There is nothing quite like the scent of freshly baked bread filling a home; it is the ultimate comfort. This recipe delivers a loaf with a golden, buttery crust and a soft, airy crumb that demands to be sliced thick and slathered with salted butter while still warm.
The Pantry & Stats 🧺 Prep Time: 25 mins (+ rising) Cook Time: 30 mins Servings: 2 Loaves
2 ¼ cups warm water (110°F/45°C)
2 tablespoons granulated sugar
1 packet (2 ¼ tsp) active dry yeast
¼ cup unsalted butter, melted (plus extra for brushing)
1 tablespoon salt
6 to 7 cups bread flour (or all-purpose flour)
½ cup warm milk
The Method
🥣 Whisk the warm water and sugar together in a large bowl, then sprinkle the yeast over the top. Let it sit for about 5-10 minutes until the mixture becomes foamy and alive. Chef's Tip: If the yeast doesn't bubble, your water was likely too hot or the yeast is old; start over to ensure a proper rise.
ea Stir in the warm milk, melted butter, and salt. Gradually add the flour, one cup at a time, mixing with a wooden spoon or a stand mixer fitted with a dough hook. Continue until a shaggy dough forms that pulls away from the sides of the bowl.
💪 Turn the dough out onto a lightly floured surface and knead rhythmically for 8-10 minutes. You are looking for a smooth, elastic texture that springs back when poked. Chef's Tip: Avoid adding too much extra flour during kneading; a slightly tacky dough results in a softer, more moist loaf.
☁️ Place the dough in a large, greased bowl, turning it once to coat the top in oil. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it has doubled in size.
🔪 Punch the dough down gently to release air bubbles. Divide it into two equal halves. Shape each half into a loaf by flattening it into a rectangle and rolling it up tight. Pinch the seams closed and place them seam-side down into two greased 9x5 inch loaf pans.
🔥 Cover and let rise again for 30-40 minutes until the dough rises just above the rim of the pan. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes. The tops should be a deep golden brown and the loaves should sound hollow when tapped. Brush immediately with melted butter for a soft crust.
Common Questions
Why is my bread dense and heavy? 📉 This usually happens if the water was too hot (killing the yeast) or if you added too much flour during the kneading process. Trust the stickiness!
Can I freeze these loaves? ❄️ Absolutely. Let them cool completely, wrap tightly in plastic wrap then foil, and freeze for up to 3 months. Thaw at room temperature.
Do I really need bread flour? 🌾 Bread flour has a higher protein content which yields a better "chew" and structure, but All-Purpose flour works perfectly fine for a softer, more cake-like crumb.
The Final Toast Here’s to the simple magic of flour, water, and time—enjoy every warm slice.
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