INGREDENT
- 4 cups all-purpose flour (plus extra for kneading)
- 2 ¼ tsp (1 packet) instant yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 ½ cups warm milk (about 110°F / 43°C)
- 3 tbsp unsalted butter, melted
- 1 large egg (optional, for richer bread)
Instructions
- Activate yeast (optional step if using instant yeast for better rise): In a small bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make the dough: In a large mixing bowl, combine flour and salt. Add yeast mixture, melted butter, and egg (if using). Mix until a soft dough forms.
- Knead: Transfer to a floured surface and knead for about 8–10 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1–1.5 hours, or until doubled in size.
- Shape the bread: Punch down the dough, shape into a loaf or rolls, and place into a greased loaf pan or baking tray.
- Second rise: Cover and let rise again for 30–45 minutes, until puffy.
- Bake: Preheat oven to 180°C (350°F). Bake for 25–30 minutes, or until golden brown and the bread sounds hollow when tapped.
- Cool: Let cool on a wire rack before slicing.
If you want, I can also give you a “super fluffy milk bread” version using the Tangzhong method, which makes the bread even softer and longer-lasting. Would you like me to do that next?