Turkish milk bread in a pan

Ingredients:

FOR THE DOUGH:

• 4 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg, beaten

FOR BRUSHING (OPTIONAL):

• 1 tablespoon milk or melted butter

Instructions:

1. Activate the Yeast:
   • In a bowl, combine warm milk and sugar. Sprinkle the yeast over the mixture, stir gently, and let it sit for 5-10 minutes until frothy.
2. Prepare the Dough:
   • In a large mixing bowl, combine the flour and salt. Add the melted butter, beaten egg, and activated yeast mixture.
   • Mix until a dough forms.

1. Knead the Dough:
   • Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
2. First Rise:
   • Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
3. Divide and Shape:
   • Punch down the risen dough and divide it into portions. Shape each portion into a ball.
4. Second Rise:
   • Place the shaped dough balls in a greased pan, leaving a little space between each.
5. Cover and Let Rise Again:
   • Cover the pan with a damp cloth and let the dough balls rise again for about 30-45 minutes.
6. Cook in a Pan:
   • Heat a large pan over medium-low heat. You can use a non-stick pan or grease a regular pan lightly.
   • Place the risen dough balls in the pan, leaving space for them to expand.
   • Cover the pan and cook for about 15-20 minutes or until the bottom is golden brown.
7. Flip and Cook:
   • Carefully flip each dough ball and continue cooking, covered, for an additional 10-15 minutes or until the other side is golden brown and the bread is cooked through.
8. Brush with Milk or Butter (Optional):
   • Brush the tops of the bread with milk or melted butter for a shiny finish.
9. Cool and Serve:
   • Allow the Turkish Milk Bread to cool slightly before serving.