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1
Combine milk and sugar.
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2
Microwave to warm slightly (about 35 to 40C).
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3
Melt the butter in a hot water bath or the microwave (10 to 20 seconds).
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4
Add to the mixture from step 1 and mix lightly.
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5
When mixed, spread out the yeast.
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6
Let it soak for 1 minute.
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7
After the yeast is soaked, mix everything up.
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8
Add the strong flour and salt.
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9
Use a spatula or a spoon to stir it up.
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10
Stir for 20 to 30 seconds.
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11
Cover with plastic wrap.
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12
Use the dough rising setting of your oven (at 30 to 40C) and let it rise for 30 minutes (first rising).
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13
The size should double when the first rising is complete.
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14
Mix the dough again and punch out the air.
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15
Line your pound cake tin with parchment paper and pour in the dough.
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16
Smooth out the surface.
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17
Here's how it looks like after it's poured into the pan.
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18
Let it rise again for 30 minutes at 30 to 40 minutes.
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19
When the dough has risen almost to the height of the pan, bake in a 200C to 220C preheated oven.
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20
When baking, add a pudding cup of hot water on the side of the pound tin.
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21
This prevents the bread from drying up and makes it nice and fluffy.
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22
Bake for 20 minutes at 200C to 220C.
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23
When done, drop the pan onto your work surface to remove air.
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24
Remove from the pan.
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25
Also remove the parchment paper.
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26
This milk-enriched bread is really fluffy inside.
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27
Slice it nice and gently because it's so soft.
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28
Enjoy it as it is, or toast to serve .
