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In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
Add 2 cups of the all-purpose flour and the salt to the yeast mixture. Mix until just combined. Then, add the melted and cooled butter and mix again.
Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until a shaggy dough forms. Once all the flour is incorporated, turn the dough out onto a lightly floured surface.

Knead the dough for 8-10 minutes, or until it is smooth and elastic. It should spring back when lightly poked. If the dough is too sticky, add a very small amount of flour, 1 teaspoon at a time.

Lightly grease a large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until 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. Divide the dough in half if making two smaller loaves, or keep whole for one large loaf.

For each loaf, flatten the dough into an elongated rectangular shape, roughly 8x12 inches. Starting from one of the shorter ends, tightly roll up the dough into a log. Pinch the seam closed along the bottom.

Further shape the rolled dough by hand to ensure a smooth, uniform log. Place the shaped dough log, seam-side down, into a lightly greased 9x5 inch loaf pan.

Cover the loaf pan(s) with a clean kitchen towel and let the dough rise in a warm place for another 45-60 minutes, or until it has risen about 1 inch above the rim of the pan.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

Bake the bread for 25-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, you can loosely tent it with aluminum foil.

Once baked, immediately remove the loaves from the pans and place them on a wire rack. While still warm, rub a stick of butter over the top crust of each loaf. This will give them a soft, buttery finish and a beautiful shine.

Allow the bread to cool completely on the wire rack before slicing. This is crucial for the texture of the bread.

Once cooled, slice the white sandwich bread using a serrated knife and serve.


In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.
Add 2 cups of the all-purpose flour and the salt to the yeast mixture. Mix until just combined. Then, add the melted and cooled butter and mix again.
Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until a shaggy dough forms. Once all the flour is incorporated, turn the dough out onto a lightly floured surface.

Knead the dough for 8-10 minutes, or until it is smooth and elastic. It should spring back when lightly poked. If the dough is too sticky, add a very small amount of flour, 1 teaspoon at a time.

Lightly grease a large bowl with a little oil. Place the kneaded dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 1/2 hours, or until 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. Divide the dough in half if making two smaller loaves, or keep whole for one large loaf.

For each loaf, flatten the dough into an elongated rectangular shape, roughly 8x12 inches. Starting from one of the shorter ends, tightly roll up the dough into a log. Pinch the seam closed along the bottom.

Further shape the rolled dough by hand to ensure a smooth, uniform log. Place the shaped dough log, seam-side down, into a lightly greased 9x5 inch loaf pan.

Cover the loaf pan(s) with a clean kitchen towel and let the dough rise in a warm place for another 45-60 minutes, or until it has risen about 1 inch above the rim of the pan.

Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

Bake the bread for 25-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, you can loosely tent it with aluminum foil.

Once baked, immediately remove the loaves from the pans and place them on a wire rack. While still warm, rub a stick of butter over the top crust of each loaf. This will give them a soft, buttery finish and a beautiful shine.

Allow the bread to cool completely on the wire rack before slicing. This is crucial for the texture of the bread.

Once cooled, slice the white sandwich bread using a serrated knife and serve.
