Ingredients
500 g bread flour (or all-purpose flour)
250 ml warm milk
1 large egg
50 g sugar
7 g instant dry yeast (1 packet)
8 g salt
60 g unsalted butter, softened
1 egg + 1 tbsp milk (for egg wash)
Instructions
In a large bowl, combine the warm milk, sugar, and yeast. Let it sit for 5–10 minutes until the yeast becomes foamy.
Add the egg and mix well. Stir in the flour and salt until a rough dough forms.
Knead the dough for about 8–10 minutes until it becomes smooth and elastic. Gradually add the softened butter and continue kneading until the butter is fully incorporated.
Place the dough in a lightly greased bowl, cover it with a clean towel, and let it rise in a warm place for 1–1½ hours, or until doubled in size.
Punch down the dough and divide it into 3 or 4 equal portions. Shape each piece into a smooth ball or roll.
Arrange the dough pieces side by side in a greased loaf pan. Cover and let them rise again for 40–60 minutes until they puff above the rim of the pan.
Brush the top with the egg wash for a beautiful golden finish.
Bake in a preheated oven at 180°C (350°F) for 30–35 minutes, or until the top is deep golden brown and the loaf sounds hollow when tapped.
Remove from the pan and let the bread cool on a wire rack. Brush the top with a little melted butter while still warm for an extra-soft crust.
Serving Suggestions
Enjoy this fluffy milk bread warm with butter, jam, honey, or cream cheese. It also makes excellent sandwiches, French toast, or breakfast toast. Store in an airtight container for up to 3 days, or freeze for longer storage.
Ultra-Soft Milk Bread
