The warm milk should absorb ingredients easily. If you notice undissolved ingredients, whisk the mixture until it is consistent throughout. You can also heat milk in a sauce pan on your stovetop. However, the milk should never be hotter than warm to the touch. [1] X Research source
The ideal water temperature range for activating yeast is between 105 and 110 °F (41 and 43 °C). Use a thermometer to ensure your water’s the right temperature. [2] X Research source If your tap water is hot enough, feel free to use it straight from the faucet. When the water is so hot it stings, it’s generally hot enough to activate yeast.
The milk mixture should be cool to the touch and its ingredients should be fully dissolved before it is added to the mixing bowl.
Mix flour into the dough until it forms a puffy ball around the hook. [5] X Research source
Flatten the dough by pushing into its middle with the heel of your hand. Fold the flattened dough over on itself. Gather the dough back together into a ball. Repeat this process until the dough is a smooth, glutinous consistency. [8] X Research source
Dough that is warm generally rises faster than dough that is cold or cool. Slightly warmer than room temperature is ideal. Rising dough in a location that is too hot could rush the fermentation process of the yeast, negatively impacting the quality of the bread when finished. [11] X Research source
A single loaf bread pan is usually 8. 5 by 4. 5 by 2. 75 inches (21. 6 by 11. 4 by 7. 0 cm). [13] X Research source When the dough is ready, it should look like a miniature loaf or a doughy football. [14] X Research source
Moisten the dough as it rises in the bread pans. If it looks dry, give it a spritz of cooking spray or a fine misting of water. Cover the dough with a towel as it rises. However, the dough will eventually expand farther than the top of the pan. When this happens, remove the towel. [16] X Research source
