• ¾ cup water
  • ½ cup milk, (whole, almond, or oat)
  • 1 tbsp yeast
  • 3 cups bread flour
  • 1 ½ tsp kosher salt
  • 4 tbsp melted butter


  1. Warm the water and milk until it reaches 100F. Pour it into a cup and stir in the yeast. Allow to proof for 5 to 10 minutes or until foamy.
  2. In a small pot, melt the butter.
  3. In a large bowl, add the flour, sugar, and salt. Mix together.
  4. Add the butter to the flour mixture and stir. Then add the yeast mixture to the flour and stir until a shaggy dough forms. Cover and allow to rest for 20 minutes. Next knead the dough for 8-11 minutes. The dough should be slightly sticky, but not to the point that it is sticking all over your hands.
  5. Cover and let rest for 1 hour or until doubled in size. Once doubled in size, punch dough down and rollout lightly with a rolling pin until about half an inch thick. Make sure it isn’t wider than your loaf pan. Tightly roll the dough from one end and pinch the seams closed. Place in a buttered loaf pan and allow to rest for 45 minutes.
  6. Preheat your oven to 350 and bake for 35-40 minutes or until golden brown. Allow to cool on a wire rack completely before cutting into it.


I adapted this recipe from Joshua Weissman's "How to make supermarket bread".

This bread can be frozen successfully for up to three months. I like to pre slice the bread before sticking it in to a gallon freezer bag. To thaw, place it in the fridge overnight or pop a slice in the toaster. 


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