Single Rise White Bread

Servings 2 loaves
Author Natalie - the genetic chef


  • 2 cups warm water
  • 1 tablespoon active rise yeast
  • ΒΌ cup sugar
  • 4 tablespoons unsalted butter melted
  • 1 tablespoon table salt
  • 6 cups all purpose flour weighing 1 pound 13 ounces


  • Butter two 9x5 inch loaf pans.
  • In the bowl of a standing mixer, add warm water.
  • Sprinkle in yeast then sugar. Let proof until yeast starts to form - about 5 minutes.
  • Add in butter.
  • With dough hook in place, add in flour and salt and knead for 7 minutes.
  • Transfer dough onto counter - lightly floured if necessary - and divide the dough in half.
  • With one half, shape dough into a rectangle longer side facing you, width being same size as length of loaf pan.
  • Fold top of rectangle halfway over dough and pinch lightly to seal.
  • Bring up bottom of rectangle over to form a log shape. Pinch to seal.
  • Form an indentation across the length of the log shape and then fold up bottom to meet top and pinch to seal.
  • Transfer dough seam side down into loaf pan.
  • Repeat with other half.
  • Place loaves on middle rack of oven set to 170 degrees. Cover them with a kitchen towel.
  • Let rise for 1 hour.
  • Remove towel from top of loaves. The dough should be about an inch over rim of pans.
  • Set oven temperature to 375 degrees - don't remove loaves. Again, make sure you remove towel.
  • Bake for 35 to 40 minutes until golden brown.
  • Remove loaves from pans and set on rack to cool.
  • Slice and enjoy!