Ingredients (1 loaf):
- 1 cup warm milk (~110°F / 43°C)
- ½ cup warm water (~110°F / 43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup sugar
- 2 tablespoons butter, melted (plus extra for brushing)
- 1 teaspoon salt
- 4–4½ cups all-purpose flour
Instructions:
-
Activate the yeast:
- In a small bowl, combine warm milk, warm water, sugar, and yeast.
- Let it sit 5–10 minutes until foamy and bubbly.
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Mix the dough:
- In a large bowl, combine 4 cups of flour and salt.
- Add melted butter and the yeast mixture. Stir until a sticky dough forms.
- If too wet, gradually add the remaining ½ cup flour until it’s soft but not dry.
-
First rise:
- Cover the bowl with a clean towel or plastic wrap.
- Let the dough rise in a warm place for 1–1½ hours, until it doubles in size.
-
Shape the loaf:
- Punch down the dough gently.
- Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
-
Second rise:
- Cover loosely and let rise another 30–45 minutes until the dough reaches the top of the pan.
-
Bake:
- Preheat oven to 375°F (190°C).
- Bake 30–35 minutes until golden brown and the loaf sounds hollow when tapped.
-
Finish:
- Brush the top with melted butter immediately after baking for a soft, shiny crust.
- Let cool slightly before slicing (though warm with butter is irresistible!).
💡 Tips for best results:
- Make sure your milk and water are warm, not hot—too hot will kill the yeast.
- Kneading 5–10 minutes by hand or with a mixer gives an even softer texture.
- For extra aroma, add a teaspoon of vanilla or a pinch of cinnamon to the dough.
- Slice and enjoy with butter while still warm—pure magic.
