Classic White Bread

makes 2 - 9x5" loaves

  • 6 c. flour
  • 2/3 c. sugar
  • 1-1/2 T. dry active yeast
  • 1-1/2 tsp. salt
  • 2 c. warm water
  • 1/4 c. unsalted butter, melted

1) In bowl of stand mixer, whisk together flour, sugar, yeast and salt. 

2) Using dough hook, stir in water and butter. Continue kneading in mixer until dough climbs hook; it will still be pretty soft. 

3) Dump dough onto floured surface and knead gently until dough pulls together. Put dough into oiled (or nonstick-sprayed) bowl and cover with damp cloth (this will keep it from drying the dough out as it rises). Allow to sit in a warm place until doubled in size, about an hour. 

4) Punch dough down and knead about 3 minutes or until dough shapes into a smooth ball. Shape into loaves and put in loaf pans, coated generously with nonstick cooking spray or oil. Allow to rise until dough is about 1" above top edge of pans. 

5) Bake at 350 F for 30 minutes. 

Source: Adapted from All Recipes