Ingredients

Makes 1 standard loaf (9×5-inch pan)

  • 375g bread flour
  • 240ml whole milk, lukewarm (45°C / 110°F)
  • 7g active dry yeast (1 standard packet)
  • 25g sugar
  • 8g fine sea salt
  • 40g unsalted butter, softened
  • 1 egg, room temperature

Method

Activate yeast

  1. Combine lukewarm milk, sugar, and yeast in a large bowl. Stir and let sit 5–10 minutes until foamy. If it doesn’t foam, the yeast is dead — start over.

Mix and knead

  1. Add egg and softened butter to the yeast mixture. Stir to combine.
  2. Add flour and salt. Mix until a shaggy dough forms, then knead by hand for 10 minutes until smooth and slightly tacky, or in a stand mixer with a dough hook on medium-low for 8 minutes.
  3. The dough is ready when it passes the windowpane test: stretch a small piece thin enough to see light through without tearing.

First rise

  1. Shape dough into a ball and place in a lightly oiled bowl. Cover and rest in a warm spot (24–27°C / 75–80°F) until doubled, about 1–1.5 hours.

Shape

  1. Punch down dough to release gas. On an unfloured surface, flatten into a rectangle roughly as wide as your loaf pan.
  2. Roll tightly into a log. Pinch the seam closed. Place seam-side down in a greased 9×5-inch loaf pan.

Second rise

  1. Cover loosely and rest until the dough crowns 2–3cm above the pan rim, about 45–60 minutes.

Bake

  1. Preheat oven to 190°C / 375°F.
  2. Optional: brush top with egg wash (1 egg + 1 tbsp milk) for a glossy crust.
  3. Bake 28–32 minutes until deep golden brown. The internal temperature should read 93–96°C / 200–205°F.
  4. Turn out onto a wire rack and cool completely before slicing — at least 1 hour. Cutting too early compresses the crumb.

Notes

  • Milk temperature: Too hot kills the yeast; too cold and it won’t activate. Aim for 43–46°C (110–115°F).
  • Storage: Wrap in plastic and store at room temperature for 3 days, or slice and freeze for up to 3 months.
  • Enriched variants: Replace 60ml milk with heavy cream for a richer crumb. Add 1 tbsp honey instead of sugar for a mild sweetness.