Step 4 – Shape
Punch down the dough and roll it into a rectangle.
Roll up tightly from the short end to form a loaf.
Place into a greased 9×5-inch loaf pan.
Step 5 – Second rise
Cover loosely and let rise again for 20–25 minutes, or until puffy and about doubled.
Step 6 – Bake
Preheat oven to 375°F (190°C).
Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
Brush with melted butter right after baking for a soft, glossy crust.
Tips for Perfect Quick Bread
Instant yeast skips the need to proof — it’s the fastest method!
If using active dry yeast, dissolve it first in warm milk + sugar and let stand 5 minutes.
For a richer loaf, replace half the milk with heavy cream.
Add 1 tablespoon honey for sweetness and aroma.
Storage
Store at room temperature for up to 3 days in an airtight bag.
Freeze slices for up to 2 months — toast straight from frozen!
Serving Ideas
Freshly toasted with butter or jam
Perfect for sandwiches
Makes heavenly French toast
