Milk Bread

A better white bread

Photo (and bread) by author.

I’m slowly working my way through How To Bake. Having had limited success with Basic White Bread, I moved on to Milk Bread.

As the name implies, it uses milk instead of water for the dough. I microwaved a cup of milk to get it warm enough. The yeast didn’t bubble a lot, but it was forgiving.

There’s something truly satisfying about kneading dough. Punching it, slapping it, picking it up and throwing it down onto the counter. It’s quite therapeutic. No matter how much goes wrong during the day, a fresh loaf of bread can fix most of it.

Except ants on the counter. Fix that before making the loaf, or the loaf makes it worse.

When it came out of the oven, it looked and smelled so good, my carb-avoiding husband even wanted to try a piece!