Ingredients:

  • 450g bread flour (approx. 3 ¾ cups)
  • 180ml warm water (110°F)
  • 120ml warm whole milk (110°F)
  • 7g instant yeast (1 standard packet)
  • 40g honey or granulated sugar
  • 9g fine sea salt
  • 42g unsalted butter, softened
  • 14g unsalted butter, melted (for brushing)

Instructions:

  1. In the bowl of a stand mixer, whisk together the bread flour, instant yeast, sea salt, and sugar. Pour in the warm water and warm milk, stirring by hand until a shaggy dough forms and no dry flour remains.
  2. Attach the dough hook and mix on low speed for 2 minutes. Increase to medium speed and gradually add 42g of softened butter, one tablespoon at a time, allowing it to incorporate into the dough.
  3. Knead the dough for 6–8 minutes on medium speed until it becomes smooth, elastic, and pulls away cleanly from the sides of the bowl.
  4. Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and allow to rise in a warm environment for 60 minutes or until doubled in size.
  5. Degas the dough, shape into a loaf, and place into a greased 9x5 inch loaf pan. Bake at 375°F (190°C) for 30 minutes until the crust is mahogany-colored and the internal temperature reaches 190°F.
  6. Immediately after removing from the oven, brush the top crust with 14g of melted butter for a soft finish. Cool in the pan for 10 minutes before transferring to a wire rack.