Milk Loaf
This is a simple milk loaf, made with milk, egg, sugar, butter, and oil. It is rich, fluffy, and creamy. I made a loaf out of this one, but these work great as dinner rolls as well. If you’re going for the Instagram look, brush the loaf with egg prior to putting in the oven to brown.
Recipe summary
- 500g white bread flour
- 200g milk
- 100g water
- 1 egg
- 2 Tbsp butter
- 2 Tbsp sugar
- 1/8 cup olive oil
- 3 tsp active dry yeast
- 2 tsp salt
Process - the ferment
Mix milk, water, and sugar until dissolved. Add yeast and wait until proofed. And egg and salt and stir until mixed. Add half the flour and beat until smooth and a thick mud is formed. Add olive oil and butter and mix until integrated. Add rest of the flour and knead lightly until dough ball is formed. Let dough autolyze for 20 minutes to make it easier to knead. Knead dough. Put in a large bowl, cover, and let rest for 2 hours.
Process - the shape
Knock out gas. Roll out into an oblong squal/oval shape. Roll into a loaf and place in loaf pan. Let it go through a secondary rise for 1 hour.
Process - the baking
Place into the oven at 350F covered for 20 minutes. Remove cover and continue baking for 30 minutes.
Process the cooling
Take loaf out of oven, onto a cooling rack, and forget about it for a couple of hours. Wrap the loaf in a towel to prevent from cooling to quickly and getting wrinkly.