Basic Milk Bread
This recipe produces an incredibly soft and tender sandwich bread. The key to its flavor and texture is the poolish, a type of preferment that develops overnight. The final dough is very soft and enriched with butter and cream, so it needs the support of a loaf pan to rise properly.
Ingredients
For the Poolish (Preferment)
- 3/4 cup AP flour
- 1/2 cup whole milk ~90F, lukewarm
- 1 1/2 tsp instant yeast
For the Dough
- All of the poolish
- 3 cups bread flour
- 1 cup whole milk ~90F, lukewarm
- 1/4 cup heavy cream
- 1/4 cup honey
- 4 tbsp unsalted butter softened
- 2 tsp Diamond Crystal kosher salt
For the Egg Wash
- 1 large egg
- 1 tbsp milk
Method
- Mix flour, lukewarm milk, and yeast for poolish. Cover and ferment 8-12 hours at room temp until bubbly.
- Combine poolish with remaining dough ingredients in stand mixer with dough hook.
- Mix on low until shaggy, then medium speed 10-12 minutes until soft, sticky dough forms.
- Transfer to oiled bowl, cover and rise 1-1.5 hours until doubled.
- Shape dough into log, place in greased 9x5 loaf pan.
- Let rise 1 hour until dough is 1 inch above pan rim.
- Preheat oven to 375F.
- Brush loaf with egg wash (beaten egg + 1 tbsp milk).
- Bake 30-35 minutes until deep golden and internal temp reaches 190F.
- Cool in pan 10 minutes, then remove to wire rack to cool completely.
Notes
Dough will be sticky - resist adding extra flour. For best results, use weight measurements if available.