Ingredients
Scale
For the Dough
- 3 cups all-purpose flour or bread flour, spooned into the measuring cup and leveled
- 1 cup whole milk, lukewarm
- 2¼ teaspoons instant yeast, one standard packet
- 3 tablespoons granulated sugar
- 1 teaspoon salt
- 1 large egg, at room temperature
- 3 tablespoons unsalted butter, melted and slightly cooled
Optional Finishing Ingredients
- 1 tablespoon milk, for brushing before baking
- 1 tablespoon melted butter, for brushing after baking
- A little butter or cooking spray, for the pan
- A little flour, for shaping
Instructions
- Whisk the lukewarm milk, yeast, sugar, egg, and cooled melted butter in a large bowl.
- Stir in the flour and salt until no dry flour remains. Mix firmly for another minute or so, forming a cohesive, soft, sticky dough.
- Cover and let rise for about 60–90 minutes, or until roughly doubled. Allow more time if needed.
- Grease a 9 × 5-inch loaf pan. Turn the dough onto a lightly floured surface and gently pat into a rectangle.
- Roll into a log, pinch the seam closed, and place seam-side down in the pan.
- Cover loosely and let rise for about 30–45 minutes, until expanded and puffy. Preheat the oven to 350°F.
- Brush gently with optional milk. Bake for 30–40 minutes, tenting with foil if the top browns too quickly. The center should be set and read approximately 190–200°F.
- Brush with optional melted butter. Rest in the pan for 10 minutes, then transfer to a wire rack.
- Cool for about an hour, or until no longer warm in the center, before slicing.