Ingredients:

  • 1 ½ cups warm water (105°F–115°F)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 4 cups all-purpose flour, plus extra for dusting
  • 1 ½ teaspoons fine sea salt
  • ¼ cup (4 Tbsp) softened unsalted butter, cut into small cubes
  • 2 large eggs, lightly beaten
  • 1 Tablespoon milk or melted butter (for optional glaze)

Instructions:

  1. Activate the Yeast (Blooming): Combine warm water, yeast, and sugar in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Combine Dry Ingredients: In a large bowl or stand mixer bowl, whisk together the flour and salt.
  3. Mix the Dough: Add the yeast mixture, beaten eggs, and softened butter to the dry ingredients.
  4. Knead: Knead the dough vigorously for 10–12 minutes by hand, or 6–8 minutes with a stand mixer on medium speed, until the dough is smooth and elastic.
  5. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning to coat. Cover loosely and let rise in a warm spot until doubled in size (approximately 60–90 minutes).
  6. Shape the Loaf: Gently deflate the dough, turn it onto a lightly floured surface, and shape it into a tight log that fits snugly into the greased 9x5-inch loaf pan. Ensure the seam is underneath.
  7. Second Rise (Proofing): Place the pan in a warm place, cover, and let rise until the dough has crowned about 1 inch over the rim of the pan (about 45–60 minutes). Preheat the oven to 375°F (190°C) during the last 15 minutes of this rise.
  8. Bake: Brush the top lightly with milk or melted butter (if using). Bake for 30–35 minutes, or until the top is deep golden brown and the internal temperature registers 200°F–205°F (93°C–96°C).
  9. Cool: Immediately remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing.