Name: Herbed Milk Bread recipe by Rina Chakravarty at BetterButter
Prep time: 180 min
Cook time: 45 min
Total time: 225 min
Yield: 4
Ingredients: All purpose flour - 4 cups; Instant Yeast - 3 teaspoon; Salt - 1 teaspoon; Oregano - 2 teaspoon; Rosemary - 1 teaspoon; Milk - 1/2 cup (warm); Lukewarm water - 1/2 cup; Olive oil - 2 tablespoon

Ingredients Serving: 4

All purpose flour - 4 cups
Instant Yeast - 3 teaspoon
Salt - 1 teaspoon
Oregano - 2 teaspoon
Rosemary - 1 teaspoon
Milk - 1/2 cup (warm)
Lukewarm water - 1/2 cup
Olive oil - 2 tablespoon

Instructions

Mix the flour, yeast, oregano, rosemary and salt in a big bowl.
Add oil, water and milk to it.
Prepare a soft and sticky dough.
Knead the dough until its smooth and stretchable.
Cling wrap or cover the bowl with a kitchen towel.
Let the dough sit for about 1.5 hours or until its double in volume.
After about an hour, preheat the oven at 180 degrees centigrade.
Grease the bread pan.
When the dough is doubled, knead it again for a minute.
Roll it into the bread pan.
Press it with your hands ensuring it has covered all the sides of the pan.
Let it sit for another 45 minutes.
Brush the loaf with milk.
Bake it at 180 degrees centigrade for 20 minutes.
Further bake at 160 degrees for about 20 minutes.
To see if the bread is done or not, tap the bottom of the pan. If it sounds hollow, it indicates the bread is baked.
Remove the pan from the oven.
After 5 minutes remove the bread from the pan.
Place it on a rack and let it cool.
Slice it.
Serve it with Butter / Jam.

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