Now it’s time to knead! On a lightly floured surface, I place the dough and knead it for about 5 to 10 minutes until it becomes smooth and elastic. Once that’s done, I shape it into a ball and place it in a lightly greased bowl, covering it with a towel. I let it rise in a warm spot for about an hour, or until it’s doubled in size. The aroma of the yeast beginning to work is something absolutely wonderful!
After the dough is perfectly risen, I gently punch it down to release the air. Next, I shape it into a loaf and place it into my greased loaf pan. I cover it again and let it rise for another 30 minutes. While I wait, I preheat my oven to 350°F. As the dough rises one last time, my kitchen fills with a sweet, yeasty scent that just makes me smile.
Finally, when the dough has risen again, I mix a little extra cinnamon and sugar to sprinkle on top. Into the oven it goes for about 30 to 35 minutes, and oh, the anticipation! The moment I can pull out that golden-brown loaf is pure joy. The smell wafting through the house is irresistible!
Pro Tips for Best Results
I’ve made this recipe multiple times, and one tip I swear by is to ensure your milk is warm but not too hot—think of it like a nice warm bath for the yeast. If it’s too hot, you risk killing it, and we don’t want that! Another thing I learned is to really let the dough rise in a warm place. A sunny spot on your counter or even near a pot simmering on the stove does wonders for that yeast.
When it comes to kneading, I like to set a timer for 8 minutes. It’s surprising how many folks skimp on this step! A good knead gives the bread structure, and trust me, the long wait will be worth it when you bite into that soft, fluffy inside. Lastly, if you’re thinking about adding toppings, nuts or raisins are fantastic for an extra dimension of flavor!
Common Mistakes to Avoid
One of the biggest mistakes I’ve made is not measuring the flour accurately. It’s easy to scoop it directly from the bag and accidentally add too much. To make sure I’m using the right amount, I spoon the flour into my measuring cup and level it off with a knife. It’s a small step, but it makes a huge difference in the texture of the bread. (See the next page below to continue…)