Light and Fluffy White Bread and Buns

I would like to start off by saying this post is brought to you by my son who found out we were out of fresh baked bread and actually cried, despite there being store bought sandwich bread. Unfortunately for him I did not just jump up and make him bread, but I did promise him I would make some when I had the time, which happened to be 2 days later.

Yeast in the warm sugar water after 15 minutes.

White Bread and Buns

Click here for printable recipe

Mixed ingredients before the gluten is broken down better.

Prep Time: 1 hour 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour 45 minutes

Servings: 12

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Dough in buttered bowel to set aside for the first proofing

Ingredients:

• 2 cups lukewarm water (divided in half)

• 3 tsp active dry yeast

• 2 tsp sugar

• 1 Tbsp honey, (or Agave)

• 2 tsp salt

• 2 Tbsp butter, room temperature, cut thin or cubed

• 4 1/2 cups bread flour (all-purpose works as well)

• 4 Tbsp butter, for brushing over the bread

Needed tools /equipment for stand mixer:

• Mixer

• Dough hook

• 2 Bowels

• Measuring cup

• Measuring spoons

• Table/counter space

• Bread pans

• Cookie sheets

• Parchment paper

Dough doubled in size

Buttered bread buns

Needed tools and equipment for hand mixing/kneading:

• 2 Bowels

• Measuring cup

• Measuring spoons

• Wooden mixing spoon

• Table/counter space

• Bread pans

• Cookie sheets

• Parchment paper

Instructions:

• In a bowl for the mixer, or standard if hand mixing, add 1 cup lukewarm water, sugar and yeast. Gently mix in the yeast so it can react to the sugar. Let it sit for 15 minutes.

• Next add the other 1 cup of lukewarm water, honey/agave, salt, pieces of butter, and 4 cups flour to the bowl.

• If using a mixer set the kneading hook to the low speed until the dough comes together and is soft but not sticky. Add more flour if necessary. Mix until dough is soft and not sticky

• If hand mixing, use a sturdy wooden spoon to mix until too thick, then transfer to a floured space and knead the bread with your hands mixing in all the ingredients. Mix until dough is soft and not sticky

• Transfer the dough to a lightly greased bowl or lightly floured counter space. Ideal room temperature if 75-90 F. Cover with plastic wrap or cheese cloth. and let rise 45 minutes or until doubled in size.

• Lightly flour your work surface and turn out the dough onto it.

For Bread Loaves:

• Divide dough into 2 equal halves. Use your fingers to gently pat each half into an 8×12 inch rectangle while pressing it all over to remove any air pockets.

• Then gently roll the sides under to give it a nice smooth top.

• Put in greased 8”x4” bread pan. Let rise for another 45 minutes.

• Preheat the oven to 390 F

• Coat the top with a thin layer of butter.

• Place pans on the lower middle rack

• Bake for 25 to 30 minutes until tops are golden brown

• Place on cooling area, butter the tops while hot to keep crust from hardening too much.

• Let cool or eat while still hot.

For Bread Buns:

• Roll the dough into a long log. Cut log in half, then cut the halves into fourths, and the fourths into eighths, then do this once more making 16 rolls. Gently stretch and pull roll out to desired bun size. Keep in mind, the bigger the radius the thinner the bun.

• Cover cookie sheet (I use 2) with parchment paper then put rolls on leaving an inch between each bun.

• Preheat oven to 400 degrees F and adjust oven rack to lower-middle position.

• Coat the top with a thin layer of butter.

• Place cookie sheets on the lower middle rack

• Bake for 12-15 minutes until tops are golden brown

• Place on cooling area, butter the tops while hot to keep crust from hardening too much.

• Let cool or eat while still hot.

I hope you all enjoy this post and this recipe.

Until next time, happy baking!

Jacque