Fresh milk Bread its the soft bread. lets take a bread recipe with fresh milk. This recipe is a very soft hand massage that can be kept for several days outside of the refrigerator, it is still soft. Can be added to the top to make bread and stuffing Let’s do it together.
Fresh milk bread ingredients
- 55 grams of sugar
- 190 ml warm fresh milk
- Yeast 5 g
- 4 grams of salt
- Bread Flour 240 g
- Red lotus flour or all purpose flour 60 grams
- Beaten eggs 30-35 g
- Unsalted butter (room temperature) 45 g
- Egg and milk for brushing the bread before baking
- Melted butter for brushing the bread when baking
Mix the sugar with warm milk and stir until the sugar dissolves completely. Then add the yeast along and wait a moment, there will be air bubbles in the form. We add only some sugar first to test whether the yeast is still usable or not. If the bread is not done often, then there is the yeast that is stored. When taken out, should be tested first. (Another important thing is Milk temperature If you accidentally boil it down, wait until the temperature has dropped to just warm if you pour the yeast into the boiling milk. All yeast is dead.)
Put the yeast mixed with milk and add the salt, egg and the rest of the sugar to the bread flour bowl. Knead them together for about 5 minutes. This step will be a little wet, you will get better with butter. When kneading for a while, add butter and knead for 15-20 minutes or until the dough is smooth.
When kneading the dough, if it feels dry, add 1 tablespoon of water at a time. And the temperature of each day is not the same Therefore, in addition to the formula given, must also be shifted Kneaded the dough, soft and flexible. Show that you are on the right track. Knead it into a ball and let the dough rest for 1 hour. Apply oil in a bowl before resting.
When the dough is finished resting, punch out the air and divide it into equal cubes. We divide a total of 24 loaves and divide 16 loaves into an 8×8 inch mold. Then roll the dough into a round ball And let it rest for about 10 minutes
After resting the dough To roll the dough into a round ball again, this round took a beautiful and put it into the mold. And rest the dough again for about 35-40 minutes. Resting the dough around this time must be watched If the dough rest at just the right time. When you touch it, you will feel the air inflating in the bread, but the dough does not collapse. If the dough rest is too long, the dough will deflate when you touch the dough. Because there is too much air in the dough When baking, it will collapse unattractive as well.
Lightly cover the bread with eggs and fresh milk.If you like dark bread toppings, add more eggs than milk. But if you like the white version, you can apply only fresh milk.
Bake at a temperature of 180 degrees Celsius, use the top-bottom heat, do not turn on the fan for about 20 minutes and it will be done. Bake is finished. Do not forget to apply butter on the bread surface.