This white bread recipe is by far the best bread I have ever made. Not only is it so simple, I could make these beautiful loaves, but it is delicious and slightly sweet. I’ve used this bread for a sandwich and for bread and butter and it is so delicious. It tastes just like locally homemade bread that you’d buy at a store. I would highly recommend. It took me 1 hour for each proof, but both loaves turned out beautifully, big and full, with lots of small pockets of air inside.
- In a mixing bowl, add 2 cups of starter (If you don’t have starter bloom 1 1/2 Tbsp active yeast in 2 cups warm water and 2 cups flour), add 4 cups flour, 2/3 cup sugar, and 1/4 cup oil.
- Mix by hand or with a dough hook until dough comes together. Knead until elastic. Place in an oiled bowl, cover, and let rise until doubled in size, about 1 hour.
- Grease 2 9×5 bread pans. Punch down the dough, divide in half, kneed, and form into loafs. Place each in a prepared pan, and let sit until doubled in size, 30 minutes to 1 hour. Heat oven to 350 F.
- Once risen to 1/2 to 3/4 of the pan full, bake for 30 minutes. Let cool for 15 minute before serving.