Milk Bread

Add 2 tbsp warm water into the yeast and 1 tbsp sugar mixture. Let the yeast get activated.

In a bowl, add the flour and sugar and mix well. Make a well and add the yeast mixture, egg, cream and milk. Mix well to form a sticky dough. Let the dough rest until it gets doubled in size. Say for 2 to 3 hours.

Dust the kneading surface with flour and place the dough. Start kneading using the heel of your palm. Push the dough away from you and again bring back to you. This is the pattern you need to knead the dough until your hands pain :-)

I kneaded for 30 minutes. Again grease a bowl, place the dough, cover properly and let it rise for some 2 hours again.

Take the dough, dust the kneading surface, place the dough, and make thick rectangular shape, and roll the dough, pinch the open portion so that all the ends are sealed properly. This would help the bread not open up while baking.

Pre heat the oven to 200 degree C. Grease the bread baking vessel, place the dough, do oil / milk / egg wash ( just grease the top of the dough with either 1 of these ) and bake for 30 minutes at 200 degree C. You can check for a hollow sound on top of the bread when you knock it. It shows the bread has baked enough.