Ingredients
For the dough:
- 3 cups (375 g) bread flour or all-purpose flour
- ¾ cup (180 ml) warm whole milk
- 2 tablespoons granulated sugar
- 2¼ teaspoons (7 g) instant yeast
- 1 teaspoon salt
- 1 large egg, at room temperature
- 3 tablespoons (42 g) softened unsalted butter
For the topping:
- 1 tablespoon milk, for brushing
- 1 tablespoon melted butter, optional
Understanding the Ingredients
Bread flour or all-purpose flour. Bread flour has a higher protein content, which means more gluten development and a taller, chewier, more structured loaf. All-purpose flour works well too and creates a slightly softer, more delicate crumb. Either choice makes a wonderful sandwich loaf, so use whichever you have on hand.
Whole milk. Milk contributes fat, natural sugars, and proteins that soften the crumb, encourage browning, and add that signature milky flavor. Whole milk gives the best flavor and texture, though 2 percent milk will also work. Heating the milk gently until warm helps activate the yeast.
Granulated sugar. A small amount of sugar feeds the yeast, adds a subtle sweetness, and helps the crust turn golden brown.
Instant yeast. Instant yeast can be mixed directly into the dry ingredients and does not require proofing first. If you only have active dry yeast, see the substitution tips later in this guide.
Salt. Salt strengthens the gluten, controls the yeast, and brings out the flavor of the bread. Do not leave it out.
Egg. The egg enriches the dough, adds structure, and contributes to a soft, tender texture and a richer color.
Butter. Softened butter coats the gluten strands, which tenderizes the crumb, adds flavor, and helps the bread stay fresh longer.
Equipment You Will Need
- A large mixing bowl
- Measuring cups and spoons, or better yet, a kitchen scale
- A 9 × 5-inch loaf pan
- A clean kitchen towel or plastic wrap
- A rolling pin (optional, you can also press the dough by hand)
- A pastry brush
- A wire cooling rack
- A thermometer for checking the temperature of the milk (helpful but optional)
- A stand mixer with a dough hook (optional, as the dough can be kneaded by hand)
Instructions
In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Whisk lightly so the yeast and salt are distributed evenly. Add the warm milk and the egg. Mix with a wooden spoon or a dough hook until a rough, shaggy dough forms and no dry flour remains.
Knead the dough for about 5 minutes until the ingredients come together into a cohesive mass. Then add the softened butter gradually, one tablespoon at a time, kneading until each addition is fully incorporated before adding the next. The dough may look greasy and slippery at first, but keep going. It will come together.
Continue kneading for another 8 to 10 minutes, until the dough becomes smooth, elastic, and slightly tacky. If you are using a stand mixer, knead on medium-low speed for the same amount of time.
How to know the dough is ready: Try the windowpane test. Pinch off a small piece of dough and gently stretch it between your fingers. If it stretches thin enough to become translucent without tearing, the gluten is well developed. The dough should also spring back slowly when poked.
Place the dough in a lightly greased bowl and turn it once to coat the surface. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 60 to 75 minutes, or until doubled in size. A turned-off oven with the light on, a warm corner of the kitchen, or the top of the refrigerator are all good spots.
Gently press the dough to release the excess air. Transfer it to a lightly floured surface and roll or pat it into a rectangle about the same width as your loaf pan, roughly 9 inches wide and 12 inches long.
Starting from a short end, roll the dough tightly into a log, pinching the seam closed as you go. Tight rolling creates surface tension, which helps the loaf rise upward instead of outward. Place the log seam-side down in a greased 9 × 5-inch loaf pan, tucking in the ends neatly.
Cover the pan loosely and let the dough rise for 35 to 50 minutes, until it rises just above the rim of the pan. The dough should look puffy and feel soft and airy. When you gently press a fingertip into the side, the indentation should spring back slowly.
Do not rush this step. A properly proofed loaf bakes up taller, lighter, and more tender.
Preheat your oven to 350°F (175°C) while the dough finishes rising. Brush the top of the loaf gently with milk for a beautiful golden finish. Use a soft brush and a light hand so you do not deflate the dough.
Bake for 30 to 35 minutes, until the top is golden brown and the loaf sounds hollow when gently tapped on the top or bottom. If you use an instant-read thermometer, the center of the loaf should reach about 190°F (88°C). If the top begins to brown too quickly, loosely cover it with foil during the final part of baking.
Remove the loaf from the oven and, if you like, brush the top with melted butter for a softer, shinier crust and extra flavor. Let the bread rest in the pan for 5 to 10 minutes, then carefully turn it out onto a wire rack.
Allow it to cool completely before slicing. Cutting into hot bread can compress the crumb and make it gummy. Patience gives you the softest, neatest slices.