Recipe for a soft and sweet white bread enriched with eggs and milk,

Olusola

Ingredients:

  • Warm Milk: 1 cup (105°F-115°F)
  • Active Dry Yeast: 2 ¼ teaspoons (1 packet)
  • Sugar: ¼ cup
  • Salt: 1 ½ teaspoons
  • Eggs: 2 large, lightly beaten
  • Unsalted Butter: 4 tablespoons (½ stick), melted
  • All-Purpose Flour: 3 ½ – 4 cups

Instructions:

  1. Activate the Yeast: In a small bowl, combine the warm milk, 1 teaspoon of the sugar, and the yeast. Let it sit for about 5 minutes until it becomes frothy (this means the yeast is alive and active).
  2. Combine Ingredients: In a large mixing bowl, combine the remaining sugar, salt, eggs, and melted butter. Use your hand mixer on low speed to blend everything together.
  3. Add Yeast Mixture: Pour the yeast mixture into the egg mixture and mix on low speed until well combined.
  4. Gradually Add Flour: Add 2 cups of flour and mix on low speed until incorporated. Then, start adding more flour, about ¼ cup at a time, while continuing to mix. The dough should start to pull away from the sides of the bowl and become slightly sticky.
  5. Knead the Dough: Lightly flour a clean surface. Transfer the dough onto the floured surface and knead it for about 8-10 minutes. The dough should become smooth and elastic.
  6. First Rise: Lightly oil a large bowl. Place the dough in the bowl, turning it to coat all sides with oil. Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm, draft-free place for about 1 hour, or until it doubles in size.
  7. Shape the Bread: Punch down the dough to release the air. Divide it in half (or shape into rolls, if desired). Shape each half into a loaf and place in a greased loaf pan.
  8. Second Rise: Cover the loaf pans loosely with plastic wrap or a damp cloth. Let the dough rise again for about 30-45 minutes, or until it rises about 1 inch above the rim of the pans.
  9. Preheat the Oven: Preheat your gas oven to 375°F (190°C).
  10. Bake the Bread: Bake the bread for 25-35 minutes, or until golden brown and hollow-sounding when tapped. If the top starts to brown too quickly, you can loosely tent it with foil.
  11. Cool: Remove the bread from the pans and let it cool on a wire rack before slicing.

Tips:

  • Room Temperature Ingredients: Ensure your milk, eggs, and butter are at room temperature for the best results.
  • Don’t Overmix: Overmixing the dough after adding the flour can lead to tough bread.
  • Warm Environment: The dough will rise best in a warm, draft-free place.

Enjoy your homemade sweet bread

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