White Milk Bread Loaf

 

Ingredients: (1 loaf 7-inch pan)

1 cup warm milk

1 1/2 tsp. instant yeast

1 tsp. granulated sugar

2 1/2 cups bread flour (sifted)

1 tsp. salt

1 tbsp./15 g. unsalted butter (room temperature)

Methods:

• In a small bowl/cup, mix together yeast, warm milk and half of the sugar.  Leave it for 10 minutes to activate.
• In the bowl of a stand mixer; add flour, salt and remaining sugar.  When the yeast has activated, pour the mixture into the bowl and mix using a dough hook in low speed until almost combined; then add butter.
• Increase the speed to medium and continue to mix until the dough is smooth and elastic.
• Tip the dough onto the work surface/pastry mat.  Use hands to gather it into a big ball.  Place the dough onto an oiled bowl and cover with a damp cloth.  Leave in a warm place for 1 hour or until doubled in volume.
• Tip the dough onto the work surface/pastry mat.  Press it down with your hands, shape it into a log (length slightly shorter than the 7-inch pan); and place it in a lightly greased loaf pan.  Cover with a damp cloth and leave to rise for 1 hour or until doubled in volume.
• 10 minutes before the proofing time, heat your oven using the temperature of 200 degree Celsius; bake for 25 minutes.

• Once baked, remove from oven and brush melted butter over the top, and place over a wire rack to slightly cool down. Remove the bread loaf from the pan onto a cooling rack to stop it from sweating.
• Leave it to cool completely before slicing. 
• Let's enjoy...

I adapted this recipe from 'recipesbycarina.com' with slight adjustments to suit my baking preference.