This super fluffy milk bread is ideal for breakfast. It is easy to bake and you can prepare the dough at night then bake in the morning. In a large mixing bowl, add a cup of milk, one large egg, sugar and instant yeast then mix well. If you are not using instant yeast, you will set the mixture aside for 10 minutes for the yeast to bloom.
Add flour and milk powder to the yeast mixture and start mixing with a spatula until the dough forms. Cover the dough with a cloth in the bowl and let it sit for 20 minutes to develop gluten. Once rested, add butter and salt to the dough and knead it by hand to incorporate the butter and salt then transfer the dough onto a lightly floured surface and knead the dough while slapping and folding it until smooth and elastic.
Roll into a ball and place in a lightly oiled bowl cover it and let it sit for 45 minutes. Once the dough has proofed, punch it to degas then place on your work surface and cut it into equal pieces then round each piece into a ball and set them in a greased baking dish. Cover for 30 minutes then brush the top with egg wash (1 egg + 2 tbsp milk).
Bake in a preheated oven at 180C/ 350F for 25 minutes or until golden brown on top. Immediately they are out of the oven, brush the top with melted butter, that way they will remain soft for long. Let it cool on a wire rack then serve. Enjoy plain or with any spreading of your choice.
- 1 cup (250ml) warm milk
- 1 large egg (room temp)
- 1/4 cup (50g/ 1.8Oz) sugar
- 2 tsp (6g) instant yeast
- 3 cups (400g/ 14.1Oz) all-purpose flour or bread flour
- 3 tbsp (30g/ 1Oz) milk powder
- 1/3 cup (75g/ 2.6Oz) softened unsalted butter
- 1 tsp salt (5g) half the salt if using salted butter
Eggwash: 1 egg + 2 tbsp milk