MILK BREAD
Use your sour milk to make a loaf of bread that everyone will enjoy. A simple, easy bread machine recipe.
Provided by Fran Stinson
Categories Bread Yeast Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 5
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular white bread cycle; press Start.
Nutrition Facts : Calories 111 calories, Carbohydrate 22.6 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 163.2 mg, Sugar 3.4 g
EASY MILK BREAD
Provided by Valerie Bertinelli
Time 3h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
- Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
- Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
- Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
- While the dough is rising, preheat the oven to 400 degrees F.
- Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.
CHINESE BAKED SWEET BREAD DOUGH
Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes). Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye. This can be made plain or used for chinese buns (bao). The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat. Be creative!
Provided by blucoat
Categories Breads
Time 38m
Yield 20 buns
Number Of Ingredients 6
Steps:
- Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk.
- Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. Process 2 seconds. With the machine running, pour the warm milk mixture down the feed tube in a steady stream. Process until it forms a rough ball. If ball is sticky and wet, add a little more flour. Process a few seconds longer, or until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board.
- Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.
- Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
- Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves.
- If preparing filled buns: Cut dough in half. Form each half into a 12-inch long log; cut into 10 pieces. Roll each piece into a 4-inch circle. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.
- If right-handed, place a dough circle in palm of your left hand. Put a big tablespoon of filling in the; middle; put left thumb over the filling. With your right hand, bring up edge and make a pleat in it.
- Rotate circle a little and make a second pleat. As you make each pleat, gently pull it up and around as if to enclose your thumb. Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal. Place bun pleated side down on a parchment square. Repeat with remaining dough and filling. Put buns 1 1/2 inches apart on a baking sheet. Let rise until doubled in size, 30 minutes to 1 hour.
- Preheat oven to 350 degrees F. Beat egg yolks with water and sugar; brush over buns. Bake 20 minutes.
Nutrition Facts : Calories 172.5, Fat 9.1, SaturatedFat 1.4, Cholesterol 12.3, Sodium 10.2, Carbohydrate 19.4, Fiber 0.7, Sugar 2, Protein 3.2
CHEF JOHN'S MILK BREAD
Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or "roux." It's light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a tuna salad sandwich.
Provided by Chef John
Time 4h20m
Yield 10
Number Of Ingredients 11
Steps:
- Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
- Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
- Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
- Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
- Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
- Brush the top of the loaf with just enough milk to lightly coat the surface.
- Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 30.2 g, Cholesterol 33 mg, Fat 6.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 257.6 mg, Sugar 6.1 g
CHINESE STEAMED BREAD
This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this.
Provided by Girl from India
Categories Breads
Time 4h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
- Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
- Mix everything to a dough.
- Turn it on to a floured work surface and knead it until it is smooth.
- Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
- Punch down the dough with the back of your fist to flatten on a floured board.
- Sprinkle the baking powder over and knead for a few minutes.
- Shape the dough into 24 rolls.
- Keep each ball on a wax paper and let it rise for another 30 minutes.
- You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
- Bring water in the bottom of a steamer to a boil first.
- Then place the rolls in the steamer, leaving a 1-inch gap between them.
- Cook in batches if need be.
- Cook them for 10-15 minutes, or until they are firm and cooked through.
- Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
- Serve them hot.
Nutrition Facts : Calories 44.5, Fat 0.7, SaturatedFat 0.1, Sodium 32.4, Carbohydrate 8.4, Fiber 0.3, Sugar 1.2, Protein 1.1
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MILK BREAD (SOFT AND FLUFFY ASIAN STYLE RECIPE) - KIMCHIMARI
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Ratings 30Calories 2156 per servingCategory Breakfast, Snack
- Bring egg and butter to room temperature or soften butter in the microwave (like 30 sec at 30% power for 4 Tbs).
- In a small sauce pot, add flour, milk, water and whisk. Turn heat to medium and cook for 2-3 minutes for this minimum amount (longer if you are making more than 1 loaf). For the first 1-2 minutes, check every 10-15 seconds and whisk. After 2 minutes, as it starts to thicken, whisk constantly until everything is cooked and thickened. When it is done, whisking should leave tracks on the bottom of the pot and hold its shape like below.
- In a stand mixer bowl (using a dough hook), add flour, sugar, yeast, salt. Mix the dry ingredients with the dough hook for a few seconds until they are evenly combined. When done, I also like to use my hands to mix again just to make sure things are evenly mixed including the bottom of the bowl.
- Transfer the dough with your hands to the buttered bowl from 6. See how smooth it looks in the mixing bowl but also how sticky it is - sticking to the side of the bowl.
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- In the bowl of a mixer, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
- After 15 minutes of kneading, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. We proof the dough in our oven (We turned on our oven’s rapid proof setting for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.
- In the meantime, grease two baking vessels on all sides with butter, such as 2 standard loaf pans or even a loaf pan and a 9-inch round cake pan.
- After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. You can make a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. With the other half of the dough, cut it into eight equal pieces and make buns. You can really shape the dough however you like. Once shaped, let the dough proof for another hour.
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5/5 (3)Total Time 4 hrs 20 minsCategory DessertCalories 120 per serving
- In a stand mixer, add all the ingredients of the dough except butter, knead on low speed for 5-7 minutes. And then add butter in; continue kneading for another 5 minutes until you get a smooth, elastic and soft dough.
- Transfer the dough out to a slightly floured board after 5 minutes and smash it against the operating board, grab it up and smash again. Repeat this process for 2-3 minutes and shape into a round ball. This can help to strong the gluten.
- Place in a large bowl and cover with a plastic wrapper and set aside for the first rise until it is doubled in size.
- Transfer the dough out and divide it into two halves. Press each halves to remove the inner bubbles and then shape into a round ball. Then divide one half of the dough into 8 portions and place them one by one in a cake mould. You can make the other half the same or maker larger stuffed buns like me.
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