Ingredients

The following ingredients have 10 Servings
  • 2/3 cup warm milk (see note)
  • 1/2 cup warm water
  • 2 tablespoons granulated sugar
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 2 teaspoons kosher salt
  • 3 cups unbleached all purpose flour, plus more if needed
  • 1 large egg

Instruction

  • In a large bowl or the bowl of a stand mixer, combine the warm milk, warm water, granulated sugar, and active dry yeast. Whisk to combine. Let sit until foamy, about 10 minutes.
  • Add the melted butter, salt, and flour and mix until a shaggy dough forms and pulls away from the sides of the bowl. Turn onto a lightly floured surface and knead by hand until smooth and elastic, about 8 minutes, or continue to knead with a stand mixer until a smooth dough forms.
  • Transfer the dough to a lightly greased bowl, cover, and set aside in a warm place. Allow to rise until roughly doubled in size, about 1 to 1 1/2 hours.
  • Deflate the dough and transfer to a flat, lightly oiled surface. Gently flatten into a large circle, then pull in one edge at an angle 2/3 of the way. Press down with your knuckles. Pull in the other edge at an angle, overlapping the other edge, to create a tall triangle. Press down with your knuckles again. (See video for example.) Roll into a log starting at the thinnest point, being sure to press to seal edges after each turn.
  • Place, seam-side down in a lightly greased loaf pan. Cover with a damp kitchen towel and let sit until risen about 1” over the edge of the loaf pan.
  • Preheat the oven to 425°F. Lightly beat the egg with a teaspoon of water and a sprinkle of salt. Brush the top of the loaf with the egg wash.
  • Decrease heat to 350°F and bake until golden brown and cooked through, about 35-40 minutes.