Description
A soft and slightly sweet milk bread loaf perfect for sandwiches or toasting, enriched with milk and butter for a tender crumb.
Ingredients
- 500 g bread flour (about 3¾ cups)
- 40 g granulated sugar (3 tablespoons)
- 1½ teaspoons instant yeast
- 225 g cold water (a little less than 1 cup)
- 115 g cold milk (½ cup)
- 9 g sea salt (1½ teaspoons)
- 25 g unsalted butter (1¾ tablespoons), plus extra for coating and brushing
Instructions
- In a large mixing bowl, whisk together the bread flour, sugar, instant yeast, and sea salt until evenly distributed.
- Pour the cold milk and cold water into the dry mix. Stir until a rough, shaggy dough forms.
- Turn the dough onto a lightly floured surface. Knead by hand for about 10 minutes until the dough is smooth, elastic, and slightly tacky.
- Add the unsalted butter in small pieces. Continue kneading until the dough becomes glossy and supple.
- Lightly grease a clean bowl, place the dough inside, and cover with a cloth. Let it rise in a warm spot for about 1 hour, or until doubled in size.
- Gently deflate the dough. Shape it into a loaf and place it into a greased 9×5-inch loaf pan.
- Cover the pan and let the dough rise again for about 30 minutes.
- Brush the top with melted butter just before baking.
- Bake at 180°C (350°F) for 25-30 minutes until golden brown and hollow when tapped.
- Remove from the oven and let cool completely before slicing.
Notes
For a richer crumb, add an egg or extra butter. For a dairy-free version, use plant milk and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American