Step-by-Step Instructions
Activate the Yeast (if using active dry)
· In the bowl of a stand mixer, combine the warm milk, sugar, and yeast. Stir and let sit for 5-10 minutes until foamy and bubbly. (If using instant yeast, you can skip this step and mix it directly with the flour.)
Make the Dough
· To the yeast mixture, add the melted butter, eggs, and salt. Whisk to combine.
· Attach the dough hook. Add 5 ½ cups (690g) of the flour. Mix on low speed until a shaggy dough forms.
· Increase speed to medium and knead for 6-8 minutes. The dough should clear the sides of the bowl but still be slightly tacky to the touch. If it’s very sticky, add the remaining flour, ¼ cup at a time, until it reaches the right consistency. Do not add too much flour—this is the #1 mistake that leads to dense bread.
First Rise (Bulk Fermentation)
· Shape the dough into a ball. Place it in a large, lightly greased bowl (use oil or butter). Turn it over to coat.
· Cover the bowl tightly with plastic wrap or a damp kitchen towel.
· Let rise in a warm, draft-free place for 1 to 1 ½ hours, or until doubled in size. (To test: Gently press two fingers into the dough. If the indentation remains, it’s ready.)
Shape the Loaves
· Lightly grease two 9×5-inch loaf pans.
· Gently punch down the risen dough to release air bubbles. Turn it out onto a lightly floured surface.
· Divide the dough into two equal pieces.
· Shaping: Flatten one piece into a 9×7-inch rectangle. Starting with a short end, roll the dough up tightly into a log, pinching the seam to seal. Pinch the ends and tuck them under. Place the loaf, seam-side down, into the prepared pan. Repeat with the second piece.
Second Rise (Proof)
· Cover the pans loosely with plastic wrap or a towel. Let rise again for 45-60 minutes, or until the dough has domed about 1 inch above the rim of the pans. It should look puffy.
Bake
· While the dough proofs, preheat your oven to 350°F (175°C).
· Once proofed, bake the loaves on the center rack for 28-32 minutes. They are done when the tops are deep golden brown and the internal temperature registers 190°F (88°C) on an instant-read thermometer.
· Optional: Halfway through baking, you can loosely tent the tops with aluminum foil if they are browning too quickly.
Cool (The Most Important Step!)
· Immediately remove the loaves from their pans and place them on a wire cooling rack.
· For a soft crust: Brush the tops with melted butter while still hot.
· LET THE BREAD COOL COMPLETELY (at least 2 hours) before slicing. Slicing into hot bread releases steam and makes the interior gummy.
Visual Doneness Cues:
· Color: Rich, golden-brown top.
· Sound: The loaf should sound hollow when tapped on the bottom.
· Internal Temp: 190°F (88°C) is the most reliable indicator.
Secrets for Ultimate Softness
Use Milk (not water): The fat and sugar in milk tenderize the bread, add flavor, and promote browning.
Add an Egg (or two): Eggs add richness, structure, and incredible softness.
Don’t Over-Flour the Dough: A slightly tacky dough creates a more open, tender crumb. Measure your flour by weight, or use the “spoon and level” method (spoon flour into the cup, then level off with a knife).
Don’t Skip the Butter: Fat is a tenderizer. It coats the flour proteins, preventing them from forming tough gluten networks too quickly.
Cool Completely Before Slicing: This allows the steam to redistribute and the crumb structure to set.
Troubleshooting
· Dense & Heavy Bread: Over-flouring, killing the yeast with too-hot liquid, or not letting it rise long enough.
· Bread Collapses: Over-proofing (letting it rise too long).
· Tough Crust: Not covering adequately while cooling; not brushing with butter.
· Gummy Interior: Slicing while still hot.
Storage
· Room Temp: Keep in a bread bag or airtight container at room temperature for up to 4 days.
· Freezing: Once completely cool, wrap the whole loaf or slices tightly in plastic wrap and then in foil. Freeze for up to 3 months. Thaw at room temperature.
Enjoy the incomparable satisfaction of slicing into a loaf of bread you made with your own hands. The smell alone is worth the effort!
