Soft White Bread
Soft White Bread
This is a super soft bread recipe.
Print Recipe
Ingredients
- 2 ¼ cups warm water
- 2 pkg yeast
- 6 cups all-purpose white flour
- 3 Tbsp white sugar
- 1 Tbsp salt
- 2 Tbsp butter
Instructions:
- In a large mixing bowl, combine the warm water and yeast and allow to rest until foamy.
- Add 3 1/2 cups of flour, the sugar, salt, and butter.
- Beat with a mixer on low speed for 1 minute. Scrape the sides and beat on medium speed for 1 minute.
- Stir in enough remaining flour to make the dough easy to handle.
- Turn the dough onto a lightly flour surface. Knead about 10 minutes, or until smooth and elastic.
- Place in a greased bowl and turn to coat dough.
- Cover and allow to rise in a warm place until doubled – about 1 hour. The dough is ready if an indentation remains when poked.
- When the dough has risen, grease 2 loaf pans and set aside,
- Punch the dough down and divide in two. Working on a floured surface and with one half at a time, flatten the dough down, with your hands or a rolling pin, into a 18×9 inch rectangle. Roll the dough up tightly, pinch the ends to seal, and place in a loaf pan.
- Cover and allow to rise in a warm place until doubled – 35-50 more minutes.
- When the dough is almost ready, heat the oven to 425°.
- Bake 25-30 minutes, or until the bread is golden brown and the bottom sizzles when touched with a wet finger.
- Allow to rest for a few minutes in the loaf pans then remove and cool on wire racks.Brush with butter if desired.
Notes:
Make Ahead: It works great to make these ahead of time and freeze them for toast.
Diet: Egg Free
This bread has a great texture. It holds together well, but is still very soft.
425 seems a little high for bread. I’d try baking it at 350 or 375.