Ingredients
Scale
- 3¼ cups all-purpose flour, spooned and leveled
- 1 cup lukewarm whole milk
- 1 large egg, at room temperature
- 2 tablespoons sugar
- 2¼ teaspoons instant yeast
- 1¼ teaspoons fine salt
- 3 tablespoons unsalted butter, melted and slightly cooled
- A little flour, for shaping
- Butter or spray, for greasing
- 1 tablespoon melted butter, optional, for finishing
Instructions
- Whisk milk, egg, sugar, yeast, and cooled melted butter in a large bowl.
- Add flour and salt. Stir until no dry patches remain, then mix firmly for 1–2 minutes.
- Cover and rest 10 minutes before adjusting consistency if needed. Continue the first rise until roughly doubled, about 60–90 minutes overall or longer in a cool room.
- Grease a 9 × 5-inch pan. Turn dough onto a lightly floured surface, pat into a rectangle, roll into a log, and place seam-side down.
- Cover loosely and rise for 35–60 minutes, until puffy and approaching the rim. Preheat the oven to 350°F.
- Bake for about 35–40 minutes or until set and golden, using approximately 190–200°F at the center as a guide. Tent with foil if needed.
- Brush with optional butter. Rest in the pan for 10 minutes, then cool fully on a rack before slicing.