American · FROM THE FDR RECIPES KITCHEN
A simple yeast loaf with a soft crumb and enough structure for toast or sandwiches. The rise times are guides: watch the dough, especially in a cool kitchen.
Mix the yeast, sugar and water; let stand for about 5–10 minutes until foamy, following the yeast package temperature guidance.
Combine flour and salt. Rub in the butter, then mix in the yeast liquid to make a dough. Knead for 8–10 minutes, until smooth and elastic.
Cover in a lightly oiled bowl and let rise until doubled, about 45–75 minutes.
Gently press out the large bubbles. Shape into a loaf and place in a greased 9-by-5-inch pan. Cover and let rise until the dough crowns the pan, about 30–60 minutes.
Heat the oven to 425°F (220°C). Brush the loaf lightly with milk and bake for 30–40 minutes, until golden. If it browns too fast, cover loosely with foil.
Turn out onto a rack and cool before slicing.
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Adapted from archive recipe 762 for a common American loaf pan. Butter replaces branded margarine; salt and oven temperature are adjusted. Makes one loaf, cut into approximately 12 slices.
Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.
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