Fast White Bread
One 9x5-inch loaf
A quick and easy yeast bread designed to work with quick-rise yeast; regular active dry yeast works too.
Stir together in a large bowl or the bowl of a heavy duty mixer:
2 cups bread flour
1 T. sugar
1 package (2 ¼ tsp.) active dry or quick-rise yeast
1 ½ tsp. salt
1 cup very warm (115-125F) water
2 T. butter or margarine, melted or softened
Mix by hand or on low speed for 1 minute. Add ¼ cup at a time until the dough is moist but not sticky:
1 to 1 ¼ cups bread flour
Knead for about 10 minutes by hand or with the dough hook on low to medium speed, until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over to coat with oil. Cover the bowl loosely with plastic wrap and let rise in a warm place (75-85F) until doubled in bulk, 40 to 45 minutes.
Grease a 9x5-inch loaf pan. Punch down the dough, form it into a loaf, and place seam side down in the pan. Oil the surface and cover loosely with a clean cloth. Let rise in a warm place until doubled in bulk, 20 to 45 minutes.
Preheat the oven to 450. Bake the loaf for 10 minutes. Reduce the heat to 350 and bake about 30 minutes more. Bake until the crust is golden brown and the bottom sounds hollow when tapped. Remove the loaf from the pan to a rack and let cool completely.