Prep Time (minutes)
Cook Time (minutes)
½ cup warm water
1 Tablespoon instant yeast
1 cup whole milk
2 Tablespoons Sugar (optional)
2 teaspoons sea salt
3 Tablespoons softened unsalted butter
5 cups all-purpose flour
1In stand mixer with hook attachment, add water, optional sugar, and yeast. Let sit for 5 minutes. Add milk, salt, butter, and half the flour and mix on low. Then, slowly add the remaining flour and knead with dough hook for 5 minutes or more. Cover mixer bowl with plastic wrap and allow to stand for 20-30 minutes.
2Remove wrap and continue kneading with dough hook for 5 minutes. Cover again with plastic wrap and allow to proof until dough rises to double the size. Note if your oven has a proofing setting. You can place dough in oven and proof to rise.
3Transfer dough to a floured parchment-lined pan and shape into a round loaf or fold the dough into in a greased loaf pan with the seams on the bottom. Cover the dough again with a towel or plastic wrap and proof for another 30 minutes until the loaf rises again. Remove wrap and cut two deep slashes into a cross at the top of the loaf if you made a round loaf not using the loaf pan.
4 Bake at 375 degrees for 40 minutes until golden brown. Brush butter on loaf while still warm.