1. Activate the Yeast

• In a small bowl, mix warm water, yeast, and 1 tsp sugar.
• Let sit for 5–10 minutes until foamy. (If it doesn’t foam, your yeast may be inactive—start over with fresh yeast.)

2. Mix the Dough

• In a large bowl, whisk together flour, granulated sugar, brown sugar, and salt.
• Make a well in the center and add the yeast mixture, softened butter, and egg.
• Stir until a shaggy dough forms.

3. Knead the Dough

• Turn dough onto a floured surface and knead for 5–7 minutes until smooth and elastic.
• (Tip: If sticky, add a little more flour, but avoid making it too dry.)

4. First Rise

• Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.

5. Shape & Second Rise

• Gently punch down the dough to release air.
• Shape into a loaf and place in a greased 9×5-inch loaf pan.
• Cover and let rise again for 30 minutes until puffy.

6. Bake

• Preheat oven to 375°F (190°C).
• Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
• (Optional: Brush with melted butter after baking for extra softness.)

7. Cool & Serve

• Let cool in the pan for 10 minutes, then transfer to a wire rack.
• Slice and enjoy warm or at room temperature!