BEST WHITE BREAD RECIPE

IMPORTANT: The instructions below are for instant yeast. If using active dry yeast, refer to the detailed instructions in the “notes” section.

1. Add butter to a heat-safe measuring cup. Put it aside. In a small pan on the stovetop heat milk to a simmer. Don’t scald the milk or let it boil, or too much liquid will evaporate! Pour the hot milk over the butter. Let the mixture cool to 120°- 130°F for instant yeast (or 100°- 110°F for active dry yeast).
2. Add flour, instant yeast, sugar,  and salt to the bowl of a stand mixer. Stir to combine. If no stand mixer, use a large mixing bowl with a Danish dough whisk, or a wooden spoon and your hands. Add wet ingredients to dry ingredients. Mix until a dough forms and moves away from the sides of the bowl.
3. With the dough hook attachment, knead dough for 6 to 8 minutes (or do this by hand on a lightly-greased surface). The dough should be soft and pliable, not hard, crumbly, sticky or wet. If needed, add a bit more flour or milk to achieve the desired texture. But do not over-knead the dough! If the gluten is over-stressed, the dough will end up tough and the bread will be very dense. For a soft fluffy loaf the texture of the dough should be soft, elastic and supple, not hard. During drier months of the year, additional liquid may be needed to get a good rise: up to 4 tablespoons of water to hydrate the dough.
4. Cover the bowl. Let dough rest for 10 minutes. Lightly grease a 8 1/2″ x 4 1/2″ loaf pan with cooking spray or a neutral flavorless oil.
5. With lightly-oiled hand hands, form the dough into an 8-inch log. Place log, seam side down, into prepared loaf pan. Cover pan loosely with waxed paper and a dry kitchen cloth, or with a piece of lightly-greased plastic wrap. Allow dough to rise undisturbed for 1 hour, or until it has domed above the edge of the pan by 1 inch. When a finger is pressed into the dough, the mark should rebound slowly.
6. About 15 minutes before the rising time has ended, adjust oven racks. One rack in the middle of the oven and one below. Preheat oven to 350°F.

HOW TO BAKE WHITE BREAD

RECIPE PREP: Add water to a cast iron pan or metal pie plate. Place it on the lower oven rack. This will create steam during the baking process and help keep the white bread tender and soft.

1. At 350°F, bake the loaf of bread for 30 to 35 minutes, or until the top is light golden brown.
2. Test the loaf to see if it’s done: Remove the loaf from the pan. Thump the bottom. It should sound hollow. The interior temperature in the middle should be 190°F. Transfer bread to a cooling rack.
3. If desired, brush melted butter over the top and sides of the warm loaf of white bread.