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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Combine the flour, instant yeast, sugar, and salt in a large bowl.
Add the softened butter and rub it into the flour.
Gradually pour in the warm milk and mix until a soft dough forms.
Knead the dough for 10–12 minutes until smooth and elastic.
Cover the bowl and let the dough rise for about 1 hour, or until doubled in size.
Gently punch down the dough and shape it into a loaf.
Place it into a greased loaf tin, cover, and let it rise again for 30–45 minutes until it rises just above the rim of the tin.
Brush the top with milk or beaten egg for a glossy finish (optional).
Bake in a preheated 190°C oven for 30–35 minutes, or until golden brown and the loaf sounds hollow when tapped.
Remove from the tin and allow the bread to cool completely before slicing.
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For an extra-soft loaf, cover the warm bread with a clean kitchen towel for about 10 minutes after removing it from the oven. This helps soften the crust while keeping the inside light and fluffy.
Can I use all-purpose flour instead of strong white bread flour?
Using all-purpose flour will result in a denser loaf. Strong white bread flour is recommended for the best texture.
What is the purpose of brushing the top with milk or beaten egg?
Brushing the top with milk or beaten egg gives the loaf a glossy finish.
How do I know when the bread is fully baked?
The bread is done when it is golden brown and sounds hollow when tapped.
Can I freeze this bread?
Yes, you can freeze the bread. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in a freezer bag.
How should I store the bread?
Store the bread in an airtight container at room temperature for up to 3 days.
