White Bread Recipe

There’s nothing quite like the aroma of freshly baked bread wafting through your home. This classic white bread recipe creates perfectly soft, fluffy loaves with a golden-brown crust that’ll make you wonder why you ever bought bread from the store.

Get ready for the most versatile bread you’ll ever make. With its tender crumb and subtle buttery flavor, it’s perfect for everything from morning toast to sandwiches that’ll make your lunch the envy of the break room.

Ingredients

• 5½ to 6 cups (744g) all-purpose flour
• 3 tablespoons (37g) granulated sugar
• 2 packets (14g) Fleischmann’s® RapidRise® Yeast
• 2 teaspoons salt
• 1½ cups (355ml) water
• ½ cup (118ml) milk
• 2 tablespoons (28g) butter

Steps

1. In a stand mixer bowl, combine 2 cups flour, sugar, yeast, and salt. Heat water, milk, and butter to 120-130°F (check with thermometer). Add warm liquid mixture to flour mixture.
2. Beat for 2 minutes at medium speed. Add 1 cup flour; beat 2 minutes at high speed. Add remaining flour gradually until dough forms a ball.
3. Knead 6-8 minutes on floured surface until smooth and elastic. Let rest 10 minutes under a towel.
4. Divide dough in half. Roll each piece into 12×7-inch rectangle. Roll up tightly from short end, pinch seams.
5. Place in greased 8½x4½-inch loaf pans. Cover; rise 45 minutes until doubled.
6. Bake at 400°F for 20-30 minutes until golden. Remove from pans immediately.

Smart Swaps

• Use whole wheat flour for up to half the all-purpose flour (may need extra 2-3 tablespoons water)
• Replace butter with olive oil for a Mediterranean twist

Make It Diabetes-Friendly

• Substitute almond flour for 1 cup of all-purpose flour (reduces carbs by 12g per serving)
• Use monk fruit sweetener instead of sugar (1:1 ratio)
• Add 1 tablespoon vital wheat gluten per cup of alternative flour to maintain texture
• Slice thinly (½-inch) to reduce portion size to 15g carbs per slice
• Best consumed with protein to slow glucose response

Pro Tips

• Use bread flour for chewier texture
• Let cool completely (1 hour minimum) before slicing
• Brush with melted butter right after baking for softer crust