Two golden loaves with a soft, tender crumb—perfect for sandwiches, toast or a little butter and jam.
This is a recipe inspired by the photo; exact ingredient quantities cannot be determined from the image.
Makes: 2 loaves
Prep time: 25 minutes
Rising time: Approximately 1½–2½ hours
Baking time: 30–35 minutes
Ingredients
For the dough:
- 6 cups bread flour (720 g), plus a little extra if needed
- ¼ cup powdered milk (30 g)
- ¼ cup granulated sugar (50 g)
- 2¼ teaspoons instant yeast (7 g)
- 2 teaspoons fine salt (12 g)
- 1¼ cups lukewarm water (300 ml)
- 2 large eggs, room temperature
- ¼ cup neutral oil (60 ml)
- ¼ cup unsalted butter (57 g), softened
For finishing:
- 1 egg beaten with 1 tablespoon milk, for egg wash
- 1 tablespoon melted butter, optional
Instructions
- Mix the dry ingredients.
In a large bowl, whisk together the flour, powdered milk, sugar, instant yeast and salt. - Form the dough.
Add the lukewarm water, eggs and oil. Stir until a rough dough forms. If dry flour remains, add water one tablespoon at a time. - Knead in the butter.
Knead for about 5 minutes, then gradually work in the softened butter. Continue kneading for 8–12 minutes by hand, or approximately 6–8 minutes in a stand mixer on low to medium-low speed. The dough should become smooth, elastic and slightly tacky. Avoid adding too much flour. - First rise.
Place the dough in a lightly greased bowl, cover and leave in a warm place for 60–90 minutes, or until roughly doubled in size. - Prepare the pans.
Grease two 8½ × 4½-inch loaf pans. - Shape the loaves.
Gently press the dough down and divide into two equal portions. Flatten each into a rectangle approximately as wide as your loaf pan is long. Roll up tightly, pinch the seam closed and place seam-side down in the pans. - Second rise.
Cover loosely and let rise for 45–75 minutes, until the dough crowns approximately 1 inch above the pan rims. Rising time depends on room temperature. - Preheat and brush.
Toward the end of the rise, heat the oven to 350°F (175°C). Gently brush the loaves with a thin layer of egg wash. - Bake.
Bake on the middle rack for 30–35 minutes, until deeply golden and the center reaches approximately 190°F (88°C). If the tops brown too quickly, loosely cover with foil. - Cool.
Let the loaves stand in their pans for 5–10 minutes, then turn onto a wire rack. Brush with melted butter for a softer crust, if desired. Cool completely before slicing.
Helpful tips
- Use lukewarm water, not hot water.
- Weigh the flour for the most consistent result.
- Judge the rises by the dough’s size rather than the clock.
- For a lighter crust, use milk instead of egg wash.
Storage
Keep completely cooled bread in an airtight bag at room temperature for up to 3 days. Freeze whole or sliced for up to 2 months.