Milk Bread

Adapted from Joy of Cooking
Yield: 1 loaf

1 package (2 1/4 tsp) quick-rising active dry yeast
3 tbsp warm water (105F to 115F)
1 cup warm milk (105F to 115F)
5 tbsp melted butter
3 tbsp sugar
1 egg
1 tsp salt
2 cup bread flour
1 1/2 cup all-purpose flour
  1. Pour the water into a large mixing bowl.
  2. Sprinkle the yeast into the water. Let stand until the yeast is dissolved, about 5 minutes.
  3. Add the milk, melted butter, sugar, egg, and salt. Mix gently for 1 minute.
  4. Gradually stir in the bread flour.
  5. Begin kneading the dough in the bowl. Gradually add in 1/4 cup at a time of the all-purpose flour. The dough should be moist but not sticky.
  6. Knead for about 10 minutes by hand on a floured surface until the dough is smooth and elastic.
  7. Transfer the dough to an oiled bowl and turn it over once to coat with oil.
  8. Cover the bowl loosely with plastic wrap and let rise in a warm place (75F to 80F) until doubled in volume, about 1 hour to 90 minutes.
  9. Punch the dough down and knead slightly.
  10. Refrigerate, covered, for 30 minutes.
  11. To form into a loaf, grease an 8.5 x 4.5 inch (6 cup) loaf pan, form the dough into a loaf, and place seam side down in the pan.
  12. To form into rolls, divide the dough equally into small pieces, about 1 ounce each. Roll the dough pieces into balls and place them 2 inches apart on a parchment lined baking sheet.
  13. Cover either shape loosely with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  14. Preheat the oven to 375F.
  15. Bake the loaf for 40 to 45 minutes, or bake the rolls for 12 to 15 minutes, until the bread sounds hollow when tapped.
  16. Let cool slightly, then remove loaf from pan to a rack to cool completely. Rolls can be served immediately.