This is a basic white bread recipe. It comes straight out of the KitchenAid recipe book that came with my mixer. I haven’t made any changes to it! …. well… scratch that…. I preheat my oven slightly to get a nice warm place for the dough to rise, and I changed the amounts of cinnamon and sugar added (when I make the delicious cinnamon swirl bread). You can make Cinnamon Swirl Bread by following this white bread recipe, and while dough is rising, click here —->
I haven’t bought bread for almost a year now, and my family loves it. We save money, eat better, and every sandwich tastes better with homemade bread. Try it yourself!
This recipe makes two loaves of bread. You can always halve the recipe to make one loaf, however you may want to make the full recipe and refridgerate, freeze, or give away the second loaf.
4 1/2 tsp yeast (or 2 individual packets)
1 1/2 cups warm water (110-120 degrees, F)
1/2 cup milk
2 tsp salt
3 tbsp sugar
3 tbsp butter (plus more for buttering pans & bowl)
5 1/2 – 6 cups bread flour (plus more for rolling)
***I recommend using White Lilly BREAD flour. I have been making this recipe a few times a week for 11 months now, and have tried many variations. In my opinion, White Lilly bread flour creates the best finished product. If you use Gold Medal, another brand, or all – purpose flour.. your bread isn’t ruined, it just won’t turn out quite as well.***
1. Heat mixing bowl and dough hook by running under hot water, place on mixer.
2. Pour hot water in mixing bowl, sprinkle yeast in and stir gently.
3. Heat milk, butter, sugar and salt in small pan (I love to use my small mini-dutch oven). You’ll want to heat this mixture until it is well blended, stirring occasionally, and retain a temp of 110-120. Slightly warmer won’t kill the yeast; but if its boiling set aside and let cool slightly.
4. In a medium sized mixing bowl, measure 4 1/2 cups bread flour, set aside.
5. Check water & yeast mix. (As long as your water has puffed and looks cloudy, your yeast is good). Now, pour your liquid mix into your water & yeast mix. Give a quick stir.
6. Preheat oven to create a warm rising place (I preheat @ 350, but DON’T allow it to get that hot! I leave it on for only a few minutes, while completing step 7). You want to create a nice, warm environment, but not too hot.
7. Add all 4 1/2 cups flour to liquid, stir on low speed, using dough hook until blended.
8. Slowly add more flour, 1/2 cup at a time, until your dough pulls away from the sides of the bowl and has blended into a nice dough. (Finding your happy place for your dough takes trial and error… but for my bread, I only add between 1/2 cup and 3/4 cup more flour).
9. Once you’ve added enough flour, lock your mixer and turn to speed 2 or 3 (medium-low) and mix for a few minutes. While this is going, butter a LARGE mixing bowl.
10. Scrape dough into your mixing bowl, cover with two kitchen towels, place in oven and let rise for one hour.
11. Remove dough, punch down, divide in two. (Dough will be sticky so flour your hands before grabbing).
12. Grab half the dough, place on a floured surface. Cover the dough remaining in bowl.
13. Preheat oven to 400 degrees F. Flour a rolling pin, gently roll dough into a rectangle.
14. Butter a bread pan. Roll up dough, beginning with small side. Tuck ends under well, and place in bread pan. Gently work dough so it fits well in pan, gently push or punch down to fit, cover.
-***If using two loaf pans, repeat step 14, then proceed to step 15. If using one loaf pan; leave half the dough in covered bowl, follow step 15, let bread pan cool, then repeat steps 13-15.
15. Bake for 30 minutes. Quickly turn pan over to release bread onto a dish to cool. Allow bread to cool a few minutes, try some, ENJOY!