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.

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.

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 8x5 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 8x4 (or 9x5) 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.

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.