White Bread

joy page 599

self note; either I need to knead it for like 1.5x as long, or this bread is destined to be very… dinner roll-y. tasty, but not practical.


  • 1 cup (235g) lukewarm milk

  • 1.25 cups (295g) lukewarmwater

  • 2tbsp (25g) sugar or honey (40g)

  • 2 tbsp (30g) butter, melted

  • 2.25tsp active yeast

  • 6 cups (750g) all-purpose flour

  • 1 tbsp salt

  • 2 large eggs, well beaten


  • whisk milk, water, sugar, butter, yeast together.

  • add remaining ingredients, stir until mixed. Add up to 0.5 cup more flour if dough is very sticky. Cover, let rest for 15-30 minutes.

  • knead until smooth and elastic, about 10 minutes, adding more flour if needed.

  • Coat with oil, cover, let rise until doubled in bulk, at least 1 hour.

  • grease 2x 9x5” pans. Split and shape dough into pans. cover and let rise again until doubled in bulk again, 1 to 1.5 hours. Preheat oven to 450.

  • bake 10 minutes. Reduce heat to 350, bake until golden brown, immediately turn the loaves out onto a wire rack to cool.