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Ingredients
- 1 cup warm water (110°F / 43°C)
- 2¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 3 cups all-purpose flour (plus more for kneading)
Instructions
- Activate the Yeast
In a large mixing bowl, combine warm water, yeast, and sugar. Stir gently and let it sit for about 5–10 minutes, until the mixture becomes frothy. This step ensures your yeast is alive and ready to make your bread rise. - Mix the Dough
Add the melted butter and salt to the yeast mixture. Gradually add flour, one cup at a time, stirring until a soft dough begins to form. - Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 8–10 minutes, until smooth and elastic. Add small amounts of flour as needed to prevent sticking, but avoid over-flouring — a slightly tacky dough makes softer bread. - First Rise
Place the dough in a greased bowl, turning it once to coat all sides. Cover with a clean kitchen towel and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size. - Shape the Loaf
Punch down the dough to release air. Roll or press it into a rectangle, then shape into a loaf. Place it in a greased 9×5-inch loaf pan. - Second Rise
Cover again and let rise for about 30–45 minutes, or until the dough domes just above the pan’s edge. - Bake
Preheat oven to 375°F (190°C). Bake for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. - Cool and Enjoy
Remove from the pan and cool on a wire rack before slicing. Serve warm with butter, honey, or your favorite jam. -
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