how2heroes » Basic White Bread

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Ingredients

Maked 1 loaf

1 cup + 2 tbsp (9 oz) warm water (keep extra on hand)
2½ tsp instant yeast
2 tbsp honey (or any sweetener)
3½ cups (17 oz) all-purpose flour (plus more for dusting work surface)
1½ tsp salt
¼ cup dry milk powder
2 tbsp unsalted butter, room temperature
non-stick cooking spray

Special Equipment

9” x 5” loaf pan
plastic wrap (or shower cap!)
parchment paper for lining pan
bowl scraper
dough whisk

How-to

In a medium-sized bowl add the yeast and water followed the honey and flour (it is helpful to reserve the last ½ cup of flour to add slowly while mixing, to get the correct consistency- it may not all be needed)
Finally, add the salt, milk powder, and butter before mixing (can be done in stand mixer, or mixed by hand). Mix until it forms a shaggy mass that begins to pull away from the sides of the bowl. If dough is too dry, add extra water, 1 tbsp at a time. If too wet, add the ½ cup of reserved flour, a little at a time
Knead 5-8 minutes by hand* on floured surface until dough is elastic and springs back to the touch
Transfer to a bowl coated with non-stick cooking spray. Cover with plastic and allow to rise 1-1½ hours until doubled in size
Roll dough into a ball, then pat into a rectangle, about 16” x 6” x 1”. Fold two ends into the middle, then fold the opposite ends into the middle, and pat into a 9” x 5” rectangle
Place seam-side-down in a lightly-greased, parchment paper-lined 9" x 5" loaf pan. Drape loosely with plastic wrap and let dough rise for 45-60 minutes or until it has risen about an inch over the top of the pan
Preheat oven to 375º
Remove plastic and bake 35-40 minutes, or until it reaches an internal temperature of 190º. Note: if the top of the bread is browning too quickly, top with a tent of aluminum foil during the last 10 minutes of baking
Remove bread from pan and allow to cool completely on a wire rack before slicing

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Susan Reid

Susan Reid has been at King Arthur Flour since 2001, combining her dual passions for words and food. After careers in advertising, in high-end restaurants, and as a Chef-Instructor at the New England Culinary Institute, she spends her time at King Arthur writing and editing the baking newsletter, The Baking Sheet, and teaching both on the road and at The Baking Education Center. She’s a contributor to the award-winning King Arthur Flour Baker’s Companion and The King Arthur Flour Cookie Companion, and co-author of King Arthur Flour Whole Grain Baking.