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• 360 g flour (original specifies plain, bread appears to work fine)
• 113 g milk (room temp)
• up to 152 g warm water
• 57 g melted butter OR 50 g veg oil
• 25 g sugar
• 8 g salt
• 1 x 7 g sachet of dry yeast

1. Measure out the flour and water, then REMOVE 3 tbsp flour and ¹/₂ cup water and add to a saucepan. Cook for a minute or two (with constant mixing) till they form a thick slurry.
   
   Approx 3 tbsp flour (taken from the total of 360 g)
   Approx ¹/₂ cup water (taken from the total of about 152 g)
   
2. Transfer the starter from step 1 to a bowl and allow to cool till lukewarm.
3. Mix flour and sugar, then mix salt into one side and yeast into the other. Don't mix the two sides yet.
   
   Leftover flour
   25 g sugar
   8 g salt
   1 x 7 g sachet instant yeast
   
4. Add wet ingredients and mix together.
   Starter from steps 1 and 2
   Leftover water (might not need all of it)
   113 g milk
   57 g melted butter OR 50 g veg oil
   
5. Knead till smooth - about 10 min by hand.
6. Transfer back to a lightly greased bowl, cover, and leave somewhere warm until puffed up (but not necessarily doubled in size). Approx 1-2 hr
7. Deflate and shape into a log, then place into a loaf tin (either lined or slightly greased)
8. Cover again and rise for another hour or so, till domed about 1 inch above the edge of the pan. In the last little bit of the rise, preheat the oven to 180 °C
9. Bake for about 30 min, till golden brown. Should sound hollow when the loaf is tapped on the bottom.

• Not to shill for some company but King Arthur Baking is actually great. They have some really good recipes and a bakers' hotline for when your creation goes wrong. based. go click on the link to the original and give them some advertisement money or something i don't know (←has had adblock on since like 2017)

This version is ostensibly the same thing, but uses dry milk powder.
I did try it historically and it's also pretty good, but i don't keep milk powder in as a habit