This soft, fluffy milk bread is perfect for sandwiches, toast, or simply enjoyed on its own. The rich flavor and tender crumb make it a crowd-pleaser.
Ingredients:
- For the Dough:
- 1 cup warm milk (110°F)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 cups bread flour
- 1/4 cup unsalted butter, softened
- 1 large egg
- For the Egg Wash:
- 1 large egg, beaten
Instructions:
- Activate the Yeast: In a small bowl, combine warm milk, yeast, and sugar. Let sit for 5-10 minutes, or until foamy.
- Combine Dry Ingredients: In a large bowl, whisk together flour and salt.
- Mix Wet and Dry Ingredients: Add the activated yeast mixture, softened butter, and egg to the flour mixture. Mix with a dough hook attachment on a stand mixer, or by hand, until a dough forms.
- Knead the Dough: Knead the dough for 8-10 minutes, or until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Loaves: Punch down the dough and divide it into two equal pieces. Shape each piece into a loaf and place in greased loaf pans.
- Second Rise: Cover the loaves with plastic wrap and let rise for another 45-60 minutes, or until they reach the top of the pans.
- Preheat Oven: Preheat oven to 375°F (190°C).
- Egg Wash: Brush the tops of the loaves with beaten egg.
- Bake: Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- Cool: Let the loaves cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Tips:
- For a richer flavor, use whole milk instead of skim milk.
- To make the bread even softer, add a tablespoon of honey to the dough.
- For a crispy crust, spray the tops of the loaves with water before baking.
Enjoy your homemade milk bread!