White Bread Recipe (Instant Yeast) - Soft & Buttery
This white bread recipe uses instant yeast to easily produce a delicious & buttery homemade bread. Instant yeast is a quicker way to make bread because it doesn't need to 10 minutes to "proof" (activate in a liquid). You just add the instant yeast to the dry ingredients when making the recipe and there is no need to pre-activate the yeast.
Prep Time2 hourshrs45 minutesmins
Cook Time40 minutesmins
Total Time3 hourshrs25 minutesmins
Course: Breakfast, Dinner, Lunch, Sandwich
Keyword: bread machine white bread, buttery white bread recipe, white bread, white bread instant yeast, white bread recipe, white bread recipe bread machine yeast, white bread recipe instant yeast
Author: Bread Dad
1 1/3CupsMilk(lukewarm) - 307 milliliters
6TablespoonsUnsalted Butter(softened) - 86 grams
4CupsBread Flour(not all purpose flour) - 480 grams
2TablespoonsWhite Granulated Sugar- 25 grams
1 1/2TeaspoonsSalt- 9 grams
1 1/2TeaspoonsInstant Yeast(not active dry yeast) - 4.5 grams
Instructions - Creating Dough with a Bread Machine
Your bread machine should be unplugged.
Remove the bread pan from the bread machine (so when you add the ingredients, they can not accidentally spill into the machine).
Pour the milk into the bread pan and then add the other ingredients. Place the instant yeast (bread machine yeast) in last and the yeast should not touch the liquid (until the bread machine is turned on and the ingredients start to be mixed together by the bread machine). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
Put the bread pan with ingredients back into unplugged bread machine.
Plug in bread machine. Enter the "Dough" setting on your bread machine and then press the "Start" button.
When the bread machine has finished making the bread dough, unplug the bread machine.
Remove the bread pan from the bread machine.
Now go to the instruction section below on "shaping the dough & baking the bread". FYI - Ignore the instructions for the electric stand mixer below if you are using a bread machine to make your dough. Skip down to the shaping the dough & baking the bread section below.
Instructions - Creating Dough with an Electric Stand Mixer with Dough Hook
Your electric mixer should be unplugged.
Remove the mixing bowl from the electric mixer.
Insert a dough hook into the electric mixer.
Pour the milk into the mixing bowl and then add the other ingredients. Place the instant yeast in last and the yeast should not touch the liquid (until the electric mixer is turned on and the ingredients start to be mixed together). Some bakers like to make a small indent on top of the flour to prevent the yeast from spilling into the liquids or mixing with the salt before the machine is turned on.
Place the mixing bowl back into the electric stand mixer.
Plug in the electric mixer and use a low speed (i.e. setting 2) to mix the dough. Mix the dough for 7-10 minutes.
Turn off the electric mixer and unplug machine.
Remove the mixing bowl from the electric mixer. Pour the dough into a second large mixing bowl that has been lightly "greased" with olive oil, melted butter, cooking spray, etc.
Loosely cover the bowl with plastic wrap and let the dough rise for 60-90 minutes until it doubles in size.
After the dough has risen, go to the instruction section below on "shaping the dough & baking the bread".
Instructions - Preparing the Dough & Baking the Bread
Sprinkle a little bit of flour onto a large cutting board.
Remove the dough from the bread pan or mixing bowl and place the dough on the cutting board.
Press down on the dough with your hands and create a "flattish" rectangle with the dough. The dough should be roughly 1 inch high.
Roll up the dough into a tight "jelly roll". FYI - Please see the short instructional videos in the tips section below on how to shape the dough if you haven't shaped bread dough before. It is easier to watch & learn from these short videos versus trying to explain the rolling technique step by step.
Place the rolled up dough into the bread pan.
Press down on top of the dough so the edges of the dough press out towards the sides of the bread pan. This should result in little or no gaps between the dough and the bread pan. This helps the bread to turn into a nice loaf shape without any misshapen edges. Make sure that the top of the pressed down dough is roughly level (so one side isn't much higher than the other).
Lightly coat the top of dough with vegetable oil in order to prevent dough exterior from drying out.
Loosely cover the top of the bread pan with plastic wrap. Set the covered bread pan aside for 60-90 minutes for the dough to rise into a loaf shape. Once the dough has risen 1 – 1.5 inches (2.5 – 3.8 cm) above the rim of the bread pan, the dough should be ready to be placed in the oven. FYI – You want the dough to fully rise during this stage. So don’t try to shorten this rising time. If the dough is still significantly rising while in the oven, you are more likely to see crust/seam cracks or “bursts” in the oven. In addition, the speed of the dough rise will vary in part based on the temperature of your kitchen (i.e. rise faster in the summer & slower in the winter).
Preheat the oven to 350 F about 20 minutes before you plan to put the dough in the oven. FYI - I like to set my timer to go off 40 minutes after I place the dough in the bread pan.Given variability in the dough rising time, this can be a little early sometimes (but better to be a little early versus being late!).
Place the bread pan in the (preheated) oven to bake at 350 F for 37-42 minutes. Wear oven mitts when dealing with a hot oven. Place the bread pan in the middle of the oven.
Rotate the bread pan in the oven after 15-20 minutes (in order to ensure an even browning of the bread).
After the 37-42 minute baking period has finished, remove the bread pan from the oven. Wear oven mitts.
Remove the bread from bread pan and place the bread on a wire cooling rack. Wear oven mitts.
Optional (but recommended!) - Brush melted butter on top of the bread with a pastry brush. This "basting" helps to create a more golden, buttery & tasty crust.
Allow the bread to cool down on the wire cooling rack for 1-2 hours before cutting the bread.
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