Ingredients:
3/4 cup (174g) water
1/2 cup 125g) whole milk
1 packet? (9 grams?) yeast
3 cups (440g) bread flour
1.5 teaspoons (8g) fine sea salt
1 tablespoon (21g) granulated sugar
3 tablespoons unsalted butter softened
Instructions:
Bloom your instant yeast by combining the milk and water and heating up to 98 degrees f. Stir yeast into mixture and allow it to sit until bubbles show up on top
While the yeast is blooming, whisk together flour, salt, and sugar in the bowl of a stand mixer. Add dough hook attachment to stand mixer and turn on low speed. Pour in yeast mixture. Run mixer on low until everything combines, scraping down the sides of the bowl as necessary. When a cohesive dough is formed, allow the dough to mix until smooth, 2-3 mins. Now add in butter 1 Tbsp at a time and allow to mix until thoroughly combined.
Remove dough from bowl and gently shape into a ball. Place ball in greased bowl covered with greased cling wrap for 1-2 hours or until doubled.
Grease a loaf pan, punch down dough, and flour your work surface. Then gently roll out dough until it is about 1/2 inch thick and in a rectangle roughly as wide as the loaf pan is long. Tightly roll dough into a loaf and place in greased pan, then cover with a damp cloth or a second inverted loaf pan and allow bread to proof for 45 mins to 1 hour at room temperature, or until doubled in size.
Place loaf pan in pre-heated 350 degree oven for 35-40 mins or until golden brown.