MILK BREAD

3. Shaping and Baking:

1. Shape the Dough:
   • Punch down the risen dough to release air.
   • Turn the dough out onto a lightly floured surface and shape it into a loaf. Place it in a greased loaf pan.
2. Second Rise:
   • Cover the loaf pan with plastic wrap or a damp cloth and let it rise for another 45 minutes to 1 hour, or until the dough has risen to the top of the pan.
3. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
4. Bake the Bread:
   • Bake the loaf in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
5. Cool the Bread:
   • Remove the bread from the oven and let it cool in the pan for about 10 minutes.
   • Transfer the bread to a wire rack to cool completely before slicing.

Nutrition Information (per slice):

• Calories: 130
• Total Fat: 4g
  • Saturated Fat: 2g
  • Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 180mg
• Total Carbohydrates: 20g
  • Dietary Fiber: 1g
  • Sugars: 3g
• Protein: 4g

Tips for Perfect Milk Bread:

• Check Dough Consistency: If the dough is too sticky, add a bit more flour; if too dry, add a bit more water or milk.
• Proper Kneading: Knead the dough until it is smooth and elastic; this helps develop the gluten for a better texture.
• Warm Environment for Rising: Let the dough rise in a warm, draft-free area for the best results.
• Don’t Rush the Cooling: Allow the bread to cool completely before slicing to prevent it from becoming gummy inside.

Enjoy your soft and fluffy homemade milk bread as toast, sandwiches, or simply with butter and jam!