Instant Yeast Bread Loaf in a bread pan

To make an easy instant yeast bread in a loaf pan, you can follow this simple recipe and method. Ingredients 1 cup warm water (120-130°F or 45°C - it should feel warm, but not too hot to touch) 2 1/4 tsp instant yeast (one standard packet) 2 Tbsp granulated sugar (plus a pinch for the yeast, if desired) 2 Tbsp canola or vegetable oil (plus extra for greasing) 3 cups bread or all-purpose flour (plus extra for kneading surface) 1 tsp fine salt Instructions Activate Yeast (Optional for Instant Yeast): In a large bowl, combine the warm water, sugar, and instant yeast. While instant yeast does not technically need to be proofed, letting it sit for 5-10 minutes can confirm it is active and foamy. Mix Ingredients: Stir in the oil and salt. Gradually mix in the flour, one cup at a time, until a soft dough forms that begins to pull away from the sides of the bowl. Knead the Dough: Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5-7 minutes by hand (or using a dough hook in a stand mixer for 4-5 minutes). First Rise: Place the kneaded dough in a lightly oiled bowl, turning it over once to coat the top. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place until the dough has doubled in size, about 45-60 minutes. Shape and Second Rise: Punch the dough down to remove air bubbles. On a lightly floured surface, roll or pat the dough into a rectangle shape. Roll it up tightly, starting with the shorter side, pinching the seams to seal. Place the shaped dough into a greased 9x5-inch loaf pan. Cover and let it rise again until the dough has risen about 1 inch above the rim of the pan, about 30-45 minutes. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 30-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Cool: Remove the bread from the pan immediately after baking and transfer it to a wire rack to cool completely before slicing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Activate Yeast (Optional for Instant Yeast): In a large bowl, combine the warm water, sugar, and instant yeast. While instant yeast does not technically need to be proofed, letting it sit for 5-10 minutes can confirm it is active and foamy. Mix Ingredients: Stir in the oil and salt. Gradually mix in the flour, one cup at a time, until a soft dough forms that begins to pull away from the sides of the bowl. Knead the Dough: Turn the dough out onto a lightly floured surface and knead until it is smooth and elastic, about 5-7 minutes by hand (or using a dough hook in a stand mixer for 4-5 minutes). First Rise: Place the kneaded dough in a lightly oiled bowl, turning it over once to coat the top. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place until the dough has doubled in size, about 45-60 minutes. Shape and Second Rise: Punch the dough down to remove air bubbles. On a lightly floured surface, roll or pat the dough into a rectangle shape. Roll it up tightly, starting with the shorter side, pinching the seams to seal. Place the shaped dough into a greased 9x5-inch loaf pan. Cover and let it rise again until the dough has risen about 1 inch above the rim of the pan, about 30-45 minutes. Bake: Preheat your oven to 375°F (190°C). Bake the bread for 30-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped. Cool: Remove the bread from the pan immediately after baking and transfer it to a wire rack to cool completely before slicing.