Milk Bread | White Bread | Bread Recipe

Ingredients: (1 cup = 180 ml)

• Maida - 3.5 cups
• Yeast - 1.5 tsp
• Milk - 1.5 cups
• Sugar - 2 tsp
• Salt - 3/4 tsp
• Oil - 2 tbsp
• Butter - 1/2 tsp
  
  

Preparation:

1. Add 1.5 cups warm milk, sugar and yeast in a bowl, mix well. Cover and keep aside for 15 minutes.
2. Add Maida, 1 tbsp oil, salt and the yeast mixture to a  mixing bowl. Mix well and add milk gradually if required to make a sticky dough.
3. Now take the dough on a flat clean surface, add little flour and oil. Knead for 10 minutes till the dough becomes soft and does not stick to hands.
4. Proofing: Tuck the dough. Brush the   dough with oil and keep it in a greased  deep bowl or vessel. Cover the bowl with a plate and keep aside for 2 hours.
5. Once the proofing is done, punch the dough and  knead it once again.
6. Flatten the dough with hands. Start rolling it up (like scroll) while pinching or pressing the edges of the dough with every roll.
7. Seal the edges. Fold the two ends of the roll downwards.
8. Second time Proofing: Place the dough in a greased bread baking loaf tin. Cover and Keep for 30 minutes.
9. Once the dough raises, preheat the oven at 180°c in convection mode. Brush the dough with little milk. Place the baking tin inside the oven. 
10. Bake at 180° c for 35 - 40 minutes in convection mode.
11. Take out the bread tin and apply little butter on bread.
12. Unmould bread from the tin after 15 - 20 minutes.
13. Allow the bread to cool down completely and cut into slices.
14. Enjoy the freshly baked Milk bread.

Note:

1. If you want white bread without milk, replace milk with water.