Description
Yield: 1 loaf, about 12 slices
Pan: 9 × 5-inch metal loaf pan
Active preparation: About 20 minutes
Rising: 95–150 minutes, or longer in a cool kitchen
Baking: 35–40 minutes
Cooling: Approximately 90 minutes
Total: Approximately 4–5 hours
Ingredients
Scale
- 3¼ cups all-purpose flour, spooned and leveled, plus a little for shaping
- 2¼ teaspoons instant yeast
- 1¼ teaspoons fine salt
- 1 cup whole milk, lukewarm
- 3 tablespoons honey
- 1 large egg, at room temperature
- 3 tablespoons unsalted butter, melted and cooled until just warm
- A little butter or neutral oil for the pan
- 1 tablespoon melted butter for finishing, optional
Instructions
- Whisk the lukewarm milk, honey, egg, and melted butter together.
- In a large bowl, stir together the flour, instant yeast, and salt. Add the milk mixture and stir firmly for 2–3 minutes, until no dry flour remains. The dough should be soft and sticky. Rest briefly before making small consistency adjustments if needed.
- Cover and let rise until roughly doubled, approximately 60–90 minutes or longer in cool conditions.
- Grease the loaf pan. Transfer the dough to a lightly floured surface, gently press into a rectangle, and roll into a short log. Place seam-side down in the pan.
- Cover loosely and let rise until puffy and near or slightly above the rim, approximately 35–60 minutes. Preheat the oven to 350°F.
- Bake for 35–40 minutes, tenting with foil if the top browns early. Check that the center is baked through; approximately 190–200°F is a useful internal temperature guide.
- Brush with optional finishing butter. Rest in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing.