Ingredients:

  • 1 cup (240ml) Warm Whole Milk (105°F - 110°F)
  • 2 ¼ tsp (7g) Active Dry Yeast
  • 2 tbsp (25g) Granulated Sugar
  • 3 cups (375g) All-Purpose Flour or Bread Flour
  • 1 tsp (6g) Fine Sea Salt
  • 4 tbsp (56g) Unsalted Butter, softened to room temperature
  • 1 tbsp (14g) Melted Butter for brushing

Instructions:

  1. In your mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy to ensure the yeast is active.
  2. Add the salt and half of the flour to the yeast mixture. Start the mixer on low or stir by hand.
  3. Gradually add the remaining flour and the softened butter. Knead for 8–10 minutes until the dough is smooth, elastic, and clears the sides of the bowl (the dough should pass the windowpane test).
  4. Place the dough in a lightly greased bowl. Cover with a damp towel and leave in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
  5. Shape the dough into a loaf and place in a 9x5 inch loaf pan for a second rise of approximately 1 hour.
  6. Bake in a preheated oven at 350°F (175°C) for 30 minutes until the top is mahogany-colored.
  7. Immediately brush the hot crust with 1 tablespoon of melted butter for a soft finish.