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Easy Cardamom Milk Bread

  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 2/3 cups whole milk, warmed
  • 4 tbsp granulated sugar
  • 1 tsp active dry yeast
  • 2 3/4 cup bread flour
  • 1/2 tsp cardamom
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp kosher salt
  • 1/4 cup water, room temp
  • 2 tbsp unsalted butter, room temp
  • 1 egg whisked for egg wash

Instructions

  1. Bloom your yeast. In a large mixing bowl, combine warmed milk, active dry yeast, and sugar. Stir to combine and cover with a kitchen towel for 10-15 minutes. When you uncover it, it should be frothy.
  2. In a medium mixing bowl, combine bread flour, salt, and spices. Add this mixture to the frothy yeast mixture. Add water. Stir around with the bread hook attachment of a stand mixer (or with a spatula if kneading by hand). Once it begins to come together, knead on medium for about 3 minutes, until the dough forms a ball, with the stand mixer. If kneading by hand, plan for 5ish minutes of vigorous kneading.
  3. Add your room temperature butter in 2 chunks. Continue to knead the dough with the mixer on medium for 10 minutes (or by hand for 20). When ready, the dough will form a cohesive ball and bounce back readily when poked.
  4. Shape your dough into a ball and place in an oiled, large mixing bowl. Cover with plastic wrap. Place the covered bowl in the fridge to proof overnight, 8-12 hours.
  5. Prepare a loaf pan with baking spray and/or parchment paper.
  6. In the morning, punch down the dough and turn it out onto a well-floured surface. Using a dough cutter, divide the dough into 3 equally sized pieces. Shape into balls and allow to rest for 10 minutes.
  7. Take each ball of dough and roll out until about 1/4-1/2 inch thick. Fold one side of the dough across the circle, followed by the other, creating a long vertical piece (like folding an omelette). Using a rolling pin, continue to roll the vertical rectangle out horizontally until it is as wide as your loaf pan. Starting at the top of the rectangle, roll it downwards until it is a round little jelly roll. Place it in the center of your loaf pan. Repeat with the other two dough pieces and place them on either side in the pan.
  8. Cover the loaf pan with plastic wrap and allow to proof at room temperature for 1-2 hours, until it doubles in size and is very pillowy.
  9. Preheat your oven to 350 for 15-30 minutes. Brush your risen dough with egg wash. Bake the bread in the middle rack of your oven for 25-30 minutes. When it is done, it will be significantly taller and golden brown on top.
  10. Remove from oven and allow to cool on a wire cooling rack. Enjoy warm or room temperature. I like to top this milk bread with honey-cinnamon compound butter. Bread keeps well for several days in an airtight container.
  • Author: Caroline Crockett
  • Category: bread