White Bread #3

Toasted

Sliced

Sliced

Baked

2nd Proofing

Before 2nd Proofing

1st Proofing

Dough

Ingredients:

All purpose flour - 2 cups

Dry yeast- 1 tsp

Sugar - 2 tbsp

Salt - 1/2 tsp

Butter - 2-3 tbsp (melted)

Milk - 1/2 to 3/4 cups

Lukewarm water - 2 tbsp

Method:

• Put yeast, sugar and lukewarm water in a cup and let it sit for 10 minutes to activate the yeast.
• In a big bowl put sieved flour, salt and activated yeast mixture.
• Now gradually add milk and butter .
• Make soft dough by kneading for 10-15 min.
• Rub little oil on the dough and cover it.
• Set aside for 1 hr for proofing.
• Take out the dough and punch it to remove the air bubbles.
• Knead it for 2-3 min (put little butter if needed).
• Roll the dough and make a loaf shape.
• Arrange them greased bread pan.
• Brush with little butter and cover it with a damp cloth.
• Set aside for 30 mins for second proofing.
• Now brush the top with milk.
• Bake these in a preheated oven at 180°C for 15-20 mins.