Instructions
1. Activate the Yeast:
In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and gently stir. Let it sit for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
2. Combine Ingredients:
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl), whisk together the flour and salt. Pour in the yeast mixture, softened butter, and egg. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms.
3. Knead the Dough:
* Stand Mixer: Knead on medium speed for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
* By Hand: Turn the dough onto a lightly floured surface. Knead for 10-12 minutes, using the heel of your hand to push the dough away from you, then folding it back over itself. The dough is ready when it’s smooth and springs back slowly when poked.
4. First Rise:
Place the dough in a lightly greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1-2 hours, or until doubled in size.
5. Shape the Loaf:
Punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface. Gently shape it into a rectangle roughly the length of your loaf pan. Roll the rectangle tightly into a log, pinching the seam closed. Place the loaf, seam-side down, into a greased 9×5 inch loaf pan.
6. Second Rise:
Cover the pan with the towel or plastic wrap and let the dough rise again for 30-45 minutes, until it has crested about 1 inch above the rim of the pan.
7. Bake:
While the dough rises, preheat your oven to 350°F (175°C). Bake the bread for 25-30 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
8. Cool:
Immediately remove the bread from the pan and transfer it to a wire rack. Allow it to cool completely before slicing. This prevents a gummy texture.
Tips for Success
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Temperature is Key: Ensure your milk is warm, not hot, to avoid killing the yeast. Your egg should be at room temperature to incorporate smoothly into the dough.
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Proper Kneading: Adequate kneading is non-negotiable for developing gluten, which gives the bread its structure and soft, chewy texture.
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Patient Rising: Don’t rush the rises! A warm, draft-free environment is essential. To create one, you can turn your oven on to its lowest setting for one minute, then turn it off and place the dough inside.
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Cool Completely: Resist the urge to slice into the warm bread. Cooling allows the internal steam to finish setting the crumb.
Delicious Variations
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Herb & Garlic: Knead 2 tsp dried Italian herbs and 1 tsp garlic powder into the dough with the flour.
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Cinnamon Raisin: Knead 1 tbsp cinnamon and 1 cup raisins (soaked in warm water and patted dry) into the dough after the first rise.
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Cheesy Pull-Apart: Instead of a loaf, divide dough into small balls. Toss with 1 cup shredded cheddar cheese and place balls in a greased bundt pan for the second rise.
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Whole Wheat: Substitute up to half of the all-purpose flour with whole wheat flour. You may need to add an extra tablespoon or two of milk.
Storage
Store completely cooled bread in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in a freezer bag for up to 3 months. Thaw at room temperature or toast straight from the freezer.
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