White Milk Bread
from Apples for Jam
1 1/4 cups warm milk
1 package (1/4 oz) active dry yeast
1 tsp honey
3 2/3 cups bread flour
1/2 tsp salt
1 egg, lightly beaten
3 tbs butter, melted
Put the milk, yeast, and honey in a small bowl, and stir until honey melts. Leave it for about 10 minutes, or until it begins to froth a bit. Put the flour and 1/2 tsp in a larger bowl. Add the yeast mixture, the egg, and butter, and mix well. Knead for about 10 minutes by hand. Cover the bowl with a cloth and leave in a warm, draft-free place to rise for 1 1/2 to 2 hours, or until it has puffed up well.
Lightly grease a 12 by 4 in loaf pan (if making a loaf) or a cookie sheet (if making rolls). Punch down the dough to flatten it and shape it into a loaf to fit the pan (or cut into equal sized portions for rolls). Cover with a cloth and leave in warm place to rise another 45-60 minutes, until puffed up again.
Preheat oven to 375. Bake for about 25 minutes, until the top is firm and crusty and sounds hollow when tapped. Remove from oven and let cool slightly.