While I generally prefer the whole grains of wheat or seed bread, there is something so classic and comforting about a slice of white bread, fresh from the oven and generously buttered. I always plan for these loaves to be used for sandwiches and toasts for the week, but they always seem to disappear before we even make it that far.
Bread baking is simple, but an exercise in patience to allow for an adequate rise. Rising can be slightly quickened along by allowing to rise in a warmed (not hot!) oven. If my kitchen is draftier, I will go this route by turning on my oven on the lowest temp for a few minutes, then turning it off and placing dough inside. If you are worried you may have gotten the oven a little too warm, crack the door of the oven to allow some heat to escape.
- 1 package (2¼ teaspoons) dry active yeast
- 1½ cups warm (not hot) milk
- 3 tablespoons granulated sugar
- 1 tablespoon kosher salt
- 3 tablespoons unsalted butter
- 2 large eggs
- 4½ to 5½ cups all purpose flour
- Salted butter
- In the bowl of a stand mixer, stir together warm milk and yeast until yeast is dissolved. Stir in sugar, salt, butter, and eggs until combined. Attach dough hook to mixer. Add in about 4 cups of flour, and mix until well combined, about 2 minutes. Knead on slow speed, adding additional flour by ¼ cup at a time as needed to make a formed dough (dough should be a little tacky). Continue to knead for about 10 minutes until dough is soft and smooth.
- Spray a large bowl with nonstick cooking spray and place dough in bowl. Cover with plastic wrap or a tea towel and let rise in a warm spot in the kitchen until doubled, about 1-2 hours.
- Take risen dough and dump onto a floured surface and knead by hand for 2 minutes, then return to bowl. Cover and let rise 30 minutes.
- Spray two 9x5 inch loaf pans with non-stick cooking spray. Punch down dough and dump onto floured surface. Divide in half and form each half into a loaf, then place in prepared loaf pans. Cover and let rise until dough is risen slightly above the edges of the pan, about 1 hour.
- When dough is close to ready, heat oven to 400 degrees F. Bake for 10 minutes, then reduce to 350 degrees F. Bake another 20-25 minutes, until cooked and golden brown. Loaves should sound hollow and internal temperature should be about 200 degrees. Remove from oven. Let cool for about 5 minutes until able to handle, then remove loaves from pan and place on a cooling wrack. Brush tops with salted butter.
Thank you so much for posting a simple recipe that is easy to follow and to the point. It’s refreshing to finally find something like this! A must try!
Thank you for your kind words! I am glad you enjoyed it 🙂