Ingredients:

1 cup warm milk (236 ml)
1 tbsp sugar (10g)

2 tsp active dry yeast
3 cup all purpose flour (375g) + 1/3-1/2 cup for kneading
¼ cup sugar (50g)
1 tsp salt (5g)
1 large egg
1/3 cup melted butter (75g)
2 tbsp oil for your hand while kneading

Eggwash:

1 egg and 1 tbsp milk

Link to recipe

Notes

• Activate yeast in warm milk (slightly warmer than room temp, lukewarm)
• If you want to proof your loaves in the oven do not turn the oven on, it’s lowest setting is still too hot and can over-proof your bread. Put loaves on the top shelf (loosely covered with saran wrap or a clean towel) and place a bowl of boiling water underneath. This creates a warm, moist environment. Once this is done, you can close the door and let them proof.
• If your loaves don’t look like they’re holding their shape (caving into itself) then it is not done baking.