Steps

• Pour the flours into the mixer bowl, add the crumbled yeast, Parmesan, mixed dried herbs, powdered milk, sugar, the egg (you’ll need to crack it, beat with a fork, and weigh 25 grams), and almost all the milk. Start the machine and begin kneading, then add the remaining milk. Add the salt and work until it’s absorbed. Incorporate the soft butter piece by piece, letting it be well absorbed into the dough. You should obtain a smooth and homogeneous dough ball. Move the dough onto a lightly floured work surface and form a ball with your hands. Transfer the dough ball into an oiled bowl, cover it with plastic wrap (I personally find reusable fabric covers very useful). Let rise until doubled (it took three hours for me).

  

• You will find the photographic tutorial of these steps in the article “Milk Bread Loaf“.

  After the rising time, transfer the dough to the work surface, weigh it, and divide it into three equal parts. Form three balls. Roll out each ball with the rolling pin. Fold the side edges inward. Overlap the left and right slightly. With the rolling pin, press slightly to close the joint and form a roll. Pinch with your fingers to close the joint well under the roll. Place the rolls inside the loaf pan. Close with the appropriate lid and let rise until doubled (it took two and a half hours for me).

  

• Preheat the oven to 340 °F in static mode. Brush the bread loaf with a little milk and bake for 35/40 minutes. Halfway through cooking, cover the pan with an aluminum foil sheet so that the surface doesn’t burn. Once cooked, remove from the oven and the pan and let it cool on a rack before slicing.