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Milk Bread

Milk Bread
By Pat Lawson on Sunday, November 3, 2013 at 8:05pm
1/4 cup warm water
1 Tbsp or 2 pkg. (1/2 oz.) active dry yeast
2 cup milk, room temperature
1 Tbsp brown sugar
1 tsp salt
2 Tbsp soft butter
6 cups bread flour

In large bowl, mix warm water and yeast. Add milk, brown sugar, salt, and butter. Stir. Add 4 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place in medium greased bowl. Turn dough over in bowl so that the top is lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour.

Punch down dough. Turn out onto lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Divide into 2 equal parts. Shape each piece into a loaf. Put in greased, 9 X 5-inch bread pans. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

Bake bread at 350 for 40 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove from pans and cool on rack.

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