Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast (2 1/4 tsp)
- 1/2 cup warm milk (110°F)
- 1/4 cup water (room temperature)
- 2 tbsp unsalted butter, softened
- 1 tsp salt
- 1/2 tsp vanilla extract (optional)
Instructions
- In a small bowl, mix the warm milk, sugar, and yeast. Let it sit for 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Add the yeast mixture, butter, and vanilla extract (if using) into the well. Stir until the dough begins to come together.
- Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it’s smooth and elastic.
- Place the dough into a greased bowl, cover with a damp towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Once the dough has risen, punch it down and knead it for a minute or so to remove air bubbles.
- Shape the dough into a loaf and place it in a greased 9×5-inch loaf pan.
- Cover and let it rise for an additional 30-45 minutes, until it has risen just above the top of the pan.
- Preheat the oven to 350°F (175°C). Bake the bread for 25-30 minutes or until golden brown on top.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Enjoy this soft, fluffy milk bread as a perfect base for sandwiches or just with a spread of butter!