Makes 1 loaf

Adapted from Kat Craddock

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White Milk Bread

Servings: 1 loaf

Ingredients

  • 1 large egg , beaten
  • 2/3 cup whole milk at room temperature , plus more for brushing
  • 3 tablespoons slightly warmed water , about 85°F
  • 2 1/3 cups plus 1 tablespoon bread flour
  • 1/4 cup plus 1 teaspoon sugar
  • 2 1/2 teaspoons active dry yeast
  • 2 teaspoons kosher salt
  • 1/4 cup unsalted butter , at room temperature
  • Nonstick baking spray , or a neutral-flavored oil, for greasing

Instructions

  • In the bowl of a stand mixer, gently stir together the yeast and 1/2 teaspoon sugar. Slowly add the warm water (so it doesn't splash the yeast up the bowl). Let sit for at least 15–20 minutes, until the mixture is completely foamy.
  • When yeast is ready, add the egg, milk, water, flour, remaining sugar, and salt; beat on lowest speed until a dough begins to form, about 3 minutes. Raise mixer to the second speed and beat 4 minutes more. The dough should be smooth and quite sticky. Lower the speed, add the butter, and mix 12 minutes more, using a rubber spatula to scrape down the hook and bowl as necessary.
  • Lightly grease a medium bowl with nonstick spray, then add dough. Cover bowl loosely with a dish towel and let rest at room temperature until significantly increased in volume, about 90 minutes.
  • Lightly grease a 9-inch loaf pan with nonstick baking spray, then line with parchment paper. Lightly grease the bottom and sides of the parchment paper with more spray.
  • Preheat the oven to 375°F. On a lightly floured work surface, punch down dough and shape into a loaf by rolling into a jelly roll or pulling on all sides. Place in the parchment-lined loaf pan.
  • Lightly cover the loaf with a clean dish towel and let rise at room temperature until the dough is just peeking over the rim of the pan, 60–75 minutes. When ready to bake, remove the dish towel and brush with milk. Bake until evenly dark golden brown, 35–40 minutes.
  • Remove and let cool for 15 minutes before using the parchment paper to lift the milk bread out of the pan. Transfer to a wire rack to cool completely, at least 1 hour, before slicing.