Description
A soft, lightly enriched yeast loaf with a golden crust and tender crumb.
- Prep and kneading: 20 minutes
- Yeast rest: 5–10 minutes
- Hydration rest: 10 minutes
- First rise: 60–90 minutes
- Second rise: 35–55 minutes
- Bake time: 30–35 minutes
- Cooling: At least 1 hour
- Total time: Approximately 3 hours 40 minutes–4 hours 40 minutes
- Yield: 1 loaf, approximately 12 slices
- Difficulty: Easy
Ingredients
Scale
Ingredients
- 3 cups (360 g) all-purpose flour
- ¾ cup (180 ml) warm water, 105–110°F (40–43°C)
- ¼ cup (60 ml) whole milk, lukewarm
- 2¼ teaspoons (7 g) active dry yeast
- 2 tablespoons (25 g) granulated sugar
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 1 teaspoon fine salt
- Additional flour for kneading, as needed
- Butter or oil for greasing
- 1 teaspoon melted butter for finishing, optional
Instructions
Instructions
- Combine warm water, sugar, and yeast. Rest for 5–10 minutes.
- Stir in milk and melted, cooled butter.
- Add flour and salt. Mix into a shaggy dough.
- Cover and rest for 10 minutes.
- Knead for 8–10 minutes, until smooth and elastic.
- Place in a greased bowl, cover, and rise for 60–90 minutes, until doubled.
- Gently deflate and pat into an 8 × 10-inch rectangle.
- Roll into a snug log and pinch the seam closed.
- Place seam-side down in a greased 8½ × 4½-inch loaf pan.
- Cover and rise for 35–55 minutes, until crowned above the rim.
- Bake at 350°F (175°C) for 30–35 minutes, until golden and the center reaches 190–195°F (88–91°C).
- Rest in the pan for 5–10 minutes, then transfer to a rack.
- Brush with optional butter and cool before slicing.