The precision required in this recipe is an the best excuse to have a scale, however if you still wanna measure out by volume, make sure to spoon the flour into the measuring cups and level off all ingredients because accuracy is a thing here.
3 cups all purpose flour (plus extra cup flour for kneading the dough )
1 tsp salt
2 tbsp sugar
1 tbsp yeast
125 ml warm water
125 ml milk
1 egg beaten
60 ml melted butter
Milk Bread Method
In a small jug add 1 tbsp flour, 1 tbsp sugar, yeast and 125ml warm water, cover and leave on a warm place for 10 minutes until foamy
In a mixing bowl mix together flour , salt and the remaining sugar
Add in the yeast mixture, milk , egg , and melted butter. Mix together to form a dough
In a clean work surface, sprinkle some flour and place the dough, knead adding more flour
Knead for a good 10 minutes until all the flour is finished and you have a soft pliable dough
Rub a clean bowl with oil and place the dough in
Cover and leave to rise on a warm place for an hour
Preheat oven to 180 degrees (NB ovens are different and weather temperatures also depends on which city you are in as they also affect the temperature of the oven so better use between 160-180 degrees)
Butter a loaf pan
Once dough has doubled in size, knock it down and place on a floured work surface , knead and shape into a sausage
Cut the dough into equal pieces. Place the pieces very closely to each other into a prepared loaf tin. Cover and leave to rise for 15-20 minutes.
Brush with whisked egg. Bake the bread for 30 minutes or until baked through
now you know the milk bread recipe.