1 cup warm water, 110-120°F

⅓ cup granulated sugar

1 packet (2 ¼ teaspoons) instant yeast

3 cups all-purpose flour

¾ tsp salt

2 Tbsp vegetable or canola oil

2 Tbsp unsalted butter, melted

 

In a small bowl, combine the warm water, sugar, and yeast. Let it sit for 10 minutes, until it becomes frothy with bubbles.

 

In the bowl of a stand mixer fitted with a dough hook, mix together the flour, salt, and oil.

 

Pour the yeast mixture into the flour mixture. Set the mixer to medium speed and knead until the dough is smooth and no longer sticks to the sides of the bowl, about 10 minutes.

 

Form the dough into a tight ball and place it in a greased bowl. Cover loosely with plastic wrap and allow it to rise in a dark, warm, draft-free area for 60 to 90 minutes, or until it has doubled in size.

 

Gently deflate the dough and shape it into a log that fits a 9x5 inch loaf pan. Cover again with plastic wrap and let it rise for another 50 to 60 minutes in a dark, warm, draft-free place until it has doubled in size.

 

Preheat your oven to 350°F about 20 minutes before the second rise is complete.

 

Bake the loaf for 25 to 30 minutes, or until the top is golden brown.

Brush the crust with melted butter immediately after baking and allow the bread to cool for 10 minutes in the pan before removing. Enjoy!