Soft Vanilla Milk Bread

1. Activate the Yeast:
In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast over the liquid and stir gently. Let it sit for about 5–10 minutes until the mixture is frothy and bubbly, indicating that the yeast is active.

2. Make the Dough:
In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, softened butter, and vanilla extract. Stir until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it becomes a smooth and slightly tacky dough.

3. Knead the Dough:
Turn the dough out onto a lightly floured surface. Knead for about 8–10 minutes until the dough is smooth, elastic, and no longer sticky. If you have a stand mixer, you can use the dough hook attachment to knead for about 5 minutes on medium speed.

4. First Rise:
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until it doubles in size.

5. Shape the Dough:
Once the dough has risen, punch it down gently to release the air. Transfer the dough to a floured surface and roll it into a rectangle (about 9×12 inches). Roll it up tightly from the long side to form a loaf shape. Pinch the seams together to seal the dough.

6. Second Rise:
Grease a 9×5-inch loaf pan and place the shaped dough into the pan. Cover the pan with a towel and let it rise for an additional 45 minutes, or until the dough has risen just above the top of the pan.

7. Preheat the Oven:
While the dough is rising, preheat your oven to 350°F (175°C).

8. Bake the Bread:
Brush the top of the dough with the beaten egg and a tablespoon of milk for a golden, glossy finish. Place the loaf in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

9. Cool the Bread:
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely. This will allow the bread to firm up and become even more tender.

Tips:
Flavor Variations: You can add a teaspoon of cinnamon or almond extract to the dough for a different flavor profile.
For a Softer Crust: If you prefer a softer crust, brush the bread with a little butter right after baking.
Storing: Store the cooled bread in an airtight container or plastic bag to keep it soft. It will stay fresh for 2–3 days. You can also freeze it for up to a month.
This Soft Vanilla Milk Bread is the epitome of comfort food with its tender crumb and delicious vanilla flavor. Whether you serve it as-is, use it for sandwiches, or toast it with a bit of butter, this bread will be a treat for all ages!