Ingredients
Makes 1 large loaf (or 2 small ones):
3 cups (375 g) all-purpose flour (or bread flour for extra chewiness)
1 packet (2 ¼ tsp / 7 g) instant yeast (no need to proof)
2 tablespoons sugar
1 teaspoon salt
1 cup (240 ml) warm milk (about 105–110°F / 40°C)
2 tablespoons butter, melted (plus extra for brushing)
Optional: 1 egg (for richer flavor and color)
Instructions
Instructions
Step 1 – Mix the dough
In a large bowl, whisk together flour, yeast, sugar, and salt.
Add warm milk, melted butter, and egg (if using).
Stir with a wooden spoon until a soft dough forms.
If it feels too sticky, add 1–2 tablespoons more flour.
Step 2 – Knead
Turn dough onto a lightly floured surface.
Knead for 6–8 minutes, until smooth and elastic.(Or use a stand mixer with a dough hook for 4–5 minutes.)
Step 3 – First rise
Place dough in a greased bowl, turning once to coat.
Cover and let rise in a warm place for 30–40 minutes, or until doubled in size.
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Step 4 – Shape
Punch down the dough and roll it into a rectangle.
Roll up tightly from the short end to form a loaf.
Place into a greased 9×5-inch loaf pan.
Step 5 – Second rise
Cover loosely and let rise again for 20–25 minutes, or until puffy and about doubled.
Step 6 – Bake
Preheat oven to 375°F (190°C).
Bake for 25–30 minutes, until golden brown and hollow-sounding when tapped.
Brush with melted butter right after baking for a soft, glossy crust.
Tips for Perfect Quick Bread
Instant yeast skips the need to proof — it’s the fastest method!
If using active dry yeast, dissolve it first in warm milk + sugar and let stand 5 minutes.
For a richer loaf, replace half the milk with heavy cream.
Add 1 tablespoon honey for sweetness and aroma.
Storage
Store at room temperature for up to 3 days in an airtight bag.
Freeze slices for up to 2 months — toast straight from frozen!
Serving Ideas
Freshly toasted with butter or jam
Perfect for sandwiches
Makes heavenly French toast
