30 minutes ⏱ Time
Steps
- Prep: 15 minutes
- Rising: 1h30 – 2h
- Baking: 30 minutes
- Total: ~2h30
Yield
- 1 loaf (standard rectangular mold)
Ingredients
- 3 cups all-purpose flour (≈ 375 g)
- 1 cup warm milk (240 ml – warm, not hot)
- 2 tbsp sugar
- 2 tbsp melted butter (or oil)
- 1 tbsp instant dry yeast
- 1 tsp salt
- Optional: 1 tbsp milk or butter for brushing
Step-by-Step Instructions
1 Activate the yeast
- In a bowl, add:
- Warm milk
- Sugar
- Yeast
- Mix gently and let rest 5–10 minutes
It should become foamy (this means the yeast is active).
2 Make the dough
- In a large bowl, add:
- Flour
- Salt
- Pour in:
- Yeast mixture
- Melted butter
- Mix with a spoon or by hand until a sticky dough forms.
3 Knead the dough
- Knead 10 minutes by hand (or 7 minutes with mixer)
- Dough should be:
- Soft
- Smooth
- Slightly elastic (not sticky)
If sticky: add 1 tbsp flour at a time
4 First rise
- Lightly oil a bowl
- Place dough inside and cover
- Let rise 1–1.5 hours in a warm place
Dough should double in size
5 Shape the bread
- Punch down the dough to remove air
- Shape into a log
- Place in a buttered rectangular mold
6 Second rise
- Cover and rest 30–40 minutes
- Dough should rise just above the mold
7 Bake
- Preheat oven to 180°C (350°F)
- Bake for 25–30 minutes
- Top should be golden brown
Tap the bottom: hollow sound = ready
8 Finish & cool
- Brush top with butter or milk (optional)
- Let cool 10–15 minutes
- Remove from mold and cool completely
Tips for Perfect Bread
- Milk makes it softer than water
- Don’t add too much flour
- Warm (not hot!) milk = better yeast
- Cover dough well to avoid drying
How to Use
- Sandwich bread
- Toast
- French toast
- With butter & jam
