Ingredients
Dough
- 3½ cups (440 g) bread flour
- 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
- 2¼ tsp (7 g) instant yeast (1 packet)
- 3 tbsp (38 g) sugar
- 1 tsp salt
- 1 large egg
- 3 tbsp (42 g) unsalted butter, softened
Optional Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
1. Activate Yeast
- Mix warm milk, sugar, and yeast.
- Let sit for 5–10 minutes until foamy.
2. Make Dough
- In a large bowl, combine flour and salt.
- Add egg and yeast mixture.
- Mix until a rough dough forms.
- Add softened butter.
- Knead 8–12 minutes until smooth and elastic.
3. First Rise
- Place dough in a lightly oiled bowl.
- Cover and let rise 60–90 minutes, or until doubled.
4. Shape
- Punch down dough.
- Divide into 4 equal pieces.
- Roll each piece into a ball.
- Place side-by-side in a greased loaf pan.
5. Second Rise
- Cover loosely.
- Let rise 30–45 minutes until puffy and nearly doubled.
6. Bake
- Brush with egg wash if desired.
- Bake at 350°F (175°C) for 25–30 minutes.
- Internal temperature should reach 190°F (88°C).
7. Cool
- Remove from pan after 10 minutes.
- Cool completely before slicing.
Nutrition Information
Approximate values per slice (1 loaf = 12 slices):
| Nutrient | Amount |
|---|---|
| Calories | 150 |
| Carbohydrates | 26 g |
| Protein | 5 g |
| Fat | 3.5 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 180 mg |
Important: This bread is not zero-carb. Most flour-based breads contain substantial carbohydrates.
Allergen Information
Contains:
- Wheat (gluten)
- Milk (dairy)
- Egg
Does NOT contain:
- Peanuts
- Tree nuts
- Soy (unless ingredients are processed in facilities handling soy)
Always check individual ingredient labels if allergies are a concern.
Frequently Asked Questions
Q: Why isn’t my bread fluffy?
Possible causes:
- Old yeast
- Insufficient kneading
- Under-proofing
- Cold room temperature
Q: Can I use all-purpose flour?
Yes. Bread flour gives a chewier, higher-rising loaf, but all-purpose flour works.
Q: Can I make it without eggs?
Yes. Replace the egg with:
- ¼ cup (60 g) plain yogurt, or
- 3 tbsp milk
Q: Can I freeze it?
Yes.
- Slice first.
- Freeze up to 3 months.
- Thaw at room temperature.
Q: Why did the top collapse?
Usually due to:
- Over-proofing
- Too much liquid
- Opening the oven door early
Q: How do I keep it soft?
Store in an airtight container or bread bag at room temperature for 2–3 days.
Q: Can I make rolls instead of a loaf?
Yes. Divide into 12 rolls and bake for 15–18 minutes.
Storage
- Room temperature: 2–3 days
- Refrigerator: Up to 1 week (may dry out)
- Freezer: Up to 3 months
Reality Check on the “Zero-Carb” Claim
The bread shown in the image clearly looks like a traditional flour-based loaf. Unless special low-carb ingredients are used (such as almond flour, coconut flour, or wheat gluten formulations), it is not zero-carb. A standard loaf like this typically contains 20–30 grams of carbohydrates per slice.