Category: Rice and Bread
Cuisine: American
Yields:
10 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Oh the joy of baking!! There is something about baking goods from scratch that gives you this overly satisfying feeling. This recipe is close to my heart as I see my little enjoy this fresh out of the over. This loaf can be stored upto 3-4 days in an airtight container.
This recipe makes 1 9×5 loaf.
Ingredients
Adjust Servings
Instructions
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In a small bowl, add 1 cup water, sugar and instant yeast. Let it sit for about 10 mins or until it starts to foam which is when the yeast is activated.
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In a large bowl, add flour, salt, active yeast and 6 tbsp of butter.
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Knead into a soft dough by adding the remaining water gradually. Cover and let it sit for 1 hour or until it doubles in size.
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Dough doubles.
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Now puncture the dough and knead into a tightly packed rectangle.
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Now grease the baking pan with butter and place the packed dough into the pan. Cover and keep it aside for another 20 -30 mins.
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Brush the top with some butter and bake it at 400F for about 30 mins.
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Once baked, brush the top of the bread with more butter and let it cool completely before cutting into slices.
