Milk bread is the epitome of a perfect loaf, boasting a pillowy softness and a delightful sweetness that makes each bite feel like a warm embrace. The secret lies in the careful combination of ingredients and the unique two-rise process, which gives the bread its distinctive texture. As you slice through the golden crust, you’ll uncover the airy, cloud-like interior that practically melts in your mouth. Whether enjoyed fresh with a pat of butter, or as the base for the most heavenly sandwiches, this milk bread is a testament to the beauty of homemade baking, bringing warmth and comfort to any table.
Ingredients:
- 3 1/2 cups bread flour
- 2 1/2 tsp instant yeast
- 1/4 cup sugar
- 1 tsp salt
- 1/2 cup milk, warmed
- 1/2 cup heavy cream
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, softened
- 1/4 cup milk (for brushing)
Instructions:
- Activate Yeast:
- In a small bowl, combine the warm milk and a pinch of sugar. Sprinkle the yeast over the top, stir gently, and let it sit for about 5-10 minutes until frothy.
- Mix Dry Ingredients:
- In a large mixing bowl, combine the bread flour, sugar, and salt.
- Combine Wet Ingredients:
- In another bowl, whisk together the heavy cream and eggs.
- Form the Dough:
- Pour the yeast mixture and the cream-egg mixture into the bowl with the dry ingredients. Mix until a shaggy dough forms.
- Add the softened butter and knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. You can also use a stand mixer with a dough hook for this step.
- First Rise:
- Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours, or until doubled in size.
- Shape the Dough:
- Punch down the dough to release the air, then turn it out onto a lightly floured surface. Divide the dough into three equal pieces. Roll each piece into a log, and then braid the three logs together to form a loaf.
- Place the braided loaf into a greased 9×5-inch loaf pan.
- Second Rise:
- Cover the loaf with a damp cloth and let it rise again for about 30-45 minutes, until it has risen slightly above the edge of the pan.
- Preheat the Oven:
- While the dough is rising, preheat your oven to 350°F (175°C).
- Brush and Bake:
- Brush the top of the loaf with the remaining 1/4 cup of milk.
- Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cool:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
