Ingredients:

  • 1 cup warm water (240ml)
  • 2 tbsp granulated sugar (25g)
  • 2 ¼ tsp active dry yeast (7g)
  • 1 ½ tsp salt (9g)
  • 3 tbsp unsalted butter, softened (42g)
  • 3.5 cups all-purpose flour (440g)

Instructions:

  1. Combine warm water and sugar in a bowl. Sprinkle the yeast on top, stir gently, and let sit for 5–10 minutes until frothy.
  2. Stir in the softened butter and salt. Gradually add the flour, one cup at a time, until the dough pulls away from the sides of the bowl.
  3. Turn dough onto a floured surface and knead by hand for 5–7 minutes until smooth, elastic, and bounces back when poked.
  4. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm, draft-free spot until doubled in size (60–90 minutes).
  5. Punch the dough down to release air. Roll into a tight rectangle, fold into a log, and place in a greased 9x5 inch loaf pan.
  6. Cover and let rise for another 30–45 minutes.
  7. Preheat oven to 375°F (190°C). Bake for 30–35 minutes until the crust is a deep mahogany-colored gold and the bottom sounds hollow when tapped.