Homestyle Classic White Bread

In a small saucepan over low heat, warm the milk until it reaches about 110°F. Remove from heat.

In the bowl of a stand mixer, dissolve the instant yeast and granulated sugar in the warm milk. Let the mixture sit for 3-5 minutes or until it becomes foamy.

Add the melted unsalted butter, sea salt, vegetable oil, and large egg to the yeast mixture. Stir to combine.

Slowly mix in 7 cups of all-purpose flour using the dough hook attachment. The dough should come together as a ball and not be too sticky. If necessary, add in additional flour, one tablespoon at a time.

Cover the bowl with a clean cloth and let the dough rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 350°F.

Turn the dough onto a lightly floured surface, and divide it into three equal pieces.

Shape each piece into a loaf by pressing the dough into a rectangle and then rolling it tightly from the short end, so the loaf is roughly the size of your loaf pan.

Place each loaf in a greased loaf pan and let rise for 20 minutes, or until doubled in size.

Bake in the preheated oven for 30 minutes or until the crust is golden brown.

Remove the loaves from the oven and gently brush the tops with additional melted butter.

Cool the loaves for at least 15 minutes before slicing. Store in plastic wrap or bread bags for up to 1 week or freeze for up to 1 month.