Ingredients
Here is everything you need to make one loaf, which yields about 10 to 12 slices.
- 3 cups (375 g) all-purpose flour
- 1 cup (240 ml) warm milk
- 2¼ teaspoons (7 g) instant yeast
- 3 tablespoons (45 g) honey
- 1 large egg, at room temperature
- 3 tablespoons (42 g) unsalted butter, melted and slightly cooled
- 1 teaspoon salt
- 1 tablespoon milk, for brushing the top (optional)
- 1 teaspoon honey, for brushing after baking (optional)
A Closer Look at the Ingredients
All-purpose flour. This is the backbone of the loaf, and you do not need specialty bread flour. All-purpose flour gives a tender, soft crumb that suits a sandwich loaf perfectly. Because too much flour is the most common reason homemade bread turns out dense, weighing it on a kitchen scale is the most reliable way to measure. If you are using cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag.
Warm milk. Milk adds richness, softness, and a subtle sweetness that water cannot match. It should feel comfortably warm to the touch, never hot. Milk that is too hot can damage the yeast and prevent the dough from rising properly.
Instant yeast. Instant yeast can be mixed directly into the wet ingredients, which keeps the process quick and simple. The amount here, 2¼ teaspoons (7 g), is one standard packet.
Honey. Honey sweetens the dough, feeds the yeast, and helps the crust brown beautifully. A mild honey such as clover or wildflower works well, though any honey you enjoy will do.
Egg. One large egg at room temperature adds structure, richness, and a soft, tender bite. Using it at room temperature helps it blend smoothly into the warm mixture.
Unsalted butter. Melted butter makes the crumb soft and gives the bread a rich, comforting flavor. Let it cool slightly before adding it so it does not overheat the other ingredients.
Salt. Salt balances the sweetness and brings out the flavor of the flour and butter. Do not skip it.
Instructions
In a large mixing bowl, combine the warm milk, honey, and instant yeast. Stir until the honey dissolves completely into the milk. Add the egg and the melted butter, then whisk until everything is well combined and smooth. Making sure the wet ingredients are fully blended before the flour goes in helps the dough come together evenly.
Add the flour and salt to the wet mixture. Stir with a sturdy spoon or spatula until no dry flour remains and a soft, sticky dough forms. The dough should look rough and slightly tacky. This is exactly how it should look, so there is no need to knead it and no need to add extra flour to make it smoother.
Cover the bowl with a clean kitchen towel or plastic wrap. Leave it in a warm, draft-free place for about 60 to 90 minutes, or until the dough has roughly doubled in size. The exact timing depends on how warm your kitchen is. In a cool room, the dough may need the full 90 minutes or a little longer, while a warm kitchen can speed things up. Watch the dough rather than the clock.
Lightly grease a 9 × 5-inch loaf pan. Gently scrape the risen dough onto a lightly floured surface. With lightly floured hands, carefully shape it into a loaf without pressing out too much air. The trapped air bubbles are what keep the finished bread light and fluffy. Place the shaped dough seam-side down in the prepared pan.
Cover the pan loosely and let the dough rise for another 30 to 45 minutes, or until it looks puffy and rises just above the rim of the pan. Near the end of this rising time, preheat your oven to 350°F (175°C) so it is ready when the loaf is.
If you like, gently brush the top of the loaf with a little milk for a golden finish. Bake for 30 to 35 minutes, until the loaf is golden brown and cooked through. If the top browns too quickly, loosely cover it with foil for the final part of baking.
Remove the bread from the oven. While it is still warm, lightly brush the top with honey if you would like a subtle shine and a little extra sweetness. Let the loaf rest in the pan for about 10 minutes, then transfer it to a wire rack.
Allow the bread to cool before slicing so the soft interior can set properly. Cutting too early can make the crumb seem gummy. Once cooled, cut into thick slices and enjoy plain, spread with butter, toasted with jam, or filled with your favorite sandwich ingredients.