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3½ cups all-purpose flour
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2¼ teaspoons active dry yeast (1 packet)
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1 cup warm milk (about 110°F / 43°C)
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¼ cup granulated sugar
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1 teaspoon salt
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1 large egg
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¼ cup unsalted butter, softened (plus more for brushing)
Preparation
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Activate the yeast:
In a mixing bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. -
Make the dough:
Add egg, salt, and softened butter to the yeast mixture. Mix well. Gradually add flour, one cup at a time, until a soft dough forms. -
Knead the dough:
Knead by hand or with a mixer for 8–10 minutes, until the dough is smooth and elastic. -
First rise:
Place the dough in a lightly greased bowl, cover with a cloth or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size. -
Shape the bread:
Punch down the dough and shape into a loaf. Place into a greased 9×5-inch loaf pan. -
Second rise:
Cover and let rise again for 30–45 minutes, until the dough crowns just above the pan. -
Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes, or until golden brown on top and hollow-sounding when tapped. -
Butter finish:
While still hot, brush the top with melted butter for a shiny, soft crust.
Serving and Storage Tips
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Serve warm with butter, jam, or as the base for your favorite sandwich.
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For extra indulgence, use for French toast or grilled cheese.
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Store in an airtight container or bread box at room temperature for up to 4 days.
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Freeze slices or the whole loaf, wrapped well, for up to 2 months. Thaw at room temp or toast straight from frozen.
Variants
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Honey Butter Bread: Swap sugar for 2 tablespoons honey for a subtly sweet twist.
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Garlic Herb Loaf: Mix in minced garlic and dried herbs for a savory flavor.
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Whole Wheat Version: Use half whole wheat flour and half all-purpose for a heartier loaf.
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Cheese Swirl: Roll in shredded cheese before shaping for a gooey, savory surprise.
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Milk-Free Option: Substitute plant-based milk and vegan butter for a dairy-free version.
FAQ
Q: Can I use instant yeast instead of active dry yeast?
A: Yes! Skip the proofing step and mix it directly with the dry ingredients.
Q: What’s the best flour to use?
A: All-purpose flour works great, but for extra fluffiness, you can also use bread flour.
Q: Why is my bread dense?
A: It could be due to under-kneading or not letting it rise long enough. Make sure your yeast is active and dough is well-aerated.
Q: Can I make rolls with this dough?
A: Absolutely! Divide the dough into equal balls, place in a baking dish, and reduce baking time to 15–20 minutes.
Q: How do I get a soft crust?
A: Brushing with butter after baking softens the crust and adds flavor. Covering the loaf with a towel as it cools helps too.
