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Classic homemade white bread that is light, fluffy, and soft, perfect for sandwiches, toasting, or serving with meals.

  • Total Time: 2 hours 15 minutes
  • Yield: 2 loaves 1x

Ingredients

Scale
  • 1 2/3 cups lukewarm water, divided
  • 2 1/4 teaspoons instant yeast or active dry yeast
  • 1 teaspoon sugar
  • 1 tablespoon honey (or more sugar if you like it sweeter)
  • 1 teaspoon salt
  • 1 1/2 tablespoons unsalted butter, cubed at room temperature
  • 4 1/2 cups all-purpose flour, divided
  • 1 1/2 tablespoons butter, melted for brushing

Instructions

  1. In a stand mixer bowl fitted with a dough hook, mix the instant yeast, sugar, and half of the lukewarm water. Let it rest for 5 to 10 minutes until it gets foamy. (If using active dry yeast, it needs about 15 minutes.)
  2. Add the remaining water, honey, salt, cubed butter, and 4 cups of the flour. Knead on low speed until the dough comes together and feels soft but not sticky. If needed, add more flour, a tablespoon at a time. Keep kneading for 6 to 9 minutes until the dough pulls away from the bowl sides and feels smooth and soft.
  3. Lightly grease a large bowl and place the dough inside, turning it over to coat all sides. Cover with plastic wrap and let it rise in a warm, draft-free spot for about 45 minutes or until it doubles in size.
  4. Dust your work surface with a little flour. Turn the dough out and divide it evenly into two pieces. Use your fingers to gently press each piece into an 8×12 inch rectangle, pressing out air pockets as you go. Starting from one short side, roll the dough tightly into a log and pinch the seams to seal. Tuck the ends underneath to add some tension on top. Place each loaf seam side down into a greased 8×4 inch loaf pan. Cover with lightly greased plastic wrap and let rise again for about 45 minutes until doubled.
  5. Preheat your oven to 390°F and move the rack to the lower-middle position.
  6. Bake the loaves for 25 to 30 minutes until they turn golden brown and register about 208 to 210°F in the center.
  7. Carefully flip the loaves out onto a cooling rack. Flip them back over so the tops are facing up again, then brush the tops and sides with melted butter. Let the bread cool completely before slicing to keep it soft and perfect.

Notes

This recipe makes two standard loaves baked in 8×4-inch pans. For one large loaf, shape dough into a 9×13-inch rectangle and bake in a 9×5-inch pan for 30–35 minutes., You can knead by hand for about 10 minutes if no stand mixer is available., This recipe works in bread machines with half the recipe amount, though shape will differ., Salted butter can be used; adjust salt to preference (3/4 teaspoon if less salt desired)., Instant yeast can be replaced with fresh yeast (2 1/4 tsp instant = approx. 21g fresh yeast)., Rapid rise yeast is interchangeable with instant yeast with no adjustments., Bread flour can be used for a chewier texture; avoid self-rising flour., Water temperature should be warm but not hot (95°F to 110°F) for best yeast activation., Baking at 390°F gives a perfectly brown and cooked bread.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Cuisine: American

Nutrition

  • Serving Size: 1 loaf
  • Calories: 1231 kcal
  • Fat: 20 g
  • Carbohydrates: 227 g
  • Protein: 31 g