milk bread

The bread-making spree continues!

3 tbsp warm water (105*-115*)
2 1/4 tsp active dry yeast
1 tsp sugar
1 cup warm milk (105*-115*)
5 tbsp butter, melted
3 tbsp sugar
1 egg
1 tsp salt
3 1/2 – 4 cups flour
1 tbsp butter, melted

In the bowl of a mixer, combine water, yeast, and sugar. Let it dissolve, about 5 minutes.

Add milk, butter, sugar, egg, and salt. Mix on low for 1 minute. Add flour gradually, until all flour has been added and dough is moist but not sticky.

Knead with mixer until smooth and elastic.

Transfer dough to an oiled bowl. Cover loosely with plastic wrap and let rise until doubled in bulk, about 1 hour.

Grease a 9×5 loaf pan. Form dough into a loaf and place seam side down in pan. Brush top with oil and cover with plastic wrap. Let rise in a warm place until doubled, about 1-1 1/2 hours.

Preheat oven to 375. Brush top of loaf with 1 tbsp melted butter. Bake until crust is golden brown and the loaf sounds hollow when tapped, 35-45 minutes. Remove loaf from pan and let cool completely.

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