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Step 1: Activate the Yeast

In a small bowl, combine 1 cup warm water (about 110°F/43°C) with 1 tbsp sugar and 1 packet of active dry yeast.

Let it sit for 5-10 minutes until the mixture becomes frothy. This means your yeast is alive and ready to work its magic!

Pro Tip: If the yeast doesn’t foam, it might be expired, or the water was too hot or cold. Start over with fresh yeast for the best results.

Step 2: Mix the Dough

In a large mixing bowl, whisk together 3 cups bread flour and 1 tsp salt.

Make a well in the center and pour in the yeast mixture, 1/4 cup whole milk, and 2 tbsp softened unsalted butter.

Mix until a shaggy dough forms. If using a stand mixer, attach the dough hook and knead on medium speed for 8-10 minutes. If kneading by hand, turn the dough onto a floured surface and knead for about 10-12 minutes until smooth and elastic.

Pro Tip: The dough should be slightly tacky but not sticky. If it’s too dry, add a teaspoon of water; if too sticky, add a sprinkle of flour.

Step 3: First Rise

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm, draft-free spot for 1-1.5 hours or until it doubles in size.

Pro Tip: For a faster rise, place the bowl in a slightly warmed oven (turned off) or near a sunny window.

Step 4: Shape the Dough

Punch down the risen dough to release any air bubbles.

Turn it onto a floured surface and shape it into a loaf. If using a loaf pan, place the dough inside. For a free-form loaf, shape it into a round or oval and place it on a parchment-lined baking sheet.

Step 5: Second Rise

Cover the shaped dough with a towel and let it rise again for 30-45 minutes until puffy.

Step 6: Bake to Perfection

Preheat your oven to 375°F (190°C).

If desired, brush the top of the loaf with an egg wash (1 egg beaten with 1 tbsp water) for a shiny crust, or sprinkle with seeds for extra texture.

Bake for 25-30 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Pro Tip: For an extra-crispy crust, place a small oven-safe dish of water on the lower rack while baking to create steam.

Step 7: Cool and Enjoy

Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing.

Pro Tip: Resist the urge to cut into it right away—letting it cool ensures the crumb sets properly.