Description
A tender white sandwich loaf made with simple ingredients and a convenient resealable-bag mixing method.
- 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, about 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 ¼-ounce packet
- 1 cup warm water, 105–110°F (40–43°C)
- 2 tablespoons unsalted butter, melted and cooled
- 1 teaspoon fine salt
- Additional flour for kneading, as needed
- Butter or oil for greasing
- Optional: 1–2 teaspoons melted butter for brushing
Instructions
Instructions
- Grease an 8½ × 4½-inch loaf pan and a medium bowl.
- 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 and look for small bubbles.
- Add 1 cup flour, melted butter, and salt. Seal and mix.
- Add the remaining cup of flour and massage until a rough dough forms.
- Transfer to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
- Place in the greased bowl, cover, and rise for 45–75 minutes, until doubled.
- Gently deflate, pat into a rectangle, and roll into a loaf. Pinch the seam closed.
- Place seam-side down in the loaf pan. Cover and rise for 30–45 minutes, until puffy and crowned above the rim.
- Bake at 375°F (190°C) for 25–30 minutes, until golden and the center reaches 190–195°F (88–91°C).
- Cool in the pan for 5 minutes, then transfer to a rack.
- Brush with butter if desired and cool before slicing.