Old-Fashioned White Loaf
Soft classic old-fashioned white sandwich bread with a tender crumb and golden crust
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INGREDIENTS
Yeast Mixture
- 3/4 cup warm water
- 1/2 cup warm milk
- 2 1/4 tsp active dry yeast
- 2 tbsp granulated sugar.
Dough
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp fine salt
- 3 tbsp unsalted butter softened
- 1 tbsp neutral oil.
For Pan
- 1 tsp butter or oil for greasing.
INSTRUCTIONS
Activate Yeast
- Combine warm water
- warm milk
- sugar
- and yeast
- rest until foamy about 5 to 10 minutes.
Mix And Knead
- Stir in 2 cups flour and salt
- add softened butter and oil
- mix in remaining flour until a soft dough forms
- knead by hand or mixer until smooth and elastic about 8 to 10 minutes
- add 1 tbsp flour at a time only if sticky.
First Rise
- Place dough in a lightly oiled bowl
- cover
- rise until doubled about 60 to 75 minutes.
Shape And Second Rise
- Grease a 9x5 inch loaf pan
- press dough into a rectangle
- roll tightly into a log
- pinch seam and tuck ends
- place seam-side down in pan
- cover and rise until dough crowns 1 inch above pan rim about 35 to 50 minutes.
Bake And Cool
- Bake at 375 F until deep golden and loaf sounds hollow or reaches 195 to 200 F internal temperature about 30 to 35 minutes
- optionally tent with foil if browning fast
- cool 10 minutes in pan then turn out and cool completely before slicing.
Notes
1. For a softer loaf replace 1/2 cup water with more milk; For faster rises use instant yeast 2 1/4 tsp and mix directly into flour then use warm liquids; For a richer loaf add 1 egg and reduce milk by 2 tbsp; If using bread flour increase liquid by 1 to 2 tbsp if dough feels tight; Store wrapped at room temperature up to 3 days or freeze sliced up to 2 months
Nutrition
Calories: 140kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g