Ingredients:

  • 1 ¼ cups warm water (105°F–115°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 4 cups bread flour (500g)
  • 1 ½ teaspoons fine sea salt
  • 3 tablespoons softened unsalted butter, cut into cubes
  • 1 large egg whisked with 1 tablespoon water/milk (for glaze, optional)

Instructions:

  1. Activate the Yeast (Blooming): Combine warm water, sugar, and yeast in a small bowl. Let stand for 5–10 minutes until foamy.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour and salt.
  3. Combine: Pour the yeast mixture into the dry ingredients. Mix by hand or on low speed until a shaggy dough forms.
  4. Incorporate Fat & Knead: Add the softened butter cubes. Knead the dough (by hand or with a dough hook) for 8–10 minutes until smooth, elastic, and passing the 'windowpane test'.
  5. First Prove (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and let rise in a warm spot until doubled in size (approx. 1 to 1.5 hours).
  6. Shape the Loaf: Gently deflate the risen dough. Shape it into a tight rectangle, then roll it up tightly like a Swiss roll, pinching the seam shut along the bottom edge.
  7. Second Prove (Proofing): Place the shaped loaf, seam-side down, into a greased 9x5-inch pan. Cover loosely and let rise again until the dough has crowned about 1 inch above the rim (approx. 45–60 minutes). Preheat oven to 375°F (190°C) during the last 15 minutes of this rise.
  8. Bake: Brush the top gently with the egg/milk wash. Bake for 30–35 minutes. The internal temperature should register 200°F–210°F (93°C–99°C).
  9. Cool: Immediately remove the loaf from the pan and cool completely on a wire rack before slicing.