2 ½ cups all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons instant yeast
1 teaspoon salt
¾ cup warm milk (110°F / 43°C)
3 tablespoons vegetable oil or melted butter
Extra oil or butter, for greasing
Ezoic
Instructions
Step 1: Activate the Yeast
In a mixing bowl, combine warm milk and sugar. Add yeast, stir gently, and let sit for 5–10 minutes until foamy. This ensures the yeast is active.
Step 2: Make the Dough
Add flour, salt, and oil (or melted butter) to the yeast mixture. Mix until a soft dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky.
Step 3: First Rise
Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean cloth and let rise in a warm place for 1 hour, or until doubled in size.
Step 4: Shape and Second Rise
Punch down the dough gently and shape into a round or loaf that fits your pan. Place into a greased heavy-bottomed pan or pot. Cover and let rise again for 30–40 minutes until puffy.
Step 5: Cook on the Stovetop
Place the pan on the stovetop over very low heat. Cover tightly with a lid. Cook for 35–45 minutes, checking occasionally to ensure the bottom doesn’t brown too fast. The bread is done when it sounds hollow when tapped and a skewer inserted comes out clean. Flip carefully and cook 3–5 minutes on the other side if needed for even color.
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