Easy Homemade White Bread

When we think of breads, first thing we imagine is ahhh too much work. Well I used to have same thoughts. In 2010 when I started baking breads, I realized its definitely some amount of hard work along with some patience ; waiting for them to rise. But trust me its all worth it at the end. 
After few years I tried baking them again and all I can say is, it is definitely worth the time and effort. The pleasure you get when you eat freshly baked breads is completely different from the store bought. In just over 2 hours you can have a fresh out of the oven loaf of white bread, and that’s with 1 hour and 30 minutes of just waiting for it to rise.

I use the Hand Mixer with the dough hooks for bringing in all the ingredients together and then later knead them with my hands to make it into a soft dough. This White Bread recipe is a classic, its so light, fluffy and soft. Step by step images for your ease is updated below. If you have any questions regarding this recipe, please do contact me via mail or comment below

Notes: 

• Convert the recipe to Half or Double it  using the tool in the Website mentioned. Scroll down to see the options on the website.  

Ingredients: 
See Notes*

• 1 2/3 cups lukewarm water, divided in to half
• 2 1/4 tsp instant yeast, or active dry yeast
• 1 tsp sugar
• 1 Tbsp honey, (or more sugar)
• 1 tsp salt
• 1 1/2 Tbsp unsalted butter, cubed at room temperature
• 4 1/2 cups all-purpose flour
• 1 1/2 Tbsp butter, melted for brushing

Method: 

1. In the bowl of your stand mixer fitted with the dough hook or in a large bowl, combine the instant yeast, sugar, and half of the lukewarm water. 
2. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
3. Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Knead at low speed until the dough comes together and is soft but not sticky. If using hands, just mix it altogether and bring it together to form a dough. 
4. Add a few more tablespoons flour if necessary. Continue to knead for 6-9 minutes until the dough pulls away from the sides of the bowl and is soft and smooth.
5. Transfer the dough to a lightly greased bowl and make sure that it is coated with little oil.
6. Cover with plastic wrap or a a wet tea towel and let rise in a warm place for about 45 minutes to 1 hour or until doubled in size. *
7. After its doubled in size, lightly flour your work surface and turn out the dough onto it. Divide it into two equally sized portions. 
8. Use your fingers to gently pat each half into approx. 8×12 inch rectangle while pressing it all over to remove any air pockets*. 
9. Starting at the short end, fold up the rectangle into a tight roll and pinch the seams to seal. 
10. Tuck the ends of the roll slightly under the roll to create some tension on the surface and place each loaf into a greased 8×4 inch loaf pan tucked ends and the seam side down. 
11. Cover with a wet tea towel and let rise for about 45 minutes in a warm place until doubled in size.
12. Preheat oven to 390℉ or 200℃ and keep ready
13. Bake loaves for 25-30 minutes until golden brown 
14. Invert bread onto a cooling rack. 
15. Reinvert loaves and brush tops and sides with melted butter. 
16. Let cool completely before slicing.

Notes: 

•  This recipe makes 2 regular loaves baked in two 8×4-inch pans or one large loaf baked in a 9×5-inch loaf pan. 
• To make one large loaf don’t divide the dough into two and pat it into a 9×13-inch rectangle. Bake for 30-35 minutes. Perfect size is 8x4 inch pans
• If you do not have a stand mixer, this bread can be kneaded by hand. Use a large bowl and knead the dough for 10 minutes.
• For butter, salted butter will work too. I would still add the tsp of salt because the amount of butter is so small. 
• This recipe works with all-purpose and bread flour. You can use whichever you have on hand!
• Water should be warm, not hot while using for yeast and mixing 
• You can also add 1/2 water and 1/2 milk
• The second rise will be much faster than the first rise. Be careful not too overproof or the bread will not rise while baking and collapse.
• My house is pretty cold so I usually like to use the oven for the first rise. I simply heat it for 5 mins at 150 c and then switch off and pop in the bowl for the first proof. If your place is warm enough, you can keep it covered in a wet tea towel in a warm place outside itself
• The amount of flour you need depends on the moisture and temperature in your house. Some days you might need more, some days less!

Hope all these tips will be useful and you will definitely try baking breads. 

If you do try, let me know in comments how it turned out for you. 

If you happen to make this, please do share images and tag me on Instagram and Pinterest and do share, follow and subscribe for more updates