Description
Yield: One 9-by-5-inch loaf, about 12 slices
Active prep: Approximately 15 minutes
First rise: 60–90 minutes
Second rise: 30–60 minutes
Bake: 35–45 minutes
Rest and cooling: Approximately 55–70 minutes
Total: Approximately 3 hours 15 minutes to 4 hours 40 minutes
Status: Untested proposed recipe
Ingredients
For the Dough
- 3 cups all-purpose flour, spooned into the cup and leveled, approximately 12 3/4 ounces by weight
- 2 1/4 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 1/4 teaspoons fine salt
- 1 cup whole milk, lukewarm
- 1 large egg
- 4 tablespoons unsalted butter, melted and cooled until lukewarm
For the Pan and Finish
- A little softened butter or nonstick spray for greasing
- 1 tablespoon unsalted butter, melted, for brushing after baking
- A small pinch of flaky salt, optional
Yield: One 9-by-5-inch loaf, approximately 12 slices.
Use a metal loaf pan for the intended starting point. Have all the ingredients measured before mixing, and keep the finishing tablespoon of butter separate from the four tablespoons used in the dough.
Instructions
- Whisk 1 cup lukewarm milk, 1 egg, and 4 tablespoons melted, cooled butter.
- Mix 3 cups carefully measured all-purpose flour, 2 1/4 teaspoons instant yeast, 2 tablespoons sugar, and 1 1/4 teaspoons fine salt.
- Add the wet mixture and stir thoroughly, continuing about 1–2 minutes after the flour disappears. Expect sticky, cohesive dough.
- Cover and rise until close to doubled, about 60–90 minutes.
- Gently deflate, scrape into a greased 9-by-5-inch metal pan, and smooth.
- Cover loosely and rise until puffy and approaching the pan rim, about 30–60 minutes. Heat the oven to 350°F.
- Bake 35–45 minutes, until golden and baked through, tenting if necessary.
- Brush with 1 tablespoon melted butter. Rest in the pan 10 minutes, then cool on a rack before slicing.
Storage: Keep completely cooled plain bread covered at room temperature for about two days for best quality, or freeze slices for up to two months.
Estimated nutrition: Approximately 175–195 calories and 4–5 grams protein per slice when divided into 12, including the finishing butter but excluding extra spreads. These are rough ingredient-based estimates, not a verified analysis.