Soft milk bread (Print Version)
# Ingredients:
01 -
500 grams of flour (type T45 or T55).
02 -
10 grams of dry baker's yeast (or use 20 grams fresh).
03 -
1 cup (250 ml) of warm milk.
04 -
3 ½ tablespoons (50 g) of sugar.
05 -
1 teaspoon of salt.
06 -
Room-temperature unsalted butter, 75 grams.
07 -
1 egg for the dough.
08 -
1 egg yolk mixed with 1 tablespoon milk for brushing.
# Instructions:
01 -
Combine the yeast with just a splash of warm milk and a pinch of sugar. Let it sit for 5-10 minutes until bubbles pop up.
02 -
In a big mixing bowl, stir together the flour, salt, and sugar. Toss in the egg, the activated yeast mixture, and the rest of the warm milk. Stir thoroughly. Add in the butter in small chunks, then knead the dough for 10 minutes till it feels nice and flexible.
03 -
Shape the dough into a ball, cover it, and let it rest for 1 hour 30 minutes or so. It should double in size.
04 -
Punch down the dough gently, then split it into 10 pieces. Shape each one into a ball or log. Lay them out on a baking sheet that's been lined with parchment paper. Cover again and let them rise for about 30-45 minutes.
05 -
Set the oven to 180°C to preheat. Brush the dough with the yolk-and-milk mix. Bake for 15-20 minutes, or till they're golden brown.
# Notes:
01 -
You'll need to let the dough rise twice.
02 -
Freezes perfectly for later.