Classic White Bread

Years ago, when we visited my grandparents out in the boonies of Pennsylvania, Mama would always have loaves of homemade bread sitting on the counter (next to zucchini bread, of course), practically begging to be cut into nice thick slices. Then you could slather your piece with homemade jam or make a spaghetti sandwich with last night's leftovers or just eat it straight up. Followed by a second slice.

I've been feeling nostalgic lately, and with Hurricane Sandy currently hanging out in my parking lot and my entire life feeling like it's been swept up in a hurricane at times, I decided that today is the perfect day to whip up the softest, most delicious white bread ever. This bread is a little sweeter than your typical white bread, but who doesn't love sweet?

And besides, nothing says comfort quite like a mouthful of carbs.

Classic White Bread [click to print]
makes 2 - 9x5" loaves

• 6 c. flour
• 2/3 c. sugar
• 1-1/2 T. dry active yeast
• 1-1/2 tsp. salt
• 2 c. warm water
• 1/4 c. unsalted butter, melted

1) In bowl of stand mixer, whisk together flour, sugar, yeast and salt. 

2) Using dough hook, stir in water and butter. Continue kneading in mixer until dough climbs hook; it will still be pretty soft. 

3) Dump dough onto floured surface and knead gently until dough pulls together. Put dough into oiled (or nonstick-sprayed) bowl and cover with damp cloth (this will keep it from drying the dough out as it rises). Allow to sit in a warm place until doubled in size, about an hour. 

4) Punch dough down and knead about 3 minutes or until dough shapes into a smooth ball. Shape into loaves and put in loaf pans, coated generously with nonstick cooking spray or oil. Allow to rise until dough is about 1" above top edge of pans. 

5) Bake at 350 F for 30 minutes. 

Source: Adapted from All Recipes