🥖 Easy and Spongy Milk Bread
Ingredients:
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2 ¾ cups (330g) bread flour (you can use all-purpose flour, but bread flour gives better texture)
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3 tbsp (38g) sugar
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1 tsp salt
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2 tsp instant yeast (or active dry yeast)
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1 cup (240ml) warm milk (about 100°F or 38°C)
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1 egg (room temperature)
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3 tbsp (45g) unsalted butter, softened
🥣 Instructions:
1. Activate Yeast (if using active dry yeast):
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Mix yeast with warm milk and a pinch of sugar. Let sit for 5–10 minutes until frothy.
2. Make the Dough:
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In a large bowl or stand mixer, combine flour, sugar, and salt.
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Add milk, egg, and yeast (activated or instant).
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Knead for 8–10 minutes (or 6 minutes in a stand mixer with dough hook).
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Add the softened butter gradually and knead until fully absorbed. Dough should be soft and slightly tacky, but not sticky.
3. First Rise:
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Place dough in a greased bowl. Cover with a damp cloth or plastic wrap.
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Let rise in a warm place for 60–90 minutes, or until doubled in size.
4. Shape the Dough:
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Punch down the dough. Turn it out onto a lightly floured surface.
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Divide into 2 or 3 equal portions. Roll each into a rectangle, then roll tightly into a log.
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Place the rolls side-by-side into a greased loaf pan (8.5×4.5 or 9×5 inch).
5. Second Rise:
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Cover and let rise again for 40–60 minutes, until puffy and nearly doubled.
6. Bake:
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Preheat oven to 350°F (175°C).
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Brush the top with milk or a beaten egg for a glossy finish (optional).
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Bake for 25–30 minutes until golden brown. Internal temp should be around 190°F (88°C).
7. Cool:
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Remove from pan and cool on a wire rack before slicing.
🌟 Tips for Success:
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Use bread flour for that stretchy, chewy texture.
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For extra softness, store in an airtight container or wrap in plastic wrap.
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Toasted with butter and jam? Absolute heaven. 😋
Want a version using a water roux (Tangzhong) method for even more fluff? Let me know!