- 3 ¾ cups (470g) all-purpose flour or bread flour
- 1 ½ teaspoons salt
- 2 tablespoons sugar (or honey)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup warm milk (about 110°F / 43°C)
- ¼ cup warm water (about 110°F / 43°C)
- 3 tablespoons unsalted butter, melted
- 1 egg (optional, for brushing the top)
Instructions:
- Activate the Yeast:
In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy. - Make the Dough:
In a large bowl or stand mixer, combine flour and salt. Add the milk, melted butter, and yeast mixture. Mix until a soft dough forms. - Knead the Dough:
Knead by hand or with a dough hook for 8–10 minutes until the dough is smooth and elastic. Add flour 1 tablespoon at a time if it’s too sticky. - First Rise:
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1½ hours, or until doubled in size. - Shape the Loaf:
Punch down the dough. Roll it into a rectangle and then roll tightly into a loaf shape. Place seam-side down in a greased 9×5-inch loaf pan. - Second Rise:
Cover and let rise again for 30–45 minutes, or until it rises about 1 inch above the pan. - Preheat Oven:
Preheat to 350°F (175°C). - Bake:
Brush with beaten egg if desired, and bake for 30–35 minutes until the top is golden and it sounds hollow when tapped. - Cool:
Let the loaf cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions:
- Perfect for sandwiches, French toast, or buttery toast.
- Store in a bread box or airtight bag at room temperature for up to 4 days.
Freezer Tip:
- Wrap tightly in foil and freeze for up to 2 months. Slice before freezing for easy single portions.
