Milk Bread

1: Mix all poolish ingredients and let it ferment for 3-4 hours at 80F.

2: Using a stand mixer with a dough hook, add in all the bread ingredients + poolish, except for the butter. Mix at medium speed for about 5 mins until a rough dough forms.

3: Add softened butter and knead for about 20 mins until dough stretches and passes the window pane test. Cover and let rise to double in size (about 1 hour at 80F).

4: Once risen, punch down the dough to release air. Divide into 3 equal pieces, shape them, and place in a 450g pullman loaf tin. Cover and let rise until it almost reaches the lid.

5: Preheat oven to 375F and bake for 30-35 mins. Tap the loaf tin to release hot air and remove bread from the tin immediately. Let it cool completely before slicing.