Ingredients
Method
- Stir the lukewarm water, yeast, sugar and honey together. Leave for 5–10 minutes until foamy.
- Meanwhile, add the flour and salt to the bowl of your stand mixer.
- Pour in the activated yeast mixture and the egg. Knead with the dough hook on low speed until the dough comes together, 2–3 minutes.
- Gradually add the soft butter, a little at a time, and keep kneading for 8–10 minutes until the dough is smooth and elastic.
- Cover and let rise in the bowl for 60–90 minutes, until doubled.
- Shape into a tight log and place seam side down in a greased loaf pan.
- Cover and let rise again for 45–60 minutes, until the dough domes just above the rim. Preheat the oven to 180 °C (350 °F).
- Bake for 35–40 minutes, depending on your oven, until golden and hollow-sounding when tapped.
- Remove from the pan and let cool completely on a wire rack before slicing.
Notes
The water should be lukewarm, around 37–40 °C (100–105 °F). Water that's too hot will kill the yeast.
I use a black Kaiser loaf pan, about 30 cm (12 in) long. In a standard 9×5 in pan the loaf will be a little taller, so check it a few minutes earlier or later.
For an extra-soft crust, brush the top with melted butter right after baking. Store wrapped for 3–4 days, or slice and freeze.