Yield: 1 loaf (8½ × 4½ inch / 22 × 11 cm loaf pan)

Ingredients

Dry Ingredients

500 g (4 cups) bread flour
10 g (2 tsp) instant yeast
30 g (2½ tbsp) sugar
8 g (1½ tsp) salt

Wet Ingredients

300 ml (1¼ cups) warm milk (100–110°F / 38–43°C)
45 g (3 tbsp) unsalted butter, softened
1 large egg (50 g)

Egg Wash

1 egg
1 tbsp milk

Nutrition (Approximate)

Per loaf

Calories: 2,000
Protein: 60 g
Carbohydrates: 320 g
Fat: 50 g

Per slice (12 slices)

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Calories: 165–175
Protein: 5 g
Carbs: 27 g
Fat: 4 g

Values are approximate and vary by ingredients used.

Equipment

Mixing bowl
Kitchen scale (recommended)
Stand mixer (optional)
Dough scraper
8½ × 4½ inch loaf pan
Plastic wrap or towel
Oven
Cooling rack

Step 1 — Mix

Combine:

Flour
Sugar
Salt
Yeast

Add:

Warm milk
Egg

Mix until shaggy.

Add softened butter.

Step 2 — Knead

Knead for:

Stand mixer: 8–10 minutes
By hand: 12–15 minutes

The dough should become:

Smooth
Elastic
Slightly tacky

Windowpane test:

Stretch a small piece. It should become thin without tearing.

Step 3 — First Rise (Image 1–2)

Place dough into a lightly oiled bowl.

Cover.

Rise until doubled.

Time:

60–90 minutes

Ideal temperature:

75–80°F (24–27°C)

Step 4 — Degas (Image 3)

Punch down gently.

Do not tear the dough.

Turn onto a lightly floured surface.

Step 5 — Shape (Image 4)

Flatten into a rectangle.

Approximate size:

8 × 12 inches

Press out large air bubbles.

Step 6 — Roll (Image 5)

Roll tightly from the short side.

Seal the seam by pinching.

Tuck both ends underneath.

Step 7 — Pan (Image 6)

Place seam-side down into a greased loaf pan.

Step 8 — Final Proof (Image 7)

Cover loosely.

Rise until dough reaches:

1 inch above pan
or about doubled

Usually:

45–60 minutes

Do not over-proof.

Step 9 — Egg Wash (Image 8)

Whisk:

1 egg
1 tablespoon milk

Brush lightly over loaf.

Step 10 — Bake (Image 9)

Bake at:

350°F (175°C)

Time:

30–35 minutes

Internal temperature:

190–200°F (88–93°C)

Top should be:

Deep golden brown

If browning too quickly:

Cover loosely with foil during the last 10 minutes.

Cooling

Remove from pan after:

10 minutes

Cool completely on a rack for at least:

1 hour

Slice only after cooling.

Storage

Room temperature:

3–4 days
Airtight container

Refrigerator:

Up to 1 week (may dry faster)

Freezer:

Up to 3 months

Freeze sliced for easy use.

Baker’s Tips

✔ Use bread flour for a taller loaf.

✔ Measure ingredients by weight for best results.

✔ Milk should be warm, not hot.

✔ Knead until smooth and elastic.

✔ Don’t add too much extra flour.

✔ A tight roll creates a beautiful loaf.

✔ Let the bread cool before slicing.

Variations

Butter Bread

Increase butter to 60 g.

Honey Bread

Replace sugar with 40 g honey.
Reduce milk by 15 ml.

Whole Wheat

Use:

300 g bread flour
200 g whole wheat flour

Increase milk by 20–30 ml.

Milk Bread

Replace part of the milk with 100 g heavy cream for an even softer crumb.

Troubleshooting Q & A

Q: Why didn’t my bread rise?

A: Possible reasons:

Expired yeast
Milk too hot (killed yeast)
Cold room
Too much salt contacting the yeast directly

Q: Why is my bread dense?

A: Usually caused by:

Not enough kneading
Under-proofing
Too much flour

Q: Why did the loaf collapse?

A: Most often from over-proofing or under-baking.

Q: Why is the crust hard?

A: Baking too long or at too high a temperature. Brushing the hot loaf with melted butter also helps soften the crust.

Q: Can I use all-purpose flour?

A: Yes. The loaf will still be good but slightly less tall and chewy than with bread flour.

Q: Can I make it without eggs?

A: Yes. Omit the egg and add about 50 ml (3 tbsp + 1 tsp) extra milk. The bread will be slightly less rich.

Q: Can I use active dry yeast?

A: Yes. Use the same amount (10 g), but dissolve it in the warm milk with the sugar and let it stand for 5–10 minutes until foamy before mixing.

Q: Can I make the dough ahead?

A: Yes. After kneading, refrigerate the dough overnight (8–24 hours). Let it come to room temperature for 30–60 minutes before shaping and proofing.

Q: Why are there large holes inside?

A: Large air pockets are often caused by not pressing out trapped air before rolling or by shaping too loosely.

Q: How do I know when it’s fully baked?

A: The loaf should be deep golden, sound hollow when tapped on the bottom, and register 190–200°F (88–93°C) internally with an instant-read thermometer.