Classic White Sandwich Loaf

A classic white sandwich bread with a tender, open crumb and a soft, golden buttered crust. The dough comes together easily with minimal fuss — no seeds, no wash, just a simple butter rub straight from the oven — making it a reliable weekly loaf for anyone comfortable with basic yeast bread.

Ingredients

• warm water (about 110°F / 43°C) – 1 1/4 cups
• active dry yeast – 2 1/4 teaspoons (1 standard packet)
• granulated sugar – 1 tablespoon
• all-purpose flour – 3 1/4 cups
• fine salt – 1 1/2 teaspoons
• unsalted butter, softened – 2 tablespoons

• unsalted butter, to rub on the hot loaf straight from the oven – 1 tablespoon

Instructions

1. Combine the warm water, yeast, and sugar in the bowl of a stand mixer. Stir briefly and let sit for 5 to 8 minutes until foamy on top. If nothing happens after 10 minutes, your yeast may be inactive — start over with a fresh packet.
2. Add the flour and salt to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 1 minute. Add the softened butter and increase to medium speed. Knead for 8 to 10 minutes until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl. It should spring back slowly when poked.
3. Shape the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover with plastic wrap or a damp kitchen towel and let rise in a warm spot for 1 to 1 1/2 hours, until roughly doubled in size.
4. Punch the dough down gently and turn it out onto a lightly floured surface. Pat it into a rough rectangle about 8 inches wide. Roll it up tightly from the short end, pinch the seam closed, and place it seam-side down in a greased 9x5-inch loaf pan.
5. Cover loosely and let the loaf proof for 45 to 60 minutes, until it has risen about 1 inch above the rim of the pan and jiggles slightly when nudged. Toward the end of the proof, preheat your oven to 375°F / 190°C (convection: 350°F / 175°C).
6. No topping is needed before baking. Place the loaf directly in the oven as-is. As soon as it comes out of the oven, rub the top with 1 tablespoon (14g) of unsalted butter for a soft, golden crust.
7. Bake for 30 to 35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 195 to 200°F / 90 to 93°C. If the top is browning too fast before the inside is done, tent loosely with foil for the last 10 minutes.
8. Remove from the pan immediately, rub the top with the tablespoon of butter, and cool on a wire rack for at least 45 minutes before slicing. Cutting too soon will compress the crumb and make it gummy.