Ingredients:

  • 1 cup (240ml) whole milk
  • 2 tablespoons (28g) unsalted butter
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (6g) salt
  • 2 1/4 teaspoons (7g) active dry yeast
  • 3 - 3 1/2 cups (360g - 420g) all-purpose flour, plus more for dusting
  • 1 tablespoon melted butter (optional)

Instructions:

  1. Heat milk and butter until butter is melted, then add sugar and salt. Cool to lukewarm (around 110°F/43°C).
  2. Sprinkle yeast over the lukewarm milk mixture and let stand for 5-10 minutes until foamy.
  3. Gradually add the flour to the yeast mixture, mixing until a soft, slightly sticky dough forms.
  4. Knead the dough for 5-7 minutes until smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Gently punch down the dough to release the air. Shape into a loaf and place in a greased 9x5 inch loaf pan.
  7. Cover the loaf and let rise again for 45-60 minutes, or until the dough has nearly doubled in size and rises slightly above the rim of the pan.
  8. Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
  9. Remove the loaf from the pan and let cool completely on a wire rack before slicing.