Milk Bread

Name: Milk Bread
Yield: 1 serving
Cuisine: American
Ingredients: 250 grams Bread (strong) flour; 15 grams ★Sugar; 4 grams ★Salt; 3 grams ★Dry yeast; 180 grams Milk; 10 grams Shortening (Or unsalted butter); 8 grams Vegetable oil

cookpad.japan @cookpad_jp

This milk bread with homemade yeast is my favorite bread recipe that I bake often []. Recently, I haven't had time to make homemade yeast (sob!) so I made the bread with cheap and easy dry yeast. It still tastes good so I wrote it all down.

Keep kneading until the gluten is well-developed. The rising and baking steps will make a big difference in the final product so please monitor carefully and decide for yourself. I like a light-colored bread so halfway through baking I lowered the oven temperature but if you prefer a darker color keep the oven temperature as is. For 1 loaf. Recipe by Lesser Panda

cookpad.japan @cookpad_jp

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Ingredients

1 serving

250 gramsBread (strong) flour
15 grams★Sugar
4 grams★Salt
3 grams★Dry yeast
180 gramsMilk
10 gramsShortening (Or unsalted butter)
8 gramsVegetable oil

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Steps

1

Add the ★ ingredients to a bowl and whisk. Then add milk and mix until the dry ingredients are blended in. *The pictures show the right amount for 2 loaves.
2

Put Step 1 into a bread maker or kneader. Knead until the dough is nice and smooth and has become sticky.
3

Divide Step 2 into about 10 rolls with a card or by hand, add vegetable oil or shortening and mix again until the gluten develops (you can check this by pulling it apart and looking for a thin, sticky film that will stretch).
4

When you are done kneading, form the dough into a taut ball shape ensuring the seams are firmly underneath and let it rise. It should expand to about double in size.
5

When it has risen, divide the dough in half and again form into tight balls. Cover with plastic wrap and leave at room temperature for about 10-15 minutes.
6

Roll the dough into about an oval shape about 25 cm in size as you flatten and remove air pockets. Fold the left and right sides to the middle, overlapping the edges slightly.
7

Roll from the side closest to you and use your fingers to press the ends closed.
8

Place the dough into a greased pan. Make a fist and lightly press the top of the dough down to form an even surface.
9

Cover with wrap and use your oven's bread-rising function set at 40°C for 40 minutes for the second rise. Keep watching to decide when it has risen enough.
10

Preheat the oven to 200°C. The rising process will continue while you are waiting for the oven to heat so avoid too warm an area and watch over it.! *If you use a square loaf pan, position the lid on top. For pullman loaves with rounded tops, leave them as is.
11

When the oven is preheated to 200°C, bake for 15 minutes, then lower the temperature to 190°C for 15~20 minutes. When the bread is baked, drop the bread (in the pan onto the counter) with a thud (to release the excess steam) before removing it from the pan.
12

If the bread doesn't come out of the pan easily, turn it sideways and drop it a few times into the sink or a similar place. Doing this is a great stress-reliever for me.
13

It's delicious fresh or as toast.
14

The bread will be moist and delicious even after the bread has cooled down (or the next day). It's great as is or toasted.
15

In trying to conserve energy, I bake 2 loaves at a time and as soon as one of them has cooled, I slice and freeze them to store. You can toast a slice straight from the freezer and it'll still taste delicious.
16

Here are some round-topped pullman loaves.
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18

I usedHomemade Yeast Milk Bread and substituted in dry yeast.