Yield: 1 loaf (10–12 slices)

Prep Time: 30 minutes (plus rising time)

Rise Time: 1½–2 hours

Bake Time: 30–35 minutes

Total Time: About 3 hours

Ingredients

Dough

• 3½ cups (440 g) bread flour
• ¼ cup (50 g) granulated sugar
• 2¼ teaspoons (7 g) instant yeast
• 1 teaspoon salt
• 1 large egg (room temperature)
• ¾ cup (180 ml) warm whole milk (100–110°F / 38–43°C)
• ¼ cup (60 ml) warm heavy cream or additional milk
• ¼ cup (56 g) unsalted butter, softened

Egg Wash

• 1 egg
• 1 tablespoon milk

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Instructions

Step 1: Mix the Dough

1. In a large bowl, combine flour, sugar, yeast, and salt.
2. Add warm milk, cream, and egg.
3. Mix until a rough dough forms.
4. Add softened butter gradually.
5. Knead for 10–15 minutes until smooth and elastic.

Tip: The dough should be soft and slightly sticky but not wet.

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Step 2: First Rise

• Place dough in a greased bowl.
• Cover with plastic wrap or a damp towel.
• Let rise for 60–90 minutes until doubled.

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Step 3: Shape

1. Punch down the dough.
2. Divide into 4 equal pieces.
3. Roll each into an oval.
4. Fold both sides inward.
5. Roll into a tight log.
6. Arrange all four logs in a greased 9×5-inch loaf pan.

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Step 4: Second Rise

Cover and let rise 45–60 minutes until the dough reaches just above the pan.

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Step 5: Bake

1. Brush with egg wash.
2. Bake at 350°F (175°C) for 30–35 minutes.
3. If browning too quickly, loosely cover with foil during the last 10 minutes.
4. Remove from the pan immediately and cool on a wire rack.

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Tips for Extra Soft Bread

• Use bread flour for better gluten development.
• Knead until the dough passes the “windowpane test.”
• Don’t add too much extra flour.
• Measure ingredients by weight for best accuracy.
• Store in an airtight container after cooling.

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Storage

• Room temperature: 3 days
• Refrigerator: Up to 1 week
• Freezer: Up to 2 months

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Nutrition Information (Approximate)

Per slice (1 of 12):

Nutrition values are estimates and vary based on ingredients used.

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Frequently Asked Questions (Q&A)

Q1. Can I use all-purpose flour?

Yes. Bread flour gives a chewier, taller loaf, but all-purpose flour will still produce a soft bread.

Q2. Can I use active dry yeast?

Yes. Dissolve it in the warm milk with a pinch of sugar and let it foam for 5–10 minutes before mixing.

Q3. Why didn’t my bread rise?

Possible reasons include:

• Expired yeast
• Milk was too hot and killed the yeast
• Dough was proofed in a cold environment
• Not enough rising time

Q4. Why is my bread dense?

Common causes:

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

Q5. How do I know the bread is done?

The loaf should be deep golden brown and have an internal temperature of about 190–200°F (88–93°C).

Q6. Can I make this without eggs?

Yes. Replace the egg with:

• ¼ cup plain yogurt, or
• ¼ cup unsweetened applesauce, or
• A commercial egg replacer.

Q7. Can I make it ahead?

Yes. After shaping, refrigerate the loaf overnight. Let it come to room temperature and finish rising before baking.

Q8. Can I freeze the dough?

Yes. Freeze after the first rise. Thaw overnight in the refrigerator, shape, proof, and bake.

Q9. How do I keep the bread soft?

Brush the hot loaf with a little melted butter after baking and store it in an airtight container once completely cool.

Q10. Can I add fillings?

Absolutely. Popular options include:

• Cinnamon sugar
• Chocolate chips
• Nutella
• Cheese
• Garlic butter
• Raisins