This easy homemade bread recipe makes three loaves! Using your stand mixer, you can make hearty, delicious white bread for sandwiches using all-purpose flour!
- 4½ teaspoons instant yeast (two 0.25-ounce packets)
- ¾ cup + 2⅔ cups warm water (divided)
- ¼ cup granulated sugar
- 1 Tablespoon salt
- 3 Tablespoons butter, cubed, at room temperature
- 9 to 10 cups all-purpose flour, divided
- 3 tablespoons butter (melted, for brushing on top of loaf)
Dissove the Yeast: In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of warm water (110˚ F), and let sit for 5 minutes.
Add ingredients: Add the remaining 2 ⅔ cups water at same temperature, sugar, salt, room temperature butter, and 5 cups of the flour to mixer bowl. Stir to combine.
Add remaining flour 1 cup at at time and knead: Using a dough hook, mix on low speed and gradually add the remaining 4 -5 cups of flour one cup at a time until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead using dough hook until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
Let bread dough rise: Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover loosely with plastic wrap or a kitchen towel and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour. (I used bread control on oven and set temperature to 100˚ F.)
Divide the bread dough: Turn the risen dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in three parts (1.5 pounds each) and, working with one piece at a time, gently pat it into a 9×12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place seam down into greased 9-inch loaf pans with parchment paper only on the bottom.
Let bread dough rise again: Cover the loaves loosely with a towel and place in a draft-free area until doubled in size, 30 to 45 minutes. While bread rises, preheat oven to 400˚ F.
Bake: Brush the loaves with some of the melted butter. Bake the loaves for 25 to 30 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 190-195˚ F). If the top of the bread starts to get too brown, form an aluminum foil tent and cover after 15 minutes.
Let cool: Remove from the oven and immediately brush with more melted butter. Allow to cool for 10 minutes in the bread pans. Remove from the pans and cool completely on a cooling rack before slicing, about 50 minutes.
Storage of homemade bread: The bread can be stored in an airtight bread bag or wrapped tightly in
plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
What kind of yeast should I use in this recipe? You can substitute active dry yeast for the instant yeast. Ensure that it is indeed activated in step #1 before continuing, and note that the rise times will be slightly longer. Instant is also called “Rapid Rise Yeast”.
How do I make sure my bread with rise? My oven will allow me to set the temperature to 100˚F. This is a perfect temperature to let the dough rise and the easiest way to ensure a consistent temperature.
How do I know when bread is done baking? An instant-read thermometer inserted into the center should read 190˚ F.
What if my bread is getting too brown on top? If the bread loaves in the oven start to get too brown, form an aluminum foil tent and cover after 15 minutes of baking.
How do I store my homemade bread? The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
- Serving Size: 1 slice
- Calories: 136
- Sugar: 1.5
- Sodium: 194.7
- Fat: 2.2
- Carbohydrates: 25.3
- Protein: 3.3
- Cholesterol: 5.1
Keywords: homemade bread, bread recipe, easy bread recipe