Ingredients:

  • cup (240 ml) Warm Milk (105–115°F / 40–46°C)
  • /3 cup (67g) Granulated Sugar
  • 1/4 teaspoons Active Dry Yeast
  • 1/2 cups + 2 tablespoons (455g) All-Purpose Flour, plus extra for dusting
  • /4 cup (57g) Unsalted Butter, melted and cooled slightly
  • large Egg, lightly beaten
  • 1/2 teaspoons Fine Sea Salt
  • tablespoons Unsalted Butter (for brushing)
  • /2 teaspoon Garlic Powder (for brushing)
  • A tiny pinch of fine salt (for brushing)

Instructions:

  1. Activate the Yeast (Proofing): Combine warm milk, yeast, and a pinch of the sugar in a small bowl. Let stand for 5-10 minutes until foamy.
  2. Mix the Dough: In the stand mixer bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, melted butter, and beaten egg.
  3. Knead: Mix on low speed until a shaggy dough forms. Increase speed to medium-low and knead for 7–9 minutes until the dough is smooth, elastic, and pulls away cleanly from the sides of the bowl.
  4. First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean tea towel. Let rise in a warm spot for 1.5 to 2 hours, or until doubled in size.
  5. Shape the Loaf: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface. Shape it into a tight log suitable for your 9x5 inch loaf pan.
  6. Second Rise (Proofing): Place the dough log into your greased loaf pan. Cover loosely and allow it to rise again in a warm place for 45–60 minutes, or until the dough has crested about 1 inch above the rim of the pan. Preheat your oven to 350°F (175°C) during the last 15 minutes of this proof.
  7. Bake: Bake for 25–30 minutes. The loaf should be deep golden brown. If the top browns too quickly, loosely tent with foil. Internal temperature should register 200-210°F (93-99°C).
  8. The Finishing Touch: While the bread is baking, melt the 3 tablespoons of butter for the topping with the garlic powder and pinch of salt. As soon as the loaf comes out of the oven, immediately brush the top generously with the melted butter mixture.
  9. Cool: Remove the bread from the pan after 5 minutes and cool on a wire rack. Allow it to cool for at least 30 minutes before slicing to ensure the soft crumb sets properly.