A soft, tender white sandwich loaf with a buttery golden crust, made with pantry staples.
Using active dry yeast works the same way; just make sure it foams before you add the flour. A cool kitchen can double the rise times. Set the bowl in the oven with just the light on for a warm spot.
Store cooled bread wrapped at room temperature up to 3 days, or slice and freeze up to 3 months. Serve it with the Baked Brie with Apple Butter, or toast it for sandwiches.
Ingredients
Scale
Measurement units
- 1 ¼ cups warm water (110 to 115°F)
- 2 ¼ tsp instant or active dry yeast (one 1/4 oz packet)
- 1 tbsp granulated sugar
- 3 ½ cups all-purpose flour (plus a little for the counter)
- 1 ½ tsp kosher salt
- 2 tbsp unsalted butter (softened)
- 2 tsp vegetable oil (for the bowl and pan)
- 1 tbsp unsalted butter (melted, for brushing)
Ingredients
Scale
Measurement units
- 1 ¼ cups warm water (110 to 115°F)
- 2 ¼ tsp instant or active dry yeast (one 1/4 oz packet)
- 1 tbsp granulated sugar
- 3 ½ cups all-purpose flour (plus a little for the counter)
- 1 ½ tsp kosher salt
- 2 tbsp unsalted butter (softened)
- 2 tsp vegetable oil (for the bowl and pan)
- 1 tbsp unsalted butter (melted, for brushing)
Instructions
Start the dough
Heat water (1 ¼ cups) to 110 to 115°F (comfortably warm on your wrist, not hot) and pour it into a large bowl. Stir in yeast (2 ¼ tsp) and sugar (1 tbsp).
Let it sit about 5 minutes, until foamy. No foam means the yeast is dead; start over with fresh yeast.
Equipment: large mixing bowl, instant-read thermometer
Mix and knead
Add flour (3 ½ cups), salt (1 ½ tsp) and softened butter (2 tbsp) and stir until a shaggy dough forms.
Knead with the dough hook on medium, or by hand on a lightly floured counter, for 8 to 10 minutes, until the dough is smooth, springy and only slightly tacky.
Equipment: stand mixer with dough hook
First rise
Rub oil (2 tsp) around a second large bowl and the inside of a 9x5-inch loaf pan. Shape the dough into a ball, turn it in the oiled bowl to coat and cover with a towel or plastic wrap.
Let rise in a warm spot for 45 to 75 minutes, until doubled in size. A floured finger poked into the dough should leave a dent that fills back slowly.
Equipment: large mixing bowl
Shape and second rise
Punch down the dough and press it into a rectangle about 9 inches long and 7 inches wide. Roll it up tightly from a short side and pinch the seam closed. Set it seam-side down in the oiled pan.
Cover and let rise for 30 to 45 minutes, until the top crowns about 1 inch above the rim. Meanwhile, heat the oven to 375°F.
Equipment: 9x5-inch loaf pan
Bake
Bake at 375°F for 30 to 35 minutes, until deep golden brown and a thermometer in the center reads 190°F. If the top browns too fast, lay foil loosely over it.
Equipment: 9x5-inch loaf pan, instant-read thermometer
Butter and cool
Brush the top with melted butter (1 tbsp) for a soft crust, then turn the loaf out onto a rack.
Let it cool on the rack for at least 45 minutes before slicing so the crumb sets.
Equipment: wire rack
Tomorrow's Meal
Skillet Garlic Bread
Thick slices of day-old bread griddled in garlic butter until crisp and golden.
You'll need to pick up:
3 tbsp butter2 garlic cloves, mincedpinch of salt1 tbsp chopped parsley
Quick overview:
- 1.Melt the butter in a large skillet over medium-low heat and stir in the garlic for 1 minute
- 2.Add 4 thick slices of leftover bread and cook 2 to 3 minutes per side until golden and crisp
- 3.Sprinkle with salt and parsley
- 4.Cut into strips and serve warm
Before you cook
Cook notes
- • Using active dry yeast works the same way; just make sure it foams before you add the flour.
- • A cool kitchen can double the rise times. Set the bowl in the oven with just the light on for a warm spot.
- • Store cooled bread wrapped at room temperature up to 3 days, or slice and freeze up to 3 months.
- • Serve it with the Baked Brie with Apple Butter, or toast it for sandwiches.
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