Ingredients
- 4 cups (500 g) bread flour or all-purpose flour
- 2¼ teaspoons (7 g) instant yeast (1 packet)
- 2 tablespoons sugar
- 1½ teaspoons salt
- 1¼ cups (300 ml) warm water (38–43°C / 100–110°F)
- 2 tablespoons unsalted butter, softened (or olive oil)
Instructions
- In a large bowl, combine the flour, yeast, sugar, and salt.
- Add the warm water and butter. Mix until a soft dough forms.
- Knead the dough on a lightly floured surface for 8–10 minutes, until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
- Punch down the dough and shape it into a loaf.
- Place the dough into a greased 9 × 5-inch (23 × 13 cm) loaf pan.
- Cover and let it rise again for 30–45 minutes, until the dough rises about 2–3 cm (1 inch) above the rim of the pan.
- Preheat the oven to 190°C (375°F).
- Bake for 30–35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The internal temperature should reach 88–93°C (190–200°F).
- Remove from the pan and let the bread cool completely on a wire rack before slicing.
Optional Variations
- Add 1 teaspoon garlic powder and 1 tablespoon dried herbs for herb bread.
- Mix in ½ cup shredded cheddar cheese for cheesy bread.
- Replace 1 cup of the flour with whole wheat flour for a heartier loaf.
Tips
- If the dough feels sticky, add flour 1 tablespoon at a time while kneading.
- For a softer crust, brush the top with melted butter immediately after baking.
- Store in an airtight container or bread bag at room temperature for up to 3 days, or freeze sliced for up to 3 months.