Ingredients
Scale
- 3½ cups bread flour, spooned and leveled
- 2¼ teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1½ teaspoons fine salt
- 1½ cups whole milk, warmed to approximately 100–110°F
- 3 tablespoons unsalted butter, melted and cooled until lukewarm
- Butter for greasing the pan
- 1 tablespoon melted butter for finishing, optional
Instructions
- Whisk flour, yeast, sugar, and salt in a large bowl.
- Add warm milk and lukewarm butter. Stir firmly for 2–3 minutes until no dry flour remains. The dough should be sticky and cohesive, not pourable.
- Cover and let rise for approximately 60–90 minutes, or until roughly doubled.
- Grease a 9-by-5-inch metal loaf pan. Gently shape the dough into an 8-inch-wide rectangle, roll into a log, and place seam-side down in the pan. Use minimal extra flour.
- Cover loosely and rise for approximately 30–60 minutes, until the center is about ½–1 inch above the rim. Preheat the oven to 350°F.
- Uncover and bake for approximately 35–40 minutes, until golden and the center reaches about 190–195°F. Tent with foil if browning too quickly.
- Rest in the pan for 5 minutes, then transfer to a rack. Brush with optional butter and cool completely before slicing.
Notes
- Rise and baking times are estimates. Use dough volume, loaf height, and doneness cues.
- Flour measurement affects this soft dough considerably; spoon and level rather than packing the cups.
- This recipe contains wheat and dairy.
- Nutrition values are not provided because the formula has not been nutritionally calculated.