Bread Recipe

Activate and combine

In a large mixing bowl, whisk together 1.5 cups warm water, 2 tablespoons sugar and 2 teaspoons instant yeast. Let sit 3–5 minutes until mixture is foamy. If using a stand mixer, fit with the dough hook; alternatively prepare a wooden spoon.

Dry ingredients

In a separate large bowl combine 4 cups all-purpose flour and 2 teaspoons fine sea salt. Mix briefly so salt is evenly distributed.

Mix dough

Pour the foamy yeast mixture into the flour mixture along with 1/4 cup warmed milk and 3 tablespoons melted butter. Stir with a wooden spoon or run the mixer on low until dough comes together into a shaggy ball, about 2–3 minutes.

Knead

Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and elastic, adding up to 1/4 cup additional flour if the dough is too sticky. If using a stand mixer, knead with the dough hook on medium-low for 6–8 minutes.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil and place the kneaded dough inside, turning once to coat. Cover the bowl with plastic wrap or a damp kitchen towel and let rise in a warm, draft-free place until doubled in size, about 60–90 minutes depending on room temperature.

Deflate and shape

Punch down the risen dough to release gas. Turn it onto a lightly floured surface, shape into a loaf by flattening into a rectangle (about 8x12 in), folding short edge to the center then rolling tightly seam-side down to form a smooth loaf. Pinch seams closed.

Prepare pan

Lightly grease a standard 9x5-inch loaf pan or line with parchment. Place the shaped loaf seam-side down into the prepared pan.

Final proof

Cover the pan loosely with lightly greased plastic wrap or a towel and let the loaf rise until it reaches about 1 inch above the rim of the pan, 45–60 minutes. It should spring back slowly when gently pressed.

Preheat oven

About 15 minutes before baking, preheat the oven to 375°F (190°C). If using an egg wash, whisk 1 whole egg with 1 teaspoon water in a small bowl.

Apply wash and score

If desired, brush the loaf gently with the egg wash for a glossy crust and sprinkle 1 teaspoon coarse sea salt or seeds on top. For a matte finish, skip the egg wash and brush with water or melted butter after baking. Optionally score the top with a sharp blade (one long slash) to control expansion.

Bake

Place the loaf in the center of the preheated oven and bake 30–35 minutes until the crust is golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, tent loosely with foil for the final 5–10 minutes.

Cool

Remove the loaf from the oven and immediately turn out onto a wire rack. Brush with 1–2 teaspoons melted butter for a softer crust if desired. Let cool at least 30 minutes before slicing to finish interior set; slicing warm can make the crumb gummy.