Easy and Spongy Milk Bread

Ingredients:

For the dough:

• 3 ½ cups (450g) all-purpose flour (plus extra for dusting)

• 1 packet (2 ¼ tsp) instant yeast

• ¼ cup (50g) sugar

• 1 tsp salt

• 1 cup (240ml) warm milk (about 110°F/45°C)

• ¼ cup (60g) unsalted butter, softened

• 1 large egg

• 1 tsp vanilla extract (optional, for added flavor)

For the egg wash:

• 1 egg, lightly beaten

• 1 tbsp milk

Instructions:

1. Prepare the Dough:

• In a large mixing bowl, combine the flour, sugar, and salt.

• In a small bowl, activate the yeast by adding the warm milk and sugar. Stir it gently, and let it sit for about 5 minutes until it becomes frothy.

• Make a well in the center of the flour mixture, and pour in the activated yeast mixture, egg, and vanilla extract.

• Start mixing with a spoon or spatula until the dough begins to come together. Then, add the softened butter and knead the dough for about 8-10 minutes, either by hand or using a stand mixer with a dough hook attachment. You want a smooth, slightly sticky dough.

2. First Rise (Proofing):

• Transfer the dough into a lightly oiled bowl. Cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1 ½ hours, or until it doubles in size.

• Tip: You can place the dough in the oven with just the light on for a warm, draft-free environment.

3. Shape the Dough:

• Once the dough has risen, punch it down gently to release any air bubbles.

• Transfer it to a floured surface and roll it out into a rectangle (about 12 inches long and 8 inches wide).

• Fold the dough into thirds (like a letter), then roll it tightly from one end to the other to form a loaf. Pinch the seams to seal.

• Place the rolled dough into a greased 9×5-inch loaf pan, seam side down.

4. Second Rise:

• Cover the loaf pan with a clean towel and let it rise again for about 30 minutes to 1 hour, or until the dough rises just above the edge of the pan.

5. Egg Wash:

• Preheat your oven to 350°F (175°C).

• In a small bowl, whisk together the egg and milk to make the egg wash.

• Gently brush the egg wash over the top of the dough to give it a shiny, golden finish when baked.

6. Bake the Bread:

• Place the loaf pan in the preheated oven and bake for about 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

• If you have a kitchen thermometer, the internal temperature should be around 190°F (88°C).

7. Cool:

• Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

• Slice and enjoy your soft, fluffy, and spongy milk bread!

Tips for Perfect Milk Bread:

• Kneading: The dough should be soft but not too sticky. You can lightly oil your hands or use a dough scraper to help with kneading.

• Milk: Warm milk helps activate the yeast, but make sure it’s not too hot (should feel like warm bath water, about 110°F or 45°C).

• Oven Temperature: Every oven is different. If you find that the bread is browning too quickly on top but not cooking inside, you can cover the top with foil and continue baking.

• Storage: Milk bread is best consumed within 2-3 days. Store it in an airtight container or plastic bag to keep it soft. You can also freeze it for up to a month.

Let me know how it turns out!