Ingredients
2 ¼ tsp active dry yeast (1 packet)
4 cups all-purpose flour
2 tbsp sugar
1 tsp salt
2 tbsp unsalted butter, melted
1 cup warm milk (110°F or 43°C)
½ cup warm water (110°F or 43°C)
1 egg (optional, for egg wash)
Instructions
Activate the Yeast:
In a small bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
Mix Dry Ingredients:
In a large mixing bowl, sift together the flour and salt. Make a well in the center.
Combine Wet Ingredients:
In a separate bowl, mix the warm milk and melted butter. Add the yeast mixture to this and stir well.
Form the Dough:
Slowly pour the wet ingredients into the well of the flour mixture. Mix with a wooden spoon or your hands until a dough begins to form.
Knead the Dough:
Transfer the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Add a bit more flour if it’s too sticky, but be careful not to add too much.
First Rise:
Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours or until doubled in size.
Shape the Loaf:
Once risen, punch the dough down to release the air. Transfer it to a lightly floured surface and shape it into a loaf or divide it into two smaller loaves. Place the dough into greased loaf pans.
Second Rise:
Cover the shaped dough with a kitchen towel and let it rise again for 30-45 minutes until it doubles in size.
Preheat the Oven:
While the dough is rising, preheat your oven to 375°F (190°C).
Egg Wash (Optional):
For a golden finish, lightly beat an egg and brush the top of the loaf with the egg wash.
Bake:
Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Cool:
Remove the loaf from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
Enjoy.