Ingredients
- Warm Water: 1 ¼ cups (110°F / 43°C)
- Active Dry Yeast: 1 packet (2 ¼ teaspoons)
- Honey or Sugar: 2 tablespoons
- Bread Flour or All-Purpose Flour: 3 cups (plus extra for kneading)
- Unsalted Butter: 2 tablespoons (melted, plus extra for brushing)
- Salt: 1 ½ teaspoons
Instructions
- Activate the Yeast: In a large bowl, combine warm water, sugar/honey, and yeast. Let stand for 5–10 minutes until frothy.
- Mix the Dough: Stir in melted butter, salt, and 2 cups of flour. Gradually add the remaining flour until a soft, slightly tacky dough forms.
- Knead: Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- First Rise: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm spot for 1–1.5 hours (or until doubled in size).
- Shape: Punch down dough, shape into an 8×4 inch rectangle, and roll up tightly into a log. Place seam-side down into a greased loaf pan.
- Second Rise: Cover loosely and let rise for 45–60 minutes until the dough crowns about 1 inch above the pan rim.
- Bake: Bake at 375°F (190°C) for 30–35 minutes until golden brown and the bottom sounds hollow when tapped.
- Cool: Brush top with butter while warm, then let cool in pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Are you baking with active dry yeast or instant yeast, or would you like to adapt this for a sourdough starter?
