Double Milk Hearth Bread

Name: Double Milk Hearth Bread
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams ○ Strong bread flour; 185 grams ○ Milk (cooled to body temperature after warming); 20 grams ○ Sugar; 10 grams ○ Skim milk powder; 3 grams ○ Salt; 6 drops ○ Vanilla oil; 25 grams Unsalted margarine (or unsalted butter); 1 tsp Dry yeast; 1 Bread (strong) flour

cookpad.japan @cookpad_jp

I wanted to bake a sweet, milky-rich hearth bread that I like.

Unsalted butter can be used instead of unsalted margarine.
When scoring, cut one slash down the center then you can add two equally on the left and right sides. Recipe by itarunrun

I wanted to bake a sweet, milky-rich hearth bread that I like.

Unsalted butter can be used instead of unsalted margarine.
When scoring, cut one slash down the center then you can add two equally on the left and right sides. Recipe by itarunrun

cookpad.japan @cookpad_jp

I wanted to bake a sweet, milky-rich hearth bread that I like.

Unsalted butter can be used instead of unsalted margarine.
When scoring, cut one slash down the center then you can add two equally on the left and right sides. Recipe by itarunrun

I wanted to bake a sweet, milky-rich hearth bread that I like.

Unsalted butter can be used instead of unsalted margarine.
When scoring, cut one slash down the center then you can add two equally on the left and right sides. Recipe by itarunrun

Saved

Ingredients

2 servings

250 grams○ Strong bread flour
185 grams○ Milk (cooled to body temperature after warming)
20 grams○ Sugar
10 grams○ Skim milk powder
3 grams○ Salt
6drops ○ Vanilla oil
25 gramsUnsalted margarine (or unsalted butter)
1 tspDry yeast
1Bread (strong) flour

Saved

Steps

1

Add the ○ ingredients to the bread maker, put the dry yeast in its proper place, and allow to rise for the first proofing. Add the butter 5 minutes after the kneading begins.
2

Once the first proofing has completed, remove the dough, separate into two pieces, and make into round shapes. Cover with a damp cloth to keep them from drying out and let sit for 20 minutes.
3

Press the gas out and spread out into an oblong shape. Fold in the left/right sides in quarters so that the two sides meet at the center, and then roll up from the side closest to you.
4

Roll up into oblong balls. Be sure that the seams are properly sealed.
5

Let rise a second time for 35 minutes in a location where the temperature is 35℃. Start preheating your oven to 200℃.
6

Once the second proofing has finished, sprinkle with strong flour according to your preference and score the surface of the dough with 5 slashes.
7

Lower the oven temperature to 180℃, bake for 22 minutes and it's complete.