Best Homemade White Bread

Best Homemade White Bread {}


Best Homemade White Bread
I love making this bread 6 loaves at a time. It makes enough for my family for a couple of weeks (it freezes well) or there’s always a loaf to share with a friend or neighbor. It’s a modified version of a recipe by Ina Garten {The Barefoot Contessa}. Enjoy!
  • 1 1/2 cup warm water (110 °F)
  • 6 packages dry yeast (15 tsp)
  • 3 tsp sugar
  • 4 1/2 cups warm whole milk (I almost always use 1% because that’s what I have on hand)
  • 18 T ( or 2 and 2/8 stick) butter, melted and cooled 4 1/2 tbsp honey
  • 6 large egg yolks
  • 15-18 cups all-purpose flour (I use bread flour)
  • 3 TB kosher salt
  • 1 egg white, lightly beaten (optional)
  1. Place the water in the bowl of an electric mixer fitted with a dough hook attachment. I use a Bosch and haven’t tried this amount in a KitchenAid mixer (though I think the more powerful ones could handle it) If the bowl is cold, be sure the water temperature doesn’t drop below 110 °F. Add the yeast and sugar; stir and allow them to dissolve for 5 min.
  2. Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 9 cups of the flour and the salt. Mix on low speed for about 5 min. With the mixer still on low speed, add 6 more cups of flour . Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn’t stick to the bowl. Add the flour slowly; you can always add more but you can’t take it out. Knead on medium to high speed for about 8 min, adding flour as necessary. Dough should be smooth and not too sticky.
  3. Dump the dough out onto a floured surface and knead by hand for a min until the dough is smooth and elastic. Grease a bowl with butter or cooking spray, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume. You need a very large bowl for this as it will grow up over it. OR you can split it up into two (still larger) bowls.
  4. Grease 6 (9 x 5) inch loaf pans with butter or cooking spray. I love the glass loaf pans best (you can buy these at Walmart) Divide the dough in half, and then cut into 3rds. (I use a pizza roller). Roll each half into a loaf shape and place each in a prepared pan. Rise again for an hour, until doubled in volume—something I cheat a little here and just let them rise long enough for my oven to heat.
  5. Preheat the oven to 350°F. When the dough is ready, brush the tops with the egg white (I never do this) and bake the breads for 35-40 minutes) or until they sound hollow when tapped and are a nice golden brown. I don’t like super browned bread so I always put tinfoil on top of the loaves half way through baking. Turn them out of the pans when cool enough, and then cool completely on a wire rack before slicing. Enjoy!


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