2 3/4 cups (350g) bread flour
2 tbsp (25g) sugar
1 tsp (5g) salt
2 1/4 tsp (7g) instant yeast
1/2 cup (120ml) milk, warmed
1/4 cup (60ml) water, warmed
1 large egg
2 tbsp (30g) unsalted butter, softened
1/4 cup (60ml) heavy cream
Instructions:
Prepare the Dough:
In a large mixing bowl, combine the bread flour, sugar, salt, and instant yeast.
In a separate bowl, mix the warm milk and water together.
Add the milk mixture and the egg to the dry ingredients. Stir until the dough begins to come together.
Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Gradually add the softened butter and continue kneading until fully incorporated. This may take an additional 5-10 minutes.
First Rise:
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1 1/2 hours, or until doubled in size.
Shape the Dough:
Punch down the dough to release the air. Transfer it to a floured surface and shape it into a rectangle.
Roll the dough into a log and place it in a greased loaf pan.
Second Rise:
Cover the loaf pan with a damp cloth or plastic wrap and let the dough rise again for about 45 minutes to 1 hour, or until it has risen slightly above the edge of the pan.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Bake the Bread:
Brush the top of the dough with heavy cream to give it a glossy finish.
Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Cool the Bread:
Remove the bread from the oven and let it cool in the pan for about 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Nutritional Information (per slice):
Calories: 160
Protein: 5g
Carbohydrates: 27g
Fat: 4g
Fiber: 1g
Sugar: 3g
Sodium: 180mg
Enjoy your homemade milk bread, perfect for breakfast toast or sandwiches!
