In a small bowl combine warm milk, the instant yeast and a sprinkle of the sugar for the recipe. It isn’t important how much sugar, I just sprinkled about a teaspoon and put the rest in my mixer bowl! Whisk or stir together with a fork, then let sit while you measure the remaining ingredients but no longer than 10 minutes.

In the bowl of a stand mixer fitted with the dough hook attachment, combine all-purpose flour, salt, remaining sugar and the milk mixture. Mix on low speed until the dough is hydrated and all the ingredients have incorporated. It will only take a minute or two.

Increase the mixer to medium speed for 6-8 minutes, or until a soft, strong, elastic dough forms. Use the window-pane test to assess the dough. It should pull a smooth, thin window similar to a brioche dough.

Add the pieces of butter to the mixer bowl and reduce the speed to low. Mix on low speed until all the butter has worked into the dough. Room temperature butter will incorporate faster, but it isn’t essential.

Turn the dough out into a lightly oiled medium bowl. Cover with plastic wrap and proof at room temperature 45-60 minutes. The dough should have doubled.

Preshape the dough into a round (boule) by flipping it over and folding each of the four sides towards the center. Flip back over (seam-side-down) and gently shape it into a round by pulling it towards you with both hands. Rotate a quarter turn and repeat until you have a round dough ball that sits up on your work surface.

Cover the dough with your plastic wrap or the overturned bowl and allow to bench rest 15-20 minutes. This is longer than most bench rests because it needs that time to relax.

Flip the dough back over and take the side furthest from you and fold it down to the center. Rotate the dough 180 degrees and repeat by folding the other side down towards the center. Perform 2 thumb folds by wrapping the dough around the thumb of the left hand and sealing the edge with the heel of the right hand. Start this motion towards the right side and gradually move left, rolling and sealing as you go. The first thumb fold will not fully close the dough log. Perform 1 more thumb fold to fully create a cylinder or log shape.

Place seam side down in a 8-9 inch loaf pan sprayed with non-stick cooking spray. Cover loosely with plastic wrap and allow to proof in a warm spot for 45-60 minutes or until the dough has risen above the edge of the loaf pan in most places.

While the dough is final proofing, preheat the oven to 375°F conventional (no fan).

Bake in a preheated oven for 28-30 minutes to an internal temperature of 185°F. Remove the loaf from the oven and turn out onto a wire rack to cool completely before slicing.