Ingredients
- 2½ cups (315 g) bread flour (or all-purpose flour)
- 2 tbsp (25 g) sugar
- 1 tsp salt
- 2 tsp instant dry yeast
- ¾ cup (180 ml) warm milk (about 110°F / 43°C)
- 1 large egg, room temperature
- 2 tbsp (30 g) unsalted butter, softened
Optional:
- 1 tbsp milk (for brushing)
- Melted butter (for brushing after baking)
Instructions
- In a large bowl, whisk together flour, sugar, salt, and instant yeast.
- In a separate bowl, whisk the warm milk and egg together.
- Pour the wet ingredients into the dry ingredients. Mix until a rough dough forms.
- Add the softened butter and knead (by hand or with a stand mixer) until the dough becomes smooth and elastic, about 10–12 minutes.
- Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm spot until doubled in size, about 1–1½ hours.
- Punch down the dough and turn it out onto a floured surface. Divide into 3 equal pieces. Roll each piece into a ball.
- Roll out each ball into a log, then place the three logs side-by-side in a greased 9×5-inch loaf pan.
- Cover and let rise again until puffy and nearly doubled, about 45 minutes.
- Preheat oven to 350°F (175°C). Brush the top with a little milk.
- Bake for 25–30 minutes or until golden brown. If it browns too quickly, loosely cover with foil halfway through.
- Remove from oven and brush with melted butter for a soft, shiny top.
- Cool slightly, slice, and enjoy!
Would you like a version using a tangzhong (water roux) method for even more softness?