Mildly Sweet and Fluffy Milk Bread Bread Machine Version

Name: Mildly Sweet and Fluffy Milk Bread Bread Machine Version
Cuisine: American
Ingredients: 200 grams Bread flour; 2 tbsp Sugar; 1/2 tsp Salt; 30 grams Unsalted butter; 140 ml Milk; 1 tsp Instant dry yeast; 1 Joshinko flour (or bread flour)

cookpad.japan @cookpad_jp

I wanted to make bread for my son with lots of his favorite milk, and so this milk bread recipe was born.

Bread machine used: Panasonic (1 loaf type). I selected the 'bread dough' setting.
The unsalted butter should be at room temperature.
I used a SHARP oven for the rising of the dough.
Usually white sugar is used for making bread, but I used soft brown sugar. You can use whichever you like. Recipe by Banyangarden

I wanted to make bread for my son with lots of his favorite milk, and so this milk bread recipe was born.

cookpad.japan @cookpad_jp

I wanted to make bread for my son with lots of his favorite milk, and so this milk bread recipe was born.

Saved

Ingredients

200 gramsBread flour
2 tbspSugar
1/2 tspSalt
30 gramsUnsalted butter
140 mlMilk
1 tspInstant dry yeast
For Baking
1Joshinko flour (or bread flour)

Saved

Steps

1

Put all the ingredients except the yeast in the bread pan and place the yeast in the yeast compartment. Press the Start button.
2

Baking settings differ depending on the bread machine, so use the setting that allows you to take out the dough after the first rise and shape as you like.
3

When the baking program ends (after the first rise), take out the dough from the bread pan.
4

Weigh the dough, divide into 6 portions, and shape into balls. Note: the dough weighs about 400 g, so make 6 balls weighing around 66 g each.
5

To prevent them from drying out, cover the balls of dough with a damp tea towel. Leave to rest for 10 minutes (allowing the dough to rise).
6

Deflate the buns by evenly pushing out any air from the dough on a work surface or with the palms of your hands.
7

Reshape the dough into balls and place with the seam side down on a tray lined with a sheet of parchment paper.
8

Cover the dough with plastic wrap, then with a moistened tea towel, and rise at 40°C for 15 minutes. Preheat the oven to 40°C in advance.
9

After letting the dough rise in the oven for 15 minutes, leave to rise at room temperature for another 10 to 15 minutes. The oven needs to be preheated for baking, so let the bread dough finish rising at room temperature.
10

Preheat the oven to 190°C. Start to preheat the oven as soon as you take out the tray with dough.
11

The dough is finished rising when it has doubled in size. If you want your bread dough to rise at room temperature without using the oven, allow the dough to rise until it looks like this.
12

Sprinkle the top with joshinko flour. Use a tea strainer to sprinkle the flour over the entire surface. Just a little flour on top like this. You can use bread flour too.
13

Bake for about 9 minutes in a 190°C oven. When the areas of dough that aren't dusted in flour begin to brown, they are finished baking.
14

Transfer the bread from the tray to a cooling rack. Handle with care because the bread is very soft.
15

They are done when they have cooled on the cooling rack!
16

If your bread machine requires you to put the yeast and flour in the bread tin together, ensure that the yeast does not touch the salt directly.
17

Sandwiching whipped cream between this sweet, milky bread is great. Suggestion: Create a sandwich of whipped cream and blueberry jam.