breadbakingover 1 hour
White Bread
A soft homemade white sandwich bread with a tender crumb, a lightly chewy crust and enough dough for two loaves.
From YouTube · Jan 28, 2025
A soft homemade white sandwich bread with a tender crumb, a lightly chewy crust and enough dough for two loaves.
20 min
Prep time
30 min
Cook time
2 hrs
Total time
2 standard loaves
Yield
Ingredients
6 ingredients- 2 cups warm water ((105 to 110°F) (480ml))
- 2 tablespoons granulated sugar
- 2 (0.25-ounce/7g) packets active dry yeast
- 6 cups all-purpose flour (720g)
- 4 tablespoons unsalted butter (melted (56g))
- 2 teaspoons salt
Method
12 steps- Add the warm water, sugar and active dry yeast to the bowl of a stand mixer. Stir and leave for about 5 minutes, until foamy.
- Mix the flour and salt together in a separate bowl.
- Add the flour mixture and melted butter to the yeast mixture. Mix on low until a shaggy dough forms.
- Knead with the dough hook on medium-low for 5 to 7 minutes, until the dough is smooth, elastic and only slightly tacky.
- Transfer the dough to a lightly oiled bowl, turn it once to coat, cover and leave in a warm place for 40 to 50 minutes, until nearly doubled.
- Lightly flour the work surface, press down the dough and divide it into two equal portions.
- Shape each portion into an approximately 9 x 12-inch rectangle, roll tightly from a short edge and pinch the seam closed.
- Place each loaf seam-side down in a greased loaf tin. Cover loosely and leave to rise for 25 to 30 minutes, until the dough rises just above the tins.
- Preheat the oven to 350°F (175°C) during the second rise.
- Brush the tops with melted butter if desired.
- Bake for 30 to 35 minutes, until golden brown and hollow-sounding when tapped.
- Cool briefly in the tins, then transfer to a wire rack and cool before slicing.
Recipe notes
Helpful tips
- The water should be warm rather than hot so it activates without damaging the yeast.
- If the yeast does not foam after several minutes, replace it before continuing.
- Knead until the dough springs back when lightly pressed.
- Let the bread cool before slicing so the crumb can finish setting.
Equipment
- Stand mixer with dough hook or large mixing bowl
- Two loaf tins
- Large oiled bowl
- Bench scraper
- Wire cooling rack
Storage
Store cooled bread in a sealed bag or airtight container at room temperature for up to 3 days. Freeze a well-wrapped loaf for up to 3 months.
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