Fluffy Milk Bread

Name: Fluffy Milk Bread
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Bread (strong) flour; 50 grams Cake flour; 30 grams Sweetened condensed milk; 180 ml Warm milk (about 40°C); 4 grams Salt; 3 grams Dry yeast; 15 grams Unsalted butter

cookpad.japan @cookpad_jp

I wanted to make really fluffy bread!
And with this bread, my dream came true.

I wanted the bread to have a slight golden color on the tops, so I covered them with a sheet of aluminum foil after 10 minutes of baking time. But if you want to bake white bread, dust the tops with bread flour, bake at 180°C for 8 minutes, cover with aluminum foil, lower the temperature to 140°C and bake for another 7 minutes.
In the summertime, preheat the oven to 180°C, lower the temperature to 140°C, and bake for 15 minutes (cover with aluminum foil if needed). Recipe by Nagiry

I wanted to make really fluffy bread!
And with this bread, my dream came true.

cookpad.japan @cookpad_jp

I wanted to make really fluffy bread!
And with this bread, my dream came true.

Saved

Ingredients

8 servings

200 gramsBread (strong) flour
50 gramsCake flour
30 gramsSweetened condensed milk
180 mlWarm milk (about 40°C)
4 gramsSalt
3 gramsDry yeast
15 gramsUnsalted butter

Saved

Steps

1

Mix the milk and sweetened condensed milk, and heat until about 40°C.
2

Combine half of the bread flour (100 g) and cake flour in a bowl, put the dry yeast in the middle, pour in the mixture from Step 1, and mix well until there are no lumps.
3

Add the remaining bread flour (100 g), salt, and butter brought to room temperature to the bowl, and knead until the dough comes together.
4

Once the dough comes together, transfer the dough to a working surface, and knead until a thin film of gluten forms (you should be able to see through the dough if you stretch it out thinly enough).
5

When done kneading, place the dough rolled into a ball in a bowl, spray with water, cover with plastic wrap, and let it rise at 40°C for an hour (for an hour in winter, and for about 40 minutes in summer).
6

Transfer the dough to a working surface, deflate the dough, and divide the dough into 9 equal portions. Roll them into balls and let it rest for 10 minutes.
7

Reshape the dough into balls (you could add fillings inside the dough ♪), and place in a square pan. After spraying water, place the whole pan (with the dough placed inside) in a plastic bag, and allow the dough to slowly rise in a warm location.
8

Note: I allowed the dough to rise slowly in a warm room for about 70 minutes. Allow the dough to rise until the tops have risen a bit above the rim of the pan.
9

Once the dough has risen 1.5-2 times larger than the previous size, bake in the oven preheated to 180°C for 12-15 minutes. After 7 minutes of baking time, cover with a sheet of aluminum foil.
10

Note 1: Since I didn't have a square pan, I used a heat-resistant glass dish (20 cm square, 5 cm deep) lined with parchment paper, and baked for 23 minutes.
11

Note 2: The speed of heat conduction will differ from a glass container to a baking pan, so if using a baking pan, please start checking the oven after 12 minutes of baking time.
12

I was able to get my hands on a square baking pan so I tried baking white bread with it. Please refer to "Helpful Hints" for baking time.