There is something magical about homemade bread, don’t you think? I love the way it rises up. The smell of it baking is utterly fabulous. The taste of a warm slice fresh from the oven with a bit of butter and honey spread on top…well it’s one of my very favorite things to eat, I have to admit.
The Homemade White Bread recipe I have to share with you today has been living in my archives since the first week I started this blog. I wanted to bring it to the top of the pile today complete with new pictures and improved instructions (the old ones were super ugly and pretty confusing!) I also wanted to give those of you who haven’t tried it yet the opportunity to consider doing so. This is by far the best white bread recipe I have ever had the pleasure of meeting, and I have met a lot of them, let me tell ya. The inside texture is soft and fluffy while remaining substantial. The outer crust is nice and crispy without being hard and the flavor is out if this world. 🙂
If you haven’t ever made bread before, this would be a great place to start. It only takes about an hour to make, from start to finish and uses very basic ingredients.
I hope you give it a try, guys! Your family would love you for it.
Homemade White Bread
Time: 1 hour
Yield: 4 loaves
Recipe from Susan Merrill
4 C hot water
1/2 C sugar
2/3 C canola or vegetable oil
2 Tb salt
10-12 C all-purpose flour
3 Tb + 1 tsp yeast (I use active dry)
1. Preheat your oven to 170 degrees.
2. Pour 4 cups of hot water into your stand mixer. You want the water to be hot, but not so hot that you can’t hold your hand in it.
3. To your stand mixer add 1/2 cup sugar…
2/3 C oil…
2 tablespoons of salt…
and 4 cups flour.
4. Turn your mixer on to low allowing the ingredients to mix for about 30 seconds.
5. Add 3 tablespoons plus 1 teaspoon of active dry yeast.
6. Continue adding the flour, one cup at a time while the mixer is on low. When the dough pulls away from the side of the bowl, you know you have enough flour. Turn the mixer to medium speed and let it mix for 6-7 minutes.
7. Remove the dough hook and take the bowl off of the stand mixer. Cover it with plastic wrap and allow it to rest for 5 minutes.
8. Spray your hands with cooking spray. This will help so the dough doesn’t stick too much.
9. Spray 4 loaf pans with cooking spray and separate the dough equally between them.
10. Take each piece of dough and round it into a ball.
Slap the dough a few times with the palm of your hand in order to remove any air bubbles that remain inside.
Then form it back into a lovely ball and place it in the pan.
11. Shape the other three loaves and carefully place them in your oven to rise.
When the dough has risen up about 1 inch above the side of the pan (should only take about 15 minutes) turn your oven up to 350 degrees. Keep the loaf pans in the oven while it heats up. This will help the dough rise a bit more before it begins to bake. Allow the bread to bake for about 20-25 minutes or until golden brown on the top and bottom. Your oven may cook faster or slower than mine, just keep an eye on it to be sure it doesn’t burn. 🙂
12. Remove the pans from the oven and carefully dump the bread out onto your counter. Using two hot pads, place the loaves on cooling racks.
13. Spread a bit of butter onto the top of each loaf. This will help the outer crust to not get too hard.
14. Allow the loaves to cool for about 5 minutes, then slice and enjoy!
Store leftover loaves in freezer safe gallon sized Ziploc bags and then place them in your freezer.