Ingredients:

  • 1 cup (235ml) warm water (105°F-110°F)
  • 2.25 tsp active dry yeast
  • 2 tbsp honey
  • 3 cups (approx. 375g) all-purpose flour
  • 0.25 cup (60ml) whole milk, room temperature
  • 4 tbsp (56g) unsalted butter, melted and cooled
  • 1.5 tsp fine sea salt
  • 1 tbsp unsalted butter, for brushing

Instructions:

  1. Whisk the warm water (235ml) and honey in your bowl.
  2. Sprinkle the 2.25 tsp yeast over the surface.
  3. Let it sit for 5-10 minutes until it becomes foamy and fragrant. Note: If it doesn't foam, your yeast is dead; stop and restart.
  4. Add the room temperature milk, melted butter (56g), and salt to the yeast mixture.
  5. Stir in 2 cups of the flour using a wooden spoon.
  6. Gradually add the remaining 1 cup of flour until the dough pulls away from the bowl.
  7. Knead the dough for 8 minutes by hand (or 5 mins with a hook) until the surface is smooth and elastic.
  8. Place in a greased bowl, cover, and let rise for 60-90 minutes until doubled in size.
  9. Gently punch down the dough and shape into a log.
  10. Place in the loaf pan for a second rise of 45 minutes until it peeks over the rim.
  11. Bake at 350°F (180°C) for 30-35 minutes until the top is deep golden and hollow sounding when tapped.
  12. Brush the top with the remaining 1 tbsp of butter immediately.