Ingredients
- 3 tbs unsalted butter (softened)
- (9g) yeast
- ½ cup (125g) whole milk
- ¾ cup (184g) cup water
- 3 cups (400g) bread flour
- 1 ½ tsp (8g) fine sea salt
- 1 tbs (21g) sugar
Notes
- you can use olive oil instead of butter
- try substituting wheat bread flour
Directions
- 1. Take butter out of fridge to soften.
- 2. Bloom yeast - combine milk and water, heat to 98º-102ºF (37°-39°C), add yeast and cover. Let sit for 10 minutes.
- Mix flour, salt and sugar separately in a bowl.
- When the 10 minutes are up check if yeast is alive. The surface should be foamy. If it is not foamy your yeast is dead and your bread will not rise
- Mix everything together. Add softened butter, 1 tablespoon at a time, until completely mixed
- Knead into dough and shape into a ball. This takes about 8 minutes by hand.
- Put into grease bowl and cover with damp towel for 1 to 1
- ½ hours (until doubled in size)
- Punch it down and lightly grease loaf pan with butter
- Roll out dough, until about ½ inch thick, roll up into a tube and place into loaf pan, cover with damp towel and let sit for 45 to 60 min to rise again
- Place in oven at 350ºF 180°C for 30 to 35 min, or until nice and golden
- Remove bread from pan and place on wire rack until completely cooled