Fluffy homemade bread

Name: Fluffy homemade bread
Ingredients: 1 kg flour; 500 ml milk; 1 tablespoon dry yeast; 1 teaspoon salt; 1 egg; 15 ml milk

Pasta/Pizza - Fluffy homemade bread by Rebeca B. - Recipia

Fluffy homemade bread is made by braiding a flour-and-milk dough once it becomes elastic. The two loaves rise twice and turn out light and fluffy, with a soft crumb and golden crust; the first rise takes about 40 minutes. I start the dough almost two hours before the meal. Preparation: 20 minutes. Cook time: 35 minutes. Rest time: 55 minutes. Total time: 110 minutes. Servings: 12. About 337 kcal and 11 g protein per serving.

Ingredients

1 kg flour
500 ml milk
1 tablespoon dry yeast
1 teaspoon salt
1 egg
15 ml milk

Preparation

1. Sift the flour into a large bowl and mix it with the dry yeast and salt. 2. Pour in the 500 ml of lukewarm milk and knead for 10 minutes, until you have an elastic dough. Cover it and leave it to rise for about 40 minutes, until doubled in size. 3. Turn the dough out onto the work surface and divide it into two balls. Cut each ball into three pieces, roll the pieces into ropes and braid them. Place the loaves on a baking tray and leave them to rise for 15 minutes. 4. Beat the egg with 15 ml of milk and brush the loaves. Bake them at 180°C for 35 minutes, until golden.

Notes

Keep the cooled bread in a sealed bag for up to 3 days; the slices can be frozen. White bread flour makes an elastic dough; if you use wholemeal flour, the crumb will be denser and you may need a little more milk. The milk should be lukewarm, not hot, so the yeast can make the dough rise. Let the loaves cool before slicing, as the warm crumb can become compressed. I cut thick slices and serve them alongside vegetable soup. The milk in the dough and the milk for brushing can be replaced with 515 ml of unsweetened soy drink, and the loaves can still be brushed with egg; the bread contains gluten and egg, while the basic version also contains dairy.