2. Mix the Dough
Add the eggs, melted butter, and salt to the yeast mixture. Stir to combine. Begin adding flour, 1 cup at a time, mixing well after each addition. When it gets too thick to stir, start kneading by hand or use a stand mixer with a dough hook.
You want a soft, slightly tacky dough that pulls away from the sides of the bowl but doesn’t stick too much to your fingers. Knead for 8–10 minutes until smooth and elastic.
3. First Rise
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place until doubled—about 1 to 1½ hours.
4. Shape the Loaf
Punch down the dough and turn it onto a floured surface. Shape it into a loaf by rolling it into a log and pinching the seams underneath. Place in a greased 9×5″ loaf pan.
Optional: Want to get fancy? Braid the dough or shape it into rolls.
5. Second Rise
Cover loosely and let it rise again for 30–45 minutes, until puffy and just over the top of the pan.
6. Bake
Preheat the oven to 350°F (175°C). Brush the loaf with egg wash for a golden finish. Bake for 30–35 minutes, until the top is deep golden and the loaf sounds hollow when tapped.
If it browns too quickly, tent with foil after 20 minutes.
7. Cool & Serve
Let cool in the pan for 10 minutes, then transfer to a wire rack. For extra richness, brush the top with softened butter while it’s still warm.
Slice once cooled (if you can wait that long!) and serve plain, toasted, or slathered with your favorite spread.
đź’ˇ Tips & Variations
- Want to make it richer? Replace half the milk with heavy cream.
- Add-ins: Cinnamon sugar swirl, raisins, chopped walnuts, or orange zest make lovely additions.
- Make it ahead: Dough can be made the night before and refrigerated. Let it come to room temp and finish rising the next day.
đź’¬ A Recipe That Speaks for Itself
There’s no better compliment than someone immediately needing your recipe—and I’ve heard from more than one person that this bread is now a staple in their home.
It’s humble, comforting, and absolutely delicious—like the kind of thing you’d find cooling on a windowsill in a country kitchen. 🥰
If you make it, I’d love to hear what you think! Drop a comment or share your own loaf photos with me. 🧡
Would you like a version with photos, a PDF download, or a Pinterest graphic next, Ashley? Or maybe a version with apple cinnamon swirl or savory herbs for the fall season?