Ingredients:

500g all-purpose flour
10g salt
10g active dry yeast
300ml whole milk (approximately 60% hydration based on flour weight)
50g unsalted butter, softened
Instructions:

Warm the milk: In a small saucepan, warm the milk over low heat until it reaches around body temperature (about 37°C or 98°F). Remove it from the heat.

Activate the yeast: In a small bowl, mix a couple of tablespoons of the warmed milk with the yeast. Let it sit for about 5 minutes until it becomes frothy and activates.

Combine the dry ingredients: In a large mixing bowl, whisk together the flour and salt.

Mix the dough: Add the activated yeast mixture and most of the warm milk to the dry ingredients. Mix everything together until a shaggy dough forms. If the dough seems dry, you can add more milk gradually until all the flour is hydrated.

Knead the dough: Transfer the dough to a floured surface and knead it for about 5-10 minutes until it starts to become smooth and elastic.

Add the softened butter: Flatten the dough slightly and add the softened butter on top. Continue kneading the dough until the butter is fully incorporated, and the dough becomes smooth, soft, and elastic. This may take another 10-15 minutes of kneading.

First rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free area for about 1 to 1.5 hours or until it doubles in size.

Shape the dough: Once the dough has risen, gently deflate it and shape it into the desired loaf shape. You can place it in a greased loaf pan or shape it into a free-form loaf on a baking sheet lined with parchment paper.

Second rise: Cover the shaped dough with a damp cloth and let it rise for an additional 30-45 minutes, or until it puffs up noticeably.

Preheat the oven: About 15 minutes before the second rise is complete, preheat your oven to 180°C (350°F).

Bake the bread: Once the dough has risen for the second time, place the loaf in the preheated oven and bake for approximately 30-35 minutes or until the crust turns golden brown, and the bread sounds hollow when tapped on the bottom.

Cool and enjoy: Remove the bread from the oven and let it cool on a wire rack before slicing and serving.