Steps
- Mix ½ cup of cold whole milk with ½ cup of hot water to make a lukewarm liquid.
- Add 3 cups of all-purpose flour, ¼ cup of melted unsalted butter, 2 tablespoons of granulated sugar, 1¼ teaspoons of table salt and 2 teaspoons of instant yeast.
- Knead in a stand mixer on medium-low for 5-7 minutes, until soft and smooth, adding a little water if needed.
- Place in a greased bowl, cover and let rise for 1-2 hours, until puffy.
- Gently deflate on a lightly oiled surface and shape into an 8in / 20cm log. Place in a greased 8½ × 4½in / 22 × 11cm loaf pan.
- Cover and let rise for about 1 hour, until domed 1in / 2.5cm above the rim and a fingertip impression returns slowly. Preheat the oven to 350°F / 175°C near the end of the rise.
- Bake for 30-35 minutes, until light golden and the center reaches 190°F / 88°C. Turn out onto a wire rack and cool before slicing.