Best Soft White Bread Ever Recipes

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WHITE BREAD



White Bread image

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!

Provided by Julia Foerster

Categories     Bread

Time 2h15m

Number Of Ingredients 8

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)

Steps:

  • In the bowl of a stand mixer fitted with the dough hook combine the instant yeast, sugar, and half of the lukewarm water. Let sit for 5-10 minutes until foamy (if using active dry yeast, let sit for 15 minutes).
  • 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.
  • 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.
  • 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 8x12 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 8x4 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.
  • Preheat oven to 390 degrees F and adjust oven rack to lower-middle position.
  • Bake loaves for 25-30 minutes until golden brown (and the loaf registers 208 to 210 degrees).
  • Invert bread onto a cooling rack. Reinvert loaves and brush tops and sides with melted butter. Let cool completely before slicing.

Nutrition Facts : Calories 1231 kcal, Carbohydrate 227 g, Protein 31 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 1259 mg, Fiber 9 g, Sugar 11 g, ServingSize 1 serving

THE SOFTEST, FLUFFIEST HOMEMADE WHITE BREAD YOU CAN MAKE



The Softest, Fluffiest Homemade White Bread You Can Make image

Warm, fluffy homemade white bread has been a staple of cooks long before and after mid century because it is that good!

Provided by Kevin Mayfield

Categories     Bread

Time 2h

Number Of Ingredients 6

3 cups warm water (just warm to the touch, not hot)
2 packets dry yeast (.25 oz each)
5 tablespoons unsalted butter (divided)
1/4 cup sugar
1 tablespoon salt
7 cups of all-purpose flour

Steps:

  • In your mixing bowl, add the packets of yeast and a 1/2 cup of warm water. Stir to mix. Let the yeast activate in the water for 5 minutes. Add the other 2-1/2 cups of warm water along with the 3 tablespoons of room temperature butter, plus the sugar and salt.
  • Add first 4 cups of flour to the mixing bowl and stir ingredients together. You can mix by hand, but I prefer to use a stand mixer with a dough hook attachment.
  • Mix on a low speed for 10 minutes while slowly adding the next 3 cups of flour. The dough ball should start to take shape and be 'tacky' to the touch, but not wet and sticky. It should 'clean' the sides of the bowl by itself, but feel free to scrape down excess dough if necessary. I find I may not even need to add the entire 7th cup of flour. But if the dough is still too wet, slowly add the last cup of flour by the tablespoon until the dough ball becomes smooth.
  • Remove dough from mixer and place on a large, smooth floured surface. Do not knead the dough, just shape it into a ball and add a pinch of flour on it if it is still very sticky to the touch.
  • Place the dough ball into a large bowl that has been coated in vegetable oil. Roll the dough ball around so that the oil coats it. Cover with plastic wrap.
  • Place the bowl in a warm place and wait for 50 minutes to an hour as the dough doubles in size.
  • Place the dough back on the floured surface and split it into two equal balls.
  • Work one ball at a time to flatten and remove any excess air pockets. Once again, don't knead the dough, just push it down to flatten it.
  • Shape into a rectangle about as wide as your 9 inch baking pan.
  • Roll that up into a tube and tuck the ends under itself and place into a 9" x 5" inch loaf pan that has been greased with cooking spray.
  • Repeat for second dough ball.
  • Melt the remaining 2 tablespoons of butter and brush lightly over the two loaves.
  • Place both loaves into an oven that has been pre-heated to 400 degrees.
  • Bake for 30 minutes, rotating once halfway through baking.
  • Remove from oven and once again lightly brush with remainder of melted butter. Let cool for 15 minutes while remaining in the pan.
  • Remove from the baking pan and cool on a wire rack before slicing.

Nutrition Facts : Calories 162 kcal, Sugar 2 g, Sodium 293 mg, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 30 g, Fiber 1 g, Protein 4 g, Cholesterol 6 mg, UnsaturatedFat 2 g, ServingSize 1 serving

SOFT WHITE BREAD



Soft White Bread image

This pillowy white bread recipe will be your new favorite! Straightforward & easy to make, and it bakes up so soft & fluffy! A perfect sandwich bread.

Provided by Allie {Baking A Moment}

Categories     Appetizer     Side Dish     Snack

Time 2h

Number Of Ingredients 6

1 1/2 cups warm water
3 tablespoons granulated sugar
1/4 ounce active dry yeast* ((1 packet))
3 tablespoons unsalted butter, (softened)
3 3/4 cup all-purpose flour ((you may need as much as 4 1/2 cups))
3/4 teaspoon salt

Steps:

  • Place the warm water and sugar in a large bowl and sprinkle the yeast on top. Set aside for 5 minutes to allow the yeast to proof.
  • Add the butter and 2 cups of the flour, and beat on medium speed for 3 minutes.
  • Stir in an additional 1 1/4 to 1 3/4 cups of flour, along with the salt, mixing until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl.
  • Continue to knead, adding an additional 1/2 to 3/4 cup flour, until the dough is smooth and elastic (about 10 minutes).
  • Place the dough in a large greased bowl, and cover loosely with plastic wrap. Allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  • Lightly mist a 5 cup loaf pan with non-stick spray.
  • Punch down the dough and shape it into a loaf.
  • Place the dough in the prepared pan, cover it loosely with greased plastic wrap, and allow it to rise in a warm place until doubled in size (30 to 45 minutes).
  • Preheat the oven to 350 degrees F.
  • Uncover the dough and bake for 40 to 45 minutes, or until the loaf sounds hollow when lightly tapped.

Nutrition Facts : Calories 181 kcal, Carbohydrate 33 g, Protein 4 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 148 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BEST SOFT WHITE BREAD EVER



Best Soft White Bread Ever image

This a homeade white bread that has the soft crust that you see on commercial (supermarket) bread. The secret is in the baking method. You need a pizza stone and one of those Aluminium Roasting pans that you buy at Thanksgiving to roast your turkey in. You can get one at any Supermarket. Buy the deepest one you can find and then push on the bottom to make it even deeper. Try not to distort the lip so that it will lay flat when it is inverted on the stone.

Provided by North Carolina Brea

Categories     Yeast Breads

Time 4h30m

Yield 1 Loaf, 12-18 serving(s)

Number Of Ingredients 6

16 ounces bread flour
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons yeast
1 1/2 ounces corn oil
9 1/2 ounces milk

Steps:

  • I use a Kitchenaid mixer with a dough hook but I am sure you could make the dough in a bread machine. Just follow your machines instructions.
  • Place all of the dry ingedients in the mixing bowl and turn the mixer on low to blend the ingredients.
  • Warm the liquids until to about 100 deg. F. and add to the mixer.
  • Mix until the dough pulls away from the sides of the mixing bowl. Then allow the mixer to run on the second lowest setting to knead the dough. This will take about 10 minutes. Dependng on the humidity, you may have to add another tablespoon of water (or two).
  • Remove the dough hook and form the dough into a ball, Slightly oil the dough ball and place it back into the bowl to rise. Depending on the temperature this may take 1 to 3 hours. I like to put it in a cool area to have this step to the longest time possible. Let the dough rise until doubled in volume.
  • Punch down the dough and shape in into the shape of your choice. I prefer a football shape with blunt ends. Place on parchment paper and put on a peel or a flat cookie sheet to facilitate putting it in the oven. Cover with plastic wrap and a towel and allow it to rise a second time. This will take 1 to 1.5 hours.
  • Preheat the oven and the pizza stone to 400 Deg F.
  • After the dough has almost doubled in size remove the towel and plastic wrap. With a sharp knife cut a slash along the top of the loaf.
  • Mist the loaf with a spray bottle of water and slide it off of the peel (or cookie sheet) onto the pizza stone and cover with the inverted Aluminium pan.
  • Bake for 15 to 20 minutes and remove the Aluminium pan, Bake for another 15 to 20 minutes or until the crust is the color you like, and the bottom sounds hollow when you tap it.
  • Allow to cool before you try to cut this bread.

Nutrition Facts : Calories 191.5, Fat 4.8, SaturatedFat 1.1, Cholesterol 3.4, Sodium 303.6, Carbohydrate 31.5, Fiber 1.2, Sugar 1.1, Protein 5

EXCELLENT WHITE BREAD



Excellent White Bread image

This straightforward loaf is the white bread of your dreams, and its fluffy slices make for evenly browned toast. The 1/3-cup of sugar makes this mildly sweet and perfect for peanut butter and jelly sandwiches, but you can cut it down to 2 tablespoons if you'd rather have something more neutral in flavor. You do need some sugar, however, to feed the yeast and ensure a lofty rise. This recipe makes two loaves, one for now, and one for the freezer or to share with a lucky friend.

Provided by Melissa Clark

Categories     dinner, lunch, breads

Time 4h15m

Yield 2 loaves

Number Of Ingredients 7

2 1/4 teaspoons/7 grams active dry yeast (1 package)
1 1/2 cups/355 milliliters lukewarm milk
1/3 cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans and for brushing the tops of the loaves
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour

Steps:

  • In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
  • Grease a large bowl with butter and turn dough out into the bowl. Flip over dough so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 1 1/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
  • When dough has doubled in size, turn it out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
  • Press down dough with your hand to expel the air. Divide dough in half and place each half into a loaf pan. Brush tops of loaves with remaining melted butter.
  • Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
  • Heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 237 milligrams, Sugar 7 grams, TransFat 0 grams

BEST EVER WHITE BREAD (ABM)



Best Ever White Bread (Abm) image

This is a recipe I developed from lots of trial and error. I just kept experimenting with my bread maker. This same dough makes beautiful dinner rolls as well.

Provided by Tricia Foley

Categories     Yeast Breads

Time 2h5m

Yield 1 2 lb loaf, 12 serving(s)

Number Of Ingredients 6

1 1/3 cups milk
2 tablespoons butter or 2 tablespoons margarine
4 tablespoons sugar
2 teaspoons salt
4 cups flour
1 tablespoon yeast

Steps:

  • Place ingredients in bread maker following your manufacturers guidelines.
  • Personally I only mix it up in the bread maker. When it is done proofing I turn it out onto a floured surface shape it and place it in a greased (cooking spray) loaf pan. Let rise for approx 1 hour, til doubled. I bake for 30 minutes at 350 degrees.

EXTREMELY SOFT WHITE BREAD (BREAD MACHINE)



Extremely Soft White Bread (Bread Machine) image

This is the softest white bread I have ever baked. It was sent to me via email and I cannot remember who sent it. This is the only recipe I use for white bread.

Provided by TKDLVR

Categories     Yeast Breads

Time 25m

Yield 1 Loaf

Number Of Ingredients 6

1 cup hot water
2 teaspoons yeast
3 tablespoons sugar
1/4 cup vegetable oil
1 teaspoon salt
3 cups white flour

Steps:

  • Put your hot water, yeast and sugar in your bread machine. Let stand 6-12 minutes depending on the temp of your water. Your yeast will foam.
  • Add remaining ingredients.
  • Use rapid or basic white cycles.
  • Or bake for 25 minute @ 350.

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