This homemade bread recipe makes the perfect light and fluffy sandwich loaf with yeasted dough made in a stand mixer.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Proofing Time 2 hourshours
Total Time 2 hourshours50 minutesminutes
Servings 10
Ingredients
¾cup(180ml)milk, warmed to 105 -115ºF
1tablespoongranulated sugar
2 ¼teaspoonsactive dry yeast, 1 packet
2 ½cups(325g)bread flour
1tablespooncornstarch
1teaspoonsalt
1tablespoonunsalted butter, softened
1large egg, room temperature
2tablespoonsunsalted butter, melted
Instructions
In a small bowl, combine the warm milk, sugar, and yeast. Let stand for 5 minutes, until foamy.
In the bowl of a stand mixer fitted with the paddle attachment, half the flour, cornstarch, and salt. Blend well.
Add the yeast mixture and beat on low speed until combined. Add the butter and egg then beat on low speed for 2 minutes.
Switch to the dough hook attachment and add the remaining flour. Mix on medium speed for about 8 minutes or until the dough reaches 77°F.
Transfer the dough to a lightly greased bowl, cover, and let sit at room temperature until doubled in size, about 1 to 1 ½ hours.
Generously grease a 9x5 loaf pan.
Turn the dough out onto a lightly floured work surface and gently press it into a rectangle, making sure the short end is slightly shorter than the length of your bread pan. Starting at the short end of the dough, tightly roll it into a log, pinching the seams as you go.
Place the dough seam side down into the prepared loaf pan. Cover lightly and let sit at room temperature until doubled in size, about 45-60 minutes. The bread should be about 1 ½ inches above the rim of the loaf pan in the center.
Meanwhile, preheat the oven to 375°F. It is best to have the oven preheating for at least 30 minutes before baking the bread to ensure it is fully up to temperature.
Lightly mist the top of the dough with water and bake the bread for 25-30 minutes, until brown and hollow sounding or the internal temperature reaches 195°F on an instant-read thermometer.
Remove the bread from the oven and immediately brush the top with melted butter. Allow the bread to cool in the pan for 15 minutes then transfer to a wire rack to cool completely.
Notes
An equal amount of all-purpose flour can be used in place of bread flour. Keep in mind the bread will be less chewy and have a much softer crumb if using all-purpose flour.
Instant yeast can be used instead of active dry yeast. Expect shorter proofing times.
Make sure the butter and egg are at room temperature. They will not mix into the dough as easily if they are cold.
When shaping the loaf, roll it tightly and pinch the seam. This will help the loaf hold its shape during baking.
The crust will be crisp immediately upon coming out of the oven but will soften as the bread cools.
Know when the bread is ready to bake!
The second proofing time can vary depending on the temperature in your kitchen. Check if your dough has proofed properly by gently pressing the dough with your index finger. If the dough is perfectly proofed and ready to bake, an indention will form and it will remain. If the dough bounces back without leaving an indention, the dough is under proofed.Variations
Whole wheat bread - Make the bread whole wheat by substituting up to 50% whole wheat flour for an equal amount of the bread flour. Do not use 100% whole wheat flour in this recipe. The bread will not bake properly.
Cloverleaf rolls - Divide the dough into 1-ounce pieces. Roll each piece into a tight ball and place three balls into each cup of a greased muffin pan. Proof until doubled in size then bake at 375°F for 20-25 minutes, until lightly browned and cooked through.
Make ahead tips
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 8 days.
Slice the bread and freeze it in zip-top bags for up to 1 month. Thaw slices as you need them.