Milk bread

Overview

The bread is extremely soft and full of milky flavor. I still use one-time fermentation, which saves time and is delicious.

Put the ingredients except butter into the mixer in the order of liquid in the lower layer, powder in the middle layer, and yeast in the upper layer. Start kneading the dough on low setting. When the dough is smooth, add softened butter. Switch to medium setting and continue kneading.
Knead the dough until it becomes stiff and a large film can be pulled out, then it is ready.
Divide the dough into three equal parts
Cover with plastic wrap and let rest for 15 minutes
Take a piece of dough and roll it into a rectangular shape with a rolling pin. The top side should be slightly thinner
Roll up the dough from bottom to top
Pinch the closure, be sure to pinch it tightly, and place the closing side downwards.
Shape all the dough like this and put it into the Baguette mold
Place in the oven to ferment, with a basin of hot water underneath, until doubled in size.
Take out the dough, sift a thin layer of flour, and then cut five slits diagonally with a razor blade.
Preheat the oven to 180 degrees for ten minutes, place the bread on the middle shelf of the oven, and bake for 20 minutes. Pay attention to cover with tin foil in time to prevent the color from getting too dark. After baking, take it out and let it cool.