Proof the Yeast

In a medium bowl, combine the all-purpose flour and salt. Gradually pour in the proofed yeast mixture and add the softened butter. Stir gently with a wooden spoon or your hands until the ingredients come together to form a rough, shaggy dough.

Make the Dough

mixing In a large bowl, whisk together the all-purpose flour and salt. Pour in the proofed yeast mixture and add the softened butter. Use a wooden spoon or your hands to gently mix the ingredients together until a rough, shaggy dough forms.

Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth, elastic, and not too sticky.

Gather the dough into a ball and transfer it to a large bowl that has been lightly greased with oil or nonstick cooking spray l. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour, or until it has doubled in size. .

Shape the Loaf

After the first rise, punch down the risen dough to release any air bubbles .

Turn the dough onto a lightly floured surface to begin kneading. Use your hands to shape and stretch the dough into a rectangle that is roughly the same size as your 9x5 inch loaf pan.

Tightly roll the dough up into a log shape, pinching the seam to seal it.

Place the dough log seam-side down into the prepared loaf pan. .

Bake the Bread

Preheat oven to 375°F (190°C).

Cover the pan and let the dough rise for 30 minutes.

Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the crust achieves a rich golden-brown hue .

Once baked, take the loaf out of the oven and allow it to cool in the pan for about 10 minutes. This allows the bread to finish setting up. After 10 minutes, use oven mitts to carefully invert the pan and transfer the loaf to a wire cooling rack. Allow the bread to cool completely on the rack before slicing and serving. .