MILK BREAD
Components:
- Two and a half cups all-purpose flour
- One cup of warm milk
- Half a cup of sugar
- One package of 2 ¼ tsp active dry yeast
- Half a cup of softened unsalted butter
- One teaspoon of salt
- 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.
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!