Milk Bread

1. In a small bowl, combine the fresh yeast with 100 ml of the whole milk (warmed to about 95°F/95°F) and a pinch of sugar; stir and let it sit for 5‑10 minutes until frothy.

2. In the bowl of a stand mixer fitted with the dough hook, whisk together the strong white bread flour, caster sugar, and salt.

3. In a separate container, beat the two large eggs and add the remaining 400 ml of whole milk, then pour the yeast mixture into this liquid blend.

4. With the mixer on low speed, gradually add the wet mixture to the dry ingredients, mixing until a shaggy dough forms.

5. Increase the speed to medium and knead the dough for about 8‑10 minutes, or until it becomes smooth, elastic, and pulls away from the sides of the bowl.

6. Add the softened unsalted butter, a few pieces at a time, and continue kneading until fully incorporated and the dough is glossy.

7. Fold in the chopped herbs and crispy shallots, mixing just until evenly distributed without over‑working the dough.

8. Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it proof in a warm place (around 86°F/86°F) for 60‑75 minutes, or until doubled in size.

9. Gently deflate the risen dough and shape it into a loaf or divide into two equal pieces for two smaller loaves; place the shaped dough into a greased 9×5‑inch loaf pan or onto a parchment‑lined baking sheet.

10. Cover the shaped loaf loosely with a clean kitchen towel and let it proof again for 30‑40 minutes, until it rises close to the top of the pan.

11. Preheat the oven to 375°F (375°F) while the dough is undergoing its second proof.

12. Optional: brush the top of the loaf with a little melted butter for a richer crust.

13. Bake the milk bread for 25‑30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

14. Remove the bread from the oven and immediately transfer it to a wire rack; let it cool for at least 15 minutes before slicing to finish the internal steam setting.

15. Slice and serve the milk bread warm, optionally spreading with butter or using it for sandwiches.