Ingredients:

  • 1 cup (240ml) warm milk (about 105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g) active dry yeast (1 packet)
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 ½ teaspoons (9g) salt
  • 3 ½ cups (420g) all-purpose flour, plus more for dusting
  • 1 large egg, lightly beaten (for egg wash - optional)

Instructions:

  1. In a large bowl (or the bowl of your stand mixer), combine warm milk, yeast, and sugar. Let sit for 5-10 minutes, until foamy.
  2. Add melted butter and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead with the dough hook for 6-8 minutes on medium speed, until the dough is smooth and elastic or Turn the dough out onto a lightly floured surface and knead for 10-12 minutes, until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Gently punch down the dough to release air. Turn it out onto a lightly floured surface. Shape the dough into a log that’s roughly the same length as your loaf pan.
  6. Place the dough in the greased loaf pan. Cover with a clean kitchen towel and let rise for 30-45 minutes, or until the dough reaches about an inch above the top of the pan.
  7. Preheat oven to 350°F (175°C). Brush the top of the loaf with the lightly beaten egg (optional, for a shiny crust). Bake for 30-35 minutes, or until the top is golden brown and the internal temperature reaches 190-200°F (88-93°C).
  8. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.