Trust us—this will be the softest, fluffiest milk loaf bread you’ve ever had. Serve with butter or cut up a couple of slices to dip in your favourite bowl of soup.
- Prep time 25 minutes
- Total time 3 hours & 30 minutes
In liquid measure, sprinkle yeast and 2 tsp of the sugar over water. Stir; let stand until frothy, about 10 minutes.
Place egg, milk and remaining sugar in stand mixer with dough hook attachment; beat on low speed until combined. Add yeast mixture; beat until combined. Add flour and salt. Increase speed to medium; beat until smooth and sticky, about 4 minutes. Reduce speed to low. Gradually beat in butter, 2 tsp at a time, for 2 to 3 minutes. Scrape down side of bowl; beat on medium until smooth, about 8 minutes.
Mist large bowl with cooking spray. Transfer dough to bowl. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, 1 to 1 1/2 hours.
Preheat oven to 375°F. Mist 9- x 5-inch loaf pan with cooking spray.
On lightly floured work surface, divide dough into 3 equal pieces. Roll 1 piece into 9- x 5-inch rectangle. Fold 2 short ends of rectangle in to meet in centre; starting with 1 long end, roll into tight cylinder. Repeat with remaining dough. Transfer, crosswise, to prepared pan, seam side down. Cover with plastic wrap; let rise in warm draft-free place until dough almost reaches top of pan, about 20 minutes.
Glaze: In small bowl, stir milk with sugar. Brush evenly over dough twice.
To finish: Bake until browned and internal temperature reaches 190°F, about 35 minutes. Let cool in pan for 2 minutes. Remove from pan; let cool on rack.
Makes 8 to 10 servings.
Nutritional facts PER EACH OF 10 SERVINGS: about
- Fibre 1 g
- Sodium 243 mg
- Sugars 5 g
- Protein 6 g
- Calories 195
- Total fat 8 g
- Potassium 82 mg
- Cholesterol 36 mg
- Saturated fat 4 g
- Total carbohydrate 26 g
- Iron 13
- Folate 31
- Calcium 2
- Vitamin A 7