Soft Vanilla Milk Bread

INGREDIENTS:

(Makes 1 large loaf or 2 small loaves)

Wet Ingredients:

1 cup (240ml) warm whole milk (110°F/43°C)

2 large eggs, room temperature

1/4 cup (60g) unsalted butter, melted and cooled

1 tbsp pure vanilla extract or vanilla bean paste

Dry Ingredients:

3 1/2 cups (440g) bread flour (all-purpose works too)

1/4 cup (50g) granulated sugar

2 1/4 tsp (1 packet) instant yeast

1 1/4 tsp salt

For the Egg Wash:

1 egg yolk + 1 tbsp milk

DIRECTIONS:

1. Make the Dough

In a stand mixer bowl, whisk together warm milk, eggs, melted butter, and vanilla.

Add flour, sugar, yeast, and salt. Mix with dough hook for 2 minutes on low.

Increase to medium speed and knead for 8-10 minutes until smooth and elastic (the dough should clean the bowl sides).

2. First Rise

Place dough in greased bowl, cover with damp towel

Let rise in warm place for 1-1.5 hours until doubled

3. Shape the Loaf

Punch down dough and divide into 3 equal parts

Roll each into oval shapes (about 8×5 inches)

Roll up tightly from short end and place seam-side down in greased 9×5 loaf pan

Repeat with remaining dough pieces

4. Final Rise

Cover and let rise 45-60 minutes until dough crowns 1″ above pan

5. Bake to Golden Perfection

Preheat oven to 350°F (175°C)

Brush with egg wash (for shiny crust)

Bake 30-35 minutes until deep golden brown

Internal temperature should reach 190°F (88°C)

Cool in pan 10 minutes, then transfer to wire rack