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1
Mix 3 1/2 cups of the flour, the yeast, and salt together in a standing mixer fitted with the dough hook.
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2
With the mixer on low speed, add the milk mixture and mix until the dough comes together, about 1 minute.
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3
Increase speed to medium-low and knead until the dough is smmooth and elastic, about 10 minutes.
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4
(If after 5 minutes, more flour is needed, add the remaining 1/4 cup of flour, 1 tablespoon at a time, until the dough cleas the side of the bowl but sticks to the bottom.
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5
).
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6
Turn the dough onto a clean counter and knead by hand to form a smooth, round ball, aout 1 minute.
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7
Place the dough in a lightly oiled bowl and wrap tightly with palctic wrap.
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8
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
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9
**see variation for proofing instructions).
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10
Turn the dough out onto a lightly floured counter and gently press it into a 9-inch square.
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11
Roll the dough into a tight cylinder and pinch the seam closed.
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12
Place the loaf seam-side down in a 9-inch loaf pan, wrap tightly in plastic wrap, and let rise in a warm place until it has nearly doubled in size and springs back slowl when indented with a finger, 1 1/2 hours.
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13
Adjust an oven rack to the middle position and heat the oven to 350 degrees.
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14
Bring a kettle of water to boil.
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15
Gently brush the loaf with the remaining 1 tablespoon butter.
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16
Set the loaf pan on the oven rack and place an empty metal loaf pan next to it.
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17
Fill the empty pan about half full with the boiling water.
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18
Bake until golden and the center of the bread registers 200 degrees on an instant-read thermometer, 40-50 minutes.
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19
Flip the bread out onto a wire rack and let cool to room temperature before slicing, about 2 hours.
