Classic Soft White Bread

1.In a large mixing bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.

2.Add the softened butter and salt to the yeast mixture, then gradually add the flour, one cup at a time, mixing with a wooden spoon or a dough whisk until a shaggy dough forms.

3.Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. The dough should spring back when poked.

4.Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it doubles in size.

5.Once risen, punch down the dough to release the air. Turn it out onto a floured surface and shape it into a loaf by flattening it into a rectangle and rolling it tightly from one short end to the other.

6.Place the shaped loaf seam-side down into a greased 9x5-inch loaf pan. Cover it again and let it rise for another 30-45 minutes until it rises above the edge of the pan.

7.Preheat your oven to 350°F (175°C). Once the dough has risen, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and sounds hollow when tapped.

8.Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.