Here’s a basic outline of how to make milk bread
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup milk (warm)
- ¼ cup sugar
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup unsalted butter (softened)
- 1 tsp salt
- 1 large egg (optional, for extra richness)
Instructions:
- Activate the Yeast: In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- Mix the Dough: In a large bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and softened butter (and egg if using). Mix until a dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape and Second Rise: Punch down the dough to release the air. Shape it into a loaf or divide it into smaller portions if you prefer. Place it in a greased loaf pan or on a baking sheet, cover, and let it rise again for about 30-45 minutes.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Cool: Let the bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Milk bread is versatile, so feel free to experiment with add-ins like raisins, nuts, or even a swirl of cinnamon sugar!