Ingredients (2 loaves)
- 2 cups milk (2% or whole milk)
- 2 Tbsp sugar
- 1 1/2 Tbsp active dry yeast (or two packets)
- 5-6 cups all-purpose flour (or bread flour)
- 1/4 cup butter (melted but not hot)
- 1 Tbsp salt
- 1/4 cup melted butter for brushing
Bloom the Yeast in Warm Milk
Heat milk to 100-120F in a large mixing bowl. Sprinkle on yeast and sugar, then stir to moisten the yeast.
Let rest for 5-10 minutes until bubbly and foamy on top.
If it doesn’t foam, your yeast is dead or the milk was too hot – start over.
Build the Dough
Add 2 cups of flour and stir. The mixture will be lumpy and that’s totally fine.
Stir in the melted butter, salt, and another cup of flour.
Continue adding flour a little at a time until the dough forms into a shaggy ball. You don’t need to use all the flour – more will be added while kneading.
The dough should pull away from the sides of the bowl but still be slightly sticky.
Knead Until Smooth and Elastic
Lightly flour your counter and place the dough on top. Sprinkle a little more flour over the dough.
Knead for 8-10 minutes until it becomes smooth and elastic, adding more flour as needed to prevent sticking.
The dough is ready when you can stretch a small piece thin enough to see through without it tearing.
First Rise in an Oiled Bowl
Shape the dough into a ball and place it in a lightly oiled bowl. Set it top-side down first, then flip it over so the rounded side is on top.
This coats the surface with oil and prevents a skin from forming.
Cover with plastic wrap or a damp kitchen towel and let it rise until doubled in size, about 1-2 hours.
Shape Into Two Loaves
Once doubled, gently press down in the center to deflate the dough. Turn it out onto the counter and divide in half.
Shape each piece into a 6×8-inch rectangle with your hands. Roll the bottom end up tightly to form a log, pinching the seams to seal.
Tuck in the ends and pinch those seams as well. Place each loaf seam-side down in a greased 9×5-inch loaf pan.
Second Rise and Bake at 375F
Cover and let rise for 30-45 minutes until the loaves are nicely rounded and spring back slowly when lightly pressed.
Don’t let them over-rise or they’ll collapse in the oven.
Brush the tops with melted butter and bake in a preheated 375F oven for 30-35 minutes until golden brown.
The internal temperature should reach ~200F when done.
Cool Completely Before Slicing
Remove the bread from the pans immediately and cool on a wire rack.
Don’t slice until completely cool – about 2 hours. The bread is still cooking from residual heat and needs time for the structure to set.
Homemade White Bread
Ingredients
Ingredients (2 loaves)
- 2 cups milk 2% or whole milk
- 2 Tbsp sugar
- 1 1/2 Tbsp active dry yeast or two packets
- 5-6 cups all-purpose flour or bread flour
- 1/4 cup butter melted but not hot
- 1 Tbsp salt
- 1/4 cup melted butter for brushing
Instructions
- Heat milk to 100-120F in a large bowl. Add yeast and sugar, stir, and let rest 5-10 minutes until foamy.
- Add 2 cups flour and stir. Mix in melted butter, salt, and 1 cup flour.
- Add remaining flour gradually until dough forms a shaggy ball that pulls from bowl sides but remains slightly sticky.
- Turn dough onto floured counter and knead 8-10 minutes until smooth and elastic, adding flour as needed.
- Place dough in oiled bowl, turn to coat, cover, and let rise 1-2 hours until doubled.
- Deflate dough, divide in half, and shape each into a 6×8-inch rectangle. Roll tightly into logs, pinch seams, and place seam-side down in greased 9×5-inch loaf pans.
- Cover and let rise 30-45 minutes until rounded and slowly spring back when pressed.
- Preheat oven to 375F. Brush loaves with melted butter and bake 30-35 minutes until golden and internal temperature reaches 200F.
- Remove from pans immediately and cool completely on wire rack before slicing.
