Ube Extract Milk Bread for 12 Servings

Instructions:

1. In the bowl of a stand mixer, whisk together 375g bread flour, 24g milk powder, 50g granulated sugar, 7g instant yeast, and 6g salt until evenly distributed.
2. Create a well in the center of the dry ingredients and pour in 180ml warm milk and 15ml ube extract. Mix with the dough hook on low speed for 2 minutes until a shaggy dough forms.
3. Increase the mixer speed to medium and knead for 5 minutes. Add 56g softened butter one tablespoon at a time, allowing each piece to be fully absorbed.
4. Continue kneading for another 5-7 minutes until the dough pulls away cleanly from the sides of the bowl and passes the windowpane test (stretching a small piece thin enough to see light through it without snapping).
5. Shape the dough into a smooth ball and place it in a lightly greased bowl. Cover with a damp cloth and let rise in a warm, draft-free spot for 60 minutes, or until doubled in size.
6. Gently punch down the dough to release excess air and divide it into 3 equal portions.
7. Roll each portion into an oval, fold the sides toward the center, and roll it up like a cinnamon roll.
8. Place the three rolls side-by-side in a greased 9x5 inch loaf pan. Cover and let rise for 45 minutes, or until the dough rises about 1 inch above the rim of the pan.
9. Preheat the oven to 180°C (350°F).
10. Bake for 25-30 minutes until the top is deep golden brown and the loaf sounds hollow when tapped on top.
11. Immediately remove the loaf from the pan and place it on a wire rack. Brush the top with melted butter while still hot to keep the crust soft.