Ingredients
This recipe makes one 9-by-5-inch loaf.
- 3½ cups all-purpose flour or bread flour
- 1¼ cups warm milk
- 2 tablespoons granulated sugar
- 2¼ teaspoons instant yeast (one standard packet)
- 1 teaspoon salt
- 3 tablespoons unsalted butter, melted (plus a little extra for brushing)
- 1 large egg
Instructions
In a large mixing bowl, combine the warm milk, sugar, and yeast. If you are using active dry yeast, let the mixture stand for 5 minutes until foamy. With instant yeast, you can move on right away, though a short rest does no harm.
Add the melted butter, egg, and salt. Whisk until combined and smooth.
Gradually add the flour, mixing with a wooden spoon until a thick, sticky dough forms. It will be shaggy and wetter than a kneaded dough. Stir until no dry flour remains, and then stop. There is no need to knead.
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 60 to 90 minutes, or until doubled in size. A turned-off oven with the light on, or a spot near a warm (not hot) appliance, works well.
Lightly grease a 9-by-5-inch loaf pan with butter or oil. You can also line it with parchment for easy removal.
Gently deflate the dough with a spatula or lightly greased hands. Transfer it to the prepared loaf pan and smooth the top. Lightly greased hands help, since the dough is sticky.
Cover the pan and let the dough rise again for 30 to 45 minutes, until it rises just above the rim of the pan. Don’t let it rise too far past the rim, or it may collapse in the oven.
While the dough finishes rising, preheat your oven to 350°F (175°C).
Bake for 30 to 35 minutes, until the top is deep golden brown and the loaf is fully baked. An instant-read thermometer inserted into the center should read about 190 to 200°F (88 to 93°C). If the top browns too quickly, loosely tent it with foil for the last 10 minutes.
Remove the loaf from the oven and brush the top with a little melted butter. This keeps the crust soft and adds a glossy, buttery finish.
Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack.
Allow the bread to cool before slicing. Cutting hot bread can squash the crumb and make it gummy. Waiting about an hour gives the cleanest slices.