Chef John's Classic White Bread

Begin by pouring warm milk into a bowl fitted with the dough hook attachment of your stand mixer. Sprinkle yeast evenly over the surface and allow it to dissolve, forming a few small bubbles within 10 to 15 minutes.

Next, combine 2 3/4 cups of flour, softened butter, a beaten egg, sugar, vinegar, salt, and baking soda in the mixer bowl. Knead on low speed until the dough starts to come together, adding up to 1/4 cup more flour if necessary. Gradually increase the speed slightly and continue kneading for approximately 3 minutes, ensuring the dough is well combined. Use a spatula to scrape down the sides of the bowl and gather the dough into its center. Cover the bowl with a damp cloth or plastic wrap and let the mixture rise until it has doubled in volume, typically taking 1 1/2 to 2 hours.

Prepare a loaf pan by buttering it with a small amount of softened butter. Use the same spatula to scrape the dough into the prepared loaf pan, smoothing out the top to distribute it evenly. Lightly dust the top of the dough with 1 tablespoon of flour and press gently to ensure it is evenly spread. Allow the dough to rise in the pan for 30 minutes.

While the dough is rising, preheat your oven to 350 degrees F (175 degrees C). This will ensure that the loaf is baked at the correct temperature.

Using a sharp knife or razor, make a deep incision lengthwise through the center of the loaf. Brush the top with most of the melted butter that was used earlier.

Place the loaf in the preheated oven and bake until it is golden brown, approximately 30 minutes.

Remove the loaf from the oven and brush it with the remaining melted butter. Allow it to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for at least 1 hour before slicing.