Description
A simple homemade yeast bread mixed in a resealable bag, briefly kneaded, and baked into a soft, golden loaf.
- Prep time: 20 minutes
- Initial yeast rest: 10 minutes
- Rise time: 75–120 minutes
- Bake time: 25–30 minutes
- Total time: Approximately 2 hours 10 minutes to 3 hours, plus cooling
- Yield: 1 small loaf, approximately 10–12 slices
- Course: Bread
- Difficulty: Easy
Ingredients
Scale
Ingredients
- 3 cups all-purpose flour, divided, preferably weighed at 360 grams
- 2 tablespoons granulated sugar
- 2¼ teaspoons active dry yeast, one standard packet
- 1 cup warm water, 105–110°F (40–43°C)
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon fine salt
- Additional flour, as needed for kneading
- Butter or oil for greasing the pan
- Optional melted butter for brushing the finished loaf
Instructions
Instructions
- Grease an 8½ × 4½-inch loaf pan.
- Add 1 cup flour, sugar, yeast, and warm water to a sturdy gallon-size resealable bag.
- Seal and massage until combined. Rest for 10 minutes.
- Add 1 cup flour, melted butter, and salt. Seal and massage again.
- Add the remaining cup of flour and mix through the bag until a rough dough forms.
- Transfer to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
- Place in a greased bowl, cover, and let rise for 45–75 minutes, until doubled.
- Gently deflate, shape into a loaf, and place seam-side down in the pan.
- Cover and rise for 30–45 minutes, until the dough crowns about 1 inch above the rim.
- Bake at 375°F (190°C) for 25–30 minutes, until golden and cooked through.
- Rest in the pan for 5 minutes, then transfer to a rack. Brush with butter if desired.
- Cool for at least 1 hour before slicing.