Description
Julia Child’s classic white bread brings French bakery magic to home kitchens with simple ingredients and foolproof techniques. Pillowy slices promise comfort and warmth, inviting you to savor each rustic, homemade bite.
Ingredients
Scale
Dry Ingredients:
- 9 to 10 cups all-purpose flour
- 4.5 teaspoons instant yeast (2 × 0.25-ounce packets)
- 0.25 cup granulated sugar
- 1 tablespoon salt
Liquid Ingredients:
- 0.75 cup warm water
- 2.67 cups warm water
- 3 tablespoons unsalted butter, cubed, at room temperature
Finishing Ingredient:
- 3 tablespoons unsalted butter, melted, for brushing
Instructions
- Prepare the yeast mixture by dissolving active dry yeast in 180 milliliters (¾ cup) of lukewarm water. Allow the mixture to sit for 5 minutes until it becomes frothy and creamy.
- In a stand mixer bowl, combine the yeast mixture with 640 milliliters (2⅔ cups) of additional warm water, granulated sugar, salt, softened unsalted butter, and 5 cups of all-purpose flour. Mix the ingredients thoroughly until they are well incorporated.
- Gradually introduce the remaining flour into the mixture using a dough hook attachment. Knead on low speed until the dough develops a soft, slightly tacky texture that cleanly pulls away from the bowl’s sides, approximately 7 to 10 minutes.
- Transfer the dough to a lightly greased mixing bowl, rotating it to ensure complete surface coverage. Cover with plastic wrap and place in a warm, draft-free location. Allow the dough to rise and expand until it doubles in volume, which typically takes 45 to 60 minutes.
- Gently deflate the risen dough on a lightly floured work surface. Divide the dough into two equal portions. For each section, flatten into a 23×30 centimeters (9×12 inch) rectangular shape, then tightly roll from the shorter edge. Seal the seams and ends, tucking them underneath, and carefully place into greased 23-centimeter (9-inch) loaf pans.
- Loosely cover the shaped loaves and return them to a warm, draft-free environment. Allow a second rise until the dough volume doubles, which usually takes 30 to 45 minutes.
- Position an oven rack at the lowest setting and preheat to 200 degrees Celsius (400 degrees Fahrenheit).
- Before baking, delicately brush the loaves with melted butter. Bake for 30 to 35 minutes, rotating the pans halfway through the cooking process. The bread is ready when it achieves a golden-brown color and reaches an internal temperature of 90 degrees Celsius (195 degrees Fahrenheit) when tested with an instant-read thermometer.
- Remove the bread from the oven and immediately brush with additional melted butter. Allow the loaves to rest in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.
Notes
- Warm water helps yeast wake up and start working its magic, creating tiny bubbles that make bread soft and fluffy.
- Kitchen scales are bread-making superheroes, transforming ingredient guesswork into precise measurements that guarantee perfect texture.
- Kneading develops gluten strands, turning a sticky mess into a smooth, stretchy dough that rises like a champion.
- Patience matters most during rising time – let the dough grow slowly and confidently, like a bread-in-training expanding to its full potential.
- Preheating the oven creates a cozy, consistent environment where bread transforms from raw dough to golden, crusty perfection.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 315
- Sugar: 8 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg