Milk Bread Loaf | bakewithlove

EASY MILK BREAD LOAF

| ULTIMATE RECIPE

Milk Bread Loaf – Many of you probably already know how to bake your own bread. Just sharing this during this lockdown period, well…not only this lockdown period but I bake this almost every week for my own weekly consumption. I prefer no egg in this bread loaf as I feel without bread the bread remain very soft for few days as compared to one with egg which gets dried very fast after a day. Hope you’re inspired to bake bread at home from now. Enjoy!

Storage Tips: Make sure your bread is completely cooled, to avoid condensation, before storing it. Condensation will cause the cake to be mouldy. Keep it air tight container for the first 2 days, in dry area. Store in fridge after 2 days. You can either steam it or heat it on a pan to get back the original bread texture.

Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.

Ingredients:

375g (2 ½ cup) bread flour

6g (2 tsp) yeast

15g (1 tbsp) sugar

1 tsp salt

240ml (1 cup) whole milk, blood temperature

20g (1 ½ tbsp) unsalted butter

Instructions:

In a mixer bowl, add all the dry ingredients. Give it a quick mix in low speed.
Gradually add in the milk. Increase to medium speed to combine or until the dough pull away from the sides.
Add in the butter. You can spread the butter all over the dough, or just dump in the butter and let the mixer works on the mixing. Increase to high speed and continue mixing for 3-4 min until the dough comes together. You can mix for another 1-2 min if you want to ensure a soft texture of the bread.
Transfer the dough into a greased bowl. Shape the dough into a ball so that the surface looks smooth and not wrinkle later. Grease also the dough surface to prevent from sticking onto the bowl later. Cover the bowl with cling film or a tea towel. Let the dough sit for about 1 hour or until the size doubled.
After 1 hour, place the dough on the work surface Roll out the dough twice, second time after rolling it into a log again. (refer to the video) This is to push out all the air pockets.
Place the dough into a loaf pan. Press the dough hard onto the pan to further push out the air pockets.
Cover the dough with a tea towel. Let the dough sit for about 45min – 1 hour or until size doubled.
After about 45min – 1 hour, you’ll notice a dome. The dough has risen well, that’s good to go.
Bake in preheated oven at at 180°C/355°F for 30 min.
Remove bread loaf from the pan once it comes out from the oven. Do not keep the bread in the pan as it will cause condensation and that will cause bread to be mouldy.
Let it cool completely on the rack before slicing.
Bread is ready to slice and serve.