3 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons active dry yeast
1 teaspoon salt
1 cup warm milk (110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup raisins or dried cranberries (optional)
1/2 teaspoon ground cinnamon (optional)
Instructions:
Step 1: Prepare the Dough
Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5-10 minutes, until it becomes frothy.
Mix Dry Ingredients: In a large mixing bowl, combine the flour and salt. If using cinnamon, add it to the flour mixture.
Combine Wet Ingredients: In another bowl, whisk together the melted butter, egg, and vanilla extract. Step 2: Make the Dough
Mix Ingredients: Add the yeast mixture and the butter mixture to the flour mixture. Stir until a dough forms. If using raisins or dried cranberries, fold them into the dough at this stage.
Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment. Step 3: Let the Dough Rise
First Rise: Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until it has doubled in size. Step 4: Shape and Second Rise
Shape the Dough: Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the shaped dough into a greased 9×5-inch loaf pan.
Second Rise: Cover the loaf pan with a clean kitchen towel or plastic wrap and let it rise again in a warm place for about 30-45 minutes, or until it has risen to about 1 inch above the edge of the pan. Step 5: Bake the Bread
Preheat Oven: Preheat your oven to 375°F (190°C).
Bake: Bake the bread in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped. You can also check for doneness with an instant-read thermometer; the internal temperature should be around 190°F (88°C). Step 6: Cool and Serve
Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Slice and Serve: Once cooled, slice the bread and serve it with your favorite breakfast accompaniments like butter, jam, honey, or cream cheese.
