Tender, pillowy yeast bread with a golden-brown crust, torn warm from the loaf and served with butter.
Water temperature is critical: too cold slows fermentation, too hot kills yeast. Aim for 110–115°F. First rise is complete when dough doubles in bulk (45–60 minutes in a warm kitchen). Poke test: indent should spring back slowly.
Store cooled bread in an airtight container or wrapped in foil at room temperature for up to 3 days. Do not skip the second rise after shaping; it develops flavor and ensures a tender crumb.
Ingredients
Scale
Measurement units
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water
- 2 ¼ tsp instant yeast
- 1 ½ tsp salt
- 1 tbsp sugar
- 2 tbsp butter
- 1 tbsp butter (for finishing crust)
Ingredients
Scale
Measurement units
- 3 ½ cups all-purpose flour
- 1 ¼ cups warm water
- 2 ¼ tsp instant yeast
- 1 ½ tsp salt
- 1 tbsp sugar
- 2 tbsp butter
- 1 tbsp butter (for finishing crust)
Instructions
Activate the yeast
Pour warm water (1 ¼ cup) (110–115°F) into a large bowl.
Sprinkle instant yeast (2 ¼ teaspoon) and sugar (1 tablespoon) over the water.
Let sit for 5 minutes until foamy.
Equipment: large mixing bowl, instant-read thermometer
Mix the dough
Add all-purpose flour (3 ½ cup), salt (1 ½ teaspoon), and 2 tbsp softened butter (2 tbsp) to the yeast mixture.
Stir with a wooden spoon until a shaggy dough forms, then knead by hand or with a stand mixer dough hook for 8–10 minutes until smooth, elastic, and slightly tacky.
Equipment: stand mixer with dough hook
First rise
Shape dough into a ball, place in the oiled bowl, and cover with a damp towel or plastic wrap.
Let rise in a warm, draft-free spot until doubled in bulk, 45–60 minutes.
Equipment: large mixing bowl, stand mixer with dough hook, kitchen towel or plastic wrap
Shape and second rise
Turn dough out onto a lightly floured surface and gently press out gas.
Shape into a log and place seam-side down in a greased 9×5-inch loaf pan.
Cover with a damp towel and let rise until dough crests above the rim, 30–45 minutes.
Equipment: 9×5-inch loaf pan, stand mixer with dough hook, kitchen towel or plastic wrap
Bake the bread
Preheat oven to 375°F.
Bake loaf for 30–35 minutes until deep golden brown and hollow-sounding when tapped on the bottom.
Equipment: oven, 9×5-inch loaf pan, instant-read thermometer
Finish and cool
Remove bread from oven and immediately brush top and sides with 1 tbsp melted butter.
Turn out onto a wire rack and cool for at least 15 minutes before slicing.
Equipment: oven, instant-read thermometer
Before you cook
Cook notes
- • Water temperature is critical: too cold slows fermentation, too hot kills yeast. Aim for 110–115°F.
- • First rise is complete when dough doubles in bulk (45–60 minutes in a warm kitchen). Poke test: indent should spring back slowly.
- • Do not skip the second rise after shaping; it develops flavor and ensures a tender crumb.
- • Brush warm loaf with melted butter immediately after baking for a soft, golden crust.
- • Store cooled bread in an airtight container or wrapped in foil at room temperature for up to 3 days.
- • For a softer crust, tent with foil during the last 10 minutes of baking if browning too quickly.
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