My Favorite White Bread Recipe

This is my all time favorite white bread recipe! It's squishy with a nice bounce back. It doesn't have a thick crunchy crust. Perfect for sandwiches or french toast!

Ingredients:

4.5 tsp instant yeast

3/4 c + 2 2/3 c warm water (divided)

1/4 c granulated sugar

3 Tbsp unsalted butter, room temperature

1 Tbsp salt

9-10 c all-purpose flour

3 Tbsp unsalted butter melted, for brushing

1. In the mixer bowl, add the 3/4 cups warm water, 4.5 tsp yeast, and 1/4 cups sugar. Stir well to dissolve sugar. Allow to rest for up to 5 mins. This mixture should begin bubbling and rise.

2. Add 3 Tbsp room temp butter, the remaining 2 2/3 c warm water, 1 Tbsp salt, and 5 c of all purpose flour. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need all of the flour). Continue to knead until a ball is formed and the sides of the bowl are clear, about 7-10 mins.

3. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel. Allow the dough to rise until it is doubled in size, about 45 mins to 1 hour.

4. Place the dough on a lightly floured surface. Kneed until the dough is not sticky. You may have to add a little bit more flour as you knead.

5. Divide the dough into two equal parts. Gently pat the dough into a 9x12" shape. Roll the dough, starting from the short side. Pinch all three edges closed. Flatten to about 5x7". roll starting from the short side. Pinch all three edges closed. Place in a greased bread loaf pan and allow to rise for about 30-45 mins.

6. Preheat oven 400 degrees F.

7. Brush the loaves with the melted butter. Bake for 30-35 mins, rotating halfway through the cooking time, until golden brown. An instant read thermometer inserted into the middle of the bread should read 195 degrees F.

8. Remove from oven and immediately brush with melted butter again. Allow to cool for 10 mins before removing from pan. Allow to cool completely before slicing.

9. Store bread tightly wrapped in plastic wrap or in an an airtight bread bag for up to 4 days. Bread can be frozen for up to one month.