This bread recipe is rooted in the simple pleasures of life. Growing up, my grandmother would bake loaves of bread every Sunday, her kitchen a haven of warmth and laughter. Each slice was a canvas for butter and homemade jam, perfect for lazy weekend breakfasts. This recipe captures that essence, offering a soft sandwich loaf that can be enjoyed in various ways, from toasting to sandwiches.
Ingredients
Scale:
4 cups all-purpose flour (plus more for dusting)
2 tablespoons granulated sugar
1 teaspoon salt
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ cups warm water (110°F)
2 tablespoons unsalted butter, melted
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and melted butter.
Mix until a dough forms. If the dough is too sticky, gradually add more flour.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Punch down the risen dough, then shape it into a loaf. Place it in a greased loaf pan.
Cover the loaf with a damp cloth and let it rise again for about 30-45 minutes.
Preheat your oven to 375°F (190°C). Bake the loaf for 25-30 minutes, or until golden brown and sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
