3 1/2 cups (420g) King Arthur Unbleached All-Purpose Flour
3/4 to 1 cup (170g to 227g) water, lukewarm*
2 tablespoons (28g) butter, at room temperature
1 large egg
1/4 cup (50g) granulated sugar
1 1/4 teaspoons table salt
1 tablespoon (9g) instant yeast
*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.
Butter glaze
3 tablespoons (43g) butter, melted; divided
Seed topping (optional)
1 large egg white, whisked with 2 tablespoons cold water*
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