This is the BEST easy homemade bread recipe that's simple to make with super soft and tender results. A slice of this fluffy white bread is perfect for sandwiches and freezes well.
In a small bowl, add the yeast and sugar. Pour the warm water over the yeast mixture and let it sit 5 to 10 minutes, or until nice and bubbly. If it doesn't foam, toss it and start over. The water was either too hot or the yeast was not fresh (check the expiration date to be sure it isn't old).
Bread
In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter, sugar, evaporated milk, and salt on medium low. Mix in the yeast mixture just until combined.
Swap out the paddle attachment for a dough hook. With the mixer on low, add 3 cups flour until combined. Add 1 cup flour at a time and stir until combined. After adding a total of 6 cups flour, add 1/2 cup flour at a time until the dough is no longer sticking to the sides. It’s ready when the dough is no longer sticky. You can knead by hand, if needed.
Cover the ball of dough and sides of the bowl with shortening. Cover the bowl with a warm towel. Set by a window and let rise 1 hour, or until doubled in size. When it has risen over the bowl, punch it down, and transfer to a floured surface.
Spray 2 9x5-inch bread pans with nonstick cooking spray.
Knead the dough 2 to 3 minutes. Cut into 2 equal pieces. Using a rolling pin, roll one piece into a rectangle. Starting at the shorter side, roll the dough up and tuck the ends under. Place into a bread pan. Repeat with the remaining piece.
Preheat oven to 375°F and place the rack in the middle of the oven.
Let the loaves rise about 30 minutes. When it looks like a good loaf of bread, place in the oven and bake 25 to 35 minutes, or until golden on top and cooked through. If the tops are browning too fast, tent the top with foil.
Remove from the pans to a cooling rack. Brush the tops with butter. Slice once slightly cooled. Enjoy with butter and jam, if desired.
Notes
Thermometer: Using a thermometer is an easy way to make sure the temperature of your water is just right. It should feel like warm bath water, around 105°F.Milk: If you don't have evaporated milk you can use whole milk but make sure it is at room temperature.Stand mixer: Although you can knead by hand or a dough whisk, using a KitchenAid stand mixer with a dough hook saves you time and energy. It's a game changer for making homemade bread!Towel: You'll need a towel to cover the bowl while the dough rises. I love using these flour sack towels because they're just the right width - not too thick and not too thin.Flour: I prefer to use bread flour for this recipe, but you can definitely use all-purpose flour as well. If you'd like to use wheat flour, I suggest using my whole wheat bread recipe.Rising tip: Turn the oven to 175°F. Turn off the oven and let the dough rise in the oven with the door slightly cracked.Storage: The bread will keep in an airtight container or brown bag on the counter up to 5 days .Freeze: Let the loaves cool completely then wrap in foil or saran wrap. Place in a freezer bag. Freeze up to 3 months. Thaw the night before serving.