Milk Bread
Bread makes me so happy. Making it is therapeutic and cutting into a fresh loaf brings me so much purpose.
I made this high-rise loaf to accompany a stew that I rustled together last weekend. It didn’t disappoint.
I often troll through recipes on TikTok and combine one or two of them when I see something I like. This recipe is born from Naomi Angeer. I tweaked some of her measurements because my dough was quite wet. I also made 1 big loaf, instead of the mini ones she made.
Most enjoyable, was how quick it was to make this loaf of bread. Usually, I let my dough rise for two hours. This one rises in just one hour, and the baking time isn’t long either.
Did you know: Hot milk in bread sweetens your baked loaf. Bread baked with milk should also not be baked in high heat. It will brown quickly. 170 degrees is the perfect temperature.
Ingredients
4 cups flour
1 packet yeast
2 eggs
1 1/2 cups warm milk
1/2 tbsp salt
1/4 cup white sugar
1 tbsp butter, softened
Method
Add yeast and salt to the warm milk and let it rest for 15 minutes or until it bubbles.
Add eggs and sugar to the yeast mixture and whisk it well.
Sift flour and make a well in the center of the bowl. Add wet ingredients to the dry ingredients and with the back of a wooden spoon, give it a mix until the dough comes together.
Flour a surface and knead your dough. Add the softened butter to your dough and keep kneading for about a minute or two.
Place dough in a well-oiled dish and cover with cling film. Tightly.
After 1 hour, punch the dough and shape into a roll. You can pull the dough a little into a sheet and roll it up like you would roll wax wrap.
Place your dough in a loaf tin. Let that rise for 30 minutes.
Bake in a pre-heated oven for 30 minutes at 170 degrees.
