Simple Milk Bread Food
SIMPLE MILK BREAD
I was taught this recipe by a teacher and he swears by this recipe. This recipe is a lot like a brioche, but I prefer this because it taste less like eggs.
Provided by Britaini Parris
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h5m
Yield 32
Number Of Ingredients 8
Steps:
- Combine bread flour, sugar, salt, and yeast in the bowl of a stand mixer using the dough hook on low speed; mix in eggs until fully incorporated. Mix in warm water and milk until fully incorporated. Add butter and mix until fully incorporated.
- Continue mixing until dough holds together. Take a piece of dough between your fingers and pull them apart. If the dough stays connected and becomes translucent, it is ready. Add milk or flour if needed to reach this consistency.
- Allow dough to rise until doubled in size, about 1 hour. Divide dough into 4 or 5 loaves and shape into greased loaf pans. Rise again until edges are roughly 1 inch below the top of the pan, 30 to 60 minutes. Create a 2-inch vertical slit across the top of each loaf using a knife or scissors.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bread reaches an internal temperature of 200 degrees F (93 degrees C), about 20 minutes.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 26.7 g, Cholesterol 50.9 mg, Fat 7.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 277.5 mg, Sugar 3.7 g
BREAD AND MILK
Provided by Nigella Lawson : Food Network
Categories dessert
Time 6m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Tear the bread into rough chunks, and sprinkle with the sugar. Warm the milk and pour over the bread and sugar to serve.
MILK BREAD
I found this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...It's a fascinating cookbook about Victorian era cooking. I particularly want to try making this bread someday and thought it best to place here for safekeeping!
Provided by CookinwithGas
Categories Yeast Breads
Time 2h30m
Yield 1 standard size loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Grease a standard size loaf pan.
- Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
- Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.
- Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
- Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
- Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.
- Bake the loaf in a 450°F oven for 15 minutes; then REDUCE the oven temperature to 425°F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.
- This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
- Prep time includes time for the dough to rise.
Nutrition Facts : Calories 244.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 34.6, Sodium 110, Carbohydrate 40.1, Fiber 1.5, Sugar 1.9, Protein 7
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
MILK BREAD
Using tangzhong-a technique that calls for mixing a cooked flour mixture into bread dough-produces a milk bread that's unbelievably soft, sweet, and fluffy.
Provided by Joanne Chang
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Whisk together the bread flour, milk, and 1/2 cup (120 grams) water in a small saucepan. Place over medium-high heat and bring to a boil. Whisk for 6 to 8 minutes, until the mixture comes together and forms a smooth, doughy paste. It will start out completely liquid; after it comes to a boil it will get thicker and thicker until it finally leaves a trail in the pan and is more like a soft paste. Remove from the heat and let cool to room temperature.
- In a stand mixer fitted with a dough hook attachment, place the tangzhong, cream, milk, whole eggs, and yeast and mix on low speed for about 2 minutes, until combined. Add the bread flour, sugar, and salt and mix on medium-low for another 4 to 6 minutes, until the dough has come together and is starting to feel a bit elastic.
- Add the butter bit by bit and mix on medium-low for another 8 minutes. The dough should be supple and smooth and a little tacky. Cover the bowl with plastic wrap or a lint-free towel and let the dough proof for about 1 hour at warm room temperature.
- Punch the dough down by literally punching it in the middle and bringing up all of the edges into the center. Scoop the dough up and turn it over. Re-cover and let proof for another 30 minutes at warm room temperature.
- Generously flick flour over the work surface. Generously butter two 9 x 5-inch loaf pans or spray with pan spray. Scrape the dough out of the bowl and divide it in half. Divide each half into 4 equal pieces. Use a rolling pin to roll each piece into a rough oval about 5 inches wide from side to side and 8 inches long from top to bottom, with the narrow end facing you.
- Fold the right side of the dough into the center and the left side of the dough into the center so it meets the right side. Press down so you now have a long skinny piece of dough.
- Starting from the bottom, roll the dough upward away from you so you have a little jelly-roll piece of dough. Place it seam side down in one of the prepared pans. Repeat this with 3 other pieces of dough so the rolls are lined up crosswise in the loaf pan, nestled next to one another. Repeat with the other 4 pieces of dough and the second loaf pan.
- Cover the loaves with plastic wrap or a lint-free towel and let proof at warm room temperature for 60 to 70 minutes, until the loaves are puffy and jiggly when you poke them.
- Preheat the oven to 350°F and place a rack in the center of the oven. Whisk the egg yolk for the egg wash in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly on the tops of each loaf. Bake the loaves for 35 to 40 minutes, rotating the pans midway through the baking time, until the breads are golden brown and sound hollow when you thump them on top.
- Remove from the oven and let the loaves cool in the pans on a wire rack until they are cool enough to remove from the pans, about 15 minutes. Tip them out, place them directly on the wire rack, and let cool until room temperature.
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