White Bread

This White Bread recipe is a classic you'll want to keep on hand. So light, fluffy and incredibly soft. Everyone will think it came right from the bakery!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Gently whisk together the instant yeast, sugar, and half of the lukewarm water. Cover with a dish towel and let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).

Step 2

Add remaining water, honey, salt, cubed butter, and 4 cups flour to the bowl. Stir until the dough comes together and is soft but not sticky. 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.

Step 3

Transfer the dough to a lightly greased bowl and make sure that it is completely coated. Cover with plastic wrap and let rise in a warm and draft-free place for about 45 minutes or until doubled in size.

Step 4

Lightly flour your work surface and turn out the dough onto it. Use your fingers to gently pat into a rectangle while pressing it all over to remove any air pockets. Starting at the short end, roll up the rectangle into a tight roll and pinch the seams to seal. 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 seam side down.

Step 5

Cover with a greased piece of plastic wrap and let rise for about 45 minutes in a warm and draft-free place until doubled in size.

Step 6

Preheat oven to 390°F and adjust oven rack to lower-middle position.

Step 7

Bake loaf for 25-30 minutes until golden brown (and the loaf registers 208°-210°).

Step 8

Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.

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