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White Bread Recipe

Name: White Bread
Prep time: 15 min
Cook time: 35 min
Total time: 2 h 50 min
Yield: 2
Ingredients: 2 cups milk ((Note 1)); 1 tablespoon active dry yeast OR instant yeast ((Note 2)); 1/2 cup honey; 6-1/2 cups white flour or bread flour, (separated (Note 3)); 1 tablespoon fine sea salt ((Note 4)); 6 tablespoons melted unsalted butter; Optional: 1 tsp (4g) white sugar, 2 tbsp (28g) butter

Chelsea's Messy Apron

This is our go-to, favorite classic White Bread recipe made with only six common ingredients. Instead of making a grocery run first, you may already have everything you need!

Ingredients

2 cups milk ((Note 1))

1 tablespoon active dry yeast OR instant yeast ((Note 2))

1/2 cup honey

6-1/2 cups white flour or bread flour, (separated (Note 3))

1 tablespoon fine sea salt ((Note 4))

6 tablespoons melted unsalted butter

Optional: 1 tsp (4g) white sugar, 2 tbsp (28g) butter

Method

If using INSTANT YEAST: In the bowl of a stand mixer, add the warm milk (Note 5). Make sure it is not hot or it will burn the yeast. Add instant yeast and 1 teaspoon white sugar (optional) directly on top and stir to combine. Let stand for 3 minutes. Skip to step 3.

If using ACTIVE DRY YEAST: In the bowl of a stand mixer, add the warm milk (Note 5). Make sure it is not hot or it will burn the yeast. Sprinkle the active dry yeast over top the milk and the sugar (optional) right on top of that. Stir then let stand for 5-10 minutes or until yeast is foamy. If the yeast doesn't foam up, it is dead (either bad yeast or too hot of milk) You'll want to dump everything out and start again; otherwise the bread won't develop properly.

FLOUR AND HONEY: Pour in the honey and 2 cups (260g) flour. Use the beater blade to stir just until the flour is moistened, about 1 minute, scraping the sides with a spatula as needed. Let mixture sit undisturbed for 10 minutes.

BUTTER: Meanwhile, as the mixture sits, melt 6 tablespoons butter in the microwave. Let the butter cool back to room temperature (it's important it's not hot or even warm!) and then stir in the 1 tablespoon of salt. Set aside.

FINISHING DOUGH: Once the dough has sat for 10 minutes, add in the butter and salt mixture (use a spatula to scrape every bit of that mixture into the bowl of the dough). Add 4 more cups (495g) of flour (Note 6). Swap to a dough hook. Stir on low speed (speed 2) until mixture is all combined and begins to gather around the dough hook (about 2-3 minutes). Gradually add in the remaining 1/2 cup (60g) of flour IF needed (if the dough is sticking to the sides). You can continue to add a little more flour, up to 1 tablespoon at a time, but avoid adding too much extra flour unless it really is too sticky (still sticking on edges of bowl instead of collecting around dough hook)

KNEADING: Once the dough has gathered around the dough hook, increase the speed to medium (speed 4-6) and mix for 10 minutes. Don't walk too far away; your stand mixer might dance off the table. (If you don't have a stand mixer you can knead the dough by hand for about 10-12 minutes). We are looking for a dough that is smooth, satiny, soft, and tacky to the touch (but not sticky and not dry).

FIRST RISE: Once the dough has finished kneading, turn out the dough onto a clean work surface. Knead with your hands for about 20 seconds to shape it into a large even ball of dough. Grease the mixing bowl generously with coconut or olive-oil-based spray. Place the dough in the bowl and turn the ball to coat in the oil. Cover the dough with a damp cloth and place the bowl in a warm place (~70 degrees F) to rise until it doubles in size, about 1 hour.

SECOND RISE: Remove the damp cloth and punch into the dough to release the air. Divide the dough into 2 equal parts (I recommend a food scale to make sure you've got the same amount of dough in each half). Shape dough into two loaves (See Note 7) and place in greased 8.5x4.5-inch bread pans (Note 8). Cover the pans with a damp cloth and let them rise in a warm place for another hour or until about doubled in size. Do not let the bread rise longer than needed; this will cause the bread to overproof and develop a yeasty taste.

BAKE: Bake at 375 degrees for 32-40 minutes (Note 9). Right out of the oven, holding the remaining 2 tablespoons of butter, rub over the tops of the loaves (optional). Let bread cool in the pan for 10 minutes. Then transfer to a wire cooling rack and let cool for at least 30 minutes before slicing. (The bread is still cooking even out of the oven.) Slice and serve.

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