Ingredients: 3 ½ cups (420 g) all-purpose flour or bread flour 2 ¼ teaspoons (1 packet or 7 g) active dry yeast or instant yeast 1 cup (240 ml) warm milk (about 110°F / 43°C) 2 tablespoons (30 g) unsalted butter, softened (plus extra for greasing) 2 tablespoons (25 g) sugar 1 teaspoon salt 1 egg (optional, for richness)
Instructions: Activate the Yeast (if using active dry yeast): In a small bowl, mix the warm milk and sugar. Stir in the yeast and let it sit for 5–10 minutes until foamy. (Skip this step if using instant yeast and add it directly to the flour.) Make the Dough: In a large mixing bowl or stand mixer, combine the flour and salt. Add the yeast mixture (or dry instant yeast), butter, and egg (if using). Mix until a rough dough forms. Knead the Dough: Knead for about 8–10 minutes by hand or 5–6 minutes using a dough hook in a mixer, until the dough is smooth and elastic. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 to 2 hours, or until doubled in size. Shape the Dough: Punch down the dough gently to remove air. Shape it into a loaf and place it in a greased glass or metal loaf pan. Second Rise: Cover the shaped dough and let it rise again for 30 to 45 minutes, until puffy and just above the rim of the pan. Bake: Preheat the oven to 350°F (175°C). Bake for 25 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. Cool: Remove from the oven and let it cool on a wire rack before slicing.
