Milk bread loaf for everyone once awhile when I have the time to bake.
These bread took me nearly 24 hrs to complete. Nevertheless, they are very soft and good to eat on its own.
bread flour 182g
instant yeast 2.5g
warm milk 110g
Combine all and proof at room temp until the dough size doubled, then set aside in the fridge to proof for 16-24hrs.
bread flour 78g
Combine all, together with the sponge dough, except the butter. Knead the dough until the dough is smooth, add in the butter. Continue to knead until the dough is elastic. Set aside to proof for 30mins. Divide into 3 portions. Shape and proof. Bake in preheated oven at 180d for 35mins.