Adapted from King Arthur Flour
- 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
- 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.
The milk and water should be at about 110°F in order to get a good rise on your dough. You can mix together cold milk + hot tap water, or microwave each and then test by thermometer or finger. If testing with a finger, the mixture should be very warm but you should be able to submerge your finger and keep it there without any discomfort.