Serves 20
105 min
Classic White Bread
Recipe GLPRf922d210080b3e
A traditional American white bread with a soft, tender crumb and light golden crust. Made with active dry yeast, warm water, honey, and butter, this straightforward loaf rises beautifully and yields two full-sized loaves perfect for slicing, toasting, or sandwiches. The dough is easy to work with and requires just basic shaping and rising techniques.
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Ingredients
1 tablespoon plus 1½ teaspoons active dry yeast
2¼ cups warm water (110°F)
3 tablespoons plus 2 teaspoons honey
4 tablespoons unsalted butter, melted, plus more for pans
7 cups all-purpose flour, plus more for dusting
2 tablespoons coarse salt
Directions
Pour the warm water into a large mixing bowl and sprinkle the active dry yeast evenly over the surface. Let the yeast bloom for about 1 minute without stirring, then gently stir to combine until no dry yeast remains visible.
Add the honey and melted butter to the yeast mixture, stirring until well combined.
In a separate bowl, whisk together the all-purpose flour and coarse salt.
Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon until a shaggy dough begins to form. Continue stirring until all the flour is incorporated and the dough becomes too stiff to stir comfortably.
Turn the dough out onto a well-floured work surface and knead for 8–10 minutes, adding small amounts of flour as needed to prevent sticking. The dough should become smooth, elastic, and slightly tacky but not sticky.
Lightly butter a large clean bowl and transfer the kneaded dough into it. Turn the dough to coat all sides with butter. Cover the bowl with a damp kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 hour, or until nearly doubled in size.
Preheat your oven to 375°F (190°C). Lightly butter two 9-inch loaf pans.
Gently punch down the risen dough to release excess gas. Divide the dough evenly in half.
Shape each half into a loaf: flatten each piece into a rough rectangle, then fold it in thirds lengthwise and press firmly to seal. Place each loaf seam-side down into a prepared pan.
Cover both pans with a damp kitchen towel or plastic wrap and let the dough rise again in a warm place for 30–40 minutes, until the dough rises slightly above the rim of each pan and springs back gently when lightly poked.
Lightly dust the top of each loaf with flour if desired. Bake in the preheated oven for 30–35 minutes, until the loaves are golden brown and sound hollow when tapped on the bottom.
Remove the loaves from the oven and turn them out onto a wire rack to cool completely before slicing.
