Homemade Bread: More Beautiful Than from the Best Bakery, with Just a Few Minutes of Work

In a small bowl, combine the lukewarm water, lukewarm milk, and sugar. Stir to dissolve the sugar. Add the dry yeast and let it sit for about 5-10 minutes, until it becomes frothy. This activates the yeast, which will help your dough rise.

Make the Dough:

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center and pour in the activated yeast mixture and vegetable oil. Stir everything together until a dough begins to form.

Knead the Dough:

Once the dough has come together, transfer it to a clean, floured surface. Knead the dough for about 8-10 minutes, until it becomes smooth and elastic. If the dough is too sticky, sprinkle in a little more flour as needed. Be careful not to add too much flour, as this could make the bread dense.

Let the Dough Rise:

Place the kneaded dough into a lightly oiled bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Shape the Dough:

Once the dough has risen, punch it down to release the air. Shape the dough into a loaf by folding the edges in toward the center and rolling it tightly. Place the shaped loaf into a greased loaf pan.

Second Rise:

Cover the loaf with a kitchen towel and let it rise for another 30-45 minutes, or until it has risen just above the rim of the pan.

Prepare the Egg Wash:

In a small bowl, beat together the egg yolk and 2 tablespoons of water to create the egg wash.

Bake the Bread:

Preheat your oven to 375°F (190°C). Brush the top of the risen loaf with the egg wash to give it a golden, shiny finish.

Bake the bread in the preheated oven for about 30-35 minutes, or until the bread sounds hollow when tapped on the bottom and has a golden-brown crust.

Cool and Serve:

Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.

Serving and Storage Tips:

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