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Homemade Soft White Bread Recipe

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★★★★★

4.7 from 80 reviews

This classic white bread recipe yields soft, fluffy loaves with a tender crust and slightly sweet flavor. Perfect for sandwiches or toast, it uses simple ingredients like instant yeast, honey, and unsalted butter. The dough is kneaded, allowed to rise twice, then baked to golden perfection in loaf pans for about 30 minutes.

Ingredients

Scale

Yeast Mixture

  • 1 ⅔ cups lukewarm water (divided)
  • 2 ¼ teaspoons instant yeast (or active dry yeast)
  • 1 teaspoon sugar

Dough Ingredients

  • 1 tablespoon honey (or more sugar)
  • 1 teaspoon salt
  • 1 ½ tablespoons unsalted butter (cubed at room temperature)
  • 4 ½ cups all-purpose flour (divided)

Finishing

  • 1 ½ tablespoons unsalted butter (melted for brushing)

Instructions

  1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine the instant yeast, sugar, and half of the lukewarm water. Let the mixture sit for 5-10 minutes until foamy to ensure the yeast is active. If using active dry yeast, allow it to sit for 15 minutes instead.
  2. Prepare the Dough: Add the remaining water, honey, salt, cubed butter, and 4 cups of flour to the yeast mixture. Knead on low speed until the dough comes together and feels soft but not sticky. If necessary, incorporate a few tablespoons of the remaining flour. Continue kneading for 6-9 minutes until the dough pulls away from the sides of the bowl and develops a smooth, elastic texture.
  3. First Rise: Transfer the dough to a lightly greased bowl, coating it completely to prevent drying. Cover with plastic wrap and place in a warm, draft-free area to rise for about 45 minutes, or until doubled in size.
  4. Shape the Loaves: Lightly flour your work surface and turn the dough out onto it. Divide it into two equal portions. Gently shape each portion into an 8×12 inch rectangle, pressing out any air pockets. Roll each rectangle tightly starting from the short end, pinching the seams to seal. Tuck the ends under to create surface tension, then place each loaf seam side down into greased 8×4 inch loaf pans. Cover with greased plastic wrap once more and allow to rise for another 45 minutes until doubled in size.
  5. Preheat Oven: Preheat your oven to 390°F (199°C) and position the rack in the lower-middle section.
  6. Bake: Bake the loaves for 25-30 minutes, or until the crust is golden brown and an internal temperature of 208 to 210°F (98 to 99°C) is reached, indicating doneness.
  7. Cool and Finish: Invert the loaves onto a cooling rack, then reinvert them back to upright. Brush the tops and sides with melted butter to add richness and improve crust tenderness. Allow the bread to cool completely before slicing to maintain texture.

Notes

  • Use instant yeast for a quicker activation time; active dry yeast requires a longer proofing period.
  • Adjust water temperature to lukewarm (around 100°F/38°C) to help yeast activate optimally without killing it.
  • Ensuring the dough is not sticky but soft helps achieve a tender crumb and easy handling during shaping.
  • The double rise is essential for developing the bread’s texture and flavor.
  • Measuring the internal temperature guarantees perfectly baked bread without drying it out.
  • Brushing melted butter on the crust while warm keeps the crust soft and flavorful.
  • Allow the bread to cool completely before slicing to prevent a gummy texture.

Keywords: white bread, homemade bread, soft bread, easy bread recipe, yeast bread, basic bread

Find it online: https://foodbylina.com/homemade-soft-white-bread-recipe/