Classic Homemade White Bread

Steps

1. Lightly grease a 23×13 cm (9×5 inch) loaf pan with a little of the vegetable oil and set aside.
2. In a medium bowl, combine the water at 38–43°C (100–110°F), granulated sugar, and active dry yeast. Stir to dissolve, then let stand for 5–10 minutes until the surface is foamy and smells pleasantly yeasty.
3. In a large mixing bowl, whisk together the bread flour and fine sea salt until evenly combined. This keeps the salt from touching the yeast directly at first.
4. Pour the foamy yeast mixture into the flour mixture, then add the unsalted butter. Stir with a sturdy spoon or your hand until a shaggy dough forms and no dry flour remains.
5. Transfer the dough to a lightly floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky. The dough should stretch into a thin “windowpane” without tearing easily, indicating good gluten development.
6. Lightly oil a clean bowl with the remaining vegetable oil. Place the dough inside, turning once to coat. Cover tightly and let rise at about 24–27°C (75–80°F) until doubled in size, 60–75 minutes. The dough should feel airy, soft, and puffed.
7. Gently punch down the risen dough to deflate it without tearing, then pat it into a rectangle. Roll it up tightly from the short end into a log, pinch the seam closed, and tuck the ends under for a smooth, even shape.
8. Preheat the oven to 190°C (375°F) so it is fully heated and stable when the dough is ready to bake. Place the shaped dough seam-side down in the prepared loaf pan. Cover and let rise again at about 24–27°C (75–80°F) until the dough crowns 2–3 cm above the rim and slowly springs back when gently pressed with a fingertip, 30–45 minutes. If needed, ensure the oven is at 190°C (375°F) before baking.
9. Bake the loaf for 25–30 minutes at 190°C (375°F) until the top is deep golden brown, the sides feel firm, and the loaf sounds hollow when tapped on the bottom. If using an instant-read thermometer, the center should read about 93°C (200°F).
10. Cool the bread in the pan for 10 minutes, then carefully remove it and transfer to a wire rack. Let cool completely so the crumb sets soft and fluffy before slicing and serving.