- 7 Cups Flour (Bread or All Purpose 125g per cup plus little extra)
- 1 Tbsp Salt
- 1 Tbsp Yeast (Or 1 pack)
- 1 Tbsp Sugar
- 2 1/2 Cups Warm Water (110 degrees)
- 4 Tbsp Butter (softened)
Makes two loaves
How many of you went out and bought a bunch of yeast at the beginning of the pandemic, and now you have a ton left. Well guess what, it's the holidays and I've got a great white bread recipe that's going to have your family slicing it up while it's still warm!
Besides the yeast, you're just going to need a few ingredients. You'll need some warm water, some flour, some butter, some sugar and salt, and if you have one, a mixer with a dough hook.
I start with a tablespoon of yeast, that's just a little more than a package, but either will work fine.
Pour that into a half cup of 110 degree water along with a tablespoon of sugar. Mix that together and set it aside for about ten minutes. Once it starts bubbling, you'll know the yeast is still good. If it doesn't bubble, you'll need to get new yeast.
Throw three and a half cups of flour along with a tablespoon of salt and the two remaining cups of 110 degree water in your mixer. You can use bread flour if you want. I don't normally keep any around, and all purpose has worked fine. For those of you who weigh ingredients, I really only pay attention to the flour and try to use 125 grams per cup to keep it consistent. You'll need a little more for dusting and some just in case the dough doesn't come together.
If you don't have a mixer, just spoon it together. After the initial ingredients come together add the yeast mixture and the remaining three and a half cups of flour...a cup at a time. Let that mix, and then add two tablespoons of butter. Let it incorporate, then add another two tablespoons until a dough ball forms and starts to pull away from the sides. If you need to add a little flour for the dough to pull away, only add about a tablespoon at a time.
Take the dough out, sprinkle some flour on the counter and over the top of the dough, then knead for a few minutes.
Then put some vegetable oil or cooking spray in a bowl, and coat the dough well. Then cover it and put it in a warm place for about 45 minutes or until the dough doubles in size. I'll usually spray some cooking spray on the down side of plastic wrap so it doesn't stick to the dough. While it's rising, butter your two bread pans.
After the rise, split the dough in half. Take one piece and flatten it on a well floured surface. Make it into a square, but make sure it's as wide as your bread pan. Fold one side toward the middle, then take the other side and fold it completely over the rest, then pinch the crease. Fold and crease the ends, flip it into your bread pan so the crease is on the bottom. Cover it and put it back in that warm place for about 45 minutes. I let my dough rise in the oven, just having the light on will keep it at 90-100 degrees.
Preheat your oven to 425. And when you put the bread in, reduce the heat to 375 and bake for 15 minutes. Spin the pans the other way, then bake for another 15 minutes. Check the internal temperatures until it reaches 190 degrees, then they're done! Time will vary from oven to oven.
Pop the breads out of the pan to allow them to cool. Spread some butter on the top while they're still warm to give it that shiny look. And good luck getting through the cooling process because your family will devour it while it's still warm!
This takes about 2 1/2 hours to make when you include the rising time. Here's the process in 2 1/2 minutes!