• 227 ml skim milk
• 8 g instant dry yeast
• 360 g bread flour
• 20 g sugar
• 7 g salt
• 50 g butter

Warm the milk in a microwave until 105°. Add yeast and stir until disolved. Proof yeast: in 5 - 10 minutes, foam and bubbles should form. If not, throw out yeast. (I know a lot of instant yeast says proofing not needed, but ya gotta know if you have bad yeast.)

While proofing yeast, measure the dry ingredients. Add flour, sugar, and salt to large bowl.

Melt the butter while waiting on the proofing.

Add the milk & yeast mixture and the butter to the bowl.

Mix ingredients with a hand until a shaggy dough is formed. Cover with plastic wrap. Let rest for 20 minutes.

Turn dough out on counter. Kneed for 9 minutes. It should be smooth and not sticky. A gluten window should be possible. Form into ball. Grease bowl (cooking spray) and saran wrap cover. Place dough in bowl and cover. Put in room temperature oven for 45 - 60 minutes, until dough has doubled in size.

Punch down dough. Roll out into rectangle 8" wide on one side and roll into log that fits bread pan. Grease 8 ½ x 4 ½ bread pan with cooking spray. Place dough in pan seam side down. Cover with saran wrap and rest in warm place for 60 minutes.

With 15 or so minutes left in resting, heat oven to 375°.

Bake for 30 or so minutes until done. When thumping on the crust, there should be a hollow sound. Internal temperature should be 190°.

Remove bread from pan immediately and place on wire rack until cool - at least 30 minutes. No cheating!

Preparation time: 2 hours 40 minutes
Cooking time: 30 minutes
Resting time: 30 minutes

Source: Ethan Chlebowski