Homemade Light Bread
Deliciously soft and aromatic homemade white bread from scratch
Equipment
- Mixer with dough hook
Ingredients
- 4 1/2 tsp Active Dry Yeast equivalent to two packets
- 3 1/2 cups Warm Water 105 degrees F
- 1/2 cup Granulated Sugar
- 1 1/4 tbsp Salt
- 4 tbsp Butter softened
- 9 to 10 cups All Purpose Flour
Instructions
- Dissolve yeast in 1/2 cup water for 5 minutes in a large mixing bowl until the yeast begins to bloom. Do not use hot water, this will kill the yeast.
- In the same bowl, with bread hook mix together yeast mixture and remaining water, sugar, salt, and butter along with up to 6 cups of flour. Continue to mix on medium speed adding additional flour slowly until the dough is easy to handle.
- Turn dough out onto a lightly floured surface and knead dough until smooth and elastic, adding a little flour as needed to prevent sticking.
- Place dough in a lightly buttered bowl turning to coat. Cover with a clean dry towel and place in a warm place to rise until doubled in size about 1.5 hours.
- Once doubled in size, punch down dough and divide in half. Roll each half into a rectangle and roll up beginning at the short side. Place seam side down in the greased loaf pans.
- Cover with clean dry cloth and let rise until doubled again, about 1.5 hours.
- Preheat oven to 425 degrees.
- Once doubled in size bake at 425 degrees F for 30 to 35 minutes until golden brown. If the top browns too much lightly cover with a piece of aluminum foil during the last 15 minutes of baking.