Plain White Bread

Courtesy of: Brown Eyed Baker
Timing Information
Prep Time
20 min
Cook Time
30 min
Resting Time
1 hr 40 min
Total Time
2 hr 30 min


4 1/2 tsp
instant yeast
3/4 c
warm water
2 2/3 c
warm water
50 g
granulated sugar
3 tbsp
unsalted butter, cubed at room temperature
1 tbsp
1.3 to 1.4 kg
all-purpose flour
3 tbsp
unsalted butter, melted for brushing


(0) In the bowl of a mixer, stir to dissolve the yeast in the smaller amount of water. Let sit for 5 minutes
(1) Add remaining water, sugar, salt, butter, and half of the flour. Stir by hand to combine
(2) Using a dough hook, mix on low speed and gradually add the remaining flour. Mix until the dough is soft and tacky, but not sticky. Continue to knead until a ball forms and clears the sides of the bowl
(3) Put dough in a lightly greased bowl and turn over until all sides are coated. Cover in plastic wrap
(4) Prove in warm place for 45 to 60 minutes
(5) Turn out dough onto a lightly floured surface. If making a full recipe, cut dough in half
(6) Shape each loaf and place in greased 9x12 baking tin. Note: King Arthur flour does a great video series explaining how to shape plain white bread. They'll do a better job than I will of explaining how to shape your dough
(7) Cover baking tins and let prove for 30 to 45 minutes. The dough should rise to ~1 inch above the top of the tin
(8) Put oven rack on bottom shelf and pre heat to 375 deg F
(9) Brush loaves with melted butter
(10) Bake for 30 - 35 minutes
(11) Remove from oven and brush with remaining butter. Cool for 10 minutes before removing from tin
(12) Enjoy!