For a slow, overnight rise, use 1/2 teaspoon (2 grams) of yeast and refrigerate the dough overnight before shaping., To speed up fermentation, increase yeast to 1 teaspoon (4 grams) and allow dough to rise at room temperature about 1-2 hours until doubled., Milk can be substituted with plant-based milk for a dairy-free version; replace butter with neutral oil or dairy-free spread., You can replace some bread flour with whole wheat flour (up to 1 cup) for a denser, heartier bread., Adding 1 tablespoon honey can add slight sweetness, or swap whole milk with buttermilk for a tangy flavor., Bread stores well in an airtight container at room temperature for 3-4 days or can be frozen sliced for longer storage., When shaping dough, maintain approximately 8-inch width to fit standard loaf pans., Stretch and fold step is important for texture development without kneading but can be skipped if short on time., Tap the bottom of the loaf to check for hollow sound to ensure bread is fully baked.