ingredients
[{"amount":3,"unit":"cup","name":"unbleached all-purpose flour (about 360g), plus more for kneading"},{"amount":3,"unit":"tbsp","name":"granulated sugar"},{"amount":1.25,"unit":"tsp","name":"salt"},{"amount":2,"unit":"tbsp","name":"unsalted butter, softened"},{"amount":1,"unit":"cup","name":"lukewarm milk (about 110F)"},{"amount":2.25,"unit":"tsp","name":"instant yeast (1 standard packet)"}]
steps
[{"text":"Combine all ingredients (flour, sugar, salt, butter, milk, yeast) in a large bowl or stand mixer."},{"text":"Mix and knead until you have a smooth dough -- about 5-7min at medium-low speed in a stand mixer, or 6-8min by hand. Dough should barely clean the sides of the bowl, maybe sticking a bit at the bottom."},{"text":"FIRST RISE: transfer to a lightly greased bowl, cover, let rise until puffy (not necessarily doubled) -- about 1-2hrs depending on kitchen warmth."},{"text":"Gently deflate the dough, transfer to a lightly oiled surface, and shape into an 8in log."},{"text":"Place the log in a lightly greased 8.5x4.5in (or 9x5in) loaf pan. Cover loosely with lightly greased plastic wrap."},{"text":"SECOND RISE: let rise about 60min, until domed about 1in above the rim of the pan. A finger pressed in should leave a mark that rebounds slowly. Toward the end of the rise, preheat oven to 350F."},{"text":"Bake 30-35min, until light golden brown. Done when it sounds hollow tapped on the bottom, or reads 190F at the center on an instant-read thermometer."},{"text":"Remove from the oven and cool completely on a rack before slicing."}]