Classic White Sandwich Bread

Dough

• 1 cupWarm water (about 40–45°C)
• 1 2/3 tspYeast

  1 packet, active-dry baseline

  Quick-rise / instant yeastActive dry yeastFresh (cake) yeast

  Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.

• 2 tbspGranulated sugar
• 3 tbspButter, melted
  UnsaltedSalted
• 1 1/2 tspSalt
• 3 1/2 cupsAll-purpose or bread flour
  Bread flourAll-purpose flour

Dough

1. In a large bowl, stir the yeast and sugar into the warm water. If using active-dry yeast, let it stand until foamy before continuing — instant/quick-rise yeast can skip straight to the next step.
   ⏱ Start 8 min timer

   Tip: Water should feel warm on your wrist, not hot — above about 50°C starts killing the yeast.

2. Stir in the melted butter, salt, and 2 cups of the flour. Beat until smooth.
3. Add the remaining flour a half-cup at a time, then knead (by hand, 8–10 min, or with a dough hook, 6 min) until smooth and elastic.

   Tip: The dough should be tacky to the touch but not stick to clean fingers. Add flour a tablespoon at a time if it's still sticking.

Rise

1. Place in a greased bowl, cover, and let rise in a warm spot until doubled.
   ⏱ Start 60 min timer

Shape

1. Punch down, shape into a loaf, and place in a greased 9x5 loaf pan. Cover and let rise again until the dough crowns just above the rim of the pan.
   ⏱ Start 30 min timer

Bake

1. Bake at 190°C (375°F) until golden and the loaf sounds hollow when tapped on the bottom.
   ⏱ Start 33 min timer

   Tip: Not hollow yet? Give it another 5 minutes — underbaked centres are the most common reason bread turns gummy after slicing.

2. Turn out onto a rack and let cool at least 15 minutes before slicing.