SOFT MILKY BREAD Filed under ( Breakfast and Brunch, Cakes and Bakes )

The aroma of freshly baked bread bottled and sprinkled on this blog for you all to savour, could anything be better? BAKE IT, LIFT IT, BROWN IT, SPREAD IT, LOVE IT...That's the story of this pretty loaf for all you precious people, who honour me by reading through my posts...

• Plain flour-250gms


• Milk-1/2 cup


• Curd-2 tbsp


• Yeast-2 tsp


• Sugar-1 tsp


• Salt-1/2 tsp


• Egg-1


• Butter-2 tbsp

Combine milk, curd ,butter, sugar and heat till warm to the touch, add in the yeast and leave for 15 minutes till frothy, Add the butter, salt , 1/2 of the egg (reserving half for the egg wash) and the flour, combine well to form a ball of dough, add more flour if neccessary, knead to a smooth elastic dough, oil a bowl and leave dough to rise for 1 hour till double in bulk.

Punch down and form into loaf shape, gently smooth down into a loaf pan, leave for proofing for about 1 hour more, the dough will now rise to top of pan, brush top with egg wash and sprinkle some sesame seeds, bake at 200C for 1/2 an hour, slice when cool.

Did I tell you how I enjoyed a slice- simply by spreading some golden butter and fruit preserve as soon as the bread was out of the oven, loved it with both the butter and jam seeping through and dripping all over...ha heaven!

Soft, milky bread is off to lovely Susan for her weekly showcase of yeasted goods-yeastspotting.