Homemade White Loaf Bread
Easy White Sandwich Bread Recipe for two fluffy loaves of soft white homemade bread perfect for morning toast or sandwiches.
Servings: 2 loaves
Equipment
Ingredients
- 4.5 teaspoons active dry yeast (2 packages of yeast)
- 4 tablespoons honey
- 240 grams whole milk warm (110℉)
- 500 grams all purpose flour 10-11.7% protein
- 250 grams bread flour 12-13% protein
- 2 teaspoons kosher salt
- 240 grams water room temperature
- 2 tablespoons unsalted butter melted and cooled
Instructions
- In the bowl of a stand mixer, gently hand which together yeast, warm milk, and honey. Let sit for 10 minutes until frothy with bubbles.4.5 teaspoons active dry yeast, 4 tablespoons honey, 240 grams whole milk
- While yeast is activating, combine both flours and salt into a large bowl and hand whisk together.500 grams all purpose flour, 250 grams bread flour, 2 teaspoons kosher salt
- Add water and melted butter to the yeast mixture. Using the dough hook attachment begin mixing on medium speed.240 grams water, 2 tablespoons unsalted butter
- Slowly spoon flour mixture into liquid. Slowly increase the speed on mixer as the flour absorbs the liquid. If you turn the mixer all the way up to medium high at once, the four will kick out everywhere.
- Once flour is incorporated and a dough has started to form. Beat the dough on medium high for 3-4 minutes. The dough should pull away from the sides of the bowl but still be attached to hook and bottom of bowl.
- Dough should not be dry nor super sticky. It should feel tacky when tapped with a finger tip and just slightly stick to your skin.
- Transfer dough to a lightly floured bowl. Cover loosely with a tea towel and set in a warm place to double in size for one hour or longer if needed.
- Remove dough from bowl with hands onto a lightly floured surface. Dough should be very 'airy' and you will have to scrape from bowl with a scooped hand.
- Divide dough in half with a bench scraper or large sharp knife. I prefer to weigh out the dough for exact measurement.
- Prepare two loaf pans with a light mist of non-stick spray or line with parchment paper that hangs over the edges.
- Take each half of dough and roll out to a rectangle. The rectangle will be thick and no longer than the length of your loaf pans.
- Next, roll the rectangle long side inwardly like a jelly roll to form a log. Gently close the seems on the ends and place the long seam side down into the bottom of the pan.
- The dough will look like a little fat log laying in the center of each pan.
- Cover your loaf pans loosely with a tea towel and let rest again for a second prove. They should rise, double in size, and fill all the space of the pans.
- Once risen, remove towel and bake loaves.
- Preheat oven to 400℉ (200℃). Place loaves on middle to middle lowest rack in oven and bake for 25-30 minutes util tops are golden brown.
- Remove pans from oven and place on cooling rack for 10-15 minutes.
- Invert loaves from pan and slice!
Notes
Ingredients Used:
- All Purpose Flour- King Arthur Flour, 11.7% protein
- Bread Flour- King Arthur Flour, 12.7% protein