Soft Milk Bread

Baking has been scientifically proven to be very therapeutic. The very process of measuring out, kneading, flouring, shaping etc calms your mind and focuses your attention on something constructive. And not to mention the amazing aroma of freshly baked breads and cakes. We are not a family of bread lovers yet I bake breads about once a week because not only does home baked bread tastes so nice but also because it is absolute fun.
This milk bread is so incredibly soft even after two days. Home baked bread does not have a long shelf life mainly because home bakers do not use any chemicals or preservatives. So go ahead and bake it and enjoy.


Ingredients 

300 gm wheat flour
5 gm yeast
15 gm milk powder
40 gm sugar
4 gm salt
220 ml fresh milk


Mix all the ingredients together in a stand mixer. Knead for 15 minutes. If you are not using a stand mixer then simply bring the ingredients together in a bowl and then tip onto the work surface. Knead well for about 15 minutes. The dough will start as a sticky lump and will turn into a soft, pliable and shiny dough.
Place into an oiled bowl, cover with a cling film and keep aside till it doubles. Once the dough has risen punch it back gently. Divide into 5 balls.

 Grease a loaf tin well with butter. Roll out one ball of dough into a longish shape.

Now start from the top and roll it to the bottom. Pat it from the sides so that it is able to fit into the loaf tin.

Make sure that the open side of the roll is at the bottom. Do the same with all the balls and place into the loaf tin. Cover with clingfilm and keep aside for another hour till the dough rises again.

Preheat the oven to 170 degrees Celsius. Brush the bread with egg wash or milk wash. Bake for 35-40 minutes.