Chef John's White Bread

Recipe View In the bowl of a stand mixer fitted with the dough hook, pour the warm milk. Sprinkle the yeast over the milk and let stand until foamy, about 10-15 minutes.

Recipe View Add the flour, softened butter, beaten egg, sugar, vinegar, salt, and baking soda to the yeast mixture. Knead on low speed until the dough begins to come together, adding more flour, 1 tablespoon at a time, if needed. Increase the speed to medium-low and knead for 5-7 minutes, until the dough is smooth and elastic. (5-7 minutes)

Recipe View Lightly grease a large bowl with butter or oil. Transfer the dough to the bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 1 1/2-2 hours.

Recipe View Grease a 9x5-inch loaf pan with butter. Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface and shape it into a loaf. Place the loaf in the prepared pan, seam-side down. (5 minutes)

Recipe View Cover the loaf pan with a clean kitchen towel and let rise in a warm place until the dough rises about 1 inch above the rim of the pan, about 30-45 minutes.

Recipe View Preheat the oven to 350°F (175°C).

Recipe View Using a sharp knife or lame, score a deep slash lengthwise down the center of the loaf. Brush the top of the loaf with 1 1/2 tablespoons of the melted butter. (2 minutes)

Recipe View Bake in the preheated oven for 30-35 minutes, or until the loaf is golden brown and the internal temperature reaches 200°F (93°C). (30-35 minutes)

Recipe View Remove the loaf from the oven and brush the top with the remaining melted butter. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing. (10 minutes cooling in pan, 1 hour cooling on rack)