Classic White Bread
This delightful recipe yields two soft and flavorful loaves of homemade bread that are perfect for any occasion. The golden-brown crust and tender crumb make this bread a crowd-pleaser for breakfast, lunch, or dinner. Enjoy the aroma of freshly baked bread as you slice into these loaves for a satisfying treat that can be enjoyed on its own or paired with your favorite spreads.
— Constant Cookbook
Ingredients
- 4¼ cups (19 ounces) unbleached bread flour
- 1½ teaspoons (.38 ounces) salt
- 3 tablespoons (1.5 ounces) sugar
- 2 teaspoons (.22 ounce) instant yeast
- 1 large (1.65 ounces) egg, slightly beaten, at room temperature
- ¼ cup (2 ounces) butter, margarine, or shortening, at room temperature, or vegetable oil
- 1½ cups (12 ounces) buttermilk or whole milk, at room temperature
- 1 egg, whisked with 1 teaspoon water until frothy, for egg wash (optional)
- sesame or poppy seeds for garnish (optional)
Instructions
- In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.
- Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
- Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
- Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
- Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
- Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
- Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Cook Time
40M
Prep Time
PT5H
Yield
Two 1-pound loaves, 18 dinner rolls, or 12 burger or hot dog buns
Nutrition
- Calories: 253 kcal
- Carbohydrate Content: 46 g
- Protein Content: 6 g
- Fat Content: 4 g
- Saturated Fat Content: 2 g
- Cholesterol Content: 9 mg
- Sodium Content: 352 mg
- Fiber Content: 2 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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