A delicious Single Rise White Bread recipe that makes two loaves of quick, easy, slightly sweet, white bread and only requires a single rise. Perfect for sandwiches or simply slathered with butter.This bread has a tight, slightly dense crumb because it is single rise. It's best the day it's made but lasts a few days if wrapped tightly. This bread freezes well and sometimes I slice it in half and freeze half.Refer to pictures in post for shaping.
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. If you find your oven runs hot then once your oven comes up to temperature, turn it off and let the loaves rise in the turned off oven. I've found that with my commerical oven, the loaves don't rise as high as when I had my conventional oven and that may be because it runs too hot. The loaves still rose just not as high.
Let rise for 45 - 60 minutes. The dough should be about an inch over rim of pans.
Remove towel from top of loaves.
Set oven temperature to 375 degrees - don't remove loaves. Again, make sure you remove towel.
Bake for 30 minutes until golden brown.
Remove loaves from pans and set on rack to cool. Cool before slicing.