Easy Milk Bread
This Easy Milk Bread is soft and slightly sweet. It’s delicious with butter and jam for breakfast, it will make an exceptional sandwich for lunch, or serve it up in place of dinner rolls at supper.
Bread, Side Dish
Asian, Chinese, Japanese
active dry yeast
all-purpose flour + 2 tablespoon
Extra flour for rolling
Simple syrup (optional)
Add cream and milk to a small sauce pan and bring to a simmer, turn off heat and transfer to a stand mixer mixing bowl.
Dissolve the sugar in the hot milk mixture using a whisk or spatula. Let it cool down to below 110°F.
Sprinkle active dry yeast over the liquid surface and let it bloom for 10 - 15 minutes, the mixture should puff up.
Add 2 cup of flour along with the salt to the liquid mixture.
Knead with the dough hook on speed 2 until the dough comes together.
If the dough is too wet, add the reserved flour, 1 tablespoon at at time, and continue kneading. The dough should still be wet but not too tacky.
Grease a large bowl with cooking spray, butter or oil.
Dump the dough out onto a lightly flour counter top and knead into a ball.
Place the dough into the prepared bowl and let rise in a warm place for 2 - 3 hours until at least double in size.
Dump the risen dough out onto a lightly flour counter top, divide into 8 equal portions and shape into balls.
Grease a loaf pan and line the bottom with a piece of parchment paper, allowing the excess to hang over the sides.
Arrange the balls of dough in the loaf pan and let it rise in a warm place for 2 -3 hours until double or triple in size.
Preheat the oven to 350°F.
Beat one egg with a tablespoon of whole milk to make egg wash.
Lightly brush egg wash all over the risen dough.
Bake at 350°F for 24 minutes until the top is golden brown.
Dissolve 1 teaspoon of sugar in 1 teaspoon of boiling water to make a quick simple syrup.
Immediately brush the top of the bread with simple syrup as soon as it comes out of the oven for shine and sweetness.
Prep time includes inactive time while waiting for the dough to rise.