This butter-topped homemade white bread is perfect for sandwiches, breakfast, or spread with your favorite jam for a cozy snack. Easy to make using your stand mixer!
Course Bread
Cuisine American
Keyword basic white bread, homemade white bread, white bread recipe
2-½ to 3cupsbread flour or all-purpose flour(measured with a spoon-and-level method)
2-¼teaspoonsactive dry yeast(1 packet)
2tablespoonshoney or granulated sugar, divided
1cupwarm water(105 to 110 degrees F), divided
3tablespoonsunsalted butter, divided (plus additional for pan)
1-½teaspoonstable salt
3tablespoonsdry milk powder
Instructions
Proof the Yeast
In a small bowl, stir together ½ cup of the warm water, a teaspoonful of the honey or sugar, and the yeast. Let stand for 5 to 10 minutes until the mixture is foamy and small bubbles rise to the surface.
Mix and Knead the Dough
While the yeast is proofing, whisk 2-½ cups flour, the salt, and the milk powder in the bowl of a stand mixer. Soften 2 tablespoons of butter, cut it into a few pieces, and add it to the mixer bowl with the rest of the honey (no need to stir).
When the yeast is proofed, stir in the remaining ½ cup of water, and add the entire liquid mixture to the dry ingredients in the stand mixer.
Fit the mixer with the dough hook and mix on low speed for 3-5 minutes, until all of the flour is incorporated. Check the dough consistency. It should be slightly tacky to the touch, but not sticking heavily to the sides of the bowl. It's ok if it gently sticks in a small circle to the center of the bottom. If needed, add some of the remaining ½ cup of flour a tablespoon at a time, mixing to incorporate after each addition, until the described consistency is reached.
Increase the mixer speed by one notch and let the dough knead for 7-10 minutes, until a soft ball forms that has an elastic texture.
Lightly oil the bottom and sides of a large bowl. Add the dough ball to the bowl and gently roll it around so it has a light coating of oil on all sides. Cover the bowl with a towel or plastic wrap and let it rise at room temperature, in a bread proofer, or in a warm (not hot) spot in your kitchen, for 1-2 hours, until doubled in size.
Shaping the Loaf
Butter an 8-½ x 4/-½ or 9x5-inch loaf pan. Set aside.
Punch the risen dough down to deflate it. Place the dough on a floured board and roll it out to an 8-inch wide oblong shape, about ¼ inch thick. If you see any large air bubbles in the dough, press them out.
Starting at the short end, tightly roll up the dough to a log. Pinch the bottom and side seams to seal. Place the dough, bottom seam side down, in the prepared pan.
Loosely cover the pan with a piece of plastic wrap sprayed with cooking spray and let the dough rise for another 1-2 hours, until it is 1 to 1-¼ inches higher than the top of the loaf pan.
Bake the Bread
When the dough is almost finished with its second rise, preheat the oven to 350 degrees F, with the rack in the lower third of the oven.
Uncover the pan and bake the bread for 35-45 minutes. The bread is ready when the top is golden, the center reads 190-200 degrees F on an instant read thermometer, and the loaf sounds hollow when tapped.
Melt the remaining 1 tablespoon of butter and brush it over the top of the loaf when you take it out of the oven. Let the bread cool in the loaf pan for 5 minutes. Use a thin knife to loosen the sides from the pan and turn the bread out onto a wire rack to cool.
Slice the bread when just slightly warm or room temperature and serve.
Notes
The article above this recipe card contains additional information and tips for success. We highly encourage you to give it a read!