In the D'Yeast 2.5L bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water mixture, stir gently, and cover with the lid. Place the bowl on the D'BakerAid Hub and select the yeast activation program corresponding to active dry yeast. If you use another kind of yeast, choose the corresponding program. Allow the yeast to activate until the program is complete. The mixture should be foamy, indicating the yeast is active.

In the D'Dough larger 4.5L bowl, add the flour and salt. Mix briefly to distribute the salt evenly through the flour. Gradually add the activated yeast mixture to the dry ingredients, mixing manually or with a stand mixer (using the dough hook attachment) until the dough starts to come together.

Incorporate the Butter

Add the softened butter in small portions, continuing to mix until the butter is fully incorporated and the dough is smooth and elastic. This should take about 5–7 minutes of mixing.

Leave the dough in the D'Dough bowl and cover it with the lid. Select the proofing program for white bread dough on D'BakerAid. Allow the dough to rise until the program is complete and the dough increases 2–3×.

Prepare for Shaping

Lightly flour a clean surface and turn the risen dough onto it. Gently press the dough to deflate any large air bubbles.

Shape the Dough

Shape the dough into a loaf by rolling it tightly from one short end to the other, tucking the edges under as you go to form a smooth, tight roll.

Second Rise

Place the shaped loaf into a greased toast bread mold with a lid. If you don't have one, use any loaf pan. Cover the pan with a clean cloth or plastic wrap. Allow the dough to rise again until it has doubled in size, about 30–40 minutes.

Preheat the Oven

During the last 15 minutes of the second rise, preheat your oven to 375°F (190°C). Fill the D'Steamer with water up to about 80% and close the lid. Place the D'Steamer on the left or right side of the oven wall (not in the middle). Wait 10–15 minutes for the oven and water to heat up.

Bake

Bake the loaf in the preheated oven for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

Cool and Serve

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the loaf to a wire rack to cool completely before slicing.