Recipe Index

Ingredients

• 1/2 cup warm milk (about 104°F)
• 1 packet instant dry yeast (2 1/2 tsp)
• 1/4 cup granulated sugar, divided
• 6 tbsp unsalted butter, softened, plus extra for the pan
• 2 eggs, at room temperature
• 1 tsp salt
• 2 1/2 to 3 cups all-purpose flour
• 1 large egg beaten with 2 tbsp water, for the egg wash

Method

1. Stir the warm milk, yeast and 1 tablespoon of the sugar together in a large bowl and leave for 5 to 10 minutes until foamy.
2. Whisk in the remaining sugar, the 2 eggs and the salt. Add 2 1/2 cups of flour and mix to a shaggy dough.
3. Knead by hand or with a stand mixer for 5 minutes, then add the softened butter a tablespoon at a time, kneading well between additions until fully incorporated.
4. Continue kneading for 5 to 8 minutes more, adding flour a little at a time only if needed, until the dough is smooth, elastic and slightly tacky.
5. Place the dough in a lightly greased bowl, cover, and leave in a warm place for about 1 hour until doubled in size.
6. Punch the dough down, shape it into a loaf, and place it in a greased 9 x 5 in loaf pan. Cover and prove for 30 to 40 minutes until puffy and risen just above the rim.
7. Heat the oven to 350°F. Brush the loaf gently with egg wash.
8. Bake for 30 to 35 minutes until deep golden and the loaf sounds hollow when tapped, or reads 190°F inside.
9. Cool in the pan for 10 minutes, then turn out onto a rack and cool completely before slicing.

Prep: 105 min · Cook: 35 min · Total: 140 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data