This is a soft bread recipe that melts in your mouth.
The eggs and butter contribute to the bread dough rising higher than a non-egg yeast bread.
And remember: your room temperature for dough proofing should be between 25°C and 36°C.
Very often I proof my dough in the oven as I keep door closed for the duration of the proofing time.
Get thermometer for baking and electronic scale you’ll never have to guess at it again, it gets easier when you have the right tools, temperatures are extremely important while working with yeast and dough. Always make sure to check the expiration date on your yeast package.

Recipe

Ingredients for yeast activation

Instant yeast 5 g
Warm milk 200 ml (40 - 46 °C)
Sugar 12 g
Wait for 9-10 minutes until yeast is activated.

Your Dough Recipe:

Bread flour (sifted) 340 g
Salt 4 g
Egg 1 (half of it use for your dough and the other half glaze your dough before baking)
Butter 40 g (add it gradually 2 min after the mixing process has started)
Vegetable oil - grease your bowl with it (10-15 ml.)

Bake in a preheated oven for 18-20 minutes at 180°C.

If you are passionate about cooking and want your recipes to reach people from all over the world register on 𝐤𝐡𝐚𝐥.𝐜𝐨𝐦 𝐚𝐧𝐝 𝐮𝐬𝐞 𝐦𝐲 𝐜𝐨𝐝𝐞 𝐂𝐫𝐢𝐦𝐩&𝐁𝐚𝐤𝐞 𝐟𝐨𝐫 $𝟐 𝐝𝐢𝐬𝐜𝐨𝐮𝐧𝐭.

#bread#breadwithmilk#breadbaking

свернуть