Tuesday, December 1, 2009

Milk Loaf

The texture of this bread is so soft, airy and cottony, exactly what I was looking for. I let it proof for 2 hours twice, not sure if that was the reason for the great texure. It didn't turn out to be a square like the original recipe here and I had the rack in my oven too low (forgot to raise it back to the center after Thanksgiving) so the crust is a little over done, but other than that, the bread turned out perfect. I ate this entire loaf myself this morning.

(Adapted from HappyHomeBaking)
143g fresh milk (I used skim milk)
35g egg
25g caster sugar
5g salt
250g bread flour
4g instant yeast
38g unsalted butter

1. Place milk, egg, sugar, salt, flour and yeast together in a bowl, knead for 10 minutes, then add in cubes of butter. Continue to knead for 30 minutes until you can see the "dough window" (from baking 911) and the dough feels like a baby's bottom.
2. Place dough in a mixing bowl, cover with cling wrap and let it proof in room temperature for 1-2 hours (or until doubles in size).
3. Remove dough and punch out the gas. Divide dough into 3 equal portions. Roll and shape into balls. Let the dough rest and relax for 15 minutes (this "relaxing" period is needed so that the dough will be easier to roll  out and shape).
4. On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up dough into swiss-roll shape (I used this shaping method). Do the same for the remaining 2 doughs.
5. Flatten the rolled up dough and roll out again into a long rectangular shape. Roll up tightly, swiss roll style second time. Do the same for the remaining 2 doughs.
6. Place doughs in a lightly greased bread tin/pan, cover with cling wrap. Let the doughs proof for the second time, until it fills up 80% of the tin/pan.
7. Bake at pre-heated oven at 350 degrees F for 20-35 minutes, until surface is slightly browned.
8. Take bread out of tin immediately when removed from the oven. Let it cool on cooling rack completely before slicing.


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