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Milk bread

• 2/3 cup Cristal de Caña sugar (approximately 80 grams)
• 4 cups wheat flour
• 1 teaspoon salt
• 1 tablespoon dry yeast
• 1 ¼ cups warm milk
• 3 tablespoons butter at room temperature
• 1 egg (optional, for glazing)

1. Mix the yeast with the flour.
2. In a large bowl, sift the flour.
3. Add the sugar and salt and mix well.
4. Make a hole in the center of the mixture and pour in the warm milk.
5. Add the butter at room temperature.
6. Mix all the ingredients until a dough is formed.
7. Knead on a lightly floured surface for about 10-15 minutes, until the dough is smooth and elastic.
8. Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rest in a warm place for about 1-2 hours, or until the dough has doubled in size.
9. After the dough has risen, pat it lightly to deflate it.
10. Divide the dough into equal portions and shape them as desired: buns, braids, or in loaf pans.
11. Place the shaped breads on a baking sheet lined with parchment paper or lightly greased.
12. Cover the breads with a clean cloth and let them rest again in a warm place until they have doubled in size, approximately 30-45 minutes.
13. Preheat the oven to 180°C (350°F).
14. If desired, you can glaze the breads with a beaten egg for a golden and shiny finish.
15. Bake in the preheated oven for about 20-25 minutes, or until the breads are golden brown and sound hollow when tapped on the bottom.
16. Let the breads cool on a wire rack before serving.