White Bread

Here’s the standard, the loaves for sandwiches and toast. Since all-purpose fl our is softer than bread fl our, it better replicates the texture of American white bread. Because this bread’s such a classic, we’ve doubled the recipe. Stick a loaf in the freezer for later.

3 tablespoons sugar

Two 1⁄4-ounce packages active dry yeast or 5 teaspoons active dry yeast

1 cup warm milk (regular, low-fat, or fatfree), between 105°F and 115°F

11⁄4 cups plus 2 tablespoons warm water, between 105°F and 115°F

3 tablespoons unsalted butter or solid vegetable shortening, melted and cooled, plus additional for greasing the bowl and the pans

1 tablespoon salt

About 7 1⁄2 cups all-purpose flour

• Sprinkle the sugar and yeast over the milk in the bowl of a stand mixer or a large mixing bowl. Stir gently and set aside until foamy, about 3 minutes. (If the mixture does not foam, start again—the yeast was bad or the water was not the right temperature.)
• Stir in the water, the melted butter or shortening, and the salt. Stir in 2 cups fl our until dissolved and then stir in 2 more cups fl our just until barely moistened.
• If you’re using a stand mixer: Attach the dough hook, add another 2 cups fl our, and begin mixing the dough at medium speed until the fl our is incorporated. Add more fl our in 1⁄2-cup increments until a soft, smooth dough forms, not sticky and quite pliable. Stop adding fl our the moment the dough reaches this consistency; continue kneading at medium speed for 10 minutes.
• If you’re working by hand: Stir in about 1 to 2 additional cups fl our with a wooden spoon, just until a dough starts to cohere; then turn the dough onto a clean, well-fl oured work surface and begin kneading in more fl our in 1 ⁄3-cup increments until a soft, smooth dough forms. Dust the work surface again with fl our and continue kneading the dough for 10 minutes, digging into it with the heel of one hand while pulling it with the fi ngers of the other. Add a little fl our if the dough gets sticky—but no more fl our than necessary.
• Place a small amount of butter or shortening on a piece of wax paper and grease a large bowl. Gather the dough into a ball, put it in the bowl, turn it over so that it’s coated, and cover the bowl loosely with plastic wrap or a clean kitchen towel. Set aside in a warm, dry, draft-free place until doubled in bulk, until you can make a permanent indentation with your fi nger, about 40 minutes.
• Use a little butter or shortening on a piece of wax paper to grease two 9 × 5 × 3-inch loaf pans. Gently punch the dough down by slowly plunging your fi st into it. Turn it out onto a clean, wellfl oured work surface. Divide in half.
• Roll one half between your palms and the work surface to form a 12-inch log. Fold both ends over to meet in the middle of the log, press down, rotate the mass 90 degrees, and roll again to a 12-inch log. Finally, fold the ends over again and roll under your palms to a 9-inch log. Place it in one of the prepared pans, then repeat with the other half of the dough and the other pan. Cover loosely with plastic wrap or a kitchen towel; return to that warm, draft-free place to rise until doubled in bulk, about 35 minutes.
• Meanwhile, position the rack in the center of the oven; preheat the oven to 400°F.
• Bake until golden and hollow-sounding when tapped, 25 to 30 minutes. Cool in the pans on a wire rack for 10 minutes, then turn the loaves out and continue cooling on the wire rack for at least 15 minutes, or to room temperature.

Makes 2 loaves