INGREDIENTS
- 3 ½ cups all-purpose flour (plus more as needed)
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm milk (about 110°F / 45°C)
- 2 tbsp sugar
- 1 tsp salt
- ¼ cup unsalted butter, softened
- 1 egg
Instructions
- Activate the Yeast:
In a small bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy. - Make the Dough:
In a large bowl, combine flour and salt. Add the foamy yeast mixture, softened butter, and egg. Mix until a dough forms. - Knead:
Knead the dough on a lightly floured surface for 8–10 minutes, or until smooth and elastic. Add small amounts of flour if too sticky. - First Rise:
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1½ hours or until doubled in size. - Shape the Dough:
Punch down the dough, then shape it into a loaf. Place in a greased loaf pan or shape into rolls. - Second Rise:
Cover and let rise again for about 30–45 minutes, until puffed and just over the rim of the pan. - Bake:
Preheat oven to 180°C (350°F). Bake for 25–30 minutes, or until golden brown and the bread sounds hollow when tapped. - Cool:
Let cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Let me know if you want a version without eggs or dairy!