There’s nothing quite like homemade white bread. And I’ve been baking A LOT of it lately thanks to the pandemic.
Growing up in Pennsylvania, I used to go to a small Amish-run restaurant in a nearby town. I’d always order their potato soup with homemade white bread. While the soup was delicious, what I remember most was their bread. It had a slightly sweet flavor, soft crumb, and firm texture. This is my best effort to replicate that amazing bread.
This recipe makes two 9x5x3-inch loaves. If you choose to freeze one loaf for later, wrap it well with plastic wrap and store it in a large zippered bag.
If you enjoyed this recipe, check out my recipe for Multi-grain Sourdough and Cinnamon Bread in my cookbook Beach House Brunch found on amazon. 🙂
White Bread (Soft Crumb)
- 2 cups water warm (110 degrees)
- ½ cup sugar
- 1 tablespoon active dry yeast
- ¼ cup butter (unsalted), melted
- 1½ teaspoons salt
- 6 cups all-purpose flour
- 1 egg whites
- Whisk the water, ¼ cup sugar and yeast in a small bowl and let sit for 5 minutes to activate yeast.
- Add the butter, remaining sugar and salt to a Kitchen Aid bowl and stir to combine. Add the flour, followed by the yeast mixture and mix on low speed with the hook attachment for 2 minutes. Transfer the dough to an oiled stainless steel bowl, cover with a dish towel and let rise in a warm place until doubled, about 1 hour.
- Grease two 9x5x3 loaf pans and set aside. Punch down dough and divide into 2 equal pieces. Roll each into the shape of a log and place into the prepared loaf pans. Cover with a dish towel and let rise in a warm place until dough rises just above the top of the pans, about 30 minutes. Preheat oven to 350° F.
- Whisk the egg white well and brush over each loaf. Bake for 30 minutes. Let cool completely on counter before slicing.