Milk bread
This easy-to-make milk bread is soft, fluffy, and has a light crust with a subtle sweetness. Great for sandwiches, toast, or bread pudding.
Ingredients
- 375 g Flour 2½ cups
- 240 ml Milk (warm) 1 cup
- 28 ml Water (warm) 3 tbsp
- 6 g Instant dry Yeast 1½ tbsp
- 35 g Sugar 2½ tbsp
- 40 g Butter(salted) 3 tbsp
Instructions
- Activate the yeast by mixing it with sugar and warm water.Set aside to turn frothy and bubbly.
- Add butter to the warm milk and mix till butter dissolves.
- In a bowl, add flour, milk butter, and yeast mixture. Combine to form a dough.
- Knead for 8-10 minutes till dough becomes elastic and smooth.
- Grease a bowl with oil/butter.
- Place the dough into the bowl and grease the surface of the dough as well.
- Cover with a cling wrap and let it rest for 1 hour or till it becomes double in size.
- Punch lightly to release excess air.
- Divide the dough into four equal portions. Roll each portion into a loaf shape.
- Place each loaf into a greased loaf pan.
- Cover the pan with a tea towel and let it rise for another 45 minutes-1 hour or till it doubles in size.
- Bake in a preheated oven at 180℃/356℉ for 30-35 minutes or till the crust becomes golden brown. (when tapped on the surface of bread it should make a hollow sound).
- Remove from the loaf pan and let it cool completely on a wire rack before slicing, serving, or storing.