Prepare all ingredients

Pour and disolve the yeast in the lukewarm milk, wait 10 min before stir

Stir with a coffee spoon, until completely absorbed

 Meanwhile put the flour in the bowl of the kitchenaid or a simple bowl if you go to knead by hand, form a fountain in the center

Pour the sugar in the fountain

Then the salt

Add the mix of the milk and yeast

Add the water

Add the previously melted butter

Start kneading, power 2 max if you use kitchenaid

Knead until the bowl dough dissolves. We are looking for the result of a smooth and homogeneous dough

Reserve the dough in another bowl or in the bowl where you knead the dough, flour the bowl beforehand. Cover with a damp rag and allow to rise, at room temperature

Break the raise with your fist

Prepare your bread pan and butter if necessary

Work your dough on a floured work surface and shape it to the size of your mold, rectangle if yours is

Put your dough in the mold, do not completely close the lid if you have a regular bread pan

In my case, I put a baking tray on top and leave a window to control the raise at room temperature again

Once the dough has risen, close the lid and bake in a hot oven at 220°C/430°F then lower the oven to 180°C/350°F, in my case I add a weight for the raise is regular

Halfway through cooking, remove the lid, in the case of a traditional bread pan, do not burn yourself and remove the lid several times, because if the top of the dough is not dry enough, you risk to destroy all your bread

Remove from the oven when your bread is golden brown (No traces of burn), unmold it on a rack and allow it to cool well before using, it is better to toast once cooled if you like a little hot

ENJOY !