Directions

1. Activate the yeast

   Warm the milk and water until lukewarm. Mix with the yeast and a teaspoon of the sugar. Let it sit until slightly foamy — this ensures the dough rises well.

2. Make the dough

   Place the W700 flour, remaining sugar and salt in a bowl.

3. Add the yeast mixture, egg and soft butter.
   Knead until the dough becomes smooth, elastic and soft. It should pull away from the bowl but still feel tender.
   If necessary, add a tablespoon of flour at a time until you reach a silky, balanced dough.

4. First rise

   Shape the dough into a ball, place it in a lightly oiled bowl and cover.
   Let it rise in a warm place for 60–90 minutes, until doubled in volume.

5. Shape the loaf

   Turn the dough onto a lightly floured surface and flatten it into a rectangle.
   Roll it up tightly like a jelly roll to create surface tension.
   Pinch the seam and fold the ends under for a smooth shape.

6. Prepare the pan

   Place the loaf into a greased bread pan (22–25 cm).
   Cover lightly and let it rise for 30–45 minutes, until it crowns slightly above the rim.

7. Bake

   Preheat the oven to 180°C (350°F).
   Bake the loaf for 30–35 minutes, until the top is golden and the loaf sounds hollow when tapped.
   If it browns too quickly, tent with foil for the last 10 minutes.

8. Optional soft crust

   Right after baking, brush the hot loaf with melted butter for an extra soft, tender crust.

9. Cool

   Let the bread cool fully before slicing to preserve its delicate, fluffy structure.