Ingredients
1/4 cup granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons active dry yeast
1 1/4 cups warm milk (110°F or 45°C)
1/4 cup unsalted butter, softened
1 teaspoon salt
1 large egg
Instructions
Activate the Yeast:
In a small bowl, mix the warm milk with the yeast and let it sit for 5-10 minutes until frothy.
Combine Ingredients:
In a large mixing bowl, whisk together the flour, sugar, and salt.
Create a well in the center and pour in the yeast mixture, softened butter, and egg. Stir until a dough forms.
Knead the Dough:
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. Add a little extra flour if the dough is too sticky.
First Proof:
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 1-2 hours, or until doubled in size.
Shape and Second Proof:
Punch down the dough to release air. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
Cover and let it rise for another 30-45 minutes, or until it has risen above the edge of the pan.
Bake:
Preheat your oven to 350°F (175°C). Bake the loaf for 30-35 minutes, or until golden brown and hollow-sounding when tapped.
Cool:
Remove the bread from the pan and cool on a wire rack before slicing.
Enjoy.