Prep Time: 20 mins
Rise Time: 1 hr 30 mins
Cook Time: 30 mins
Total Time: 2 hrs 20 mins
Servings: 2 loaves (approx. 16–20 slices)
Ingredients
1 cup warm milk (around 105°F–110°F / 40°C–43°C)
½ cup warm water
2¼ teaspoons active dry yeast (1 standard packet)
¼ cup sugar
2 tablespoons unsalted butter, melted
1 teaspoon salt
4–4½ cups all-purpose flour (or bread flour)
1 tablespoon melted butter (for brushing tops)
Instructions
1. Activate the Yeast: In a large bowl or stand mixer fitted with a dough hook, whisk together the warm milk, warm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until frothy and bubbly.
2. Form the Dough: Add the melted butter, salt, and 3 cups of flour to the yeast mixture. Stir well, then gradually add the remaining flour (1/2 cup at a time) until the dough pulls away from the sides of the bowl and isn’t overly sticky.
3. Knead: Knead the dough on a lightly floured surface or in your mixer for 7–10 minutes until smooth, elastic, and supple.
4. First Rise: Shape the dough into a smooth ball, place it in a lightly greased bowl, and cover with a damp cloth or plastic wrap. Let rise in a warm spot for about 1 hour, or until doubled in size.
5. Shape & Second Rise: Punch down the risen dough and divide it into two equal halves. Roll each half into a log and place into two lightly greased 8.5×4.5-inch loaf pans. Cover loosely and let rise for another 30–45 minutes until risen just above the rim of the pans.
6. Bake: Preheat oven to 375°F (190°C). Lightly brush the tops of the risen loaves with melted butter or egg wash for a golden sheen. Bake for 30–35 minutes until the tops are deep golden brown and the bottoms sound hollow when tapped.
7. Finish & Serve: Immediately brush the warm tops with additional melted butter upon removing from the oven for a soft crust. Let cool in the pans for 10 minutes, then transfer to a wire rack before slicing.
Chef’s Pro Tips
Liquid Temperature: Ensure your milk and water are warm, not hot (ideally between 105°F and 110°F). Liquids above 120°F will kill the yeast, preventing your bread from rising properly.
Soft Crust Secret: Brushing melted butter over the hot tops right out of the oven keeps the upper crust soft, tender, and delicious.