Ingredients:

  • 3 ¾ cups (450g) bread flour
  • ½ cup (120ml) warm water
  • ½ cup (120ml) warm whole milk
  • 2 ¼ tsp (7g) active dry yeast
  • 2 tbsp (25g) granulated sugar
  • 3 tbsp (42g) unsalted butter, melted and cooled
  • 1 ½ tsp (9g) fine sea salt
  • 1 tbsp (14g) unsalted butter, melted for brushing

Instructions:

  1. In a mixing bowl, combine warm water (105°F-115°F), warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add melted butter, salt, and half the flour. Using a dough hook, gradually add remaining flour until a shaggy dough forms.
  3. Knead on medium-low speed for 7–8 minutes (or 10–12 minutes by hand) until the dough passes the windowpane test.
  4. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
  5. Punch down dough, roll into a rectangle, and then roll tightly into a log. Place seam-side down in a greased 9x5 inch loaf pan.
  6. Cover and proof for 45–60 minutes until dough rises 1 inch above the pan rim.
  7. Bake at 350°F (175°C) for 30–35 minutes until the internal temperature reaches 190°F (88°C).
  8. Remove from oven and immediately brush the top with 1 tablespoon of melted butter. Cool on a wire rack.