Homemade White Bread
This EASY Homemade White Bread is made from scratch. It makes two loaves and is the perfect sandwich bread! Making homemade bread is easier than you think.
On the Sundays that our family doesn’t come for dinner, we are always looking for a good wholesome activity. Our teenager is usually in the basement, it’s cold outside and you can only watch TV for so long. This is were bread making on Sunday afternoon came to be. We have made for relatives and it makes the best french toast casserole ever, but since Mike is trying to do keto, we can’t keep it in the house. I know, right? How do you give away homemade bread? It’s hard, really hard.
I think that making bread seems like a task on a few can do and that’s just not true. It’s easier than it looks and the taste is amazing. The hardest thing about making homemade bread is not eating it all in one sitting. Warm and fresh bread from the oven, it heaven with or without butter.
- two 0.25-ounce packets Instant yeast
- ¾ cup + 2⅔ cups warm water (divided)
- ¼ cup granulated sugar
- 1 tablespoon salt
- 3 tablespoons butter, cubed, at room temperature
- 9 to 10 cups flour
- 3 tablespoons unsalted butter (melted, for brushing)
- 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 9 x 12-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.
- 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.
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