This fantastic no yeast milk bread is not only great for emergencies! With no rise time and baked in 30 minutes, you'll be making it over and over again to enjoy with your morning coffee or alongside a hearty dinner.
In a saucepan, over low heat, whisk 1 stick butter and 1 ¼ cup whole milk until butter melts, but the milk is not hot (if it is, let it cool down a bit). Transfer the milk and butter mixture to a large mixing bowl.
Meanwhile, in another mixing bowl, whisk together 1 pound flour, 1 tablespoon baking powder, and one teaspoon salt.
Pour the half of the dry ingredients (eyeball it) into the milk and butter mixture and mix with a wooden spoon until well incorporated and lump-free, about 2 minutes. Pour in the remainder of the dry ingredients and mix until blended.
Transfer the dough on a lightly floured clean surface and knead until the dough is smooth, for about 3-4 minutes. The dough should not be sticky, but it should be soft and pliable!
Shape the dough into a loaf and place it on a piece of parchment paper. Transfer to a 9" loaf pan. Brush the top with egg yolk. At this point, you can slash the dough with a very sharp serrated knife a few times if you wish.
Bake on the middle rack for 30 minutes. Let cool completely before slicing. Enjoy!
You can substitute butter with four tablespoons of oil (canola, vegetable, or even olive oil).
Add your favorite herbs (such as rosemary, thyme, basil, or oregano) to the dough for a different flavor.
When measuring, level off the flour, baking powder, and salt with the back of a knife. These measuring "levups" and "levoons" really help too!
You can sprinkle the bread with sesame, poppy seeds, or oatmeal before baking.
If you don't have a loaf pan, use a round 8 or 9-inch baking pan (or you can shape it any way you want).
Egg yolk wash is optional, but it helps with the color. Without it, this bread is pretty pale.
If you enjoy your loaf warm, resist slicing it with a knife but rather tear it with your hands. If you cut into a hot loaf, it will withdraw and turn gummy and sticky. Most bread will need 30-45 minutes to cool.
You can always warm it up in 350F oven for 5 to 10 minutes before serving.
HOW MUCH FLOUR? Flour type, humidity, temperature, altitude, and a multitude of other factors can impact how much flour you need, but it doesn't have to. Update: others made this recipe, using the exact amount as indicated, with success. Keep in mind that wet dough yields moist crumb.
For the best results, read additional tips in the post above.
Please keep in mind that nutritional information is a rough estimate and can vary significantly based on products used.