Soft and Fluffy Milk Bread

5 from 3 votes

Cotton soft and fluffy.

Prep Time30

Cook Time40

Total Time1 10

Course: Breakfast

Cuisine: Asian

Servings: Slices

Calories: 200kcal

Author: Claudy

In a bowl, add water, yeast and mix till combined.
Now add the rest of the ingredients and mix using the dough hook till a perfect dough is formed. This will take about 7 minutes on low speed.
Dough will be a little sticky but can be handled with oiled or floured hands. Now form a ball and put in a lightly greased pan.
Cover and let it rest in a warm area for 1 hour till it doubles in size.
Transfer dough to a working surface and divide into 3 equal portions. Roll out dough with rolling pin into an oval shape and then fold and seal till the end.
Place in a lightly greased loaf pan, seam side down and cover with a towel. Let it rest for another 30 minutes.
Preheat oven to 350°F in the last 10 minutes of the proofing.
Mix 1 egg with 1 tablespoon of water or liquid milk and mix till combined.
Using a brush, apply egg wash generously on the bread.
Bake at 350°F for 35- 40 minutes till it's golden brown. Let it bake in the middle or last rack far away from the heat so that the top dosen't burn.
Remove bread from the oven and let it rest in the pan for about 5 minutes.
Transfer bread from the pan to a cooling rack. Let it cool for about 10 minutes and serve.

Change measurements grams by clicking on the metric in the recipe card and use a scale for accuracy.
If you are in a cold area, proof in the oven. Boil water and place in the last rack of the oven, it should be open to let out steam or vapor. Place dough in the oven.