Dissolve the yeast in warm water (about half a cup, from the 75g) and a pinch of sugar. Let sit for 5 minutes.

In the bowl of your mixer, add all ingredients except for the butter. Using the hook, knead for 5 minutes, first speed, then 4 minutes second speed. The dough should now be soft and form a ball around the hook. Add the butter (room temperature, soft) and knead on first speed until well incorporated (about 4 to 5 minutes).

Cover your bowl with a kitchen towel and let rise for 1h30 in a warm place. Every thirty minutes, remove air from dough.

Place the dough on a lightly floured surface. Gently press the air out, roll into a ball and then gently roll to have the same length as your loaf pan.

Place the dough, seam down, in your loaf pan coated with cooking spray. Close with the lid (also spray the lid with cooking spray) and let rise 45 minutes (check the dough, it shouldn’t touch the lid, you need about ¼ inch clearance).

Preheat your oven to 200C (392 F). Bake for about 35 minutes. Remove from loaf pan and let cool down on a wire rack.