Ingredients
Scale
- 3¼ cups all-purpose flour, spooned and leveled, plus a little for shaping
- 2¼ teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1¼ teaspoons fine salt
- 1 cup whole milk, lukewarm
- 1 large egg, at room temperature
- 4 tablespoons unsalted butter, melted and cooled until just warm
- 1 tablespoon melted butter for finishing, optional
- A little butter or neutral oil for the pan
Instructions
- Stir the flour, yeast, sugar, and salt together in a large bowl.
- Whisk the milk, egg, and melted butter together. Add to the dry ingredients and stir firmly for 2–3 minutes, until no dry flour remains. The dough should be soft and sticky. Let it rest briefly before making small liquid or flour adjustments if needed.
- Cover and let rise until roughly doubled, about 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 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 needed. The center should be 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 rack and cool completely before slicing.
- Prep Time: About 20 minutes
- Cook Time: Rising: 95–150 minutes, or longer in a cool kitchen Baking: 35–40 minutes Cooling: About 90 minutes