Ingredients:
4 cups bread flour
1/4 cup granulated sugar
1 teaspoon salt
2 1/4 teaspoons instant yeast
1 cup warm milk (about 110°F/45°C)
1/4 cup unsalted butter, melted
1 large egg, beaten (for brushing)
Additional butter or oil (for greasing)
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:**
1. **Sweet Milk Bread:**
Increase the sugar to 1/2 cup for a sweeter loaf, perfect for desserts or French toast.
2. **Savory Milk Bread:**
Reduce the sugar to 1 tablespoon and add herbs like rosemary, thyme, or garlic powder for a savory twist.
3. **Whole Wheat Milk Bread:**
Substitute half or all of the bread flour with whole wheat flour for a healthier option. Note that the texture may be slightly denser.
4. **Cheese-Stuffed Milk Bread:**
Add shredded cheese (like cheddar or mozzarella) to the dough before shaping, or stuff cheese inside each dough ball for a gooey surprise.
5. **Fruit-Infused Milk Bread:**
Add dried fruits like raisins, cranberries, or chopped apricots to the dough for a fruity flavor.
6. **Nutty Milk Bread:**
Mix in chopped nuts like walnuts, almonds, or pecans for added crunch and flavor.
7. **Matcha or Chocolate Milk Bread:**
Add 1-2 tablespoons of matcha powder or cocoa powder to the dry ingredients for a unique flavor and color.
### **Tips for Perfect Milk Bread:**
1. **Use a Kitchen Scale:**
For precise measurements, weigh your ingredients, especially the flour, as cup measurements can vary.
2. **Check Yeast Freshness:**
Ensure your yeast is fresh and active. If the mixture doesn’t foam after 5 minutes, your yeast may be expired.
3. **Don’t Overheat the Milk:**
Milk that’s too hot can kill the yeast. Aim for a temperature of around 110°F (45°C).
4. **Knead Thoroughly:**
Proper kneading develops gluten, which is essential for a soft and spongy texture. The dough should be smooth and elastic.
5. **Proofing Environment:**
Place the dough in a warm, draft-free spot. You can create a warm environment by placing the bowl in an oven with the light on or near a warm stovetop.
6. **Don’t Rush the Rise:**
Let the dough rise until it’s truly doubled in size. Rushing this step can result in dense bread.
7. **Egg Wash Alternatives:**
If you don’t have eggs, you can use milk or cream for brushing the top of the bread.
8. **Test for Doneness:**
Insert a thermometer into the bread—it should read 190°F (88°C) when fully baked.
### **How to Store Milk Bread:**
1. **Room Temperature:**
– Store the bread in an airtight container or plastic bag at room temperature for up to 2-3 days.
– To retain moisture, you can wrap the bread in a clean kitchen towel before placing it in the container.
2. **Refrigeration:**
– Avoid refrigerating milk bread, as it can dry out quickly. If you must refrigerate, wrap it tightly in plastic wrap or foil.
3. **Freezing:**
– For longer storage, slice the bread and wrap it tightly in plastic wrap or aluminum foil. Place it in a freezer-safe bag or container.
– Freeze for up to 2-3 months. Thaw at room temperature or toast slices directly from the freezer.