Ingredients:
- 1 cup (240 ml) warm milk (105-115°F / 40-46°C)
- 2 1/4 teaspoons (7g) active dry yeast (1 packet)
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (6g) salt
- 1 large egg, lightly beaten
- 3 cups (360g) all-purpose flour, plus more for dusting
- 4 tablespoons (57g) unsalted butter, softened
- 4 tablespoons (57g) unsalted butter, melted
- 1/4 teaspoon garlic powder (optional)
- Pinch of salt
Instructions:
- Combine warm milk, yeast, and sugar in a mixing bowl. Let stand for 5-10 minutes until foamy.
- Add salt, egg, flour, and softened butter to the yeast mixture. Mix until a shaggy dough forms.
- Knead the dough using a stand mixer with a dough hook for 6-8 minutes, or by hand for 8-10 minutes, until smooth and elastic. The dough should be slightly tacky, but not sticky.
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Roll into a 9x13 inch rectangle.
- Place the dough in the prepared baking pan. Cover and let rise for another 30-45 minutes, or until puffy.
- Preheat oven to 375°F (190°C). Bake for 18-22 minutes, or until golden brown.
- While the bread is baking, melt the butter for the topping. Stir in garlic powder (if using) and a pinch of salt.
- Immediately after removing the bread from the oven, brush generously with the melted butter mixture.
- Let the bread cool slightly in the pan before slicing and serving.