Agege Bread/Soft Milk Bread

Instructions

1. 1

   Activate the Yeast: In a small bowl or jug, combine the warm milk and active dry yeast. Stir gently, cover, and set aside in a warm place for about 10 minutes, or until frothy.

2. 2

   Combine the Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, mix together the bread flour, sugar, powdered milk, and ground nutmeg. Add the egg and roughly combine.

3. 3

   Form the Dough: Pour in the activated yeast mixture and begin mixing on medium speed. Continue mixing for about 10 minutes, or until the dough is smooth and elastic.

4. 4

   Incorporate the Butter: Gradually add the butter, one tablespoon at a time, continuing to mix until fully incorporated and the dough is soft and pliable. This may take an additional 5–7 minutes.

5. 5

   Shape the Dough: Lightly flour your work surface and turn out the dough. Shape it into a ball, then divide it evenly into three portions. Using the roll-and-fold method, shape each piece into a smooth oval or log.

6. 6

   Proof the Dough: Grease a loaf tin with butter and place the shaped dough pieces side-by-side in the tin. Cover loosely with a clean kitchen towel or plastic wrap, and allow to rise in a warm place for 1 hour, or until doubled in size.

7. 7

   Bake: Preheat your oven to 160°C (320°F). Once the dough has risen, bake for 20–25 minutes, or until the loaf is golden brown and sounds hollow when tapped.

8. 8

   Cool and Serve: Remove the bread from the oven and allow it to cool in the tin for 5 minutes before transferring to a wire rack. Let cool completely before slicing.