Soft Butter Milk Bread

Ingredients

• 1 cup Whole milk (Warm to about 38°C (100°F))
• 2 tsp Active dry yeast (Fresh yeast works too (1 tsp))
• 2 tbsp Granulated sugar
• 2 Large eggs (Room temperature)
• 3 cups All‑purpose flour (Approximately 360 g)
• 1 tsp Salt
• 3 tbsp Unsalted butter (Softened, cut into small pieces for folding)

Instructions

1. Activate yeast

   Pour the warm milk into the mixing bowl, sprinkle the yeast over it, add the sugar and stir gently. Let the mixture sit for 5‑10 minutes until it becomes foamy.

   Time: PT10M

2. Beat the eggs

   In a small bowl, beat the two eggs until the yolk and white are fully combined.

   Time: PT2M

3. Combine dry ingredients

   In a separate bowl, whisk together the flour and salt.

   Time: PT2M

4. Form the dough

   Add the beaten eggs to the yeast mixture, then gradually add the flour‑salt blend. Stir until a shaggy dough forms, then knead (by hand or with a mixer) for about 8 minutes until the dough is smooth and elastic.

   Time: PT8M

5. Fold in the butter

   Add the softened butter pieces to the dough and gently fold them in using a stretch‑and‑fold motion for about 5 minutes until fully incorporated.

   Time: PT5M

6. First rise

   Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest in a warm place for about 1 hour, or until doubled in size.

   Time: PT0M

7. Shape and second rise

   Punch down the dough gently, shape it into a loaf, place it in a greased 9×5 in loaf pan, cover loosely and let it rise for another 30 minutes.

   Time: PT0M

8. Preheat oven

   While the dough is rising, preheat the oven to 190°C (375°F).

   Time: PT10M

   Temperature: 190°C

9. Bake the bread

   Place the loaf in the oven and bake for 25‑30 minutes, or until the top is deep golden and the loaf sounds hollow when tapped.

   Time: PT30M

   Temperature: 190°C

10. Cool

    Remove the bread from the pan, transfer to a cooling rack and let it cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

1 g