Milk bread

Have you ever tried to make homemade milk bread? I'm used’ a soft bread, slightly sweet taste because it is mixed with milk, and it's great to be accompanied by jam, chocolate sauce or just butter and sugar, But even in beautiful pairing with savory ingredients, like ham. The recipe for this milk bread, I baked in a Loaf pan but you can do even in the traditional form of loaf, is taken from the book the magic of Paul Hollywood. I'm used’ a bread that, closed in a bag Frost, It remains soft for a long time.

Ingredients for a Loaf pan from one kilogram:

  • 500 g of strong flour for bread
  • 10 grams of salt
  • 30 grams of sugar
  • 10 grams of dried Brewer's yeast
  • 30 grams soft butter
  • 320 milliliters of fresh whole milk, lukewarm
  • extra virgin olive oil to knead it enough
  • flour for sprinkling on bread as required

Pour the flour into a large bowl, one side of the bowl, add the salt and other dry yeast. Add butter in chunks, the sugar and then slowly the milk slightly warm, mixing gradually so that the flour absorbs the liquid. Once you've got a compact mass, place it on lightly greased work surface and knead for 10 minutes, until the dough will be smooth, smooth and silky. Then put it in a large mixing bowl, cover with cling film and leave to rise in a warm place for at least 3 hours, until doubled in volume.

Transfer the dough on the work plan, deflate and fold it several times on itself. Form a Wiener to the length of the Loaf pan you will use, flatten it slightly with a rolling pin and fold the two flaps over the long piece about themselves. Put the dough with the folded side down in the Pan and cover it with plastic wrap. Make it rise for at least an hour in a warm place.

Preheat oven to 210 degrees static: When bread will be doubled in volume, Sprinkle with flour and bake in preheated oven for 35-40 minutes. Remove from oven and allow to cool on a wire rack.

 

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4 comments

Federica November 7, 2014 at 17:46

Hi Ada! I received this recipe via your newsletter and my first try is cooking right now. In case you though’ forgot to mention the sugar: I guess go added along with all the other ingredients, fair? And the oil: be used just at the time of processing or add to the dough?
Thanks!

Reply
Sicilians creative in the kitchen November 7, 2014 at 18:13

Hello Federica, Thank you for your trust! Then yes the sugar goes into the dough, helps the leavening and gives that sweet/salty flavor that makes it suitable to accompany your favourite. The oil is only to facilitate the working of the dough, in the mass there is no need to put more fat. I recommend, Let me know, send me a photo and tell me if you liked! ADA

Reply
Erika (giochidizucchero) November 1, 2014 at 16:19

Just great your bread, ADA… Finally I can make a quick stop and leave you a comment… Kisses!

Reply
Sicilians creative in the kitchen 2 November 2014 at 15:07

Hi Erika, Thanks I found the time to pass by me. Although I truly am unspeakable, I can't even do half the things I should… I embrace you, ADA

Reply

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