1. Use a Kitchen Scale:
For precise measurements, weigh your ingredients, especially the flour, as cup measurements can vary.
2. Check Yeast Freshness:
Ensure your yeast is fresh and active. If the mixture doesn’t foam after 5 minutes, your yeast may be expired.
3. Don’t Overheat the Milk:
Milk that’s too hot can kill the yeast. Aim for a temperature of around 110°F (45°C).
4. Knead Thoroughly:
Proper kneading develops gluten, which is essential for a soft and spongy texture. The dough should be smooth and elastic.
5. Proofing Environment:
Place the dough in a warm, draft-free spot. You can create a warm environment by placing the bowl in an oven with the light on or near a warm stovetop.
6. Don’t Rush the Rise:
Let the dough rise until it’s truly doubled in size. Rushing this step can result in dense bread.
7. Egg Wash Alternatives:
If you don’t have eggs, you can use milk or cream for brushing the top of the bread.
8. Test for Doneness:
Insert a thermometer into the bread—it should read 190°F (88°C) when fully baked