Easy and Spongy Milk Bread Recipe

Here’s a simple and delightful recipe for soft and spongy milk bread:

Ingredients:

• 3 cups bread flour (plus extra for dusting)
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm milk (about 110°F)
• 1/4 cup unsalted butter, melted
• 1 egg, beaten (for egg wash)

Instructions:

1. Activate the Yeast:

1. In a small bowl, combine the warm milk and granulated sugar. Stir until the sugar is dissolved.
2. Sprinkle the active dry yeast over the milk mixture. Let it sit for about 5-10 minutes until foamy.

2. Mix the Dough:

1. In a large mixing bowl, combine the bread flour and salt.
2. Make a well in the center of the flour mixture and pour in the activated yeast mixture and melted butter.
3. Mix the ingredients until a rough dough forms.
4. Turn the dough out onto a floured surface and knead for about 8-10 minutes until the dough becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step.

3. First Rise:

1. Place the kneaded dough in a greased bowl, turning once to coat the dough with oil.
2. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.

4. Shape the Bread:

1. Once the dough has doubled in size, punch it down to release the air.
2. Turn the dough out onto a lightly floured surface and divide it into equal portions, depending on the size of loaf you desire.
3. Shape each portion into a smooth ball or loaf shape and place them into greased loaf pans. You can also braid the dough for a different shape if desired.

5. Second Rise:

1. Cover the loaf pans with a clean kitchen towel or plastic wrap and let the dough rise again for about 45 minutes to 1 hour, or until doubled in size.

6. Preheat and Bake:

1. Preheat your oven to 350°F (175°C) during the last 15 minutes of the second rise.
2. Once the dough has risen, brush the tops of the loaves with beaten egg to create a shiny crust.
3. Bake the bread in the preheated oven for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.

7. Cool and Serve:

1. Remove the bread from the oven and let it cool in the loaf pans for a few minutes.
2. Transfer the bread to wire racks to cool completely before slicing.

Enjoy your homemade soft and spongy milk bread! It’s perfect for sandwiches, toast, or simply enjoyed on its own with a spread of butter.