Old-Fashioned White Bread Loaf
Servings Prep Time
10slices 15minutes
Cook Time Passive Time
40minutes 120minutes
Servings Prep Time
10slices 15minutes
Cook Time Passive Time
40minutes 120minutes
Ingredients
  • 1/4cup warm water(2 ounces) between 110 and 115°F
  • 1teaspoon sugar
  • 2 1/4teaspoons instant yeast
  • 1cup warm whole milk(8 ounces) between 110 and 115°F
  • 2tablespoons unsalted butter(1 ounce) melted
  • 3cups bread flour (15 ounces) or unbleached all-purpose flour
  • 1 1/2teaspoons salt
  • 1 egg*lightly beaten
Instructions
Mix, Rest, and Knead the Dough:
  1. Place the water, sugar and yeast in a small bowl and whisk to blend. Allow the mixture to sit for 10 minutes or until the yeast is activated and foamy or bubbling. Set aside. In a medium bowl, whisk together the warm milk and melted butter.
  2. Place the flour and salt in the bowl of a stand mixer. Mix for a minute on medium speed to blend. Add the yeast mixture and milk mixture and mix on medium speed just until the dough comes together, 2 to 3 minutes.
  3. Cover the bowl with plastic wrap or a damp, lint-free cotton towel and let the dough rest for 20 minutes to allow it to fully hydrate before further kneading. Turn the speed to medium-low and continue to knead until the dough is firm, elastic and smooth, 3 to 6 minutes. (NOTE: To mix by hand, combine the flour and the salt in a large bowl, add the yeast and milk mixtures, and mix until a dough forms. Turn out onto a work surface and knead until firm, elastic, and smooth, about 8 to 10 minutes.)
Proof the Dough (First Rise):
  1. Lightly oil the tub or bowl, scrape the dough into the tub, and lightly coat the surface of the dough with a little oil. Cover with plastic wrap or a damp lint-free cotton towel, and let it rest until doubled in size, about 45 to 60 minutes. (TIP: If you use an upright, clear container, you can mark where the dough is, with marker or tape, on the outside and will be able to easily tell later if the dough has doubled.)
Punch Down the Dough and Shape Into a Loaf:
  1. Turn the dough out onto a lightly floured work surface. Press down on the dough firmly to expel some of the air bubbles, but don’t knead the dough again, or it will be too springy and difficult to shape (if this happens, simply cover the dough with plastic or a damp lint-free towel and let it rest 10 to 15 minutes to give it time to relax).
  2. Shape the dough into a loaf the size of your pan. Lightly coat the loaf pan with melted butter or a high-heat canola spray. Place the dough, seam side down, into the pan.
Proof the Dough (Second Rise):
  1. Lightly oil the top of the dough to keep it moist. Cover the pan loosely with plastic wrap or a damp lint-free cotton towel and allow it to rise again until its top is 1/2 to 1 inch above the rim of the pan, about 45 to 60 minutes.
Glaze and Bake the Bread:
  1. Preheat the oven to 400°F. Brush the top of the loaf with a thin film of beaten egg. Bake on the middle oven rack for 35 to 40 minutes, until the bread is golden brown and the internal temperature reaches 200°F on an instant-read thermometer.
  2. Transfer to a rack to cool completely.