Dissolve the instant yeast in warm milk with a some sugar. Let it sit until it becomes foamy—this step ensures a good rise.

Lightly whisk the egg whites (or a whole egg + one egg white, as I did) before adding them to the yeast mixture.

Sift together the flour and salt, then gradually add them into the wet ingredients while kneading to form a soft, cohesive dough.

Slowly incorporate soft, room-temperature butter, kneading continuously until the dough becomes smooth and elastic.

Shape the dough into a ball and place it in a buttered bowl. Cover with cling film and let it rest in a warm place (such as a turned-off oven). Allow the dough to double or even triple in size.

Once risen, gently deflate the dough and divide it into three equal portions. Shape each into a smooth ball.

Butter a 26 cm loaf tin (or a large sandwich bread pan). Arrange the dough balls inside—when placed, they should fill no more than half the height of the pan to allow room for expansion.

Brush the dough with milk or an egg yolk-milk mixture. Let it rise again in a turned-off oven for at least 1 hour, until doubled in size.

Preheat the oven to 180°C (356°F). Bake for 18–20 minutes, or until the bread is beautifully golden and fully cooked.

Even with a fan-assisted oven, I prefer using the “bake” setting with static heat from below. This method naturally gives the bread a golden crust without needing top heat.

Once baked, let the bread cool slightly before slicing. Enjoy its soft, airy texture in sandwiches, toast, or simply warm with butter!