Ingredients:
1 large egg
2/3 cup whole milk at room temperature, plus more for brushing
3 tbsp. slightly warmed water
2 1/3 cups plus 1 tbsp. bread flour
1/4 cup plus 1 tsp. sugar
1 1/4 tsp instant dry yeast
2 tsp. kosher salt
1/4 cup unslated butter, at room temperature
Either nonstick baking spray or a neutral flavored oil for greasing
1.) Use a stand mixer with the dough hook. In the bowl, add the egg, milk, water, flour, sugar, yeast, and salt; beat on the lowest speed until a dough begins to form, about 3 minutes. Raise the mixer to the second speed and beat 4 minutes more. The dough should be smooth and quite sticky. Lower the speed, add the butter, and mix 12 minutes more, scraping down the hook and bowl as necessary.
2.) Lightly grease a medium bowl and add the dough. Cover the bowl loosely with plastic wrap and let rest at room temperature until significantly puffed (but not necessarily doubled in the volume), about 90 minutes.
3.) Lightly grease a 9-inch loaf pan and line with parchment paper. Lightly grease the bottom and sides of the parchment paper with more oil or spray.
4.) On a lightly floured work surface, divide the dough into 3 pieces and lightly round them all. Cover the pieces with a clean towel and let rest for 10-15 minutes. Roll one piece into an 11x6-inch rectangle. Fold the two short ends of the rectangle in to meet each other. With the seam side facing up and starting from one of the dough's shorter ends, roll the resulting rectangle up into a tight cylinder. Set aside, then repeat with the remaining dough pieces.
5.) Transfer the dough pieces into the prepared loaf pan, being sure to space them evenly.
6.) Preheat the oven to 375 degrees. Meanwhile, lightly cover the loaf with plastic wrap and let rise at room temperature until the dough is just peeking over the rim of the pan, 60-75 minutes. When ready to bake, remove the plastic wrap and brush with milk. Bake until evenly dark golden brown, 35-40 minutes.
7.) Remove and let cool for 15 minutes before using the parchment paper to lift the white bread out of the pan. Transfer to a wire rack to cool completely, at least 1 hour, before slicing.
Perfect bread for me every time. If you try this, drop a note and let me know how it turns out for you.