Ingredients
- 3 ½ cups (420g) all-purpose flour or bread flour
- 2 ¼ tsp (1 packet) active dry yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 cup warm milk (about 110°F / 43°C)
- ¼ cup warm water
- ¼ cup unsalted butter, melted
- 1 egg (optional, for a richer dough)
- Extra butter for brushing on top
Instructions
- Activate the yeast:
In a small bowl, mix warm water, a pinch of sugar, and yeast. Let it sit for 5–10 minutes until bubbly. - Make the dough:
In a large mixing bowl, combine flour, remaining sugar, and salt. Add warm milk, melted butter, egg (if using), and the activated yeast mixture. Stir until it forms a shaggy dough. - Knead:
Knead the dough on a floured surface for about 8–10 minutes until smooth and elastic. Or use a stand mixer with a dough hook for 6–8 minutes. - First rise:
Place the dough in a greased bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for 1–1½ hours or until doubled in size. - Shape the dough:
Punch it down, shape into a loaf or rolls, and place in a greased loaf pan or baking tray. - Second rise:
Cover and let rise again for 30–45 minutes until puffy. - Bake:
Preheat oven to 350°F (175°C). Bake for 25–30 minutes until golden on top and it sounds hollow when tapped. - Brush & cool:
Brush with melted butter immediately after baking. Let cool on a rack.
Would you like a version for a bread machine or with whole wheat flour too?