Ingredients:

  • 500g (approximately 4 cups + 2 tablespoons) All-Purpose Flour
  • 7g (approximately 2 1/4 teaspoons) Instant Dry Yeast
  • 30g (approximately 2 tablespoons) Granulated Sugar
  • 10g (approximately 1 3/4 teaspoons) Salt
  • 300ml (approximately 1 1/4 cups) Warm Water (105-115°F/40-46°C)
  • 60ml (approximately 1/4 cup) Whole Milk
  • 45g (approximately 3 tablespoons) Unsalted Butter, melted
  • Melted Butter or Milk (for brushing, optional)

Instructions:

  1. In the mixing bowl, whisk together flour, yeast, sugar, and salt.
  2. Add warm water, milk, and melted butter to the dry ingredients.
  3. Knead with a dough hook on medium speed for 8-10 minutes, until the dough is smooth and elastic. Or knead by hand on a lightly floured surface for 10-12 minutes.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover with a clean towel or plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  5. Gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Shape into a loaf.
  6. Place the shaped loaf in the greased loaf pan, seam-side down. Cover and let rise for another 1-1.5 hours, or until the dough rises about 1 inch above the rim of the pan.
  7. Preheat the oven to 350°F (175°C).
  8. Brush the top of the loaf with melted butter or milk (optional). Bake for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 190-200°F (88-93°C).
  9. Remove the loaf from the pan immediately and let it cool completely on a wire rack before slicing.