This White Bread Recipe will become a staple in your home. Make two loaves, freeze the one you won’t use right away and always have a loaf of fresh White Bread on hand.
Years ago I would’ve told you I would NEVER make bread. It was much easier to pay $1.50 for a loaf of white bread and the cost/time factor totally outweighed itself. Time is money people and raising 3 children doesn’t leave a lot of time for day dreaming let alone bread making. But, then came my research of GMO’s & dyed foods. Check your white bread label…I am willing to bet there’s corn syrup in it….who needs that in their bread?!?
I still wonder how the hell the Duggars do it….I mean I ACCIDENTALLY doubled up my kids ibuprofen last week. How do they keep track of 19 kids, I can’t even keep track of 3!
Side Note: Everything went well. MSDS was very helpful and said she was within limit that her belly may end up a little upset….
Now I will tell you that I tried making bread without a stand mixture. Now it can be done, but, I’m spoiled and bought myself a KitchenAid Professional 6000 6 qt mixer a few years ago on Amazon.com for around $300 with attachments! I LOVE this thing. It stays on my countertop as I use it 3-4 times a week, sometimes more. I shred chicken with the paddle attachment, make breads, obviously use it for baking and whipping up homemade icing.
You can make this recipe without a stand mixer. Add water, yeast and sugar to a large bowl. Once the yeast blooms stir in the salt and the flour using a wooden spoon. Turn dough out onto floured counter top and knead for 10-12 minutes until dough is no longer sticky and holds its shape. Proceed with remaining instructions.
WW FreeStyle Plan: 4 SmartPoints per slice
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Easy White Bread Recipe
- 1 1/2 TBSP 2 packets Active Dry Yeast
- 2 1/2 C Warm Water
- 2/3 C Sugar
- 8 TBSP unsalted butter divided
- 1 TBSP Kosher Salt
- 6-7 C Bread Flour
- Melt 1/4 C of butter.
- In a bowl add sugar and water.
- Sprinkle yeast over the top of sugar mixture and work the yeast in with a wooden spoon. You are not stirring just allowing the yeast to bloom.
- Let sit for 5-10 minutes until the yeast has doubled in size and becomes fragrant.
- Add 1/4 C melted butter, 4 cups of flour and salt to sugar mixture.
- Using a dough hook, mix on low until smooth.
- Add remaining flour a cup at a time until a ball of dough forms.
- Turn mixer on medium and knead dough for 5 minutes until the dough is a nice and smooth texture.
- If your dough appears sticky add a sprinkle of flour at a time until it becomes tacky.
- Flour a board or countertop and knead for 10-15 turns.
- In a large bowl melt 1 TBSP butter.
- Place dough into the melted butter and flip over to the other side gets coated.
- Loosely cover with plastic wrap and a cloth over top. Allow to rise in a warm place until doubled in size, about 1 hour.
- Punch dough down and shape into two loaves.
- Place loaves in greased 9-in. x 5-in loaf pans.
- Preheat oven to 350°. Bake for 30-35 minutes or until golden brown.
- *If bread starts to brown too quickly, cover with aluminum foil. When bread is removed from the oven, brush with remaining butter. Serve and enjoy!
- ** Bread flour will achieve the highest possible rise and a chewier crumb, however you can substitute all-purpose flour.
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