French bread loaf

Proof the yeast in the warm water, under 100 degrees Fahrenheit, about five minutes until foamy.

Cool the warmed milk to under 100 degrees Fahrenheit and combine the liquids in the stand mixer bowl with the dough hook.

Mix in the flour two to three cups at a time, adding the salt along the way, until a sticky dough forms.

Turn out onto a floured surface and knead in the rest of the flour.

Knead in the softened butter about a tablespoon at a time; the dough stays very sticky.

Split the dough in half, put each half in its own bowl, cover one with a towel and one with plastic wrap.

Rise two to three hours until tripled in volume.

Punch down and knead a few minutes, lifting part of the dough and throwing it back down, then cover and rise one more hour.

Butter the loaf pan and its lid.

Flatten the dough into a rectangle the length of the pan, press it carefully into the corners with no air bubbles, cover with the sliding top and rise until it fills two thirds of the pan.

Bake at 450F for 30 to 40 minutes to start; the alarm was set for 35.

Turn the oven down to 375F and bake 15 to 20 minutes more, until the loaf has risen to the top of the pan, the crust is golden brown, the sides have shrunk away and it sounds hollow.

The spare dough can sit in a bread pan in the fridge and be baked the next day, up to 48 hours, picking up a bit of a sourdough flavour.