Whole Milk Loaf Recipe
Make Whole Milk Loaf Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Finish
Method
Dough
- 1
Activate yeast
Warm the whole milk to about 100–110°F (38–43°C). Pour the warm milk into a medium bowl or the bowl of a stand mixer. Sprinkle the active dry yeast and the granulated sugar over the surface of the milk. Let sit undisturbed for 5–10 minutes until the mixture is foamy. If it does not foam, the yeast may be inactive — start again with fresh yeast.
- 2
Combine ingredients
Add the softened unsalted butter, the large egg, and the salt to the milk-yeast mixture. Stir briefly to combine. With the mixer using a dough hook on low (or by hand with a wooden spoon), add 2 cups of the flour and mix until incorporated. Add the remaining flour, 1/2 cup at a time, mixing until a shaggy dough forms and starts to pull away from the bowl. Total flour used will be about 3.5 cups; humidity and flour type may change the exact amount.
- 3
Knead
Knead the dough in the stand mixer on low-medium speed for 6–8 minutes (or on a floured surface by hand for 8–10 minutes) until the dough is smooth, elastic, slightly tacky but not sticky. If the dough is too sticky, add up to 1–2 tablespoons more flour; if too dry, add up to 1 tablespoon warm milk.
- 4
First rise
Lightly oil a large bowl. Shape the dough into a ball and place it seam-side down in the bowl. Cover tightly with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 60–90 minutes depending on room temperature.
Shape & Proof
- 5
Deflate and shape
Once doubled, gently punch down the dough to release gas. Turn dough out onto a lightly floured surface. Flatten into a rectangle roughly 8x10 inches. Starting at the short edge, roll tightly into a log and pinch seam to seal. Tuck the ends under to form a smooth loaf.
- 6
- 7
Second rise (proof)
Cover the pan loosely with lightly greased plastic wrap or a clean kitchen towel. Let the loaf rise in a warm place until it crests about 1 inch above the rim of the pan, about 45–60 minutes. Preheat the oven to 350°F (175°C) during the last 15 minutes of proofing.
Bake & Finish
- 8
Egg wash (optional) and bake
If you prefer a shinier crust, whisk a small additional egg with 1 teaspoon milk and brush lightly over the top of the loaf. Alternatively, brush with the optional extra milk. Place the pan in the preheated 350°F (175°C) oven and bake for 30–35 minutes, until the top is golden brown and an instant-read thermometer inserted into the center reads 190–200°F (88–93°C). If the top browns too quickly, loosely tent with foil for the remaining baking time.
- 9
- 10
Cool
Let the loaf cool in the pan for 10 minutes, then run a knife around the edges and transfer the loaf to a wire rack. Cool completely, at least 1 hour, before slicing to ensure best texture.