servings

Calories 80kcal

Author Imma

Ingredients

½ cup (118ml) warm water
2¼ teaspoons (7g) active dry yeast (1 packet)
1¾ cups (420ml) milk
¼ cup (85g) honey
¼ cup (57g) melted butter
3 teaspoons (13-15g) salt
5½-6 cups (700-762g) bread flour

Instructions

Combine warm water and yeast in the stand mixer bowl and attach the dough hook. (If making it by hand, mix the water and yeast in a large mixing bowl. Let the yeast dissolve for about 5 minutes.
Pour in the milk, honey, butter, and salt, and stir. Gradually add the flour and continue mixing the dough on low speed, adding just enough flour to form a soft dough.
If using a stand mixer, let the dough hook do its job until the dough forms a ball and no longer sticks to the side of the bowl. If mixing by hand, remove the dough and knead it on a lightly floured surface for 6-8 minutes.
Place the dough in a greased bowl, turning once to coat. Cover it loosely with a clean cloth and let rise in a warm place for 1½-2 hours or until doubled. Then punch the dough down.
Working on a lightly floured surface, divide the dough into two pieces. Flatten one half into a rectangle, then fold a third of the dough on top of itself. Quickly fold the bottom third down so that it overlaps the other layers to form a loaf shape. Pinch the dough to seal it where the layers meet to close it up. Repeat with the second half.
Lift the loaves and place one each into two greased 9×5-inch loaf pans. Allow them to rise for 30 minutes or until the bread has risen to an inch above the rim of the loaf pans.
Bake at 350℉ (175 ℃) for 30-40 minutes. If the bread browns too fast, tent it with foil. Check for doneness with an instant-read thermometer inserted into the center; it should read 195-210°F (90-98 ℃).
Brush the loaves with butter, allow them to cool, slice, and enjoy!

Notes

I used bread flour, but all-purpose will work with very little difference.
Please remember that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition