Ingredients:

  • 1 ¼ cups (300 ml) Warm Milk (105°F–115°F)
  • 2 ¼ teaspoons (7g) Active Dry or Instant Yeast
  • 2 Tablespoons Granulated Sugar
  • 3 Tablespoons (42g) softened Unsalted Butter, cut into cubes
  • 3 ½ cups + 2 Tbsp (450g) All-Purpose Flour (Bread Flour recommended)
  • 1 ½ teaspoons (8g) Fine Sea Salt
  • 1 Large Egg, lightly beaten
  • 1 Tablespoon Milk or Water (for glaze)
  • 1 teaspoon Melted Butter (optional, for glaze)

Instructions:

  1. Gently warm the milk. Whisk in the sugar and yeast. Set aside in a warm spot for 5–10 minutes until frothy and bubbly (this is blooming the yeast).
  2. In the bowl of your stand mixer, whisk together the flour and salt.
  3. Add the bloomed yeast mixture, softened butter, and beaten egg to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Increase the mixer speed to medium-low and knead for 8–10 minutes until the dough becomes smooth, elastic, and passes the 'windowpane' test.
  5. Place the dough in a lightly oiled bowl, turning once to coat. Cover loosely and prove in a warm place until doubled in size (approximately 1 to 1.5 hours).
  6. Gently deflate the dough. Turn it out onto a lightly floured surface and shape the dough into a tight log that fits your 9x5 inch loaf tin. Ensure the seam is sealed tightly underneath.
  7. Place the shaped dough into the greased loaf tin, seam-side down. Cover again and let it rise until it crests about ½ inch over the rim of the tin (approximately 45–60 minutes).
  8. Preheat your oven to 375°F (190°C). Brush the top of the loaf lightly with the mixture of 1 Tablespoon milk/water and optional melted butter.
  9. Bake for 30–35 minutes until the top is deep golden brown and the internal temperature reaches 200°F–205°F (93°C–96°C).
  10. Immediately remove the loaf from the tin and cool completely on a wire rack before slicing to ensure the internal structure sets properly.