Description
Soft, fluffy white sandwich bread with a tender crumb and lightly golden crust. This classic homemade loaf is perfect for sandwiches, toast, or everyday use and slices beautifully once cooled.
Ingredients
Dry Ingredients
- 3½ cups all-purpose flour
- 2¼ teaspoons active dry yeast (1 packet)
- 2 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 1 cup warm milk (about 110°F / 43°C)
- 2 tablespoons unsalted butter, melted
- 1 large egg
Instructions
- Activate Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy, indicating that the yeast is active.
- Mix Wet Ingredients: Add melted butter, egg, and salt to the yeast mixture. Stir well to combine all ingredients evenly.
- Add Flour: Gradually add flour to the mixture, stirring continuously until a soft dough forms.
- Knead Dough: Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic, which develops the gluten.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
- Shape Dough: Punch down the risen dough to release air, then shape it into a loaf form.
- Second Rise: Place the shaped dough in a greased 9×5-inch loaf pan. Cover and let it rise again for 30–45 minutes until it puffs up.
- Preheat Oven: While the dough is rising, preheat your oven to 350°F (175°C).
- Bake: Bake the loaf for 30–35 minutes until it is golden brown on top and sounds hollow when tapped.
- Cool: Remove the bread from the pan and allow it to cool completely on a wire rack before slicing to maintain the structure.
Notes
- Brush the top with butter after baking for a softer crust.
- For extra-soft bread, replace half the milk with water.
- Store at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
