Ingredients3 cups (360g) all-purpose flour, plus more for dusting1/4 cup (50g) granulated sugar1 teaspoon salt2 1/4 teaspoons (1 packet) active dry yeast1 cup (240ml) warm full-fat milk (about 105-115°F / 40-46°C)1 large egg, plus 1 for egg wash1/4 cup (56g) unsalted butter, softened and cut into pieces📝 Instructions In a large mixing bowl, combine the warm milk and a pinch of sugar (from the 1/4 cup total). Sprinkle the active dry yeast over the milk and let it sit for 5-10 minutes until foamy, indicating the yeast is active. In a separate bowl, whisk together the flour, remaining sugar, and salt. Pour the foamy yeast mixture and the first large egg into the dry ingredients. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface or continue with the dough hook. Knead for 5 minutes until somewhat smooth. Gradually add the softened butter, one piece at a time, incorporating each piece completely before adding the next. Continue kneading for another 10-15 minutes until the dough is smooth, elastic, and passes the windowpane test (you can stretch a small piece thin enough to see light through it without tearing). Form the dough into a ball, place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. Once risen, gently punch down the dough to release the air. Divide it into three equal pieces. On a lightly floured surface, roll each piece into an oval, then fold the sides inward, and roll tightly into a log. Place the three logs side by side in a lightly greased 9×5-inch loaf pan. Cover again and let it rise for a second time in a warm place for 30-45 minutes, or until nearly doubled. Preheat your oven to 375°F (190°C). Whisk the remaining egg with a tablespoon of water to create an egg wash. Gently brush the top of the risen loaf with the egg wash.Bake for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the top browns too quickly, tent loosely with foil.Remove from the oven and immediately transfer the loaf to a wire rack to cool completely before slicing and serving.
Best Homemade Soft & Fluffy Milk Bread Loaf Recipe
