Classic White Sandwich Bread

A soft, everyday white loaf for sandwiches and toast. Works with either quick-rise or active-dry yeast.

Makes 1 loaf (9x5 pan) · Prep 20 min · Rise 90 min · Bake 35 min

Ingredients

1 cup Warm water (about 40–45°C)
1 2/3 tsp Yeast — Instant/quick-rise: stir straight into the dry ingredients, no proofing needed.
2 tbsp Granulated sugar
3 tbsp Butter, melted
1 1/2 tsp Salt
3 1/2 cups All-purpose or bread flour

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. (Tip: Water should feel warm on your wrist, not hot — above about 50°C starts killing the yeast.)
Stir in the melted butter, salt, and 2 cups of the flour. Beat until smooth.
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.)

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.

Bake at 190°C (375°F) until golden and the loaf sounds hollow when tapped on the bottom. (Tip: Not hollow yet? Give it another 5 minutes — underbaked centres are the most common reason bread turns gummy after slicing.)
Turn out onto a rack and let cool at least 15 minutes before slicing.

Fluff your flour before measuring: Stir the flour in its bag or bin first, then spoon it into the measuring cup and level off with a knife. Scooping straight from the bag packs it down and can add up to 20% extra flour — the single biggest cause of dense bread.
No warm spot for rising?: Turn the oven on for 1 minute, then off, and let the covered dough rise inside with the door closed and the light on.
Bread came out dense: Usually one of: too much flour (see the fluffing tip), not kneaded long enough to build gluten, yeast that was old or killed by hot water, or not enough rise time. Dough is ready to shape when a poked finger leaves a dent that slowly springs halfway back.