White Bread (So soft and easy to make!)

This White Bread recipe is a classic you’ll want to keep on hand. So
light, fluffy and incredibly soft. Everyone will think it came right
from the bakery!

Ingredients

• 1 2/3 cups lukewarm water, divided
• 2 1/4 tsp instant yeast, or active dry yeast
• 1 tsp sugar
• 1 Tbsp honey, (or more sugar)
• 1 tsp salt
• 1 1/2 Tbsp unsalted butter, cubed at room temperature
• 4 1/2 cups all-purpose flour
• 1 1/2 Tbsp butter, melted for brushing

Instructions

1. In
   the bowl of a stand mixer fitted with the dough hook combine half of
   the lukewarm water, instant yeast, and sugar. Let sit for 5-10 minutes
   until foamy (if using active dry yeast, let sit for 15 minutes).
2. Add
   remaining water, honey, salt, cubed butter, and 4 cups flour to the
   bowl. Knead at low speed until the dough comes together and is soft but
   not sticky. Add a few more tablespoons flour if necessary. Continue to
   knead for 6-9 minutes until the dough pulls away from the sides of the
   bowl and is soft and smooth.
3. Transfer the dough to a lightly
   greased bowl and make sure that it is completely coated. Cover with
   plastic wrap and let rise in a warm and draft-free place for about 45
   minutes or until doubled in size.
4. Lightly flour your work
   surface and turn out the dough onto it. Divide it into two equally sized
   portions. Use your fingers to gently pat each half into an 8×12 inch
   rectangle while pressing it all over to remove any air pockets. Starting
   at the short end, roll up the rectangle into a tight roll and pinch the
   seams to seal. Tuck the ends of the roll slightly under the roll to
   create some tension on the surface and place each loaf into a greased
   8×4 inch loaf pan tucked ends and seam side down. Cover with a greased
   piece of plastic wrap and let rise for about 45 minutes in a warm and
   draft-free place until doubled in size.
5. Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
6. Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
7. Invert
   bread onto a cooling rack. Reinvert loaves and brush tops and sides
   with melted butter. Let cool completely before slicing.

Notes
This
recipe makes 2 regular loaves baked in two 8×4-inch pans or one large
loaf baked in a 9×5-inch loaf pan. To make one large loaf don’t divide
the dough into two and pat it into a 9×13-inch rectangle. Bake for 30-35
minutes.
Nutrition Information
Calories:
1231kcal | Carbohydrates: 227g | Protein: 31g | Fat: 20g | Saturated
Fat: 11g | Cholesterol: 46mg | Sodium: 1259mg | Potassium: 344mg |
Fiber: 9g | Sugar: 11g | Vitamin A: 535IU | Calcium: 48mg | Iron: 13.1mg