Ingredients
Scale
- 1/4 C warm milk or half & half (about 110 deg)
- 3 T of Sugar
- 2 tsp. Active Dry Yeast
- 3 large Eggs, whisked up with a fork
- 1 tsp Salt
- 1/2 C softened Butter (I use salted, you can use unsalted)
- 3 C Bread Flour
Instructions
- Add the warm milk, sugar and yeast to the bowl of your bread machine & let sit 10 minutes til the yeast blooms (gets foamy.) If you don’t get a bloom on your yeast, the yeast was bad – OR your milk was too hot and killed it. Start over 🙂
- Add in eggs, butter, flour, & salt – set on dough setting and let it go
- When the dough cycle is over – pull from the pan and shape the loaf – don’t add flour, or not too much, unless your dough is incredibly sticky. I pat out into a rectangle and roll it up fairly tight – then pull towards me on the counter a few times to get a nice smooth top with good surface tension
- Place in your greased loaf pan and cover with plastic wrap (I spray the plastic wrap just a tiny bit so it doesn’t stick to the loaf)
- Let rise in a warm spot 30-45 min – until the dough is just above the rim of the loaf pan about an inch
- while bread is rising – preheat oven to 350 and put rack in bottom 1/3 of oven
- When bread is ready to bake, whisk an egg and paint it over the risen loaf gently so you don’t deflate it.
- Bake at 350 for about 25 minutes – check internal temperature – it should be 190 degrees when it’s done.
- SOMETIMES the top of my bread starts to get quite brown before my bread is done – I just tent it with a small piece of aluminum foil to keep it from getting too brown.
- Pull from oven when done – let sit 10–15 minutes and gently remove from the pan. Place it on a wire rack to cool completely – do not slice until it’s completely cool.
- Enjoy!
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Bread
- Method: Baking