Soft Milk Bread 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 cup warm milk (about 110°F / 43°C)

2 1/4 tsp active dry yeast (1 packet)

1/4 cup sugar

1 large egg

3 cups all-purpose flour (plus more if needed)

1 tsp salt

1/4 cup unsalted butter, softened

Optional for glossy top:

1 tbsp milk + 1 egg yolk (for egg wash)

 

Instructions:

1. Activate the yeast:

In a bowl, combine the warm milk, sugar, and yeast.

Stir and let it sit for 5–10 minutes until foamy.

2. Make the dough:

Add the egg, flour, and salt to the yeast mixture.

Mix until a shaggy dough forms.

Knead in the softened butter until smooth and elastic (about 8–10 minutes by hand or 5–6 minutes in a mixer).

If the dough is too sticky, add 1 tablespoon of flour at a time.

3. First rise:

Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size (about 1 to 1.5 hours).

4. Shape:

Punch down the dough. Divide into 3 or 4 equal portions, roll into balls or logs.

Place into a greased loaf pan or shape as dinner rolls on a tray.

5. Second rise:

Cover and let it rise again for 30–45 minutes, until puffy.

6. Bake:

Preheat the oven to 350°F (175°C).

Brush the top with egg wash if desired.

Bake for 25–30 minutes, or until golden brown on top and cooked through.

7. Cool and enjoy:

Let the bread cool slightly before slicing. It’s softest when warm!