Melt 1 1/2 tablespoons butter (20 grams).

In a bowl, mix 2 cups bread flour (260 grams), 1 1/2 tablespoons sugar (20 grams), and 1/2 teaspoon salt (2 grams). Add 1 1/2 teaspoons active dry yeast (5 grams) and mix well. Make a well in the center and pour in 2/3 cup unsweetened whole milk (160 ml) and the melted butter (20 grams).

If using a stand mixer: Start on the lowest speed until the dough comes together, then increase to the highest speed and knead for about 10 minutes until the dough is smooth.

Lightly coat a bowl with vegetable oil. Shape the dough into a ball, roll it to coat with oil, then cover with plastic wrap and let it rise until doubled in size (about 50 minutes).

Shape the dough into baguettes or rolls as you like (long or round).

Use a sharp knife or oiled razor blade to score the tops of the loaves (this helps prevent sticking).

Let the shaped dough rise a second time until it increases by about 70%. Meanwhile, preheat the oven to 350°F (180°C) for 10 minutes.

Place the baking tray in the center of the oven. Spray water into the oven above the tray to keep the bread from drying out. Bake at 350°F (180°C) for 20 minutes.

Remove the bread from the oven and brush the tops with melted butter for a fragrant, shiny finish.

Enjoy with dishes like beef stew or ragout.