Yield: 1 loaf (10 slices)

Prep Time: 25 minutes

Rise Time: 1½–2 hours

Bake Time: 30–35 minutes

Total Time: About 3 hours

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Ingredients

Dough

• 3½ cups (440g) bread flour
• ¼ cup (50g) granulated sugar
• 1 tsp (6g) salt
• 2¼ tsp (7g) instant yeast (1 packet)
• 1 large egg (room temperature)
• 1 cup (240ml) warm whole milk (105–110°F / 40–43°C)
• ¼ cup (60g) unsalted butter, softened

Optional Egg Wash

• 1 egg
• 1 tbsp milk

For Serving

• Butter
• Honey or jam (optional)

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Equipment

• 9×5-inch loaf pan
• Mixing bowls
• Stand mixer (optional)
• Kitchen thermometer
• Cooling rack

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Step-by-Step Instructions

Step 1: Activate Yeast

If using active dry yeast:

1. Mix warm milk with sugar.
2. Sprinkle yeast over the milk.
3. Let stand 5–10 minutes until foamy.

If using instant yeast, mix it directly with the flour.

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Step 2: Mix Dough

Combine:

• Flour
• Sugar
• Salt
• Yeast

Add:

• Warm milk
• Egg

Mix until a rough dough forms.

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Step 3: Knead

Knead for 8–10 minutes.

Add softened butter a little at a time.

Continue kneading another 8–10 minutes until:

✔ Smooth

✔ Elastic

✔ Slightly tacky

The dough should pass the “windowpane test” (stretch thin without tearing).

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Step 4: First Rise

Place dough in an oiled bowl.

Cover.

Rise until doubled.

Approximately:

• 60–90 minutes

Ideal temperature:
75–80°F (24–27°C)

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Step 5: Shape

Punch down gently.

Shape into a rectangle.

Roll tightly into a log.

Seal the seam.

Place into a greased loaf pan.

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Step 6: Second Rise

Cover loosely.

Rise 35–50 minutes.

The dough should reach about 1 inch above the pan.

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Step 7: Bake

Brush with egg wash.

Bake:

350°F (175°C)

30–35 minutes

Top should be:

• Deep golden brown
• Internal temperature:
  190–200°F (88–93°C)

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Step 8: Cool

Cool in pan:

10 minutes

Transfer to rack.

Cool completely before slicing.

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Baker’s Tips

✔ Use bread flour for the softest texture.

✔ Don’t add too much extra flour.

✔ Knead well.

✔ Use room-temperature ingredients.

✔ Brush top with melted butter after baking for an extra-soft crust.

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Storage

Counter:
3 days

Refrigerator:
5 days

Freezer:
2 months

Wrap tightly before freezing.

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Variations

Honey Milk Bread

Replace sugar with honey.

Butter Bread

Increase butter to 80g.

Pullman Bread

Bake with a lid for a square loaf.

Raisin Bread

Add 1 cup raisins.

Cinnamon Swirl

Spread with butter, cinnamon, and brown sugar before rolling.

Cheese Bread

Add shredded cheddar or mozzarella.

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Nutrition (Per Slice)

Approximate values (10 slices):

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Common Questions & Answers

Q: Why didn’t my bread rise?

A: Possible causes:

• Expired yeast
• Milk too hot (kills yeast)
• Dough proofed in a cold room
• Too much salt

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Q: Why is my bread dense?

A:

• Not kneaded enough
• Under-proofed
• Too much flour

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Q: Can I use all-purpose flour?

A: Yes, but bread flour gives a softer, taller loaf with a better chewy texture.

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Q: Can I make it without eggs?

A: Yes. Replace the egg with:

• ¼ cup (60ml) milk, or
• ¼ cup plain yogurt.

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Q: Can I use active dry yeast?

A: Yes. Activate it first in warm milk with a little sugar before mixing.

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Q: Can I make it by hand?

A: Absolutely. Knead by hand for 15–20 minutes until smooth and elastic.

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Q: How do I know it’s fully baked?

A: The crust should be deep golden, and the center should register 190–200°F (88–93°C) on an instant-read thermometer.

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Q: Why did the top split?

A: A split like the one in your photo is normal and often desirable. It usually happens because the dough expands rapidly in the oven (“oven spring”). To reduce splitting, proof the loaf a little longer before baking or score the top with a sharp blade.

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Q: Can I freeze the loaf?

A: Yes. Cool completely, wrap tightly in plastic wrap and foil or a freezer bag, and freeze for up to 2 months. Thaw at room temperature before serving.

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Q: How can I make it even softer?

A: Try these tips:

• Use whole milk instead of low-fat milk.
• Don’t overbake.
• Brush the crust with melted butter after baking.
• Store the cooled loaf in an airtight bag to retain moisture.