Milk Bread Loaf [Straight Dough Method]

Milk bread slice with butter and homemade Kiwi Jam

This milk loaf recipe was  from Blessed Homemaker and her original source was from Happy Home Baking.  Anyway, this is the recipe which I used to bake 2 loaves of bread [420gm each] using just milk.  As usual, I made double as I'm sharing with my neighbour.  Just halve the quantity if you wish to make only a loaf.

This bread is soft, light and moist.  Nice bread.  The dough is not sticky, easy to handle.

If I'm not wrong, this dough recipe can also be used to make buns [recipe here].

Ingredients for Milk Loaf 

[makes 2 loaves x 420 gm]

500 gm bread flour

1/4 tsp salt

3 tbsp sugar [about 50 gm]

1 small egg

260 ml UHT milk

2 tsp yeast

1 tbsp butter

1. Knead all dough ingredients [except butter] on slow speed to combine.   Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage or smooth, elastic and dough is not sticky.
3. Form dough into a ball.  Place in a bowl covered to rest for 1 hour or double in size [usually is less than 1 hour].
4. Punch down rested dough.  Divide into 2 equal portions.  Round up into a ball.  Fold into thirds then roll each portion into a rectangle.   Roll up like swiss roll and seal the edges well.  Place the  loaves in greased Pullman's tins.
5. Leave in oven to proof until double in size [about 1 hour].  
6. Bake in preheated oven at 160 degrees C for 35-40 minutes.  Remove and cool on wire rack.  

I'm submitting this post to Bake Your Own Bread [BYOB] via girlichef