Can I make this bread without a stand mixer?

Absolutely! Mix the ingredients with a wooden spoon until combined, then turn out onto a floured surface and knead by hand for about 10-12 minutes until smooth and elastic. The process takes a bit more muscle but gives equally delicious results.

Why didn't my bread rise properly?

Several factors could affect rising: Check that your yeast is fresh and not expired. Ensure your water temperature is warm (around 115°F) but not hot. Also consider the environment - bread rises best in a warm, draft-free area. If your kitchen is cold, try creating a warm spot by briefly heating your oven, then turning it off.

Can I use bread flour instead of all-purpose flour?

Yes! Bread flour has a higher protein content which can give you an even chewier texture and higher rise. The recipe works beautifully with either flour, so use what you have on hand.

My bread crust got too dark before the inside was done. What happened?

This usually happens when the oven temperature is too high. Make sure you lower the temperature to 350°F right after putting the loaves in. You can also tent the bread with aluminum foil halfway through baking if you notice it browning too quickly.

No Fuss Easy Homemade White Bread Recipe

Description

This easy homemade white bread recipe is perfect for beginners and seasoned bakers alike. With a soft, fluffy texture and golden crust, it’s a no-fail way to enjoy fresh, delicious bread at home. Whether you’re making sandwiches or enjoying it with a smear of butter, this versatile bread will quickly become your go-to recipe.

Ingredients

Units Scale

Dry Ingredients

5 1/2 cups all-purpose flour
1/4 cup nonfat dry milk
3 tablespoons granulated sugar
2 teaspoons kosher salt

Wet Ingredients

3 tablespoons unsalted butter, softened
2 1/4 teaspoons active dry yeast
2 cups warm water (115°F)
2 tablespoons melted butter (optional, for brushing)

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Instructions

Prepare the Dry Mixture
To the bowl of a stand mixer fitted with a dough hook, add 2 cups of the flour, dry milk, sugar, butter, yeast, and salt. Mix a few turns to combine the ingredients.
Add Water
Pour in 2 cups of warm water, making sure the water is at 115°F to properly activate the yeast. Mix thoroughly to incorporate.
Incorporate Remaining Flour
Slowly add the remaining flour, a little at a time, on low speed, until you’ve added around 5 cups. Increase the speed to medium-high, allowing the dough to knead. Ensure the dough begins to clean the sides of the bowl. If not, add a little more flour (up to ½ cup) until it forms a cohesive dough.
Knead the Dough
Continue mixing on medium-high speed for about 10 minutes. The dough should be smooth and elastic. Lightly spray the dough with cooking spray, roll it in the bowl to coat, cover with plastic wrap, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Punch and Knead
Remove the plastic wrap and punch the dough in the bowl to release the air bubbles. Lightly flour a clean surface, knead the dough by hand for about 1 minute to remove any remaining bubbles.
Prepare the Loaf Pans
Spray two 9×5 loaf pans with cooking spray. Divide the dough into 2 equal portions. Shape each portion into a log and place in the prepared pans.
Second Rise
Allow the dough to rise again in the loaf pans until doubled in size. This will take about 30-45 minutes. No need to cover the dough during this second rise.
Bake the Bread
Preheat your oven to 400°F while the dough rises. Once the bread has doubled in size, you can make a decorative slit down the center if desired. Place the pans in the oven, immediately lowering the temperature to 350°F. Bake for 30-35 minutes, or until golden brown.
Brush with Butter
If using melted butter, brush it over the tops of the loaves right after they come out of the oven for a soft, glossy crust. Let the bread cool in the pan for 5 minutes.
Cool and Slice
Remove the loaves from the pans and let them cool completely on a wire rack before slicing. Enjoy your homemade white bread!

Notes

Water Temperature: Use warm water, not hot, to properly activate the yeast. Hot water can kill the yeast.
Rise Times: Be patient with both the first and second rises for a lighter, fluffier bread.
Kneading: Ensure the dough is smooth and elastic. This is crucial for achieving the right texture.
Covering During First Rise: Use plastic wrap or a kitchen towel to prevent the dough from drying out.
Soft Crust Tip: Brushing melted butter on top of the bread while it’s warm will result in a soft crust.
Slicing: Always allow the bread to cool completely for cleaner slices, although it’s tempting to dig in immediately!

Nutrition

Serving Size: 1 slice
Calories: 125
Sugar: 2g
Sodium: 150mg
Fat: 2g
Saturated Fat: 1g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 5mg