Soft & Fluffy Milk Bread Recipe

Whisk starter ingredients together in a small saucepan over medium heat. Stir constantly for 4 minutes until it is thick and the whisk leaves lines in the pan. Put starter on a separate plate or bowl and let cool. I like to spread it thinly on a plate in order for it to cool faster.2 tablespoons all-purpose flour, ¼ cup half and half, ¼ cup water

Add the warmed half and half to the bowl of a stand mixer. Sprinkle the yeast over the top and let it sit for 2-3 minutes to get a little frothy. Then add the sugar, milk powder, egg, butter, flour and salt to the bread machine. Mix just until barely combined.½ cup half and half, 1 packet instant yeast, ¼ cup granulated sugar, 1 tablespoon dry milk powder, 1 large egg, ¼ cup salted butter, 2 ½ cup all-purpose flour, 1 teaspoon salt

Add in the cooled starter. Put on dough hook attachment on the stand mixer and knead on low for 7-10 minutes. The dough should feel very greasy at this point. Don't be tempted to add more flour. The dough should be tacky to the touch. Not dry at all.

Transfer into a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel and let it rise for 1 hour or until dough has doubled in size.

Transfer dough to a clean surface and divide it into 4 equal sections. Roll each piece out into about 8×5 inches. Fold the long sides into the center and then roll it up like a cinnamon roll (see pictures above for this step).

Place each piece into a lightly greased 8×4 (or 9×5) inch pan. Cover and let rise for an additional 45 minutes.

Preheat oven to 350ºF Fahrenheit.

In a small bowl, whisk together the egg and water. Brush the top of the risen dough lightly with the egg wash. Bake for 30-35 minutes or until golden brown. The inside should be 190º Fahrenheit. 1 tablespoon water, 1 large egg

Remove bread from the oven and allow it to sit in pan for 5 minutes before transferring it to a wire rack to cool completely. Cut or pull apart bread to serve.