Ingredients
For the dough
- 3¼ cups (390 g) all-purpose flour
- 2¼ teaspoons (7 g) instant yeast
- 2½ tablespoons (30 g) granulated sugar
- 1¼ teaspoons (7 g) fine salt
- 1 cup (240 ml) whole milk, lukewarm
- ¼ cup (60 ml) water, lukewarm
- 3 tablespoons (42 g) unsalted butter, softened
For finishing
- ½ tablespoon (7 g) unsalted butter, melted
A Closer Look at the Key Ingredients
All-purpose flour. All-purpose flour gives a soft, tender crumb, which is exactly what you want in a classic white sandwich loaf. Bread flour would make a chewier, more structured loaf, but all-purpose is the right choice for pillowy softness. Weighing the flour is the most reliable way to avoid a dry, dense loaf.
Instant yeast. Instant yeast is mixed directly with the dry ingredients, so there is no separate proofing step. It provides the rise that makes the bread light and fluffy.
Granulated sugar. Two and a half tablespoons feed the yeast, soften the crumb, and give the bread its gentle sweetness. The sugar also helps the crust brown to a pretty golden color.
Fine salt. Salt flavors the bread, strengthens the dough, and controls the speed of the rise. Fine salt dissolves quickly and distributes evenly through the dough.
Whole milk. Milk is what makes this bread extra soft. The fat and proteins in milk tenderize the crumb and help the crust brown evenly. It should be lukewarm, comfortably warm to the touch but not hot, since hot liquid can damage the yeast.
Water. A small amount of water balances the milk and helps the dough reach the right consistency.
Softened unsalted butter. Butter enriches the dough, adds flavor, and keeps the crumb tender and moist. Softened butter works into the dough more easily than cold butter. Using unsalted butter lets you control the salt.
Melted butter for finishing. Brushing the hot loaf with melted butter softens the crust, adds shine, and gives a rich, buttery aroma.
Instructions
Combine the flour, yeast, sugar, and salt in a large bowl. Add the lukewarm milk and water. Stir until a shaggy dough forms, then work in the softened butter.
Step 2: Knead Until Elastic
Knead by hand for 10 to 12 minutes, or with a dough hook on low to medium-low speed for 8 to 10 minutes. The dough should become smooth, stretchy, and slightly tacky. Avoid adding flour unless it remains unmanageably sticky after kneading.
Kneading is where the soft, even crumb of this loaf is built. A properly kneaded dough forms a strong gluten network that traps gas from the yeast and expands into a tall, fluffy loaf. To check, pinch off a small piece of dough and stretch it gently. If it stretches into a thin, translucent membrane before tearing, it is ready.
Step 3: First Rise
Shape the dough into a ball, return it to the bowl, and cover. Let it rise in a warm, draft-free spot for 60 to 90 minutes, until doubled.
Rising time depends on the temperature of your kitchen. Watch the dough rather than the clock. It should look puffy and domed, and a gently pressed fingertip should leave an indentation that fills back slowly.
Step 4: Prepare the Pan
Line a 9 × 5-inch metal loaf pan with parchment, leaving an overhang for lifting.
The parchment sling makes it easy to lift the finished loaf out of the pan without damaging the soft sides.
Step 5: Shape the Loaf
Gently press the dough into an approximately 8 × 12-inch rectangle, releasing large air bubbles. Starting at an 8-inch edge, roll into a snug log. Pinch the seam and ends closed, then place seam-side down in the pan.
Rolling the dough snugly is the key to a loaf without large tunnels or gaps. Each turn of the roll should be tight enough to eliminate big air pockets, and a firmly pinched seam keeps the loaf from unrolling as it bakes.
Step 6: Second Rise
Cover loosely and let rise for 45 to 60 minutes, until the center crowns about 1 inch above the rim. During the final 20 minutes, preheat the oven to 350°F (175°C).
Avoid letting the dough rise much beyond the target height. Overproofed dough can collapse in the oven and produce a loaf with a sunken top.
Step 7: Bake
Bake on the middle rack for 35 to 40 minutes, until golden and the center registers approximately 190 to 195°F (88 to 91°C). Loosely tent with foil if the top browns too quickly.
An instant-read thermometer is the most reliable way to confirm the loaf is done. A golden crust alone does not guarantee that the center is fully baked.
Step 8: Soften the Crust
Immediately brush the hot loaf with the ½ tablespoon of melted butter.
The butter soaks into the hot crust, keeping it tender and giving the loaf a soft sheen and rich flavor.
Step 9: Cool Completely
Rest in the pan for 10 minutes, then transfer to a wire rack. Cool for at least 80 more minutes before slicing.
This cooling time is essential. While the bread is hot, the crumb is still setting, and cutting too soon can leave the slices gummy or compressed. Waiting gives you clean, even slices that hold together in a sandwich.