The Perfect Homemade White Bread

5 from 3 votes

This really is the perfect homemade white bread! It is ideal for toast, sandwiches, and is almost 100% irresistible on it's own.

Prep Time15

Cook Time40

Proofing2 30

Total Time3 25

Course: Bread

Cuisine: American

Servings: Slices

Calories: 137kcal

Author: Spencer Klickman

Equipment

1 Stand Mixer Optional
1 4 ½ by 9-inch Loaf Pan or Pullman Pan Greased

Ingredients

175 ml Water 90-100°F
125 ml Whole Milk 90-100°F
30 g Honey
9 g Active Dry Yeast 1 Packet
420 g All Purpose Flour Can substitute an equal amount of bread flour.
10 g Fine Sea Salt
57 g Unsalted Butter Softened - Plus More for Greasing

US Customary - Metric

Instructions

In a medium saucepan, combine water and whole milk. Heat over medium heat until temperature reads 90°F on an instant read thermometer.
Remove from heat and add honey, stirring until completely dissolved.
Add active dry yeast and mix to combine. Let bloom for 5 - 10 minutes until frothy.
While yeast mixture is blooming, combine salt and flour in the bowl of a stand mixer and whisk together. Switch the attachment out for the dough hook.
Once yeast is bloomed, add liquid ingredients to the dry ingredients and mix on low to combine. Scrape down the sides of the bowl with a rubber spatula as needed.
Continue to mix until a cohesive dough has formed, approximately 5-minutes. Increase speed to medium-low and knead for an additional 3 - 5-minutes until the dough is completely smooth and pulls away from the sides of the bowl.
Reduce the speed back down to low and add the softened unsalted butter 1-tablespoon at a time until completely incorporated into the dough. Knead for as much time as it needs to completely incorporate and the dough is soft. This should take 5 - 7 minutes.
Turn the dough onto a lightly floured work surface and form the dough into a rough ball shape. Fold one edge of dough over on itself, and repeat with the remaining three sides edges of the dough. Cup your hands and drag the dough across the counter into itself to form into a tight ball.
Transfer to a large bowl and cover with plastic wrap, or lid. Let rest for 1 to 1 ½ hours in a warm spot in the kitchen until doubled in size.
At the end of the first rise, lightly grease a 4 ½ by 9-inch loaf pan or pullman pan with unsalted butter.
Punch the dough down, and transfer to a lightly floured work surface.
Roll the dough into a long rectangle with a rolling pin until it is approximately ½-inch thick. The short edge of the rectangle should be about 9-inches long, and the long edge will be about 18 to 20-inches wide. The more even and smooth you make this rectangle, the smoother your finished product will be.
Pull the corners of the dough with your hands to ensure it is shaped into an even rectangle. Starting with the short edge, tightly roll the dough into a cylinder. Place the rolled dough into the greased loaf pan with the seam side down.
Cover lightly with greased plastic wrap or a damp kitchen towel and let proof an additional 45-minutes to 1-hour until doubled in size.
Begin preheating the oven to 350°F towards the end of the second rise.
Once the dough has gone through the second proof, uncover and add the dough to the oven. Bake for 35 - 40 minutes until golden brown. Let cool for about 5-minutes in the pan, and transfer to a wire rack to cool completely before slicing and serving.

Notes

This is a 71.5% hydration dough, but is relatively easy to work with. The amounts above will yield approximately one 826 gram dough ball.

This dough is easily doubled to make two loaves. It also freezes very well, so enjoy one now and throw the other loaf in the freezer for later.

Store in an airtight container for several days (I can almost guarantee it won’t last very long).

Nutrition