Milk Bread

Name: Milk Bread
Ingredients: 4 cups bread flour; 1 large egg, room temperature; 4 tablespoons butter, softened to room temperature; 2 teaspoons active dry yeast; 1/4 teaspoon salt; 1 teaspoon granulated sugar; 1 cup 1% low-fat milk, warmed but NOT scalded

7 ingredients

9 steps

Ingredients

4 cups bread flour
1 large egg, room temperature
4 tablespoons butter, softened to room temperature
2 teaspoons active dry yeast
1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup 1% low-fat milk, warmed but NOT scalded

Directions

1

Grease a standard size loaf pan.
2

Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
3

Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.
4

Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
5

Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
6

Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.
7

Bake the loaf in a 450°F oven for 15 minutes; then REDUCE the oven temperature to 425°F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.
8

This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
9

Prep time includes time for the dough to rise.