Easy and Spongy Milk Bread Recipe
Instructions
1. Activate the Yeast:
In a small bowl, stir the warm milk and instant yeast together. Let it sit for 5-10 minutes until it becomes frothy.
3. Make the Dough:
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture and the melted butter. Mix until a shaggy dough forms.
4. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead by hand for 10-12 minutes until it is smooth, elastic, and springs back when poked. Alternatively, use a stand mixer with a dough hook on medium speed for about 8-10 minutes.
5. First Rise:
Place the kneaded dough in a lightly greased bowl, turning it once to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm spot for 1-2 hours, or until doubled in size.
6. Shape the Loaf:
Gently punch down the dough to release air bubbles. Divide it into equal portions and shape each into a smooth ball. Arrange the dough balls in a greased loaf pan, side-by-side.
7. Second Rise (Proofing):
Cover the loaf pan with the towel or plastic wrap and let the dough rise again for 1-2 hours, or until it has doubled and peeks over the rim of the pan.
8. Bake:
About 15 minutes before the proofing is complete, preheat your oven to 350°F (175°C). Just before baking, gently brush the top of the loaf with the beaten egg for a golden, shiny crust.
9. Bake to Perfection:
Bake for 25-30 minutes, until the top is a deep golden brown and the loaf sounds hollow when tapped on the bottom.
10. Cool and Serve:
Let the bread cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely. This prevents it from getting soggy. Slice and enjoy!
