1️⃣ Activate the Yeast

In a small bowl, combine warm milk, warm water, sugar, and yeast.

Let sit 5–10 minutes until foamy. If it doesn’t bubble, your yeast may be expired or liquid too hot/cold.

💡 Tip: Use a thermometer if unsure — ideal range is 105–115°F.

2️⃣ Mix the Dough

In a large bowl (or stand mixer), whisk in egg and oil into the yeast mixture.

Gradually add flour and salt, mixing until a shaggy dough forms.

3️⃣ Knead Until Smooth

Turn onto lightly floured surface and knead 8–10 minutes by hand (or 5–6 mins with dough hook on medium speed).

Dough is ready when smooth, elastic, and passes the “windowpane test”: stretch a small piece — if it thins without tearing, it’s perfect!

4️⃣ First Rise (Bulk Fermentation)

Place dough in a lightly greased bowl, turning to coat.

Cover with a damp towel or plastic wrap.

Let rise in a warm place 1–1.5 hours, until doubled in size.

🌡️ Speed it up: Place near a sunny window or oven with light on.

5️⃣ Shape the Loaf

Punch down dough gently to release air.

Roll into a rectangle (~9×12 inches), then tightly roll up from the short end, pinching seam and ends closed.

Place seam-side down in a greased 9×5-inch loaf pan.

6️⃣ Second Rise

Cover and let rise again 30–45 minutes, until dough rises just above the rim of the pan.

7️⃣ Bake to Golden Perfection

Preheat oven to 350°F (175°C).

Bake 30–35 minutes, until deep golden brown and internal temperature reaches 190°F (88°C).

Tap the bottom — it should sound hollow.

8️⃣ Cool & Finish

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