Milk bread loaf

Ingredients:

3 and 1/4 cups all purpose flour

1 and 3/4 cups milk [warm]

2 tsps instant dry yeast

2 tsps suger

1 tsp salt

2 tbsps butter [softened]

1 tsp sesame/ nigella seeds

method;

1. Preparing the dough:

• Sift the flour and salt together in a large bowl.
• Mix the sugar and yeast in 1 cup of warm milk. Set aside for a few minutes  for the yeast to get activated.
• Add the activated yeast to the sifted flour and start bringing the dough together.
• Add the remaining milk and mix in. you now have a sticky, messy dough. [This is  how it is supposed to be].
• Start kneading the dough and continue until it becomes less sticky [ this will take about 5-6 minutes]. One or two tablespoons of flour can be added if the dough is too sticky.
• Add the softened butter and continue to knead for another 5 minutes. Your dough will now be smooth, elastic and non-sticky.

2.  First proofing

• Roll the dough into a tight ball and tuck in the edges to get a smooth round top. The top and the bowl can be brushed with a little oil.
• Cover the bowl with a damp cloth and set aside for an hour or until the dough doubles in size.

3. Second proofing

• Shape your dough into a tight cylindrical log and tuck in the edges before placing in a loaf pan lined with parchment. The top of the dough must be a smooth as possible. 
• Place the tucked side down. I have used a 8 inch wide and 3.5 inch deep loaf pan for this recipe. Cover it with a damp cloth and leave it for an hour.

Baking:

• Pre heat the oven to 200 Degrees C for 10 minutes.
• Once the dough is ready, brush the top with milk and sprinkle the nigella seeds and the sesame seeds.

• Bake in the preheated oven for 10-12 minutes at 200 degrees C and then reduce the temperature to 180 degrees C. Continue to bake for another 30-35 minutes. If the top starts browning too soon, you may cover it with aluminium foil after 20 minutes of baking. Once nicely browned and baked for 35-40 minutes your bread should be ready. Tap the top and sides of the loaf. If it sounds 'hollow' , your bread is done.

• Remove from the baking pan and allow to cool completely on a wire rack before slicing.

Tips:

• Oven temperature and time may vary. Keep an eye on your bread after 20-25 minutes of baking.

• The bread dough should be loose, soft and non- sticky . Please add the required amount of liquid even if it seems like a messy affair to begin with. We do not want a firm dough. You may add a little extra flour while kneading if you find it very sticky.