Steps
- Whisk 3 tablespoons of water, 3 tablespoons of whole milk and 2 tablespoons of bread flour in a small saucepan over low heat for 3-5 minutes, until thick enough to hold whisk marks. Cool until lukewarm.
- Mix in 2½ cups of bread flour, 2 tablespoons of nonfat dry milk, ¼ cup of granulated sugar, 1 teaspoon of table salt and 1 tablespoon of instant yeast.
- Add ½ cup of whole milk, 1 large egg and ¼ cup of melted unsalted butter. Knead in a stand mixer for about 15 minutes, until smooth and elastic.
- Place in a greased bowl, cover and let rise for 1-1½ hours, until puffy.
- Divide into four pieces. Flatten each into a 5 × 8in / 13 × 20cm rectangle and fold the short ends inward like a letter.
- Flatten each folded piece into a 3 × 6in / 8 × 15cm rectangle, then roll from a short edge into a 4in / 10cm log. Place side by side, seam-side down, in a greased 9 × 5in / 23 × 13cm loaf pan.
- Cover and let rise for 40-50 minutes, until puffy. Preheat the oven to 350°F / 175°C.
- Brush with 1 tablespoon of whole milk. Bake for 30-35 minutes, until golden and the center reaches 190°F / 88°C.
- Cool in the pan until manageable, then turn out onto a wire rack to cool completely.