James Beard's Home-Style White Bread

The classic, slightly sweet American sandwich loaf from Beard on Bread, with a tender crumb and golden crust.

Ingredients

• 2 packages active dry yeast (4 1/2 teaspoons)
• 2 cups warm water (110 degrees F)
• 1 tablespoon granulated sugar
• 1 tablespoon kosher salt
• 2 tablespoons unsalted butter, softened
• 5 1/2 to 6 cups all-purpose flour
• 1 tablespoon butter, melted, for brushing

Directions

1. In a large bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
2. Stir in the salt, softened butter, and 3 cups of the flour, beating until smooth. Add the remaining flour about 1/2 cup at a time until a shaggy dough forms.
3. Turn out onto a floured surface and knead 8 to 10 minutes, until smooth, springy, and elastic.
4. Place in a buttered bowl, turn to coat, cover, and let rise in a warm spot until doubled, about 1 1/2 hours.
5. Punch down, divide in two, and shape into loaves. Place in two buttered 9x5-inch loaf pans, cover, and let rise until doubled, about 1 hour.
6. Bake at 400 degrees F for 35 to 45 minutes, until the loaves are golden and sound hollow when tapped on the bottom.
7. Turn out onto racks, brush the tops with melted butter, and cool completely before slicing.

Notes

Adapted from James Beard’s Beard on Bread, the book that taught a generation of Americans to bake.