Certainly! Here’s a simple recipe for making milk bread:
Ingredients:
- 1 cup milk
- 1/4 cup sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1 egg, beaten (for egg wash)
Instructions:
- Proof the Yeast:
- Warm the milk until it’s lukewarm, around 110°F (43°C).
- Stir in 1 tablespoon of the sugar until dissolved.
- Sprinkle the yeast over the milk and let it sit for about 5-10 minutes until it becomes frothy.
- Mixing the Dough:
- In a large mixing bowl, combine the flour, remaining sugar, and salt.
- Add the softened butter and mix until the mixture resembles coarse crumbs.
- Pour in the activated yeast mixture and stir until a dough forms.
- Kneading:
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
- First Rise:
- Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Shaping the Bread:
- Punch down the risen dough to release the air.
- Divide the dough into equal portions and shape them into rolls or place them in a loaf pan for a loaf.
- Second Rise:
- Place the shaped dough onto a baking sheet lined with parchment paper or greased loaf pan.
- Cover them loosely with a clean kitchen towel and let them rise for another 30-45 minutes, until puffy.
- Baking:
- Preheat your oven to 350°F (175°C).
- Brush the risen dough with beaten egg wash for a shiny finish.
- Bake the bread for about 25-30 minutes for rolls or 30-40 minutes for a loaf, or until golden brown and hollow-sounding when tapped on the bottom.
- Cooling:
- Once baked, transfer the bread to a wire rack to cool completely before slicing.
Enjoy your freshly baked milk bread! It’s delicious on its own, with butter, or as a base for sandwiches.
