Yield: 1 loaf (10–12 slices)

Prep Time: 25 minutes (plus rising time)

Rise Time: 1½–2 hours

Bake Time: 30–35 minutes

Total Time: About 3 hours

Ingredients

Dough

• 4 cups (500 g) bread flour
• 1 cup (240 ml) warm whole milk (100–110°F / 38–43°C)
• 2¼ teaspoons (7 g) instant yeast (1 packet)
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt
• 1 large egg, room temperature
• ¼ cup (60 g) unsalted butter, softened

Egg Wash (Optional)

• 1 egg
• 1 tablespoon milk

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Equipment

• 9×5-inch loaf pan
• Mixing bowl
• Stand mixer (optional)
• Measuring cups/spoons or kitchen scale
• Pastry brush

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Instructions

Step 1: Activate the Yeast

Mix warm milk, sugar, and yeast.

Let sit for 5–10 minutes until foamy.

(If using instant yeast, you can mix it directly with the flour.)

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Step 2: Mix the Dough

In a large bowl combine:

• Bread flour
• Salt
• Egg
• Yeast mixture

Mix until a rough dough forms.

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Step 3: Add Butter

Add softened butter gradually.

Knead 10–15 minutes until smooth, soft, and elastic.

The dough should pass the windowpane test (stretch thin without tearing).

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Step 4: First Rise

Place dough in a lightly greased bowl.

Cover.

Let rise 60–90 minutes, or until doubled.

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Step 5: Shape

Punch down gently.

Divide into 4 equal pieces.

Shape each into a smooth ball.

Arrange side-by-side in the loaf pan.

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Step 6: Second Rise

Cover loosely.

Rise 45–60 minutes until the dough reaches just above the rim of the pan.

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Step 7: Egg Wash

Brush lightly with egg wash for a glossy finish.

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Step 8: Bake

Bake at:

350°F (175°C)

for 30–35 minutes.

The top should be deep golden brown.

Internal temperature:
190–195°F (88–90°C).

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Step 9: Cool

Cool in the pan for 10 minutes.

Remove and cool completely on a wire rack.

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Tips for Extra Soft Bread

• Use bread flour instead of all-purpose flour.
• Don’t add too much flour; the dough should be slightly sticky.
• Knead until smooth and elastic.
• Use room-temperature ingredients.
• Avoid over-proofing.
• Brush with melted butter immediately after baking for an extra-soft crust.

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Storage

• Room temperature: 3 days
• Refrigerator: Up to 1 week
• Freezer: Up to 3 months

Freeze sliced for easy toasting.

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Estimated Nutrition

Per slice (1 of 12):

Nutrition values are approximate and will vary with ingredient brands and slice size.

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Frequently Asked Questions

Why didn’t my bread rise?

• Yeast may have expired.
• Milk may have been too hot and killed the yeast.
• The dough may have proofed in a room that was too cool.

Can I use I use all-purpose flour?

Yes. The loaf will still be good, but it won’t be quite as chewy or fluffy as when made with bread flour.

Can I use active dry yeast?

Yes. Activate it in the warm milk with the sugar for 5–10 minutes before mixing.

Can I make it without eggs?

Yes. Replace the egg with about ¼ cup (60 ml) milk or a commercial egg replacer. The loaf may be slightly less rich.

Why is my bread dense?

Common causes include:

• Not kneading enough
• Too much flour
• Under-proofing
• Over-proofing

Can I make this in a bread machine?

Yes. Add ingredients according to your machine’s instructions and use the basic white bread or sweet bread setting.

How do I know when it’s fully baked?

The loaf should be golden brown, sound hollow when tapped on the bottom, and have an internal temperature of 190–195°F (88–90°C).

Can I add flavors?

Absolutely. Popular additions include:

• Garlic and herbs
• Shredded cheese
• Cinnamon and raisins
• Chocolate chips
• Everything bagel seasoning on top

This recipe produces a soft, fluffy loaf that’s i