Ingredients
Scale
- 3 cups (375 g) all-purpose flour or bread flour
- 1 cup (240 ml) warm milk, about 100-110°F (38-43°C)
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- 2 tablespoons (25 g) sugar
- 2¼ teaspoons (7 g) instant yeast
- 1 teaspoon salt
- 1 large egg, room temperature
For the buttery topping
- 1–2 tablespoons (14–28 g) melted butter
Equipment you will need
- Large mixing bowl
- Wooden spoon or sturdy spatula
- 9 x 5-inch (23 x 13 cm) loaf pan
- Plastic wrap or a clean kitchen towel
- Pastry brush
- Wire cooling rack
- Instant-read thermometer, optional
Instructions
Follow these seven steps for a soft, golden loaf. Read through them once first, since the dough needs two rises.
Step 1: Activate the yeast
- In a large mixing bowl, combine the warm milk, sugar and yeast.
- Stir gently. If you are using active dry yeast, let it sit for 5-10 minutes until foamy.
- If you are using instant yeast, you can go straight to the next step.
Step 2: Mix the dough
- Add the melted butter and egg to the milk mixture and whisk until combined.
- Add the flour and salt.
- Stir with a wooden spoon or sturdy spatula until all the flour is incorporated and a sticky, soft dough forms.
- The dough should be tacky and a little shaggy. Avoid adding too much extra flour, as this can make the finished bread dry.
Step 3: Let the dough rise
- Cover the bowl with plastic wrap or a clean kitchen towel.
- Let the dough rise in a warm, draft-free place for 60-90 minutes, or until approximately doubled in size.
Step 4: Prepare the loaf pan
- Grease a 9 x 5-inch (23 x 13 cm) loaf pan with butter or oil.
- Lightly flour your hands or use a spatula to gently fold the dough over itself a few times.
- Transfer it into the prepared pan and spread it gently into an even layer.
- You do not need to knead the dough or shape it perfectly.
Step 5: Let it rise again
- Cover the pan loosely and allow the dough to rise for another 30-45 minutes, until noticeably puffy and approaching the top of the pan.
- Meanwhile, preheat the oven to 350°F (175°C).
Step 6: Bake until golden
- Bake for 30-35 minutes, until the top is golden brown and the loaf is cooked through.
- If the top browns too quickly, loosely cover it with foil during the final 10 minutes.
- For a reliable doneness check, the center should reach approximately 190-200°F (88-93°C).
Step 7: Brush with butter
- Remove the bread from the oven and immediately brush the top generously with melted butter.
- Let it cool in the pan for 10 minutes, then transfer it to a wire rack.
- Allow it to cool for at least 20-30 minutes before slicing for the softest, neatest slices.