Classic Artisan White Bread Loaf

A simple and versatile homemade white bread recipe that yields a golden, crusty loaf with a tender interior, perfect for sandwiches, toast, rolls, or buns.

Ingredients

• 1 1/2 cups warm water (plus 1/4 cup for proofing)
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 2 tbsp maple syrup, agave, or honey
• 1/2 tbsp salt
• 3 3/4 cups unbleached all-purpose flour (plus extra for rolling and dusting)

Directions

1. Proof the yeast by warming 1/4 cup of water to about 110°F (43°C), adding the active dry yeast and 1 teaspoon of sugar, and letting it sit for about 10 minutes until doubled in size.
2. Combine the remaining water, yeast mixture, maple syrup (or other sweetener), salt, and unbleached all-purpose flour in a large bowl, stirring into a rough, sticky dough before kneading by hand.
3. Transfer the dough to a lightly greased bowl, cover, and let rise at room temperature for 2 hours.
4. Turn the dough out onto a lightly floured work surface and knead for about 10 minutes until elastic.
5. Place the dough seam-side down in a greased loaf pan, cover loosely with plastic wrap, and let rest for 45 to 60 minutes.
6. Preheat the oven to 425°F (218°C) and place a metal pan on the lowest rack with 1 cup of hot water ready.
7. Slash the top of the loaf 2 or 3 times with a knife about 1/2-inch deep, place on the middle rack, pour hot water into the lower pan to create steam, and close the oven door.
8. Bake for 26 to 35 minutes until deep golden brown and the loaf sounds hollow when tapped, then cool completely on a wire rack before slicing.