Ingredients
3 cups all-purpose flour
1 cup warm milk (not hot)
4 tablespoons sugar
2 tablespoons butter, softened
1 egg
1 teaspoon salt
Instructions
In a large mixing bowl, add the warm milk and sugar. Stir briefly to dissolve the sugar. Add the egg and softened butter, mixing until mostly combined.
Gradually add the flour and salt, stirring until a shaggy dough forms. Once it becomes difficult to stir, switch to using your hands.
Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes by hand. The dough should become smooth, elastic, and slightly tacky but not sticky.
If the dough sticks too much, sprinkle a small amount of flour—avoid adding too much, as this can make the bread dense.
Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for 1 to 1½ hours, or until doubled in size. A slow, steady rise is key to a soft crumb.
Once risen, gently punch down the dough to release excess air. Transfer it to a clean surface and shape it into a log, tucking the seams underneath.
Place the shaped dough into a greased loaf pan.
Cover again and let the dough rise for another 30–45 minutes, until it puffs up and rises just above the rim of the pan. This second rise is crucial for a light, fluffy texture.
Preheat your oven to 350°F (175°C).
Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.