Hello everybody, welcome to our recipe page, looking for the perfect Milk Bread recipe? look no further! We provide you only the best Milk Bread recipe here. We also have wide variety of recipes to try.
Before you jump to Milk Bread recipe, you may want to read this short interesting healthy tips about Energy Raising Snack foods.
Wholesome eating helps bring about a feeling of wellness. If we eat more healthy foods and a lesser amount of of the bad ones we generally feel much better. A salad helps us feel better than a piece of pizza (physically anyway). Sometimes it’s tough to find healthy foods for something to eat between meals. You can spend hours at the food market searching for an ideal snack foods to help you feel healthy. Why not try one of many following wholesome snacks the next time you need some extra energy?
Yogurt is a snack many people neglect. Eating yogurt in place of a wholesome larger lunch isn’t a good idea. As a treat, however, yogurt is one of the greatest things you are able to reach for. Along with calcium, it’s a good source of protein and vitamin B. Yogurt is typically eaten to help manage the digestive system because it is so easily digestible by the majority of people. Yogurt mixes wonderfully with nuts and seeds. It’s an simple way to lessen sugar while still enjoying a delicious snack.
You do not have to look far to find a wide range of healthy snacks that can be easily prepared. When you make the choice to be healthy, it’s uncomplicated to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to milk bread recipe. To make milk bread you need 16 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to prepare Milk Bread:
- Use Roux
- Prepare 6 tbsp water
- Take 2 tbsp flour
- Get Bread Dough
- Take 1 1/4 tsp active dry yeast
- Prepare 1/4 cup milk (lukewarm temp)
- Provide 350 grams all-purpose flour
- Use 1/4 cup granulated sugar
- You need 1 pinch salt
- Take 1 each large egg
- Provide 1 tbsp dry milk powder or condensed milk
- Use 1/4 cup heavy whipping cream
- Provide 2 tbsp unsalted butter
- Provide Egg Wash
- Provide 1 each egg
- Get 1 a splash of milk
Steps to make Milk Bread:
- In a small sauce pan, combine your flour and water. Heat over medium to low heat. Stir or whisk until you get the consistency of gel. Do not walk away, or you will "roux" the day. Set aside to cool after you are done.
- Wake up the yeast by combining it with the lukewarm milk. Make sure it is not too hot or you will kill your yeast. Test your milk against the back of your hand, it's the "yeast" you can do.
- In your mixer bowl, combine the following dry ingredients.
- In a smaller bowl, combine your yeast mixture, roux, egg, powdered milk, and cream. Whisk together.
- Set your bowl with the dry ingredients on your mixer with the dough hook attachment.
- In the bowl, make a well and pour your egg-cream mixture in the middle. Set the mixer to the lowest setting to combine until the dough starts taking shape.
- At this point, ask yourself, "where does the butter go?!" and you re-read your instructions. You didn't forget it.
- Add one tablespoon of butter, until it is incorporated, then add the other tablespoon until incorporated.
- Set your mixer to knead until the dough is stretchy. I had to take the dough out several times and knead by hand on a floured surface to check the consistency. You don't have to, but it's good to know the texture of what I'm looking for. If you're a beginner like me, there is a "knead" to do this.
- Preheat your oven to the lowest setting (150 to 170 degrees) and turn off while the mixer is kneading your dough.
- When you knead by hand, you should have a slightly sticky (post-it tacky), a little bit oily dough.
- Knead by hand until you can make a neat ball. You've reached a good point in the dough of you poke the dough and it slowly bounces back. It was at this point that I realized "Holy crap, so that's why the Pillsbury doughboy gets poked! It's a shout out to this part of the process!" Now imagine your dough laughing every time you do this.
- Put your dough back into the bowl. Wet your hand and sprinkle with a little bit of water. Cover with plastic wrap and put in the warm oven.
- To be honest, I forgot about the dough in the oven until after 3 hours later. Don't worry, it's a good thing. Throw out your time tables when it comes to making bread and look for the right smells, the right consistency instead. You want the dough to rise until it becomes double in volume. If its still small, give it more time. If you haven't killed all of the yeast, all it takes is time for the dough to rise.
- Take the dough out on your floured surface and punch it. Get everyone in the house to take a whack at it. You want it as bubble free as possible.
- Prepare a loaf pan and line with parchment paper. Preheat oven to the lowest setting, then turn off.
- Form your dough into a log and portion into 4. Put the other 3 balls in the mixer bowl and cover with your wrap while you work on one.
- Roll your ball into a flat shape, then fold in thirds. Flatten the dough, and then roll it up into a log. Put the log in your pan and do the same for the other balls.
- Cover pan with plastic wrap, then proof the final shape in the oven.
- Your dough should look like this at the end of proofing. Again, because I was watching a movie at the time, I forgot that this was proofing. Forgetting helps, because look what came out!
- Preheat your oven to 350°F.
- Brush the loaf with your egg wash (beat together egg and milk; ingredients below) and bake for about 25 to 30 minutes. It looks like a nice caramel top and feels hollow when you tap the crust.
- Take your bread out of the pan as soon as it comes out, and then take off the parchment paper as soon as the bread is cool enough to handle. The bread is mmmmmmmoist inside and the condensation will build around the bread and will make it soggy. Done!
If you find this Milk Bread recipe valuable please share it to your friends or family, thank you and good luck.
