A simple recipe for soft, fluffy white bread perfect for beginners. This method requires minimal kneading for a tender sandwich loaf.
Author:Ahazzam
Prep Time:20 min
Cook Time:35 min
Total Time:1 hour 50 min
Yield:1 loaf
Category:Baking
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
1 cup warm milk (about 105-115°F)
2 tablespoons unsalted butter, melted
1 large egg, lightly beaten
Instructions
In a large bowl, whisk together the flour, yeast, salt, and sugar.
In a separate small bowl, combine the warm milk, melted butter, and beaten egg.
Pour the wet ingredients into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms.
Turn the dough out onto a lightly floured surface. Knead gently for about 5 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Gently punch down the risen dough. Shape it into a loaf and place it into a greased 9×5 inch loaf pan.
Cover the pan loosely and let the dough rise again in a warm place for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
Preheat your oven to 375°F (190°C) during the final 15 minutes of the second rise.
Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
Remove the bread from the pan immediately and cool completely on a wire rack before slicing.
Notes
For a softer crust, brush the top of the loaf with melted butter immediately after removing it from the oven.
If your kitchen is cold, place the covered dough bowl inside your oven with just the light turned on to create a warm environment for rising.
Use a stand mixer with a dough hook for easier mixing if you prefer not to knead by hand.