Ingredients
Scale
- 3¼ cups bread flour, spooned and leveled
- 1 cup lukewarm whole milk
- 1 large egg, at room temperature
- 2 tablespoons sugar
- 2¼ teaspoons instant yeast
- 1¼ teaspoons fine salt
- 3 tablespoons softened unsalted butter
- Extra flour, only as needed for handling
- Butter or spray, for greasing
- 1 tablespoon melted butter, optional, for finishing
Instructions
- Combine flour, yeast, sugar, and salt. Whisk milk and egg separately, add, and mix until no dry flour remains. Rest 10 minutes.
- Incorporate softened butter gradually. Knead by hand for about 8–12 minutes or by mixer according to its guidance until smooth and elastic, allowing extra time as needed.
- Cover in a lightly greased bowl and rise for 60–90 minutes, until roughly doubled.
- Grease a 9 × 5-inch pan. Gently pat dough into a rectangle, roll into a log, seal the seam, and place seam-side down.
- Cover and proof for 40–60 minutes, until puffy and near or slightly above the rim. Preheat the oven to 350°F.
- Bake for 30–40 minutes, tenting if needed, until golden and set. Approximately 190–200°F at the center is a useful guide.
- Brush with optional butter, rest in the pan for 10 minutes, then cool fully on a rack before slicing.