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4.9
(12)
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Step 1
Sprinkle the yeast onto the warm water/milk. Let proof while you complete the next steps.
Step 2
In the bowl of your mixer, stir together the flour, sugar and salt.
Step 3
Whisk the egg into the yeast mixture, then add to the dry ingredients. Use a wooden spoon to mix until it comes into a ball and then switch to a dough hook and knead until the dough pulls away cleanly from the sides.
Step 4
Add the room temperature butter and continue to knead, about 10-12 minutes, until very supple and the dough reaches the windowpane stage – take a piece of dough about the size of a golf ball and stretch it out between your fingers and thumbs. If you can stretch it without the dough breaking, you’re good to go. Transfer to a clean bowl and cover with plastic wrap.
Step 5
Place in a warm spot and let rise until doubled, about 1 hour.
Step 6
Take the dough and tip it out onto a lightly floured surface. Punch down lightly then roll out into a large oval.
Step 7
Bring the two sides of the oval towards the middle.
Step 8
Then roll up.
Step 9
Place in a pullman loaf pan (I used a non-stick pan, lightly oil or butter your pan if it isn’t non-stick), cover and let proof until 1 inch below the top, about 40 minutes to 1 hour. Heat the oven to 355°F after the dough has been proofing for 30 minutes.
Step 10
Slide the lid on the pan and bake for 40 minutes to 1 hour or until the bread is golden and cooked through. Remove from the pan immediately and cool on a wire rack. Slice and enjoy!