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Dan's Old Fashioned White Bread
Dan's Old Fashioned White Bread
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
215 minutes
Indulge in 2 irresistible loaves of homemade white bread that vanish in no time.
Ingredients:
  • 2 cups milk
  • 0.33333334326744 cup white sugar
  • 0.33333334326744 cup honey
  • 2 teaspoons active dry yeast
  • 6 cups bread flour, or as needed - divided
  • 0.25 cup butter, softened
Instructions:
  • In a heatproof bowl, warm milk in the microwave on Low for about 15 seconds until it reaches 100°F (38°C). Add sugar and honey, stir to dissolve. Mix in the yeast and let it stand for 15 minutes until it forms a creamy layer on the milk.
  • In the mixing bowl of a stand mixer, combine 4 cups of bread flour and salt. Pour in the yeast mixture and mix on low speed with a paddle attachment until well combined, about 1 minute. The dough will be wet. Add the butter and mix in the remaining 2 cups of bread flour as needed until the dough starts forming a ball. Switch to a dough hook attachment and knead the dough in the machine until smooth and springy, about 4 minutes.
  • Place the dough onto a generously floured surface and knead until the surface starts to show cracks. Shape the dough into a ball and put it in a lightly floured large bowl. Cover with a kitchen towel and let it rise in a warm spot until doubled, approximately 1 hour.
  • Grease two 9x5-inch loaf pans with cooking spray.
  • After punching down the dough, transfer it to a floured surface and knead for an additional 2 minutes. Divide the dough in half with a sharp knife, shape each half into logs, adjusting with more flour if needed, and transfer to the prepared pans. Cover the pans with a kitchen towel and allow the dough to rise in a warm place until doubled in size, approximately 1 hour more.
  • Preheat oven to 400°F (200°C) for a perfect bake.
  • Transfer the bread loaves to the preheated oven set at 350 degrees F (175 degrees C) until they achieve a golden brown color and sound hollow when tapped, approximately 25 minutes. Allow them to cool on baking racks for 5 minutes before transferring to finish cooling. Keep the loaves covered with a kitchen towel as they cool.

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