Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 ¼ cups warm water (110°F/45°C)
- 3 tablespoons unsalted butter, softened
- 1 tablespoon vegetable oil
- 1 egg (for egg wash, optional)
Instructions:
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Activate the yeast:
- In a small bowl, combine warm water and sugar. Stir until the sugar dissolves, then sprinkle the yeast on top. Let it sit for 5-10 minutes until it becomes foamy.
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Prepare the dough:
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture, butter, and vegetable oil. Stir to combine, then knead the dough for about 8-10 minutes, either by hand or using a stand mixer with a dough hook, until the dough is smooth and elastic.
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First rise:
- Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area for about 1-1.5 hours, or until it doubles in size.
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Shape the dough:
- Once the dough has risen, punch it down to release the air bubbles. Turn the dough out onto a lightly floured surface and shape it into a loaf. Place it into a greased 9×5-inch loaf pan, tucking the ends under to fit.
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Second rise:
- Cover the loaf pan with a cloth and let the dough rise again for 30-45 minutes, or until it has puffed up and is nearly doubled in size.
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Preheat the oven:
- Preheat your oven to 375°F (190°C).
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Bake the bread:
- Before baking, you can brush the top of the loaf with a beaten egg for a glossy finish (optional).
- Bake for 25-30 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
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Cool and Serve:
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving Suggestions:
- Serve the bread with butter, jam, or honey for a sweet treat.
- Use it for sandwiches, toast, or as a side with soups and salads.
Storage:
- Keep the bread in an airtight container or plastic bag for up to 2-3 days at room temperature. You can also freeze it for up to 3 months.
