Homemade Bread
There's not much that tastes better than this soft + delicious homemade white bread!
Servings: 16
Ingredients
- 1 cup Warm Water
- 1 tablespoon Active Dry Yeast
- 2 tablespoons Butter softened
- 1 Egg
- 1/4 cup Sugar
- 1 teaspoon Salt
- 3 1/4 cups All Purpose Flour
Instructions
- Add warm water and yeast to the bowl of a stand mixer.
- Add the butter, egg, sugar, salt and 2 cups of flour.
- Using the dough hook attachment, turn the mixer on low and allow ingredients to begin mixing. (Butter does not need to be fully incorporated at this point.)
- Gradually add the 3rd cup of flour as dough continues to mix.
- Dough should begin to pull away from sides of bowl as it mixes. Gradually add approximately 1/4 cup more flour. You want the dough to pull away from the sides of the bowl and come together in a single mass. It will be slightly sticky to the touch.
- Turn mixer up (as directed in mixer instructions for kneading dough) and allow to knead for 5 minutes. Dough should feel smooth and elastic.
- Turn dough out onto lightly floured surface and pull into a ball. Place in greased bowl and loosely cover with greased plastic wrap. Allow to rise in a warm place until doubled in size, about 60-90 minutes.
- Punch dough down and turn out again onto lightly floured surface. Shape dough into a rectangle that's approx 8x12 inches.
- From one short side, roll dough into log shape and pinch seam. Place in a greased 9x5 loaf pan. Cover loosely with greased plastic wrap.
- Allow dough to rise again until doubled, about 45 minutes. Meanwhile, preheat oven to 375 degrees.
- Bake approximately 30 minutes until top of bread is well browned and loaf sounds hollow when tapped on.
- Turn loaf out onto a cooling rack to cool. Brush top with melted butter if desired. Cool completely before slicing for best results.
Notes
Please be sure to use a 9x5 loaf pan, not an 8.5x4.5 loaf pan for this recipe.