Ingredients:
- 3 cups (360g) all-purpose flour (or bread flour for a chewier texture)
- 1 tablespoon (12g) sugar
- 2 teaspoons (6g) salt
- 1 tablespoon (9g) active dry yeast
- 1 cup (240ml) warm milk (about 110°F or 43°C)
- 2 tablespoons (28g) unsalted butter, softened
- 1 tablespoon (15ml) olive oil (or vegetable oil)
Instructions:
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Activate the yeast: In a small bowl, mix the warm milk with the sugar. Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until it becomes foamy.
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Mix the dry ingredients: In a large bowl, combine the flour and salt. Stir until well mixed.
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Add the wet ingredients: Pour the yeast mixture into the dry ingredients. Add the butter and oil. Stir with a wooden spoon until the dough begins to come together.
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Knead the dough: Turn the dough onto a lightly floured surface. Knead for about 8-10 minutes, until the dough is smooth and elastic. If it’s too sticky, add a little more flour, but be careful not to add too much.
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First rise: Place the dough in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise for 1-1.5 hours, or until it has doubled in size.
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Shape the loaf: Punch down the dough and transfer it to a floured surface. Shape it into a tight loaf by folding in the sides and rolling it into a log. Place the shaped dough into a greased 9×5-inch loaf pan.
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Second rise: Cover the loaf pan with a cloth and let it rise for about 30 minutes, until the dough has risen just above the rim of the pan.
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Bake: Preheat your oven to 375°F (190°C). Bake the loaf for 25-30 minutes, or until the top is golden and the bread sounds hollow when tapped on the bottom.
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Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.