Basic Milk Bread
This recipe produces an incredibly soft, tender sandwich bread with a slightly sweet flavor. The secret to its complex flavor and pillowy texture is the use of a poolish, a type of pre-ferment that is made the night before. This extra step develops a depth of flavor that a straight dough simply cannot achieve.
Ingredients
For the Poolish (Make the Night Before)
- 1 cup all-purpose flour
- 3/4 cup whole milk lukewarm
- 1/4 teaspoon instant yeast
For the Dough
- All of the poolish
- 2 1/2 to 3 cups bread flour
- 1/2 cup whole milk lukewarm
- 2 1/4 teaspoons 1 packet instant yeast
- 2 teaspoons Diamond Crystal kosher salt
- 3 tablespoons granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter softened
For the Egg Wash
- 1 large egg beaten with 1 tablespoon milk
Instructions
- The night before, mix the flour, lukewarm milk, and yeast for the poolish until smooth. Cover with plastic wrap and let rest 8-12 hours at room temperature.
- Add the poolish, bread flour, milk, yeast, salt, and sugar to a stand mixer bowl.
- Mix with the dough hook on low until shaggy, then add the egg and softened butter one tablespoon at a time.
- Knead on medium-low for 10-15 minutes until smooth and elastic. Add remaining flour if needed.
- Form into a ball and place in an oiled bowl. Cover and let rise 1-1.5 hours until doubled.
- Deflate the dough and roll into a tight log. Place seam-side down in a greased 9x5 loaf pan.
- Cover and let rise 1-1.5 hours until crowned 1 inch above the pan rim.
- Place a metal pan on the bottom rack and preheat the oven to 375F.
- Brush the loaf with egg wash if desired. Add the loaf to the oven and pour 1 cup hot water in the bottom pan.
- Bake 35-45 minutes until deep golden and internal temperature reaches 190F.
- Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
Notes
The dough will be sticky at first but should become smooth and tacky with kneading.
Do not add too much extra flour.