A pillowy loaf with a glossy golden crust, lightly sweet crumb, and subtle olive oil aroma.

⭐ Ingredients (1 Large Loaf)

Dry Ingredients

  • 3 ½ cups (440 g) bread flour
  • 3 tbsp (38 g) sugar
  • 1 ½ tsp fine sea salt
  • 1 tbsp instant yeast

Wet Ingredients

  • 1 cup (240 ml) warm milk (about 105°F / 40°C)
  • 1 large egg (room temperature)
  • 4 tbsp (60 ml) extra virgin olive oil (Mediterranean variety recommended)
  • 2 tbsp (28 g) softened unsalted butter

Egg Wash (for shine)

  • 1 egg yolk
  • 1 tbsp milk
  • 1 tsp olive oil

Optional Mediterranean Add-Ins

  • 1 tbsp honey (adds sweetness + softens crumb)
  • 1 tsp orange zest or lemon zest
  • 1 tsp anise seeds, lightly crushed
  • 1 tbsp finely chopped fresh rosemary or thyme

🔪 Step-By-Step Instructions

1. Prepare the Dough

  1. In a large mixing bowl, combine:
    • bread flour
    • sugar
    • salt
    • instant yeast
  2. Whisk dry ingredients to distribute yeast and salt evenly.
  3. In a separate bowl, mix:
    • warm milk
    • egg
    • olive oil
  4. Slowly pour wet mixture into the dry mixture.
  5. Mix until a shaggy dough forms.
  6. Add softened butter and knead until fully absorbed.

Kneading:

  • By hand: 10–12 minutes
  • Stand mixer (dough hook): 6–8 minutes
    The dough should be smooth, elastic, and slightly tacky.

2. First Rise

  1. Place dough in a lightly oiled bowl.
  2. Cover with a damp towel or plastic wrap.
  3. Let rise in a warm place for 60–90 minutes, until doubled in size.

Mediterranean tip:
Place dough near a sunny window—the gentle warmth helps fermentation.

3. Shape the Loaf

  1. Gently punch down the dough to release air.
  2. Turn it out onto a lightly floured surface.
  3. Flatten into a rectangle, then roll tightly into a log.
  4. Pinch the seam and tuck the edges under.
  5. Transfer to a greased loaf pan or a lined baking tray (like in your picture at the top).
  6. Score 3–4 diagonal slashes across the top with a sharp knife.

4. Second Rise

  1. Cover again loosely.
  2. Let rise for 45–60 minutes, until the loaf looks puffy and nearly doubled.
  3. Preheat oven to 350°F (175°C) during this time.

5. Add Egg Wash

Brush the loaf with the egg wash mixture to create its glossy Mediterranean golden finish.

6. Bake

  1. Bake in the center of the oven for 28–33 minutes, until:
    • deep golden brown
    • internal temperature reaches about 190°F (88°C)
  2. If the top browns too quickly, tent with foil during the last 10 minutes.

7. Cool Properly

  1. Remove bread from the pan.
  2. Place on a wire rack (as shown in your lower image).
  3. Cool at least 30 minutes to set the crumb.

🍽️ Serving Suggestions (Mediterranean Style)

  • Drizzle slices with Greek olive oil + oregano + sea salt
  • Spread with labneh, tapped olives, or fig jam
  • Make sandwiches with tomato, basil, mozzarella
  • Pair with honey + ricotta for a sweet breakfast

🌟 Tips for Best Results

  • Use high-quality Mediterranean olive oil (Koroneiki, Picual, Arbequina).
  • For a lighter crumb, add 2 tbsp milk powder.
  • For a sweeter Mediterranean café-style loaf, add an extra 1 tbsp honey.
  • For extra richness, replace ¼ cup milk with Greek yogurt.