Diabetic Soft Vanilla Milk Bread

Diabetic Soft Vanilla Milk Bread

Ingredients:

• 1 cup (240ml) warm whole milk (110°F/43°C)
• 2 large eggs, room temperature
• 1/4 cup (60g) unsalted butter, melted and cooled
• 1 tbsp pure vanilla extract or vanilla bean paste

Dry Ingredients:

• 3 1/2 cups (440g) bread flour (all-purpose works too)
• 2 1/4 tsp (1 packet) instant yeast
• 1 1/4 tsp salt
• For the Egg Wash:
• 1 egg yolk + 1 tbsp milk

Instructions:

1. In a stand mixer bowl, whisk together warm milk, eggs, melted butter, and vanilla.
2. Add flour, sugar, yeast, and salt. Mix with dough hook for 2 minutes on low.
3. Increase to medium speed and knead for 8-10 minutes until smooth and elastic (the dough should clean the bowl sides).
4. First Rise
5. Place dough in greased bowl, cover with damp towel

Let rise in warm place for 1-1.5 hours until doubled:

3. Shape the Loaf
4. Punch down dough and divide into 3 equal parts
5. Roll each into oval shapes (about 8×5 inches)
6. Roll up tightly from short end and place seam-side down in greased 9×5 loaf pan

Repeat with remaining dough pieces:

4. Final Rise
5. Cover and let rise 45-60 minutes until dough crowns 1″ above pan
6. Bake to Golden Perfection
7. Preheat oven to 350°F (175°C)
8. Brush with egg wash (for shiny crust)
9. Bake 30-35 minutes until deep golden brown
10. Internal temperature should reach 190°F (88°C)
11. Cool in pan 10 minutes, then transfer to wire rack