Wonder Bread

In a small mixing bowl, combine 240ml warm whole milk (heated to 105–110°F / 40–43°C), 25g granulated sugar, and 7g active dry yeast. Stir gently once to combine, then let rest for 5–7 minutes until the mixture forms a frothy, 1/4-inch thick foamy layer on top, confirming the yeast is active. If no foam forms after 7 minutes, replace your yeast as it is no longer viable.

In the bowl of a stand mixer fitted with a dough hook attachment, add 480g all-purpose flour and 6g fine sea salt, stirring briefly to evenly distribute the salt. Pour in the activated yeast mixture and 42g cooled, melted unsalted butter. Mix on low speed (setting 2 on most standard stand mixers) for 3 minutes, scraping down the bowl sides once halfway through, until a rough, shaggy, slightly sticky dough forms.

Increase the mixer speed to medium-low (setting 3) and knead the dough for 8–10 minutes, until it pulls fully away from the bowl sides, feels satiny and soft, and springs back slowly when poked with a floured finger. If the dough remains stickily adhered to the bowl after 10 minutes, add up to 8g (1 tablespoon) extra all-purpose flour, 1 teaspoon at a time, to avoid over-flouring and creating a dense loaf.

Coat the inside of a large clean mixing bowl with 2.5ml (1/2 teaspoon) neutral vegetable oil, place the kneaded dough ball seam-side down in the bowl, and turn once to coat the dough surface in oil. Cover tightly with a damp lint-free kitchen towel or plastic wrap, and let rise in a warm, draft-free spot (75–78°F / 24–25°C) for 60 minutes, until the dough doubles in volume and leaves a non-bouncing indent when poked 1 inch deep.

Punch the risen dough firmly in the center to release all trapped air, then turn it out onto a lightly floured work surface. Roll the dough into a 9x12 inch even rectangle with a rolling pin, fold the two short ends inward toward the center like a business letter, then roll tightly from the long edge into a smooth cylinder, pinching the seam and ends firmly to seal. Place the shaped loaf seam-side down in a greased 9x5 inch metal loaf pan.

Cover the loaf pan loosely with a damp kitchen towel, and let the shaped dough rise for 30 minutes in the same warm, draft-free spot, until the dough crowns 1 inch above the top rim of the loaf pan. During the final 10 minutes of this rise, preheat your oven to 375°F (190°C) with an oven rack positioned in the exact center of the oven.

Remove the towel from the pan, and place the loaf on the center oven rack. Bake for 30–32 minutes, until the top crust is a deep, even golden brown, and the internal temperature of the bread reaches 195°F (90°C) when measured with an instant-read thermometer inserted into the loaf center. If the top browns too quickly after 20 minutes of baking, tent the loaf loosely with a sheet of aluminum foil to prevent burning.

Once baked, immediately turn the loaf out of the pan onto a wire cooling rack. For a soft, shiny top crust, brush the warm crust with 5g (1 teaspoon) of melted unsalted butter, then let the bread cool completely for 60 minutes at room temperature before slicing, to prevent compressing the soft, fluffy crumb.