Pour the warm water into a mixing bowl. Sprinkle the yeast on top of the water and wait about 5 minutes for the yeast to activate.
Proceed to add salt and butter to the mixing bowl and give it a mix.
Using a wooden spoon, mix everything until the dough comes together.
Transfer the dough to a lightly floured surface and knead continuously for 12 – 15 minutes. In the beginning, it will be sticky but the more you work it, the smoother and pliable it will become.
If you are kneading the dough in a stand mixer, use the dough hook attachment on medium speed for about 7 minutes.
Place the dough in a greased bowl and cover it with cling film. Let the dough rise in a warm place for about 1 to 2 hours or until it has doubled in size.
Punch the dough and slightly flatten it using your fingers. Proceed to roll it up like you would roll up a mat. Seal the seams by pinching the dough together.
Place the dough in a greased loaf pan and let it rise again for about another 60 minutes.
Bake at 220°C for about 25 to 30 minutes. If you notice halfway through the baking process that your bread is browning up too fast, cover the top with aluminum foil and bake to the end.
Allow your white sandwich bread to cool in the baking pan for 10 minutes and then move to a wire rack to cool completely.