The Pioneer Woman Tasty Kitchen
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Buttery White Bread

4.75 Mitt(s) 8 Rating(s)8 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 58 votes, average: 4.75 out of 5

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Level: Easy

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Description

Tender buttery white bread recipe made just for a 4 1/2 quart stand mixer. Makes 1 loaf, but can be doubled for a larger mixer or if you want to knead by hand.

Ingredients

  • 1 cup Milk
  • ¼ cups Butter
  • 2-¼ teaspoons Active Dry Yeast
  • 1 teaspoon Salt
  • 2 Tablespoons Sugar
  • 1 cup All-purpose Flour
  • 1-½ cup Bread Flour
  • Cooking Oil, For Greasing Your Surfaces

Preparation

1. Put the milk in a microwave safe dish. Cut butter into cubes, place it into the milk and microwave it until the butter starts to melt (approximately 1 minute).
2. Put remaining ingredients into the bowl of your mixer. Set up the mixer with a dough hook attached.
3. Mix the flour mixture for 10 seconds then add the milk/butter. Turn to speed 2 and knead for 10 minutes.
4. Remove dough from the bowl. Lightly grease the bowl with a bit of oil or baking spray. Put the dough back into the bowl. Turn dough over once to coat it with the oil.
5. Cover the dough with a damp towel and place it in a warm draft free place.
6. Let the dough rise until doubled in size (approximately 1 hour).
7. Punch dough down and put it onto a lightly floured work surface. Roll the dough into a rectangle. Roll it up jelly roll style into a loaf shape and then press it (seam side down) into a greased loaf pan.
8. Cover with a towel and let rise until dough comes to the top of the pan (approximately 45 minutes).
9. Bake in a preheated 350 F oven for 40 minutes. Place a piece of foil over the bread during the last 10-20 minutes to keep it from over-browning.
10. Turn bread out of the pan and then allow it to cool completely before slicing.

Notes in response to reviews:

I use bread machine yeast which does not have to be activated. You just put it in the mixer with the other ingredients and the warmed milk and it always turns out fine. I am all about losing an extra step!

I use regular table salt for this recipe. If you use Kosher salt you would want to increase the amount by 1/4-1/2 teaspoon to avoid it being bland.

3 Comments

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Buttercup on 8.2.2012

I have tried the recipe with the whole wheat as well and nope, it isn’t quite the same! I have tried using half white whole wheat and it was a bit better, but my family just asks if I will make the “old” one again :).

I actually have been experimenting with a recipe that uses honey for the sugar and olive oil for the fat. . . still white bread, but it has a really nice chewy texture!

Glad you are enjoying your baking! Hopefully it is just the start of a love affair!!!

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julies on 7.18.2012

Just tried the recipe with whole wheat flour. Has great flavor, but not as airy as using white flour. Any suggestions? Oh and I add a tablesppon of honey when I make the white bread

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julies on 7.2.2012

I used this recipe as my first attempt to make bread. It came out great!
I can cook up a storm, but could never bake anything…and I mean nothing! Every few years I decide to try it again. I’m going to make another loaf tonight for when my husband gets home. He’ll be in shock! Thanks for sharing such an awesome recipe!

8 Reviews

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Jenny Beecher on 3.11.2013

Love this recipe. Buttery and flavorful. I use it for sandwiches, toast and to accompany soup. Super easy and comes out beautiful. :)

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luvmychaos on 1.2.2013

Loved the recipe,very buttery so therefore very true to its name ;-) I had a hard time with it rising though..Never really gained much height in the bowl so nothing to punch down really but I went on with the directions and they did rise in the loaf pans. It just took about 2 hrs. Still gave it 5 mitts though because the recipe itself was very easy and end results were great!

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Debra on 10.29.2012

I made this bread tonight it was wonderful I’ve been searching for a white bread that isn’t dry and now with this recipe I’ve found it thanks for the great recipe I’ll be making this for the rest of my family soon.

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julies on 7.2.2012

Great recipe, easy to follow. This is coming from a person that could never bake. First loaf disappeared in minutes :)

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marylinb618 on 6.11.2012

Love the texture of this bread but it’s the blandest I’ve ever tasted. Since it never said what to do with the yeast I dissolved it in a little warm water. Dough was REALLY sticky, but baked up fine. Would like some instructions on the yeast.

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