Soft & Fluffy Milk Bread Loaf
This loaf’s mildly sweet and milky aroma makes it suitable for consumption on its own, but it also goes well with jams and chocolate spreads! If you try this recipe, be sure to tag us on Instagram (@eastafricachef) so we can see your creations!
- Prep Time: 2hr 35min
- Cook Time: 30 min
- Total Time: 3 hr
- Yield: Makes 1x large loaf 1x
- Method: Bake
- Beat one egg in a small bowl, then place it aside.
- Combine the bread flour, salt, sugar, yeast, and milk powder in the mixing bowl or bowl of a stand mixer. Mix well.
- Add the milk, cream, and half of the egg.
- It takes about 10-15 minutes to mix/knead the dough until it is soft and elastic. To see if the dough has been thoroughly mixed, perform the windowpane test. It is safe to use if it doesn’t immediately break or tear too easily.
- The dough should be rounded, put back into the mixing bowl or stand mixer bowl, covered with a damp towel, and allowed to ferment for an hour.
- The dough is deflated and rolled into a log shape.
- the dough into three equal pieces (you may use a weighing scale).
- Roll the dough into an extended oval shape and then roll it up. Repeat with the remaining 2 pieces.
- Place each piece of dough into the loaf pan or bread baker, leaving an equal space between them.
- Let the loaf proof for an hour while covering the pan with a damp cloth.
- Pre-heat your oven to 180°C after 50 minutes of proofing.
- With a pastry brush, cover the top of the loaf with the remaining egg from the third step, and bake it for about 25 to 30 minutes.
- Halfway through baking, or after 15 minutes, cover the top of the bread with a sheet of aluminium foil because it will brown very quickly.
- Let it cool and serve.
How Should Homemade Bread Be Kept?
Cover and store leftovers at room temperature for up to 3 days, or refrigerate for up to 5 days in an airtight container. Reheat for a few minutes at 150°C to restore its soft and fluffy texture! You may also reheat it in a toaster oven. This loaf is also ideal for making sandwiches.
20-25mins > ferment 1h > moulding 15 mins > proof 1h > bake 30mins