Vanilla Milk Bread is a soft, slightly sweet bread that has a rich, comforting flavor. The combination of milk, butter, and vanilla makes it a deliciously fragrant treat, perfect for breakfast, toast, or even just on its own with a little butter. Here’s a simple recipe to make your own Vanilla Milk Bread at home:
Vanilla Milk Bread Recipe
Ingredients:
- 3 1/2 cups all-purpose flour (plus extra for dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 cup whole milk, warmed to about 110°F (43°C)
- 1/4 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1 large egg (room temperature)
- 1/4 cup heavy cream (for brushing on top, optional)
Instructions:
1. Activate the Yeast:
- In a small bowl, combine the warm milk (not too hot, about 110°F/43°C) with the sugar. Stir until the sugar dissolves.
- Sprinkle the yeast over the milk and stir gently. Let it sit for about 5-10 minutes until the mixture becomes frothy. This step ensures that the yeast is active and ready to work.
2. Mix the Dough:
- In a large mixing bowl, combine the flour and salt. Create a well in the center.
- Add the egg, melted butter, and vanilla extract to the yeast mixture.
- Pour the wet ingredients into the flour mixture and stir until the dough starts to come together.
- Knead the dough either by hand or with a stand mixer fitted with a dough hook. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
3. Let the Dough Rise:
- Once the dough is kneaded, shape it into a ball and place it in a lightly greased bowl. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
4. Shape the Dough:
- After the dough has risen, punch it down to release any air bubbles.
- Turn the dough out onto a floured surface and roll it out into a rectangle, about 12×8 inches.
- Roll the dough up tightly from the shorter edge, like you would for a jelly roll. Pinch the seams to seal it.
- Place the rolled dough seam-side down into a greased 9×5-inch loaf pan.
5. Second Rise:
- Cover the loaf pan with a clean kitchen towel and let the dough rise for another 30-45 minutes, or until it has risen just above the edge of the pan.
6. Bake the Bread:
- Preheat your oven to 350°F (175°C).
- If you like a soft, golden crust, you can brush the top of the loaf with a little heavy cream before baking.
- Bake the bread for about 25-30 minutes, or until the top is golden brown, and the bread sounds hollow when tapped on the bottom. You can also check the internal temperature—it should be about 190°F (88°C) when done.
7. Cool and Serve:
- Once the bread is baked, remove it from the oven and let it cool in the pan for about 10 minutes.
- Transfer the bread to a wire rack to cool completely before slicing.
Tips:
- Milk Substitute: You can substitute whole milk with almond milk or another non-dairy milk, but the texture and flavor might be slightly different.
- Vanilla Variation: For an even richer vanilla flavor, you can scrape a vanilla bean pod into the dough or add a few extra drops of vanilla extract.
- Sweetened Crust: If you prefer a sweet crust, sprinkle a little sugar on top of the dough before baking.
