Ingredients:

  • 1 ½ cups (355 ml) Warm Water (105-115°F/40-46°C)
  • 2 ¼ teaspoons (7g) Active Dry Yeast
  • 1 tablespoon (15g) Granulated Sugar (or Honey)
  • 3 ¾ cups (460g) All-Purpose Flour (or Bread Flour), spooned and leveled
  • 1 ½ teaspoons (8g) Fine Sea Salt
  • 2 tablespoons (28g) Unsalted Butter, softened

Instructions:

  1. Activate the Yeast (The Bloom): In a large bowl, whisk together the warm water and sugar. Sprinkle the yeast over the top. Let stand for 5-10 minutes until frothy and bubbly.
  2. Combine Dry Ingredients: Whisk the salt and flour together in a separate bowl, then gradually add them to the yeast mixture. Mix with a wooden spoon until a shaggy dough forms.
  3. Incorporate Fat: Add the softened butter. Mix until the butter is mostly incorporated.
  4. The Quick Knead: Turn the dough out onto a lightly floured surface. Knead gently for about 5-7 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5 minutes.
  5. First Rise (Bulk Fermentation): Lightly grease the mixing bowl. Place the dough ball inside, turning to coat. Cover tightly and place in a warm, draught-free spot for 60–90 minutes, or until doubled in size.
  6. Shape and Second Rise (Proofing): Gently punch down the risen dough. Shape it into a tight log and place it seam-side down into a prepared 9x5 inch loaf tin. Cover loosely and let it rise for a second time until it has crowned about 1 inch over the rim of the tin (approx. 45–60 minutes).
  7. Bake Preparation: Preheat your oven to 375°F (190°C) during the final 15 minutes of the second rise.
  8. Bake: Bake for 30–35 minutes. The crust should be a deep golden brown, and the internal temperature should register 200-210°F (93-99°C).
  9. Cool Completely: Immediately remove the loaf from the tin and place it on a wire rack. Allow it to cool completely (at least 1 hour) before slicing to ensure the best texture.