Warm the milk in the microwave for ~30 seconds. Ideally, the milk should be around 100°F/38°C to help the yeast proof. Add the yeast and stir until dissolved. Let it stand for 5-10 minutes until light foam surfaces and little bubbles are visible.

• Note: Proofing is done to test the viability of the yeast. If there is no foam surface or little bubbles the yeast is likely dead and should be discarded.

Meanwhile, add the flour, sugar, and salt to a large mixing bowl. Once the yeast is proofed, add the milk and yeast mixture and the melted butter to the dry ingredients.

Begin mixing the dough with your hands just until no dry flour remains and a shaggy dough has formed. It will be sticky.

Cover with plastic wrap and let the dough rest for 20 minutes so it is easier to work with.

Once rested, turn the dough out onto a counter and knead for 8-10 minutes. I advise setting a timer to make sure ample time is spent kneading.

Knead the dough until it is completely smooth and no longer sticky. Conduct the gluten window test: pull off a small piece and see if it can be gently stretched until slightly translucent without tearing.

Once done kneading, grease the mixing bowl and add the dough. Cover with plastic wrap and let rise until doubled, about 45-60 minutes.

Punch down the risen dough. Grease an 8 1/2" by 4 1/2" loaf pan with butter or cooking spray.

Flatten the dough into a large rectangle and roll it into an 8” log to fit the loaf pan.

• See the video for a visual guide.

OPTIONAL STEP: If adding other flavorings such as the cinnamon swirl, or everything bagel bread this is the time to do so.

• For the cinnamon swirl, spread the cinnamon sugar mixture on the rectangle and roll as is.
• For the everything bagel seasoning, sprinkle a spoonful and knead into the dough. Place another 2 spoonfuls on a flat surface and roll the top of the dough into the seeds so they stick.

Place the dough log seam side down in the greased loaf pan, cover the pan loosely with lightly greased plastic wrap, and let rise until the dough is domed about 1” above the edge of the loaf pan, about 60 minutes.

20 minutes before the end of the rise, preheat the oven to 375°F/190°C.

Bake the loaf for 30 to 35 minutes until nicely browned.

When flicked the bread should sound hollow. Alternatively, check that the internal temperature reaches 190°F/87°C.

Remove from the loaf pan set on a wire rack and let cool for at least 30 minutes before slicing. If you don’t let the bread fully cool, you’ll end up with a gummy interior.

Slice to enjoy. Store in a plastic bag like normal sandwich bread if using within a few days, or freeze the slices for extended storage.