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🥖 Ingredients
- 3 cups all-purpose flour
- 2 ¼ teaspoons active dry yeast
- ¼ cup sugar
- 1 teaspoon salt
- 1 cup warm milk (not too hot)
- 1 egg (room temperature)
- 3 tablespoons butter (softened)
- 1 tablespoon milk powder (optional, for extra softness)
👩🍳 Instructions
- Activate the Yeast:
In a bowl, mix warm milk, sugar, and yeast. Let it sit for 5–10 minutes until foamy.
- Prepare the Dough:
In a large bowl, combine flour, salt, and milk powder. Add the yeast mixture and egg. Mix until combined.
- Knead the Dough:
Add softened butter and knead for 8–10 minutes until smooth and elastic. The dough should be soft but not sticky.
- First Rise:
Place dough in a greased bowl, cover, and let it rise in a warm place for 1–1.5 hours or until doubled in size.
- Shape the Bread:
Punch down the dough, divide into equal portions, roll into balls, and place in a greased loaf pan.
- Second Rise:
Cover and let it rise again for 30–40 minutes until puffy.
- Bake:
Bake at 180°C (350°F) for 20–25 minutes or until golden brown.
- Cool & Serve:
Brush with melted butter for extra softness. Let cool before slicing.
💡 Tips for Perfect Milk Bread
- Make sure milk is warm, not hot, or it can kill the yeast.
- Knead properly to develop gluten for a soft, fluffy texture.
- For extra softness, you can use the Tangzhong method (cook 1 tbsp flour + 3 tbsp milk until thick, cool, then add to dough).
- Store in an airtight container to keep it soft longer.
- You can turn this dough into dinner rolls or sweet buns too!
