Milk Bread
Milk Bread is a soft and fluffy bread that's perfect for sandwiches, toast, or enjoying on its own. With its slightly sweet flavor and tender crumb, this bread is a favorite in many households. This recipe is straightforward and results in two delicious loaves.
Yield: 4
Materials
- - 1/4 cup warm water
- - 1 tablespoon dry yeast
- - 2 cups milk at room temperature
- - 1 tablespoon brown sugar
- - 1 teaspoon salt
- - 2 tablespoons softened butter
- - 6 cups bread flour
Instructions
Activate the Yeast:
- - In a large mixing bowl, mix the warm water with the dry yeast. Let it sit for about 5 minutes until it becomes frothy.
Combine Wet Ingredients:
- - Add the room temperature milk, brown sugar, salt, and softened butter to the yeast mixture. Stir until well combined.
Incorporate Flour:
- - Gradually add 4 cups of bread flour to the wet mixture, stirring to combine. The dough will be sticky at this stage.
- Knead the Dough:
- - Turn the dough out onto a floured work surface. Knead for about 10 minutes, gradually adding the remaining flour until the dough is smooth and elastic.
First Rise:
- - Place the dough in a greased bowl. Cover it with a cloth and let it rest in a warm place for 1 hour, or until it has doubled in size.
Punch Down and Knead Again:
- - Punch down the dough to release any air bubbles. Knead on the work surface for an additional 5 minutes.
Shape and Second Rise:
- - Divide the dough into 2 equal parts. Shape each part into a loaf and place them in greased loaf pans. Cover with a cloth and let them rest for 45 minutes, or until they have doubled in size again.
Bake:
- - Preheat your oven to 180°C (350°F). Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
Cool:
- - Remove the loaves from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before slicing.