White Bread
White Bread is one of the greatest childhood comforts. Our white bread recipe will take you straight back as you sink your teeth into a soft and fluffy slice.
Servings: 42
Ingredients
- 2 Cups Milk
- 1/4 Cup Butter
- 2 Cups Water
- 1/4 Cup Sugar
- 1/4 Cup Honey
- 3 Tablespoons Yeast instant
- 1/4 Cup Vegetable Oil
- 3 Tablespoons Sea Salt fine
- 3/4 Cup Evaporated Milk
- 1 Large Egg whisked
- 9-11 Cups All Purpose Flour *see note
Instructions
- In a saucepan over medium heat, add the milk and cook until just starting to foam around the edges and is warmed. Do not boil.2 Cups Milk
- Gently place the butter, water, sugar, and honey in the pan and stir until the butter has melted and then allow to cool to luke warm.1/4 Cup Butter, 2 Cups Water, 1/4 Cup Sugar, 1/4 Cup Honey
- Sprinkle the yeast and stir to combine. Dump into a standing mixer and allow to rest for 3-5 minutes or until foamy.3 Tablespoons Yeast
- Pour the oil, salt, evaporated milk and egg and stir to combine.1/4 Cup Vegetable Oil, 3 Tablespoons Sea Salt, 3/4 Cup Evaporated Milk, 1 Large Egg
- Add in 8 cups of flour and using a dough hook attachment, mix the dough until it begins coming together.9-11 Cups All Purpose Flour
- Carefully pour in a cup of flour more until the dough is coming together in a ball around the hook. *see note
- Remove the bowl from the mixer and cover with a cloth to rise for 1 hour or until doubled.
- Heavily sprinkle flour on your work surface and turn the dough out.
- Flip it over so all of the dough has flour on it and isn’t sticky.
- Divide into 3 loaves.
- Shape the loaves by pressing each into a rectangle and starting at the short end, roll the dough into a log the same as the pan size.
- Allow to rise until doubled.
- Bake at 350 for 30 minutes.
- Remove from the oven and gently rub butter all over the tops.
- Store in plastic wrap or bread bags for up to 1 week or freeze for up to 1 month.
Video
Notes
- If the dough is still sticky after adding 11 cups of flour, it is OK just scrape down the sides put a towel over it and let it rise. Then sprinkle flour over-the-counter top and on both sides of the dough. Even though it begins super sticky you’ll end up with a really silky dough. Adding too much flour will not let it be like Grandma Sycamore‘s Bread (Utah peeps, you know what I’m talking about!)
Nutrition
Serving: 1g | Calories: 145kcal | Carbohydrates: 24g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 521mg | Potassium: 63mg | Fiber: 1g | Sugar: 4g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg