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Homemade White Bread

A great all-purpose dough that will help make the beginning baker an experienced baker.

Homemade White Bread

Print Recipe

Yield

2 Loaves 2 Loaves

Difficulty

Easy Easy

Prep Time

20 minutes 20 minutes

Bake Time

25 to 30 minutes 25 to 30 minutes

Rest Time

10 minutes 10 minutes

Rise Time

45 minutes 45 minutes

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Select Your Yeast

Active Dry Yeast
RapidRise® Instant Yeast or RapidRise® PLUS Instant Yeast
Active Dry Yeast
RapidRise® Instant Yeast or RapidRise® PLUS Instant Yeast

Ingredients

  • 5½–6 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 (4½ tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 2 teaspoons salt
  • 1½ cups water
  • ½ cup milk
  • 2 tablespoons butter OR margarine
  • 5½–6 cups all purpose flour
  • 3 tablespoons sugar
  • 2 (4½ tsp.) envelopes Fleischmann's® RapidRise® Instant Yeast or RapidRise® PLUS Instant Yeast
  • 2 teaspoons salt
  • 1½ cups water
  • ½ cup milk
  • 2 tablespoons butter OR margarine

Directions

  1. Place ½ cup warm water (100° to 110°F) in a large warm bowl. Sprinkle in Fleischmann's® Active Dry Yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top.
  2. Add remaining 1 cup water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough.
  3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes.
  4. Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8½ x 4½-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  5. Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.
  1. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt.
  2. Heat water, milk and butter until very warm (120° to 130°F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough.
  3. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
  4. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tighly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8½ x 4½-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.
  5. Bake at 400°F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack.

Tips

To Make Whole Wheat Bread:

Substitute 2 cups whole wheat flour for part of all purpose flour.

Yeast 101

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