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Easy Foolproof Milk Bread

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Prep Time:1 hour
Cook Time:35 minutes
Proofing time:2 hours
Total Time:3 hours 35 minutes
Course: Breakfast

Equipment

  • Standing mixer optional
  • Bread Pan

Ingredients

  • 300 g all purpose flour
  • 150 g bread flour
  • 40 g sugar
  • 250 ml warm milk
  • 5 g dry active yeast 1 tsp
  • 1 room temperature egg about 50g
  • 30 g butter room temperature
  • 2 g salt

Instructions

  • Combine room temperature milk and yeast and let it sit for 5 minutes to let yeast bloom until you can't see individual yeast granules.
  • Combine all purpose, bread flour with sugar into mixing bowl.
  • Add in milk yeast mixture and mix together. Once it's all mixed, add in the egg. The dough will be wet.
  • Add in salt and softened butter and continuing mixing.
  • If you find that the dough is hard to mix, stop and let it rest for 10 minutes
  • Start mixing again after resting, it should come together. Don't worry if it is still wet, it will proof and the bread is still going to be soft.
  • Let it sit in a warm place to proof for 45 minutes-1 hour
  • After proofing, sprinkle some flour on the dough as well on the surface you are working. Press down on the dough and let out some air
  • Knead the dough for a couple of minutes, divide into 3 equal section. Let it rest for 10 minutes covered
  • Take one section, roll into an oblong shape pressing out the air, roll the dough into a sausage. Repeat with other section. Let it rest for another 10 covered with towel.
  • Turn the dough 90° and roll it out again, then roll the dough into a sausage
  • Place into bread pan, repeat with the other 2 sections
  • Close the lid on the bread pan and let it ferment for another hour. It should double in size
  • Once it double in size, crack an egg and add water. Brush the egg mixture onto the bread and close the lid or leave the lid open.
  • bake the bread in a preheated 350℉ oven for 35 minutes.
  • Take the bread out of the oven and out of the mould. Let it cool completely.
  • The bread can be enjoyed right away or seal with saran wrap or Ziploc bag. To enjoy right after baking, I like to peel small pieces of bread and eat it as is.

Notes

I tried just adding yeast to dry ingredients but  I find yeast granules inside dough even after fermenting twice. I found premixing yeast and milk together gives better results.
 
Also it's important to let the dough rest because it helps gluten to develop and gives you a much softer texture