3 cups flour (preferably bread flour)
1 cup + 1 tbsp. warm water (reduce by 3 tbsp. if using all-purpose flour)
2 tbsp. butter
1 1/2 tsp. salt
2 tsp. yeast

  • mix with bread hook until dough forms and pulls away from side of bowl, adding flour or water to adjust hydration
  • knead in stand mixer for 5 minutes, rest 1 minute, then knead 5 more minutes, adding flour if the dough gets too tacky
  • shape the dough into a ball, transfer to an oiled bowl, cover with a damp towel, and rise for 1 hour
  • stretch dough into a rectangle, tuck in corners and roll into a log
  • pinch seams closed and place loaf (seam side down) into an oiled loaf pan, cover loosely and rise 1 hour (until dough rises 1” above loaf pan)
  • bake at 350°F 45-50 minutes, until the internal temp reaches 200-210°F
  • remove from loaf pan and cool completely on wire rack before slicing

source: https://heartscontentfarmhouse.com/farmhouse-white-bread/