Instructions:
Activate the Yeast:
In a small bowl, combine the warm milk and instant yeast. Let the mixture sit for about 5 minutes, or until foamy.
Mix the Dry Ingredients:
In a large mixing bowl, whisk together the bread flour, granulated sugar, and salt until well combined.
Combine Wet and Dry Ingredients:
Make a well in the center of the dry ingredients and pour in the activated yeast mixture and melted butter. Mix until a shaggy dough forms.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 10-12 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step.
Let the Dough Rise:
Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
Shape the Dough:
Punch down the risen dough to release any air bubbles. Divide the dough into equal portions and shape each portion into a smooth ball. Place the dough balls in a greased loaf pan, leaving a little space between each one.
Proof the Dough:
Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough proof for another 1-2 hours, or until doubled in size.
Preheat the Oven:
About 15 minutes before the dough has finished proofing, preheat your oven to 350°F (175°C).
Brush with Egg Wash:
Once the dough has finished proofing, gently brush the top of the bread with beaten egg for a shiny finish.
Bake the Bread:
Transfer the loaf pan to the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
Cool and Enjoy:
Remove the milk bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Slice and enjoy your freshly baked milk bread!
**Variations for Milk Bread:**
see next page
ADVERTISEMENT
