Classic White Sandwich Bread

Steps

• Dough: 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.

• Dough: Stir in the melted butter, salt, and 2 cups of the flour. Beat until smooth.
• Dough: 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: Place in a greased bowl, cover, and let rise in a warm spot until doubled.
  ⏱ Start 60 min timer
• Shape: 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: 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.

• Bake: Turn out onto a rack and let cool at least 15 minutes before slicing.