Milk Bread Bakery Style

Prep Time: 5min
Fermentation Time: 2hrs
Bake Time: 25min
Total Time: 2hr 30min
Yield: 2 Bread Loaves

Ingredients

3 Cups Bread Flour
1/3 Cup Warm Water
2/3 Cup Warm Whole(Full Fat) Milk
1 Tspn Salt
1 Tblspn Active Dry Yeast
4 Tblspn Sugar
3 Tblspn Butter, melted

Directions

• Dissolve sugar & yeast in warm water in a mixing bowl. Let stand until yeast softens & begins to form a foam, about 5 minutes. 

• Add salt, milk, butter & mix well.

• Keep adding flour until you get a nice, soft dough that pulls away from the side of the bowl & isn't too sticky( if it is sticky add more flour to it).

• Cover the bowl with a plastic wrap or a damp towel & leave it on the counter for 1 hour.

• After 1 hour( dough should double in size), punch the dough down & divide it into 2 equal portions. 

• Shape dough into 2 loafs & keep aside.
• Line 2 loaf pans (9inch*5inch) with an aluminum foil coated with cooking spray & dust some bread flour on it.

• Place the loafs on the greased pans; cover with a plastic wrap & let rise until doubled in size, about an hour.

• After an hour, preheat oven to 375F(190C). 
• Remove plastic wrap from the loafs & place pans in the oven. 

• Bake for 20-25 minutes or until golden brown & remove the pans from oven.

• Cool completely before serving. Serve with butter or jam.

Note:

• Wrap the left over milk bread in a foil & stays fresh for 3-5 days at normal room temperature.
• You can also use all purpose flour instead of bread flour & the milk bread will still turn out just fine.