Mixing the Dough

1. Measure all ingredients for the dough and place them in a stand mixer with a dough hook attachment.
2. Ensure water temperature is 105–110°F and butter is melted.
3. Mix on speed 1 until fully combined (~5 minutes), scraping the bowl after 2 minutes.
4. Increase to speed 2 and mix for another 5 minutes, scraping after 2 minutes.
5. The dough will be moist, sticky, and resemble frosting more than typical dough.
6. Check dough temperature: should be between 78–82°F (26–28°C).
7. Remove the bowl, take out the hook, and cover with a lid or plastic wrap.
8. Let the dough rest and bulk ferment at room temperature for 1 hour.
9. After 1 hour, degas the dough by placing it back in the mixer with the hook and mixing on the lowest speed for 1 minute.

Portion and Proof

1. Prepare an 8 × 4 × 3-inch bread pan by spraying with pan spray.
2. Scrape dough from the mixing bowl into the pan and spread evenly, smoothing the top.
3. Spray the dough top lightly with pan spray, then cover loosely with plastic wrap.
4. Proof at room temperature for 2–3 hours (2 hours at 75°F / 24°C). Dough should double in size and rise ~1 inch above the pan.

Baking

1. Preheat the oven to 450°F (232°C) when the loaf is halfway proofed.
2. Melt 1 tablespoon of butter.
3. Remove plastic cover and brush melted butter evenly over the loaf top.
4. Bake at 450°F for 15 minutes.
5. Reduce oven to 375°F (190°C) and bake for another 20 minutes, until top is amber-brown.

Cool and Slice

1. Remove bread from the pan immediately and cool on a rack.
2. Once cooled completely, slice, serve, and enjoy.

Note:

• For best results, cool completely before slicing.
• The bread will soften as it cools.
• Store in an airtight container at room temperature after cooling.