Easy White Bread Recipe | So Soft!

Steps

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1. 1
   Add 2 cups of warm water (around 110-120°F) to the stand mixer bowl. Rinse the bowl with warm water beforehand if working on a cold day to help maintain temperature.
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2. 2
   Add 2 tablespoons sugar and 2 packets of active dry yeast. Stir gently and let sit for about 5 minutes until foamy. If yeast doesn't foam, it's expired and you'll need to start over.
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3. 3
   Measure out 6 cups (720g) of flour using a scale if possible, or level it in a measuring cup. Add 2 teaspoons of salt to the flour and mix.
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4. 4
   Add the flour and salt mixture to the foamy yeast. Pour in 4 tablespoons of melted butter (make sure it's not too hot). For a richer dough, you can replace the water with 1 cup milk and 1 cup water.
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5. 5
   Attach the dough hook and mix on low speed for about 1 minute until the mixture comes together in a shaggy mass. If mixing by hand, use a large spatula and wooden spoon to combine.
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6. 6
   Scrape down the bowl sides. Increase speed to medium-low and continue mixing for 5-7 minutes until the dough is smooth and springs back when pressed. This develops the gluten for a chewy texture.
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7. 7
   If kneading by hand, lightly flour your countertop. Transfer the dough and knead by stretching it out with your palm, folding it back, and rotating as you go until it becomes bouncy and smooth.
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8. 8
   Lightly oil a large bowl. Transfer the dough and flip it once to coat with oil. Cover and place in a warm spot (like a turned-off oven or warming drawer) for 40-50 minutes until nearly doubled in size.
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9. 9
   Lightly flour the countertop and transfer the dough. Gently punch down the dough and divide it into two equal pieces.
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10. 10
    Shape the first piece into an 8×12 inch rectangle. Starting from the short end, roll it up tightly into a log. Pinch the seams on the side and tuck them underneath.
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11. 11
    Spray or butter the inside of loaf pans. Use a bench scraper to transfer the shaped dough into the pan. Repeat with the second dough portion.
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12. 12
    Loosely cover the pans. Place in a warm location for a second rise of 25-30 minutes until the bread just pokes over the top of the pans.
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13. 13
    Preheat the oven to 350°F during the second rise. Test if the dough is ready by gently pressing with an oiled fingertip—it should slowly spring back. If it collapses, it's overproofed.
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14. 14
    Optionally brush the loaves with melted butter for extra richness and shine. Bake at 350°F for 30-35 minutes until the tops are golden brown.
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15. 15
    Remove from the oven and allow the bread to cool completely. Slice and enjoy your fresh, pillowy white bread.
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