Easy White Bread
A straightforward white sandwich bread made with RapidRise yeast — soft, easy to prepare in a stand mixer, and baked in two loaf pans.
Servings: 24 servings
Ingredients
Ingredients
- 5 1/2 to 6 cups 744 g all-purpose flour
- 3 tablespoons 37 g granulated sugar
- 2 packets 14 g Fleischmann's® RapidRise® Yeast(4 1/2 teaspoons)
- 2 teaspoonssalt
- 1 1/2 cups 355 ml water
- 1/2 cup 118 ml milk
- 2 tablespoons 28 g butter
Instructions
Instructions
- In the bowl of a stand mixer, combine 2 cups of the all-purpose flour, the sugar, the yeast and the salt; stir to blend.
- In a microwave-safe bowl, combine the water, milk and butter. Microwave on HIGH in 15-second increments until the mixture is very warm but not hot to the touch (120° to 130°F). Butter may not melt completely. An instant-read thermometer is helpful.
- Add the warm liquid to the flour mixture.
- Beat 2 minutes at medium speed, scraping the bowl occasionally.
- Add 1 cup flour and beat 2 minutes at high speed, scraping the bowl occasionally.
- Add just enough of the remaining flour (from the total 5 ½ to 6 cups) a little at a time, stirring until the dough pulls away from the bowl and forms a soft ball.
- Turn the dough onto a lightly floured surface and knead until smooth and elastic and it springs back when lightly pressed with two fingers, about 6 to 8 minutes.
- Cover the dough with a towel and let rest for 10 minutes.
- Cut the dough into 2 equal pieces. Roll each piece into a 12 x 7-inch rectangle.
- Beginning at the short end of each rectangle, roll up tightly. Pinch the seams and ends to seal.
- Spray two 8-1/2 x 4-1/2-inch loaf pans with nonstick cooking spray and place the loaves seam-side down in the pans. Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes. During the last 10 minutes of rising, preheat the oven to 400°F.
- Bake in the preheated 400°F oven for 20 to 30 minutes, or until the loaves are golden brown.
- Remove from the pans by running a knife around the edges and invert the loaves onto a wire rack to cool.
Equipment
- Stand mixer
- Microwave
- Measuring Cups
- Measuring Spoons
- 8-1/2 x 4-1/2-inch loaf pans
- Wire Rack
Notes
Be sure to use instant yeast, not active dry yeast. Fleischmann’s Rapid Rise is their brand of instant yeast.
You can use any fat milk or nondairy
You can use salted or unsalted butter
I have not tested this recipe with whole wheat flour.
I get lots of questions about 2 cups vs 6 cups flour. Be sure to read the recipe, not just the post: You start with 2 cups flour to stir with the yeast and wet ingredients and add up to 6 cups once you start mixing.
Don’t pack your flour – be sure to spoon and level it.
Homemade bread will not last on the counter as long as regular bread – it’ll stay fresh about 2-3 days at most. You canfreeze leftoversor the second loaf by allowing to cool completely and then wrapping in plastic wrap.
Youknow your white bread is done bakingwhen it’s 190°F in the center and light golden around the edges.
Use an instant read thermometer – you can find cheaper ones on Amazon but I love theThermapenthe most. This makes sure your liquid is the right temperature to activate and not kill the yeast.
You can use any fat milk or nondairy
You can use salted or unsalted butter
I have not tested this recipe with whole wheat flour.
I get lots of questions about 2 cups vs 6 cups flour. Be sure to read the recipe, not just the post: You start with 2 cups flour to stir with the yeast and wet ingredients and add up to 6 cups once you start mixing.
Don’t pack your flour – be sure to spoon and level it.
Homemade bread will not last on the counter as long as regular bread – it’ll stay fresh about 2-3 days at most. You canfreeze leftoversor the second loaf by allowing to cool completely and then wrapping in plastic wrap.
Youknow your white bread is done bakingwhen it’s 190°F in the center and light golden around the edges.
Use an instant read thermometer – you can find cheaper ones on Amazon but I love theThermapenthe most. This makes sure your liquid is the right temperature to activate and not kill the yeast.