Sicilian Milk Bread is soft and lightly sweet with a shiny golden crust. It's a yeast bread that requires some time and patience to make but once you pull a warm loaf out of the oven the time is worth it.
1/4cup+ 3 tablespoons butter (melted and cooled)(92 grams)
2 1/2teaspoonsactive dry yeast
3 3/4cups+ 1 1/2 tablespoons all purpose flour(500 grams)
*If you use unsalted butter then add 1/2 teaspoon of salt.
In a small pot heat the butter and milk together to the temperature 105 -110F (40-43C) then pour into the bowl of the stand up mixer, add a pinch of sugar and the yeast. Let sit 5 minutes then mix together to combine.
Add the flour and start to knead on speed 2, add the sugar and salt and knead (no higher then 2) for 3-4 minutes (until the dough starts to pull away from the sides of the bowl). Place in a lightly greased bowl (roll the dough in the bowl to cover it in oil) cover the bowl with plastic and a towel and let rise in a warm draft free area for 2 hours (or doubled in bulk).
Move the dough to a lightly floured flat surface and gently knead the dough down, form into 3 equal size balls and place them in a lightly greased loaf pan (9x5 inch / 22x12cm). Cover with plastic wrap and let rise one hour in a warm draft free area.
Pre-heat oven to 350F.
Brush the loaf with the egg wash (you won't need it all). Bake for approximately 25-35 minutes. Let cool then serve. This is a Sicilian bread that is served for breakfast in the morning with a granite.
In a small bowl beat together the egg and milk.
Make sure your milk is not higher then 104-110F (40-43C) or you will kill the yeast.