A tender, fluffy white bread with a golden crust and soft, pull-apart crumb — perfect for toasting or enjoying warm with butter.
Description
This classic soft bread has a smooth, golden-brown crust and a light, airy interior that tears softly. Sliced while still slightly warm, the crumb is moist and delicate, with a gentle buttery flavour. Ideal for breakfast, sandwiches, or simply spread with butter. The loaf in the photo shows the perfect balance of a shiny crust and a cloud-like inside.
Yield
1 standard loaf (about 9–10 slices)
Ingredients
- 2 ¾ cups (350 g) bread flour (or all-purpose flour)
- 2 tbsp (25 g) granulated sugar
- 1 tsp salt
- 2 tsp (7 g) instant yeast
- 1 cup (240 ml) warm milk
- 1 large egg
- 3 tbsp (45 g) unsalted butter, softened
- Extra butter for brushing (optional)
Instructions
- Make the dough
In a large bowl (or stand mixer), combine the flour, sugar, salt, and yeast. Add the warm milk and egg. Mix until a shaggy dough forms, then knead in the softened butter. Continue kneading for 8–10 minutes until the dough is smooth, soft, and elastic. - First rise
Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1–1.5 hours, or until doubled in size. - Shape the loaf
Gently punch down the dough. Shape it into a smooth loaf and place it in a greased 9×5-inch (23×13 cm) loaf pan. Cover and let rise again for 45–60 minutes, until the dough crowns just above the rim of the pan. - Bake
Preheat the oven to 350°F (175°C). Bake for 30–35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, tent loosely with foil. - Finish
Remove from the pan and brush the top with a little melted butter while still hot for a soft, shiny crust. Let cool on a wire rack for at least 20–30 minutes before slicing.
Tips
- For the softest texture, avoid over-flouring the dough — it should feel slightly tacky but not sticky.
- Best eaten the same day, or toasted the next day.
- Store in an airtight bag at room temperature for up to 2 days, or freeze slices for longer storage.
