Bread Loaf Recipe

Activate yeast (if needed)

If you prefer to proof yeast, combine warm water (about 105–115°F / 40–46°C), sugar, and instant yeast in a small bowl. Stir and let sit 5–8 minutes until foamy. If using instant yeast directly, skip this step and add dry yeast with the flour.

Combine dry ingredients

In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the flour, instant dry yeast (if not proofed), sugar, and salt so the yeast and salt are distributed evenly.

Add liquids and mix

Make a well in the center of the dry ingredients. Add warm water, milk, softened butter, and the egg. Mix with a wooden spoon or run the mixer on low until the dough comes together (about 2–3 minutes). If the dough is excessively sticky, add up to 2 tablespoons more flour; if too dry, add up to 1–2 tablespoons more warm water.

Knead

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If using a stand mixer, knead on medium-low with the dough hook for 6–8 minutes. Dough should pass the windowpane test (stretch thin without tearing).

First rise

Lightly oil a large bowl and place the kneaded dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 to 1¼ hours (time varies with room temperature).

Deflate the dough gently with your fist and turn it out onto a lightly floured surface. Press into a rectangle roughly the width of your loaf pan.

Fold the short edges toward the center, then roll the dough tightly from one long side to the other into a loaf shape, sealing the seam with your fingers. Tuck the ends under to create a smooth top.

Place the shaped loaf seam-side down (or seam-side up if you prefer a smooth top) into a greased 9x5-inch (23x13 cm) loaf pan. Cover loosely with greased plastic wrap or a damp towel and let rise in a warm place until the dough reaches about 1 inch above the rim of the pan, about 45–60 minutes.

Preheat the oven to 350°F (175°C) about 20 minutes before the end of the second rise so it's fully heated.

If using an egg wash for a shinier crust, lightly brush the loaf with the beaten egg + 1 tbsp water. Alternatively, brush with melted butter for a softer crust. Sprinkle seeds on top now if desired.

Bake on the center rack for 30–35 minutes, rotating halfway through, 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 last 10 minutes.

Remove the loaf from the oven and immediately brush the top with 1 tablespoon melted butter for flavor and a soft crust. Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely (at least 1 hour) before slicing to avoid gummy texture.