Directions
- 1Add flour, sugar, yeast, and salt to your mixing bowl.
- 2Add the warm milk and honey to the dry ingredients and mix until combined.
- 3Once a dough ball is formed, add the soft butter last, one tablespoon at a time, and knead the dough.
- 4If kneading by hand, dampen your hands and knead for 2 minutes, then let it rest for 2 minutes; repeat this process two or three times, alternating hands for effectiveness.
- 5Lightly oil the dough and cover it, then let it rise in a warm place for about an hour until it doubles in size.
- 6Punch down the dough and turn it out onto a lightly floured surface.
- 7Roll the dough into a rectangle about 9 inches long and 4 inches wide.
- 8Starting from the 4-inch side, tightly roll the dough into a log.
- 9Pinch the seams of the rolled dough.
- 10Grease a loaf pan with softened butter and place the dough inside.
- 11Add a damp towel to the top and let the dough rise for another 20-30 minutes until doubled again.
- 12Bake uncovered for about 30 to 35 minutes at 3750F until golden brown and desired color is reached.
- 13Let the bread cool for 5 minutes in the pan, then turn it out onto a wire rack to cool completely.
- 14Finish it off with some melted butter on top.
- 15Slice, store, and enjoy.
Ingredients
- 1.5 cup warm whole milk (1150F)
- 1 tbsp Brown sugar
- 1 packet instant yeast
- 1.5 tsp kosher salt
- 1.5 tbsp Honey
- 3.5 cups All Purpose flour
- 2 tbsp very soft butter
- melted butter
Equipment
mixing bowlstand mixerbaking dishdamp towelloaf panwire rack
Tips
- When kneading by hand, alternate 2 minutes of kneading with 2 minutes of rest for 3-4 cycles to allow gluten to form.
- Add 1 to 2 tablespoons of flour if the dough is too sticky.
- Dough should be smooth and elastic before the first rise.
- Pinch the seams of the rolled dough for a neat loaf.
- Let the bread cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
- Finish with melted butter on top.
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