I love to make bread as well as desserts.This is one of my go-to bread recipes because it's quick and easy. By quick it only involves one rise. The recipe calls for making it in a loaf pan but I went out of the box this time and just made it on a sheet pan and it still worked beautifully yielding that lovely soft crumb. The recipe comes from BreadWorld. Sometimes I will use half bread flour and half all-purpose flour so I have a heavier crumb and higher gluten content.
Rich White Bread
3 cups All-purpose flour
2 tablespoons sugar
1 envelope yeast
1 1/4 teaspoons salt
3 tablespoons butter, cut into pieces
3/4 cup warm water (120F-130F)
Roll dough to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 8-1/2 x 4-1/2-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375°F for 30 minutes or until done. Remove from pan; let cool on wire rack.