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In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.

In a separate large bowl, whisk together the all-purpose flour and salt. Pour the activated yeast mixture and 2 tablespoons of the melted unsalted butter into the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface (a silicone mat works well). Knead the dough for 8-10 minutes until it is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium-low speed for 6-8 minutes.

Lightly grease a clean large bowl with 1 tablespoon of melted unsalted butter. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using your hands, flatten the dough into a rectangle, approximately 9x12 inches.

Starting from one of the shorter ends, tightly roll the dough into a log. Pinch the seam closed along the bottom and at the ends to seal. Grease a 9x4x4-inch Pullman loaf pan (or standard loaf pan if a Pullman pan is unavailable) with a little melted butter.

Carefully place the dough log, seam-side down, into the prepared Pullman loaf pan. If using a Pullman pan, slide the lid into place, leaving a small gap if desired for a slightly domed top, or fully closed for a perfectly square loaf. If using a standard loaf pan, cover loosely with plastic wrap. Let the dough rise in a warm place for 45 minutes to 1 hour, or until it has nearly filled the pan.

Preheat your oven to 375°F. Bake the bread with the lid on (if using a Pullman pan) for 25 minutes. If using a standard loaf pan, bake uncovered.

Remove the lid from the Pullman pan (if applicable) and continue to bake for another 10-15 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200-210°F. Use oven mitts to handle the hot pan.

Once baked, immediately remove the loaf from the oven and turn it out onto a wire rack to cool completely. This is crucial for preventing a soggy bottom and ensuring the crumb sets properly. Slice only once fully cooled.


In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is foamy, indicating the yeast is active.

In a separate large bowl, whisk together the all-purpose flour and salt. Pour the activated yeast mixture and 2 tablespoons of the melted unsalted butter into the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms.

Turn the dough out onto a lightly floured surface (a silicone mat works well). Knead the dough for 8-10 minutes until it is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium-low speed for 6-8 minutes.

Lightly grease a clean large bowl with 1 tablespoon of melted unsalted butter. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.

Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. Using your hands, flatten the dough into a rectangle, approximately 9x12 inches.

Starting from one of the shorter ends, tightly roll the dough into a log. Pinch the seam closed along the bottom and at the ends to seal. Grease a 9x4x4-inch Pullman loaf pan (or standard loaf pan if a Pullman pan is unavailable) with a little melted butter.

Carefully place the dough log, seam-side down, into the prepared Pullman loaf pan. If using a Pullman pan, slide the lid into place, leaving a small gap if desired for a slightly domed top, or fully closed for a perfectly square loaf. If using a standard loaf pan, cover loosely with plastic wrap. Let the dough rise in a warm place for 45 minutes to 1 hour, or until it has nearly filled the pan.

Preheat your oven to 375°F. Bake the bread with the lid on (if using a Pullman pan) for 25 minutes. If using a standard loaf pan, bake uncovered.

Remove the lid from the Pullman pan (if applicable) and continue to bake for another 10-15 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200-210°F. Use oven mitts to handle the hot pan.

Once baked, immediately remove the loaf from the oven and turn it out onto a wire rack to cool completely. This is crucial for preventing a soggy bottom and ensuring the crumb sets properly. Slice only once fully cooled.
