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Classic Homemade Sandwich Bread Loaf

A golden-brown, freshly baked yeast bread loaf cooling on a wire rack near a sunlit window.
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Make a soft, perfect loaf of yeast bread from scratch for your daily sandwiches. This guide shows you the steps for a reliable, classic white bread.

Ingredients

Scale
  • 3 cups all-purpose flour, plus more for dusting
  • 1 cup warm water (105-115°F)
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, softened

Instructions

  1. In a large bowl, combine the warm water, yeast, and sugar. Let this mixture sit for 5 to 10 minutes until it becomes foamy. This proves your yeast is active.
  2. Add the salt, softened butter, and half of the flour to the yeast mixture. Mix until just combined.
  3. Gradually add the remaining flour, mixing until a shaggy dough forms.
  4. Turn the dough out onto a lightly floured surface. Knead the dough for 8 to 10 minutes until it is smooth and elastic. The dough should spring back slowly when poked.
  5. Lightly grease a large bowl with oil. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
  6. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This is the first proof.
  7. Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
  8. Shape the dough into a loaf. Flatten the dough into a rectangle about 9 inches long. Roll the dough tightly along the long edge, pressing out any large air pockets as you roll. Pinch the seam closed.
  9. Place the shaped loaf, seam-side down, into a greased 9×5 inch loaf pan.
  10. Cover the pan loosely and let the dough rise again in a warm spot for 30 to 45 minutes, or until the dough has crested about 1 inch over the rim of the pan. This is the second proof.
  11. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  12. Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
  13. Remove the bread from the pan immediately and place it on a wire rack to cool completely before slicing.

Notes

  • If your kitchen is cold, place the covered dough in a slightly warm oven that is turned off.
  • For a softer crust, brush the top of the loaf with melted butter immediately after it comes out of the oven.
  • If the dough seems too sticky during kneading, add flour one tablespoon at a time; avoid adding too much, which results in a dense loaf.

Nutrition

Find it online: https://cookingzenith.com/yeast-bread-loaf-recipe-guide/