Sicilian Milk Bread

🧂 Ingredients

• 1 1/4 cup + 1/2 tablespoon milk (lukewarm)

  (307 grams)
• 1/4 cup + 3 tablespoons butter (melted and cooled)

  (92 grams)
• 1 pinch granulated sugar
• 2 1/2 teaspoons active dry yeast
• 3 3/4 cups + 1 1/2 tablespoons all purpose flour

  (500 grams)
• 1/2 cup sugar

  (100 grams)
• 1/4 teaspoon salt*
• 1 large egg
• 1 tablespoon milk

Instructions

• 1 In a small pot heat the butter and milk together to the temperature 105 -110F
  (40-43C) then pour into the bowl of the stand up mixer, add a pinch of sugar and
  the yeast. Let sit 5 minutes then mix together to combine.
• 2 Add the flour and start to knead on speed 2, add the sugar and salt and knead
  (no higher then 2) for 3-4 minutes (until the dough starts to pull away from the
  sides of the bowl).  Place in a lightly greased bowl (roll the dough in the bowl
  to cover it in oil) cover the bowl with plastic and a towel and let rise in a
  warm draft free area for 2 hours (or doubled in bulk). 
• 3 Move the dough to a lightly floured flat surface and gently knead the dough
  down, form into 3 equal size balls and place them in a lightly greased loaf pan
  (9×5 inch / 22x12cm). Cover with plastic wrap and let rise one hour in a warm
  draft free area.   
• 4 Pre-heat oven to 350F.
• 5 Brush the loaf with the egg wash (you won't need it all). Bake for approximately
  25-35 minutes. Let cool then serve. This is a Sicilian bread that is served for
  breakfast in the morning with a granite. 
• 6 In a small bowl beat together the egg and milk.

Nutrition Info