Ingredients
For the Dough:
– 3 ½–4 cups all-purpose flour (plus extra for dusting)
– 1 packet (2 ¼ teaspoons) active dry yeast
– ¼ cup granulated sugar
– 1 teaspoon salt
– 1 cup warm milk (about 110°F/43°C)
– ¼ cup warm water (about 110°F/43°C)
– ¼ cup unsalted butter (melted, plus extra for greasing)
– 1 large egg
Optional Add-Ins:
– 1 teaspoon vanilla extract (for a hint of sweetness)
– Seeds or herbs (like sesame seeds, poppy seeds, or dried rosemary for added flavor)
Instructions
1- In a small bowl, combine the warm water, warm milk, and sugar. Sprinkle the yeast over the top and let it sit for 5–10 minutes, or until it becomes frothy. This step ensures your yeast is alive and ready to work its magic.
2- In a large mixing bowl, whisk together 3 ½ cups of flour and the salt. Make a well in the center and add the activated yeast mixture, melted butter, and egg. Stir until a shaggy dough forms.
3- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, adding small amounts of flour as needed to prevent sticking. The dough should be smooth, elastic, and slightly tacky but not sticky.
4- Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning it once to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for 1–1.5 hours, or until doubled in size.
5- Punch down the risen dough to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf by flattening it into a rectangle, rolling it tightly, and pinching the seams to seal. Place the shaped loaf seam-side down into a greased 9×5-inch loaf pan.
6- Cover the loaf pan with a towel and let the dough rise again for 30–45 minutes, or until it domes about 1 inch above the rim of the pan.
7- Preheat your oven to 350°F (175°C). Bake the loaf for 25–30 minutes, or until golden brown and the internal temperature reaches 190°F (88°C) when measured with a thermometer. For an extra soft crust, brush the top of the loaf with melted butter immediately after baking.
8- Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Resist the temptation to cut into it too soon—the cooling process helps set the crumb structure.
Enjoy!
