Lactaid Soft Bread Tips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups all-purpose flour
02 -
1 1/4 cups Lactaid milk (warmed to 105°F)
03 -
2 1/4 tsp active dry yeast
04 -
2 tbsp sugar
05 -
2 tbsp olive oil
06 -
1 tsp salt
# Instructions:
01 -
Warm the Lactaid milk to about 105°F, then mix it with the active dry yeast and sugar. Let it sit for about 10 minutes until it becomes frothy.
02 -
Combine the flour and salt in a large bowl. Gradually add the frothy yeast mixture and olive oil, mixing until a dough forms.
03 -
Transfer the dough onto a lightly floured surface and knead for around 8–10 minutes until smooth and elastic.
04 -
Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
05 -
Punch the dough down gently, shape it into your desired form, and place it on a baking tray or in a loaf pan.
06 -
Cover the shaped dough and let it rise again for 30–40 minutes until it looks puffy.
07 -
Preheat the oven to 375°F. Bake the bread for 25–30 minutes or until golden brown and hollow-sounding when tapped.
08 -
Remove the bread from the oven and cool on a wire rack for at least 30 minutes before slicing.
# Notes:
01 -
Lactaid milk provides a lactose-free option while maintaining the same texture and richness as regular milk.
02 -
Homemade bread is best enjoyed fresh, but leftovers can be stored in an airtight container for 2–3 days.