Easy and Spongy Milk Bread Recipe

Easy and Spongy Milk Bread Recipe | Perfect for Homemade Sandwiches and Toast

Learn how to make deliciously soft and spongy milk bread at home with this easy recipe. Perfect for sandwiches, toast, or enjoying on its own!

Introduction: Indulge in the delightful aroma and soft texture of homemade milk bread with our easy-to-follow recipe. This spongy milk bread is incredibly versatile, making it perfect for sandwiches, toast, or simply enjoying on its own. With simple ingredients and step-by-step instructions, you can whip up a batch of fresh milk bread right in your own kitchen. Let’s get started on creating this irresistible homemade treat!

Ingredients:

• 4 cups bread flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons instant yeast

• 1 cup warm milk (about 110°F/45°C)
• 1/4 cup unsalted butter, melted
• 1 large egg, beaten (for brushing)
• Additional butter or oil (for greasing)

Instructions:

1. Activate the Yeast:
   • In a small bowl, combine the warm milk and instant yeast. Let the mixture sit for about 5 minutes, or until foamy.

1. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together the bread flour, granulated sugar, and salt until well combined.

1. Combine Wet and Dry Ingredients:
   • Make a well in the center of the dry ingredients and pour in the activated yeast mixture and melted butter. Mix until a shaggy dough forms.

1. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 10-12 minutes, or until the dough becomes smooth and elastic. You can also use a stand mixer fitted with a dough hook for this step.

1. Let the Dough Rise:
   • Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.

1. Shape the Dough:
   • Punch down the risen dough to release any air bubbles. Divide the dough into equal portions and shape each portion into a smooth ball. Place the dough balls in a greased loaf pan, leaving a little space between each one.

1. Proof the Dough:
   • Cover the loaf pan with a clean kitchen towel or plastic wrap and let the dough proof for another 1-2 hours, or until doubled in size.

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