Prep Time: 20 minutes
Rise Time: 1 hour 30 minutes
Bake Time: 30 minutes
Total Time: 2 hours 20 minutes
Yield: 1 loaf (12 slices)
Difficulty Level: Easy
Cuisine: American
Course: Bread
Ingredients
- 3 ½ cups (440g) all-purpose flour or bread flour
- 1 cup (240ml) warm water (110°F/43°C)
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- ¼ cup (60ml) warm milk
Optional Topping
- 1 tablespoon melted butter for brushing
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- 9×5-inch loaf pan
- Kitchen towel or plastic wrap
- Cooling rack
Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water, warm milk, sugar, and yeast. Stir gently and allow the mixture to sit for 5 to 10 minutes. The yeast should become foamy on the surface. This indicates that the yeast is active and ready to use.
Step 2: Mix the Dough
Add the softened butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms.
Once the dough begins to come together, transfer it to a lightly floured work surface.
Step 3: Knead the Dough
Knead the dough for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky to the touch. If the dough sticks excessively, add a small amount of flour, one tablespoon at a time.
A properly kneaded dough should spring back when gently pressed with a finger.
Step 4: First Rise
Place the dough into a lightly greased bowl and turn it once so all sides are lightly coated.
Cover the bowl with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm place for approximately 60 minutes or until doubled in size.
Step 5: Shape the Loaf
Punch down the risen dough to release excess air.
Transfer the dough to a lightly floured surface and shape it into a rectangle. Roll the rectangle tightly into a log, pinching the seam closed.
Place the shaped dough seam-side down into a greased 9×5-inch loaf pan.
Step 6: Second Rise
Cover the loaf pan loosely with a towel and allow the dough to rise again for 30 minutes.
The dough should rise about 1 inch above the rim of the loaf pan.
Step 7: Bake
Preheat your oven to 375°F (190°C).
Bake the loaf for 28 to 32 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
If using a thermometer, the internal temperature should reach approximately 190°F (88°C).
Step 8: Cool and Serve
Remove the loaf from the oven and immediately brush the top with melted butter if desired.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack.
Cool completely before slicing to achieve the best texture.
Baking Intensity and Temperature Guide
| Stage | Temperature | Time | Intensity |
|---|---|---|---|
| Yeast Activation | 110°F (43°C) | 5–10 minutes | Low |
| First Rise | Room Temperature | 60 minutes | Low |
| Second Rise | Room Temperature | 30 minutes | Low |
| Baking | 375°F (190°C) | 28–32 minutes | Medium-High |
| Cooling | Room Temperature | 1 hour | Low |
Expert Tips
- Use fresh yeast for the best rise and flavor.
- Bread flour creates a slightly chewier texture, while all-purpose flour produces a softer loaf.
- Avoid adding too much flour during kneading, as it can make the bread dense.
- Let the loaf cool completely before slicing to prevent a gummy texture.
- Store the bread in an airtight container for up to 4 days.
Storage Instructions
Room Temperature
Store in an airtight bread box or sealed bag for up to 4 days.
Refrigerator
Not recommended, as refrigeration can dry out the bread.
Freezer
Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
This soft white sandwich loaf is perfect for:
- Classic sandwiches
- Grilled cheese
- Peanut butter and jelly sandwiches
- French toast
- Garlic bread
- Breakfast toast with butter and jam
Nutrition Information
Per Slice (Based on 12 Slices Per Loaf)
- Calories: 165
- Carbohydrates: 31g
- Protein: 5g
- Fat: 2.5g
- Saturated Fat: 1.2g
- Cholesterol: 5mg
- Sodium: 190mg
- Potassium: 55mg
- Fiber: 1g
- Sugar: 2g
- Calcium: 20mg
- Iron: 1.5mg