Ingredients and Their Purpose
Flour
4 cups (512 g) unbleached all-purpose flour or bread flour
Flour is the structural backbone of bread.
- All-purpose flour creates a softer crumb
- Bread flour gives a slightly chewier texture due to higher protein
Unbleached flour is preferred because it retains more natural flavor and strength.
Salt
2 teaspoons (10 g) kosher salt
Salt strengthens gluten, controls yeast fermentation, and enhances flavor. Without enough salt, bread can taste bland and may rise too quickly, then collapse.
Water
2 cups (454 g) lukewarm water
(Mix 1½ cups cold water with ½ cup boiling water)
Lukewarm water activates the yeast without killing it. Too hot will destroy yeast, too cold will slow fermentation.
Yeast
2¼ teaspoons (7 g) active dry yeast or instant yeast
Yeast is responsible for fermentation, rise, and flavor development. This recipe uses a moderate amount so the bread rises steadily without overproofing.
Butter
3 tablespoons (42 g) unsalted butter, melted
Butter adds tenderness, flavor, and moisture. It softens the crumb and gives the loaf its rich but light texture.
Sugar
1 tablespoon sugar or honey
Sugar feeds the yeast and helps with browning. The loaf will not taste sweet.
Step-by-Step Method
Step 1: Mix the Dough
In a large mixing bowl, combine:
- Flour
- Salt
- Sugar
- Yeast
Stir to distribute evenly.
Add the lukewarm water and melted butter. Mix with a wooden spoon or spatula until a sticky, shaggy dough forms. Do not knead.
The dough should look wet and rough — this is exactly what you want.
Step 2: First Rise
Cover the bowl with plastic wrap or a clean towel.
Let rise in a warm place for 1½ to 2 hours, or until doubled in size and bubbly on top.
This slow rise allows gluten to form naturally without kneading.
Step 3: Prepare the Pan
Grease a 9×5-inch loaf pan generously with butter or oil.
Lightly flour your hands and gently scrape the dough from the bowl into the pan. Do not punch it down aggressively — preserve the air bubbles.
Step 4: Second Rest
Cover the pan loosely and let the dough rest for 30 minutes.
This relaxes the dough and improves oven spring.
Step 5: Bake
Preheat oven to 375°F (190°C).
Bake for 35–40 minutes, until:
- Top is golden brown
- Loaf sounds hollow when tapped
- Internal temperature reaches 190–195°F (88–90°C)
If the top browns too quickly, tent loosely with foil.
Step 6: Cool
Remove from oven and let cool in the pan for 10 minutes.
Transfer to a wire rack and cool completely before slicing for best texture.
Why This Bread Works
- High hydration encourages gluten formation naturally
- Butter tenderizes the crumb
- No kneading prevents toughness
- Two gentle rises create structure without deflation
Troubleshooting
Bread too dense?
– Yeast may be expired
– Water may have been too cold
Bread collapsed?
– Over-proofed
– Too much liquid
Crust too hard?
– Oven temperature too high
– Bake time too long
Variations
- Milk Bread: Replace half the water with warm milk
- Herb Butter Bread: Add dried herbs to dough
- Garlic Butter Bread: Brush top with garlic butter after baking
- Whole Wheat: Replace 1 cup flour with whole wheat flour
Storage & Reheating
- Store at room temperature up to 3 days
- Freeze sliced loaf up to 2 months
- Toast slices directly from frozen
