MILK BREAD
I found this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...It's a fascinating cookbook about Victorian era cooking. I particularly want to try making this bread someday and thought it best to place here for safekeeping!
Provided by CookinwithGas
Categories Yeast Breads
Time 2h30m
Yield 1 standard size loaf, 10 serving(s)
Number Of Ingredients 7
Steps:
- Grease a standard size loaf pan.
- Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
- Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.
- Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
- Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
- Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.
- Bake the loaf in a 450°F oven for 15 minutes; then REDUCE the oven temperature to 425°F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.
- This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
- Prep time includes time for the dough to rise.
Nutrition Facts : Calories 244.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 34.6, Sodium 110, Carbohydrate 40.1, Fiber 1.5, Sugar 1.9, Protein 7
EASY MILK BREAD
Provided by Valerie Bertinelli
Time 3h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
- Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
- Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
- Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
- While the dough is rising, preheat the oven to 400 degrees F.
- Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.
MILK BREAD
Use your sour milk to make a loaf of bread that everyone will enjoy. A simple, easy bread machine recipe.
Provided by Fran Stinson
Categories Bread Yeast Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 5
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular white bread cycle; press Start.
Nutrition Facts : Calories 111 calories, Carbohydrate 22.6 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 163.2 mg, Sugar 3.4 g
MILK BREAD
Using tangzhong-a technique that calls for mixing a cooked flour mixture into bread dough-produces a milk bread that's unbelievably soft, sweet, and fluffy.
Provided by Joanne Chang
Yield Makes 2 loaves
Number Of Ingredients 12
Steps:
- Whisk together the bread flour, milk, and 1/2 cup (120 grams) water in a small saucepan. Place over medium-high heat and bring to a boil. Whisk for 6 to 8 minutes, until the mixture comes together and forms a smooth, doughy paste. It will start out completely liquid; after it comes to a boil it will get thicker and thicker until it finally leaves a trail in the pan and is more like a soft paste. Remove from the heat and let cool to room temperature.
- In a stand mixer fitted with a dough hook attachment, place the tangzhong, cream, milk, whole eggs, and yeast and mix on low speed for about 2 minutes, until combined. Add the bread flour, sugar, and salt and mix on medium-low for another 4 to 6 minutes, until the dough has come together and is starting to feel a bit elastic.
- Add the butter bit by bit and mix on medium-low for another 8 minutes. The dough should be supple and smooth and a little tacky. Cover the bowl with plastic wrap or a lint-free towel and let the dough proof for about 1 hour at warm room temperature.
- Punch the dough down by literally punching it in the middle and bringing up all of the edges into the center. Scoop the dough up and turn it over. Re-cover and let proof for another 30 minutes at warm room temperature.
- Generously flick flour over the work surface. Generously butter two 9 x 5-inch loaf pans or spray with pan spray. Scrape the dough out of the bowl and divide it in half. Divide each half into 4 equal pieces. Use a rolling pin to roll each piece into a rough oval about 5 inches wide from side to side and 8 inches long from top to bottom, with the narrow end facing you.
- Fold the right side of the dough into the center and the left side of the dough into the center so it meets the right side. Press down so you now have a long skinny piece of dough.
- Starting from the bottom, roll the dough upward away from you so you have a little jelly-roll piece of dough. Place it seam side down in one of the prepared pans. Repeat this with 3 other pieces of dough so the rolls are lined up crosswise in the loaf pan, nestled next to one another. Repeat with the other 4 pieces of dough and the second loaf pan.
- Cover the loaves with plastic wrap or a lint-free towel and let proof at warm room temperature for 60 to 70 minutes, until the loaves are puffy and jiggly when you poke them.
- Preheat the oven to 350°F and place a rack in the center of the oven. Whisk the egg yolk for the egg wash in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly on the tops of each loaf. Bake the loaves for 35 to 40 minutes, rotating the pans midway through the baking time, until the breads are golden brown and sound hollow when you thump them on top.
- Remove from the oven and let the loaves cool in the pans on a wire rack until they are cool enough to remove from the pans, about 15 minutes. Tip them out, place them directly on the wire rack, and let cool until room temperature.
MILK BREAD (BREAD MACHINE)
Make and share this Milk Bread (Bread Machine) recipe from Food.com.
Provided by ratherbeswimmin
Categories Yeast Breads
Time 3h20m
Yield 1 loaf
Number Of Ingredients 15
Steps:
- Place all the ingredients into the pan according to the order in the manufacturer's directions.
- Set crust on medium or dark, and program for the Basic cycle; press Start.
- When the baking cycle ends, immediately remove the bread from the pan and place it on a rack.
- Let cool to room temperature before slicing.
Nutrition Facts : Calories 4049.7, Fat 63.5, SaturatedFat 34.5, Cholesterol 151.6, Sodium 8410.3, Carbohydrate 739.5, Fiber 27.4, Sugar 71.7, Protein 117
JAPANESE MILK BREAD
When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia - and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the "ears" in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled - a matter of 10 minutes at the stove - you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.
Provided by Julia Moskin
Categories project, appetizer, side dish
Time 1h30m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it's ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. (You will have about 1 cup starter; see note below.)
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
- Add egg, milk and 1/2 cup starter. Turn the mixer on low speed and knead 5 minutes.
- Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
- Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
- Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
- Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
- Using a rolling pin, gently roll out one dough ball into a thick oval. (By this time, the dough should be moist and no longer sticky. You probably will not need to flour the surface, but you may want to flour the pin.) First roll away from your body, then pull in, until the oval is about 12 inches long and 6 inches across.
- Fold the top 3 inches of the oval down, then fold the bottom 3 inches of the oval up, making a rough square. Starting from the right edge of the square, roll up the dough into a fat log, pick it up and smooth the top with your hands. Place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.
- Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
- Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)
Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 217 milligrams, Sugar 9 grams, TransFat 0 grams
CHEF JOHN'S MILK BREAD
Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or "roux." It's light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a tuna salad sandwich.
Provided by Chef John
Time 4h20m
Yield 10
Number Of Ingredients 11
Steps:
- Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
- Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
- Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
- Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
- Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
- Brush the top of the loaf with just enough milk to lightly coat the surface.
- Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 30.2 g, Cholesterol 33 mg, Fat 6.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 257.6 mg, Sugar 6.1 g
More about "milk bread recipes"
MILK BREAD: AN EASY CHINESE BAKERY CLASSIC - THE WOKS OF …
From thewoksoflife.com
4.9/5 (232)Total Time 3 hrs 25 minsCategory Bread And PizzaqCalories 184 per serving
- In the bowl of a mixer, add ingredients in the following order: heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt. Use the dough hook attachment, and turn on the mixer to “stir.” Let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
- After 15 minutes of kneading, the dough is ready for proofing. Cover the bowl with a damp towel and place in a warm spot for 1 hour. We proof the dough in our oven (We turned on our oven’s rapid proof setting for 5 minutes, turned the oven off, and then closed the oven door). The dough will grow to 1.5X its original size.
- In the meantime, grease two baking vessels on all sides with butter, such as 2 standard loaf pans or even a loaf pan and a 9-inch round cake pan.
- After the hour of proofing, put the dough back in the mixer and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. You can make a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. With the other half of the dough, cut it into eight equal pieces and make buns. You can really shape the dough however you like. Once shaped, let the dough proof for another hour.
MILK BREAD - RED STAR® YEAST
From redstaryeast.com
Estimated Reading Time 3 mins
MILK IN BREAD BAKING – UNDERSTANDING INGREDIENTS FOR THE …
From opentextbc.ca
RECIPE REVIEW: ERIC KIM'S MILK MAPLE BREAD | KITCHN
From thekitchn.com
PULL-APART MILK BREAD WREATH RECIPE - MADDY SWEITZER-LAMMé
From foodandwine.com
MILK BREAD (COTTON SOFT) - MILK BREAD RECIPE - RASA MALAYSIA
From rasamalaysia.com
PENNSYLVANIA GERMAN AMISH MILK BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
MILK BREAD RECIPE | BON APPéTIT
From bonappetit.com
HOMEMADE BREAD WITH MILK OR WATER: WHICH ONE IS BETTER?
From loafybread.com
JAPANESE MILK BREAD RECIPE - SOFT & FLUFFY! - THAT SKINNY CHICK …
From thatskinnychickcanbake.com
JAPANESE MILK BREAD (HOKKAIDO) - KWOKSPOTS
From kwokspots.com
HOW DO YOU MAKE BREAD WITH CONDENSED MILK? - TASTE OF HOME
From tasteofhome.com
JAPANESE MILK BREAD RECIPE | KITCHN
From thekitchn.com
EASY MILK BREAD ROLLS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
WHY IS EVERYONE SO OBSESSED WITH MILK BREAD? - BON …
From bonappetit.com
MILK LOAF BREAD | CANADIAN LIVING
From canadianliving.com
EAGLE BRAND® | SWEET MILK BREAD
From eaglebrand.ca
MILK BREAD - CHINA SICHUAN FOOD
From chinasichuanfood.com
MILK BREAD · I AM A FOOD BLOG
From iamafoodblog.com
THE ULTIMATE GUIDE ON HOW TO MAKE MILK BREAD - HEALTHY NIBBLES
From healthynibblesandbits.com
MILK BREAD (SOFT AND FLUFFY ASIAN STYLE RECIPE) - KIMCHIMARI
From kimchimari.com
JAPANESE MILK BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
JAPANESE MILK BREAD RECIPE | HOW TO MAKE JAPANESE MILK BREAD
From tasteofhome.com
HOW TO MAKE: MILK BREAD - THELONDONECONOMIC.COM
From thelondoneconomic.com
MILK BREAD - BAKE FROM SCRATCH
From bakefromscratch.com
JAPANESE MILK BREAD RECIPE - SMOOTH & FLUFFY! - ENJOYHOTFOOD
From enjoyhotfood.com
MILK BREAD RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
BREAD WITHOUT MILK - THE TASTE OF KOSHER
From thetasteofkosher.com
MILK BREAD: A CLASSIC FAMILY GET-TOGETHER BREAD RECIPE
From thesouthafrican.com
MILK BREAD | FOOD FROM PORTUGAL
From foodfromportugal.com
HOW TO MAKE A SUPER SOFT MILK BREAD LOAF - YOUTUBE
From youtube.com
CONDENSED MILK BREAD - SUPER SOFT, FLUFFY, LIGHT - THE GARDENING …
From thegardeningfoodie.com
MILK BREAD ALL OF YOUR BREAD | TASTE
From tastecooking.com
CONDENSED MILK BREAD - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
2 INGREDIENT MILK BREAD (NO YEAST, BUTTER, OIL, SUGAR OR EGGS)
From kirbiecravings.com
ROBINHOOD | SWEET MILK BREAD
From robinhood.ca
HOW TO MAKE JAPANESE MILK BREAD - CHRISTOPHER KIMBALL’S MILK …
From 177milkstreet.com
MILK BREAD | HOW TO MAKE MILK BREAD | BAKING MAD
From bakingmad.com
BEST MILK BREAD RECIPE - HOW TO MAKE MILK BREAD - DELISH
From delish.com
BEST KINDRED MILK BREAD RECIPE - HOW TO MAKE HOMEMADE MILK …
From food52.com
MILK BREAD RECIPE | DAIRYLAND
From dairyland.ca
#time-to-make #course #cuisine #preparation #occasion #healthy #breads #european #potluck #english #dietary #low-sodium #comfort-food #oamc-freezer-make-ahead #inexpensive #yeast #low-in-something #brunch #taste-mood #to-go #number-of-servings #4-hours-or-less
You'll also love