Ingredients
Here’s everything you need to make one loaf, which yields approximately 10 to 12 slices:
- 3 cups (360 g) all-purpose flour
- 1¼ cups (300 ml) warm milk
- 2¼ tsp (7 g) instant yeast
- 2 tbsp granulated sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted
You’ll also want a little extra melted butter for brushing the finished loaf, and a bit of flour for your work surface.
A Closer Look at the Ingredients
All-purpose flour. This is the structure of your loaf. All-purpose flour is widely available and gives a soft but sturdy crumb that’s ideal for sandwich bread. Measuring by weight (360 g) is the most accurate way to bake. If you use cups, spoon the flour into the measuring cup and level it off rather than scooping directly from the bag, which can pack in too much flour and make the bread dense.
Warm milk. Milk is the star of this recipe. It adds richness, softness, and flavor. Whole milk creates the richest and softest loaf, but other milk varieties can also work. The milk should be warm, not hot. Think comfortably warm to the touch, like a baby bottle. Very hot liquid can damage the yeast and prevent your dough from rising.
Instant yeast. Instant yeast is what makes the bread rise. It’s reliable and easy to use, and in this recipe it’s activated in the warm milk with sugar before the other ingredients are added. Check the date on your yeast package. Old yeast is one of the most common reasons bread fails to rise.
Granulated sugar. Sugar feeds the yeast and adds a subtle sweetness. It also helps the crust brown to a pretty golden color.
Salt. Salt balances the flavor and helps control the yeast’s activity. Don’t skip it, or the bread will taste flat.
Unsalted butter. Melted butter enriches the dough, softens the crumb, and adds flavor. Using unsalted butter lets you control the overall saltiness of the loaf.
Instructions
Prep time: about 20 minutes
First rise: 1 to 1½ hours
Second rise: 30 to 60 minutes
Bake time: 30 to 35 minutes
Total time: about 2½ to 3½ hours
Yield: 1 loaf, approximately 10 to 12 slices
Add the warm milk and sugar to a large mixing bowl. Sprinkle the instant yeast over the milk and stir gently to combine. Let the mixture stand for about 5 minutes. You may notice it looking slightly foamy or bubbly, which is a good sign that your yeast is active. Even if the foam is modest, the dough will usually rise well as long as your yeast is fresh and the milk wasn’t too hot.
Add the melted butter, flour, and salt to the bowl. Stir with a wooden spoon or spatula until a soft dough forms. At first it will look shaggy and rough. That’s normal. Once the dough becomes difficult to stir, transfer it to a lightly floured work surface and get ready to knead.
Knead the dough for about 8 to 10 minutes, or until it becomes smooth, elastic, and soft. To knead, push the dough away from you with the heel of your hand, fold it back over itself, give it a quarter turn, and repeat.
If the dough feels excessively sticky, add a small amount of flour, one tablespoon at a time. Avoid adding too much, because a slightly soft dough produces a more tender loaf. As you knead, the dough will gradually go from sticky and rough to smooth and supple. A good sign that you’ve kneaded enough is when the dough springs back slowly when you press it gently with a finger.
Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean kitchen towel and set it somewhere warm and draft-free. Let the dough rise for about 1 to 1½ hours, or until it has approximately doubled in size.
If your kitchen is cool, the rise may take longer. A spot near (but not on) a warm appliance or inside an oven that’s turned off can help. Remember to judge by the dough’s size and appearance, not just the clock.
Gently press the dough down to release some of the larger air bubbles. Transfer it to a lightly floured surface and shape it into a smooth loaf that fits a 9×5-inch loaf pan. Place the shaped dough into a lightly greased pan, seam-side down.
Shaping tip: flatten the dough into a rectangle, roll it up snugly from the short side, and pinch the seam closed. This creates surface tension, which helps the loaf rise upward and gives you evenly shaped slices.
Cover the loaf loosely with a clean kitchen towel. Let it rise again for about 30 to 60 minutes, or until the dough becomes noticeably puffy and rises close to the top of the pan. This second rise is what gives the finished bread its light, airy texture, so give it the time it needs.
Preheat your oven to 350°F (175°C). Place the risen loaf in the oven and bake for about 30 to 35 minutes, or until the top is beautifully golden brown and the loaf is cooked through. If the top browns too quickly, loosely cover it with foil during the final portion of baking.
Remove the bread from the oven and brush the top with melted butter while it’s still warm. Let the loaf cool in the pan for about 10 minutes, then carefully transfer it to a wire rack. Allow it to cool for at least 30 to 45 minutes before slicing.
It’s tempting to cut into warm bread right away, but waiting helps the crumb set so your slices come out clean and soft instead of squished.