MILK BREAD

Shape the dough:

• Once the dough has risen, punch it down to release the air. Transfer it to a floured surface.
• Shape the dough into a loaf by rolling it into a tight cylinder, or divide it into smaller portions and arrange them in a greased loaf pan for a pull-apart bread effect.
• Place the shaped dough into a greased 9×5-inch loaf pan or divide it into individual smaller pans if desired.

Second rise:

• Cover the dough again and let it rise for another 30-45 minutes, or until it’s puffed up and almost doubled in size.

Bake the bread:

• Preheat your oven to 350°F (175°C).
• If you want a glossy finish, brush the top of the dough with a little milk or an egg wash (beat an egg and brush over the dough).
• Bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. An internal thermometer should read 190°F (88°C) when done.

Cool and serve:

• Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Tips:

• Make it soft: You can also add a tablespoon of milk powder to the flour mixture for an even softer texture.
• Flavor variations: You can add a little vanilla extract for extra flavor or even a handful of raisins or nuts for added texture.
• Storage: Store the milk bread in an airtight container or wrapped in plastic wrap for up to 3-4 days at room temperature. You can also freeze the bread for up to a month.

Enjoy your freshly baked milk bread with butter, jam, or as a base for sandwiches!