MILK BREAD
Ingredients: • 1Kg White Bread Flour or All Purpose Four • 100g White Sugar • 20g Iodated Table Salt • 15g Instant Yeast • 15g Powdered Milk • 420g Milk (any kind) • 80g Egg • 80g Unsalted Butter
Process:
1) Put 65g of flour and 320g water into a pan on low heat and continue stirring until it turns into a goo. Put this in a bowl and keep in fridge. - Wait six hours till the next step.-
2) Add dry ingredients to a mixing bowl and mix them together well. (Keep about 50g flour on the side for later)
3) Add the 260g Milk and 50 Egg and mix roughly. Then add the flour goo from Step 1 and 50g Unsalted butter and mix well.
4) Knead the dough for 10 Minutes (Yes, 10 min. I know it’s rough but it’s important) the dough should feel tacky but not stick to your fingers. If it is indeed sticking then add a large pinch of flour to the dough and knead it in well until you reach the desired texture.
5) Roll the dough into a ball by pulling the top of dough dough outwards and pinching it into the centre at the bottom of the dough. -Let raise in a bowl with klingwrap or a cloth over the dough for an hour-
6) Divide into fist sized balls and roll into a ball with the same technique used in Step 5. -cover and let them raise for another 15 min-
7) Flatten out the balls into a rectangle about half a centimetre thick, then take the shorter ends and make them meet in the middle; then turn 90° and fold into the middle again. Repeat this once more.
8) Put as many as you can, with the fold at bottom, into your bread tray. You don’t want them to squash together but just touching is fine. Pre-heat your oven to 180° on conventional heating preferably with a fan. -cover and let rest for 30 min-
9) Make an egg and milk mixture and brush the top of the dough with it, then place your dough on the middle grid of your oven and leave it to bake for 25 min, or until golden brown.
Courtesy of and recipe inspired by Umi’s Baking on YouTube:
https://www.youtube.com/watch?v=tc3coiL36Cg
Enjoy!
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