MILK BREAD

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MILK BREAD

Yes, milk bread is a delicious treat! Its smooth, somewhat sweet flavor and pillowy texture come from a mixture of milk, flour, yeast, sugar, and butter. The milk contributes to the bread’s soft crumb in addition to adding richness.

Components:

  1. Two and a half cups all-purpose flour
  2. One cup of warm milk
  3. Half a cup of sugar
  4. One package of 2 ¼ tsp active dry yeast
  5. Half a cup of softened unsalted butter
  6. One teaspoon of salt
  7. One large egg, if desired, for added richness

Directions:

To activate the yeast, put the sugar and warm milk in a small basin. After adding the yeast on top, leave it for five to ten minutes, or until it starts to foam.

Mix the Dough: Combine the flour and salt in a big basin and whisk to combine. Create a well in the middle, then add the softened butter, yeast mixture, and egg, if using. Stir to form a dough.

Knead the Dough: Place the dough on a surface dusted with flour and knead it for 8 to 10 minutes, or until it is elastic and smooth.

First Rise: Put the dough in a bowl that has been lightly oiled, cover it with a moist cloth, and let it in a warm location to rise for one to one and a half hours, or until it has doubled in size.

Shape and Second Rise: To release the air, punch down on the dough. If desired, split it into smaller sections or form it into a loaf. Put it on a baking sheet or in a loaf pan that has been oiled, cover, and allow it to rise again for 30 to 45 minutes.

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Set the oven temperature to 350°F (175°C) before baking. The bread should sound hollow when tapped and have a golden brown top after 25 to 30 minutes of baking.

Cool: After a few minutes of cooling in the pan, move the bread to a wire rack to finish cooling.

Because milk bread is so adaptable, feel free to try adding nuts, raisins, or even a cinnamon sugar swirl!

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