Prep 24 hrs
Cook 35 mins
Now that I have conquered a easy delicious whole wheat bread, I decided to find a good white bread recipe to make from scratch. So far this one is the winner. This recipe comes from Martha Stewart's July 2004 magazine. Easy and it just tastes great!
- 2 envelopes active dry yeast
- 2 cups warm water (about 105°)
- 1⁄4 cup honey or 1⁄4 cup granulated sugar
- 3 tablespoons melted unsalted butter, plus
- 1 teaspoon melted unsalted butter, for bowl
- 2 tablespoons coarse salt
- 6 -7 cups all-purpose flour, plus
- more flour, for dusting
- Sprinkle yeast over warm water in the bowl of an electric mixer fitted with a paddle attachment.
- Add honey, butter and salt; whisk until yeast is dissolved.
- Let stand until foamy, about 5 minutes.
- Add 3 cups flour; mix on low speed until smooth, about 3 minutes.
- Add 3 more cups of flour; mix until incorporated.
- On a lightly floured surface, knead dough, adding up to 1 cup more flour as needed; knead until smooth, elastic, and slightly sticky, about 5 minutes (I do this with my dough hook in the mixer).
- Let rise in a large buttered bowl, covered with plastic wrap in a warm, draft-free spot until doubled in bulk, about 45 minutes.
- Preheat oven to 400.
- Butter two 4 ½ by 8 ½ inch loaf pans.
- Punch down the dough; transfer to a lightly floured surface.
- Divide dough in half.
- Gently knead each piece until smooth.
- Shape each piece into a loaf, tucking sides underneath to form a seam down the middle.
- Place loaves, seam side down, in buttered pans.
- Let rise until dough reaches top of pans, 15 to 20 minutes.
- Brush top of loaves with butter.
- Bake until golden brown and hollow-sounding when tapped on bottom (briefly turn out loaf to test), 35 to 45 minutes.
- Let cool slightly in pans on wire racks; unmold.
- Let cool until just warm before slicing.
I have to say this is the very best bread I have ever made in it's original form. I like experimenting with it because it is perfect to start with! Thank you for sharing this delicious recipe.
I have made this more than a dozen times now. It is the best sandwich bread I've ever made. I only use 1 tbsp of salt as 2 tbsp was too much for me. I also let me dough rise in the microwave. I put about 3 cups of water in a glass dish and nuke it for about 4 mins, then put the dough in. The moisture level really makes a difference. Thanks again for the awesome recipe.
Just made this bread. It is delicious! Way better than store bought. And simple enough to make weekly or as needed. I will be using this for my go-to bread recipe from now on. Thank you for this amazing recipe! Only adjustment I made was using 1 1/2 tablespoons of salt, other than that I followed the recipe to a T!