Ingredients
Scale
- 4½ teaspoons instant yeast (or two 0.25-ounce packets)
- 3⅓ cups warm water (divided into ¾ cup and 2⅔ cups)
- ¼ cup granulated sugar
- 1 tablespoon salt
- 3 tablespoons unsalted butter, room temperature and cubed
- 9–10 cups all-purpose flour
- 3 tablespoons unsalted butter, melted (for brushing)
Instructions
- In your mixer bowl, dissolve the yeast in ¾ cup warm water. Let it sit for 5 minutes until it gets foamy.
- Add the remaining 2⅔ cups warm water, sugar, salt, room temperature butter, and 5 cups of flour. Stir until combined.
- Using the dough hook, mix on low speed while gradually adding more flour until the dough becomes soft and tacky but not sticky. You might not need all the flour, so add it gradually!
- Continue kneading for about 7-10 minutes until the dough forms a soft ball and clears the sides of the bowl.
- Place the dough in a lightly greased bowl, turning it to coat all sides. Cover with plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 45 minutes to 1 hour.
- Once risen, gently press the dough to remove air bubbles and divide it in half.
- Working with one piece at a time, pat it into a 9×12-inch rectangle on a lightly floured surface.
- Roll the rectangle tightly from the short end to create a cylinder. Pinch the seams and ends to seal, then tuck the ends under.
- Place each loaf in a greased 9-inch loaf pan. Cover loosely and let rise again until doubled, about 30-45 minutes.
- Preheat your oven to 400°F with a rack in the lowest position.
- Brush the risen loaves with melted butter and bake for 30-35 minutes, rotating halfway through, until golden brown. The internal temperature should reach 195°F if you’re using a thermometer.
- As soon as you take the loaves out, brush them with more melted butter.
- Let the bread cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
- The water should be warm to the touch but not hot (around 110°F) so you don’t kill the yeast.
- Don’t rush the kneading process – it develops the gluten that gives your white bread structure.
- When the dough clears the sides of the mixer bowl but still sticks slightly to the bottom, you’ve got the perfect consistency.
- A tight roll when shaping creates a better texture in your finished loaf.
- Brushing with butter gives the bread that beautiful golden color and soft crust.
- Prep Time: 15 minutes
- Rising Time: 1.5–2 hours
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 120 kcal
- Sugar: 1.5 g
- Sodium: 180 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3.5 g
- Cholesterol: 3 mg