Makes 1 loaf

- 1/3 cup warm water (105 degrees to 110 degrees F)

- 2 tsp active dry yeast

- 3 3/4 cups all-purpose flour, plus more for dusting

- 1 tsp granulated sugar

- 2 tsp kosher salt

- 1 1/4 cups whole milk

- 3 tsp squid ink

- 3 tsp unsalted butter, melted and still warm

- 1 large egg, beaten to blend

1. Stir the warm water and yeast together in a small bowl. Let stand until the yeast dissolves, about 10 minutes. 

2. Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook, and stir to blend. Whisk the milk and squid ink in a small bowl to blend, add to the flour mixture, along with the yeast mixture, and mix to form a soft dough. Gradually mix in the melted butter and mix at medium speed until the dough is smooth and elastic, about 2 minutes. The dough should feel slightly tacky. 

3. Using floured hand, transfer the dough to a lightly floured work surface and form it into a ball. Lightly oil a bowl and put the dough in the bowl. Cover and refrigerate until the dough doubles in volume, about 1 hour. 

4. Oil a 12-by-4-by-3-inch loaf pan. Punch down the dough and shape it into a 10-inch rectangular loaf. Place the loaf in the prepared pan. Cover with a towel and let rise in a warm, draft-free area until almost doubled in volume, about 30 minutes. 

5. Preheat the oven to 375 degrees F. Lightly brush the top of the bread with some of the egg. Bake until an instant-read thermometer inserted into the center of the loaf registers 200 degrees F, about 45 minutes. Cool the bread in the pan for 5 minutes, then transfer the loaf to a cooling rack and cool completely. 

Sumber buku: Ludo lefebvre, Ludobites, 2012