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Kneading is essential for developing gluten, which gives milk bread its delightful chewiness and soft crumb. Whether you prefer hand-kneading or using a stand mixer, understanding the right technique is key. For hand-kneading, use the 'stretch and fold' method to build strength without overworking the dough. If using a mixer, knead until the dough is smooth and elastic but be careful not to over-knead, as this can result in a tough loaf. Mastering these techniques will elevate your milk bread to bakery-quality.