- Activate the Yeast:
- In a small bowl, dissolve the sugar in the warm water. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, or until it becomes frothy. This indicates that the yeast is active and ready to use.
- Mix the Dough:
- In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture, warm milk, and melted butter (if using).
- Using a wooden spoon or your hands, mix until a sticky dough forms. If the dough is too dry, add a little more water or milk, one tablespoon at a time.
- Knead the Dough:
- Turn the dough out onto a lightly floured surface. Knead for about 10 minutes, or until the dough is smooth and elastic. Add flour as necessary to prevent sticking, but try to keep the dough as soft as possible.
- First Rise:
- Place the dough in a lightly oiled bowl, turning it to coat all sides with oil. Cover the bowl with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
- Shape the Loaf:
- Punch down the risen dough to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf. Place the loaf in a greased 9×5-inch loaf pan or shape it to place on a baking sheet for a free-form loaf.
- Second Rise:
- Cover the shaped loaf with a clean towel and let it rise again for about 30-45 minutes, or until nearly doubled in size.
- Preheat the Oven:
- While the dough is rising, preheat your oven to 375°F (190°C).
- Bake:
- Once the loaf has risen, bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the bread browns too quickly, tent it with aluminum foil.
- Cool:
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Tips:
- Milk Temperature: Ensure the milk is warm but not hot to touch, as too high a temperature can kill the yeast.
- Browning: For a shinier crust, you can brush the loaf with an egg wash (1 egg beaten with 1 tablespoon of water) before baking.
- Storage: Store the cooled bread in a bread box or wrapped in a clean cloth inside a plastic bag to keep it fresh.
Enjoy your homemade Milk and Water Bread, a testament to the simplicity and warmth of traditional baking. This bread pairs wonderfully with butter, jams, or as the base for any sandwich.