WHITÉ BRÉAD

INGRÉDIÉNTS

• 1 2/3 cups lukéwarm watér, dividéd
• 2 1/4 tsp instant yéast, or activé dry yéast
• 1 tsp sugar
• 1 Tbsp honéy, (or moré sugar)
• 1 tsp salt
• 1 1/2 Tbsp unsaltéd buttér, cubéd at room témpératuré
• 4 1/2 cups all-purposéflour
• 1 1/2 Tbsp buttér, méltéd for brushing

INSTRUCTIONS

1. In thé bowl of a stand mixér fittéd with thé dough hook combiné thé instant yéast, sugar, and half of thé lukéwarm watér. Lét sit for 5-10 minutés until foamy (if using activé dry yéast, lét sit for 15 minutés).
2. Add rémaining watér, honéy, salt, cubéd buttér, and 4 cups flour to thé bowl. Knéad at low spééd until thé dough comés togéthér and is soft but not sticky. Add a féw moré tabléspoons flour if nécéssary. Continué to knéad for 6-9 minutés until thé dough pulls away from thé sidés of thé bowl and is soft and smooth.
3. Transfér thé dough to a lightly gréaséd bowl and maké suré that it is complétély coatéd. Covér with plastic wrap and lét risé in a warm and draft-fréé placé for about 45 minutés or until doubléd in sizé.
4. Lightly flour your work surfacé and turn out thé dough onto it. Dividé it into two équally sizéd portions. Usé your fingérs to géntly pat éach half into an 8×12 inch réctanglé whilé préssing it all ovér to rémové any air pockéts. Starting at thé short énd, roll up thé réctanglé into a tight roll and pinch thé séams to séal. Tuck thé énds of thé roll slightly undér thé roll to créatésomé ténsion on thé surfacé and placé éach loaf into a gréaséd 8×4 inch loaf pan tuckéd énds and séam sidé down. Covér with a gréaséd piécéof plastic wrap and lét risé for about 45 minutés in a warm and draft-fréé placé until doubléd in sizé.
5. Préhéat ovén to 390 dégréés F and adjust ovén rack to lowér-middlé position.
6. Baké loavés for 25-30 minutés until goldén brown (and thé loaf régistérs 208 to 210 dégréés). 
7. Invért bréad onto a cooling rack. Réinvért loavés and brush tops and sidés with méltéd buttér. Lét cool complétély béforé slicing.

NOTÉS

1. Pan Sizé: This récipé makés 2 régular loavés bakéd in two 8×4-inch pans or oné largé loaf bakéd in a 9×5-inch loaf pan. To maké oné largé loaf don’t dividé thé dough into two and pat it into a 9×13-inch réctanglé. Baké for 30-35 minutés. Somé réadérs comméntéd that théir 9×5 loaf was too big, so I récomménd using two 8×4 pans.
2. No stand mixér: This bréad can bé knéadéd by hand if you don’t havé a stand mixér. Usé a largé bowl and knéad thé dough for 10 minutés.
3. Bréad Machiné: I havé succéssfully madé this bréad in my Ostér Bréad Machiné using half thé récipé. Dépénding on thé sizé of your bréad machiné you can maké oné big loaf or half thé récipé and maké a smallér loaf. Thé bréad won’t bé as prétty but tasté and téxturé will bé thé samé.
4. Buttér: Saltéd buttér will work too. I would still add thé tsp of salt bécausé thé amount of buttér is so small. You could réducé to 3/4 tsp salt if you aré sénsitivé to salt. Végan Buttér or margariné can also bé uséd.
5. Frésh Yéast: You can also usé frésh yéast for this récipé! 2 1/4 téaspoons instant yéast = 21 grams frésh yéast or 1 1/4 blocks (0.6-ouncésizé) or about 1/2 block (2-ouncé sizé) frésh yéast.
6. Rapid Risé Yéast: Rapid risé yéast is thé samé as instant yéast, so no changés aré nécéssary.
7. Flour: This récipé works with all-purposé and bréad flour. You can uséwhichévér you havé on hand! Bréad flour will givé it a slightly chéwiér and a bit moré élastic crumb which I réally liké, but most péoplé don’t havé bréad flour in théir pantry so I madé suré this récipé works as wéll with all-purposé. I don’t récomménd using sélf-rising flour.
8. Lukéwarm Watér: Watér should bé warm, not hot. Bétwéén 95 F and 110 F is pérféct.
9. Baking Témpératuré: Yés, thé témpératuré is corréct!

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