How easy is this recipe for Homemade Soft White Bread?
Grumpy loves this soft white bread recipe. He is a fan of soft breads that remind him of store-bought bread. Unlike me, Grumpy grew up with the soft loaves in the store. However, now he doesn’t complain when I make bread because this soft white bread recipe reminds him of those soft store bought loaves!
How to proof your bread
On my snow day, I also made the Venison and White Bean Chili, along with the Meyer Lemon Curd. I love the warm comforting feeling you get with the aromas of freshly baking bread in your home and the added warmth of the chili just put it over the top for me that day. It just reminds me of, well, home. I realized that I just don’t make homemade bread often enough and I plan to remedy that. I also plan to make this place feel more like home every day!
Soft Homemade Bread Making Tips:
- How to know if the bread is really done? My mom taught me to tap the loaves when you think they look like they are done. They should have a hollow tap.
- Mom always used the stick butter to rub the top of the warm loaf. She would remove some of the paper and just rub it over top until it was covered.
- If you don’t want to add the butter to the top because of the added fat, you can just put the warm loaf of bread in a bread bag. Do not close the bag, let it sit loosely open until cooled. The condensation will keep the crust soft!
PIN IT – Homemade Soft White Bread Recipe
- 1-1/2 cups warm almond milk
- 2 tablespoons melted butter
- 4 tablespoons granulated sugar
- 1 teaspoon salt
- 5 cups King Arthur White Flour
- 2 packets Red Star Active Dry yeast
- In Kitchenaid mixing bowl add ingredients as follows: Warm almond milk, melted butter, granulated sugar, salt, and 4 cups of the all-purpose flour. Make a small well in the flour and pour the yeast into the well.
- Add dough hook attachment and turn mixer on slowly. Let turn until dough begins to form on low speed. Stop mixer as needed to put flour down sides of bowl to allow to incorporate. Once dough has formed, turn mixer onto a slightly higher speed and "knead" the dough, approximately 7 minutes. Add more flour by the tablespoon. Dough should still be very soft but not wet. (I used all 5 cups of flour)
- Turn dough out onto lightly floured board. Knead a few more times. Place in a lightly oiled bowl (I use my Kitchenaid bowl - I just wash it first) and cover with wrap. Set in a warm, draft free spot and let rise until double. About 1-1/2 to 2 hours.
- Punch dough down and divide in half. Shape into 2 loaves and place in bread pan sprayed with cooking spray. Sit in a warm, dry place and cover with a towel until dough has risen to the top of the bread pan (or slightly over). About 1 hour. Place in oven pre-heated to 350 degrees and bake for 30-35 minutes. Remove from oven and immediately rub the top of loaves with a butter if desired.
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Serving Size:1 slice
Amount Per Serving: Calories: 93 Total Fat: 1g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 2mg Sodium: 78mg Carbohydrates: 18g Fiber: 1g Sugar: 2g Protein: 2g