Super Soft White Bread Dough

Ingredients

• 220 g whole milk, at room temperature
• 50 g warm water
• 10 g granulated sugar
• 7 g (2 tsp) instant yeast
• 35 g instant milk powder (I used full fat)
• 430 g Bread flour
• 1 large egg (50g not including the shell), at room temperature
• 2 g (3/4 tsp) kosher salt
• 60 g unsalted butter, at room temperature, plus more for greasing the rising bowl

Instructions

1. 1

   In the bowl of a stand mixer fitted with the dough hook attachment, combine all the ingredients except for the 60g unsalted butter.

2. 2

   Mix the dough on medium speed for about 10 minutes. At first a shaggy dough will form, then the dough will start to smooth out and become elastic and will start to pull away from the sides of the bowl. I find that this usually takes me 8-10 minutes. If your dough is really really not coming together at this point, you can add flour a teaspoon at a time until the dough clears the sides of the bowl. The dough should pass the windowpane test at this stage - when you break a little off and stretch it between your fingers, it should stretch to allow light to show through without breaking.

3. 3

   Once the dough is developed, add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic.

4. 4

   Transfer the dough to a clean work surface and flour very lightly if needed. Shape the dough into a tight ball using a bench scraper and then transfer to a lightly greased bowl. Cover the bowl with plastic wrap and leave in a warm spot until risen and doubled in size, about 1 hour.

5. 5

   Alternatively you can do the first rise overnight in the fridge. Place the dough into the covered bowl and then leave on the counter for 10 minutes then transfer into the fridge overnight. The dough will need 30 minutes or so the next day to come closer to room temperature.

6. 6

   Use the dough as directed in the recipe.