Milk Bread

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Milk Bread

Milk Bread

Milk Bread


2 cups all purpose flour

3 Tbs. Sugar

1.5 tsp. Salt (1 1/2)

2 tsp. Dry milk Powder

1 Tbs. Dry yeast + 5 Tbs. warm Milk

1-2 eggs, lightly beaten

2 oz Whipping cream

2 oz Milk

1 cup Flour+water roux - enough for two loaves

2 Tbs. unsalted butter, melted

1 tsp. Oil

Flour+Water Roux:

1/3 cup bread flour

1 cup water


Make the flour+water roux. In a medium sauce pan, add 1 cup of warm water, and turn the heat on medium low. Add Flour in the water and stir, let it heat through; stir until it becomes smooth texture, try not to burn and mash if you see lumps of dough. Suggestion* Once it starts to come together, getting thicker, turn off the heat and stir on the hot surface until you reach nicely thick constancy. Set aside!

Next you will put together and mix all dry ingredients in the large bowl, except yeast. Put yeast in glass or cup with warm milk and sprinkle of sugar, let the yeast get activated (let it sit for 3-5 minutes). If it's still active, it will start to bubble and rise.

Add activated yeast and roux in the dry ingredients; mix together all wet ingredients as well as eggs, and start mixing with wooden spoon until slightly combined. It will be sticky.

Toss handful of flour on the Kitchen Counter/working surface and put the dough on in, knead until it looks like a ball.

Put it back in the bowl, brush oil on the dough, cover the bowl with the plastic wrap, put in the warm area,

Let the dough rise for full 45 minutes, then take it out out the bowl and onto flour dusted cutting board, cut into 4 or more balls, depending how big is your baking pan. I could bake only 4 in one pan, so I used two for 8 rolls, which I packed 4 at the time

Preheat the oven on 375F.

Once all the rolls are done, and in the baking pan, take an egg or butter and brush on, Let it rise until almost double in size.

Bake for 35-40 minutes or until it is golden brown, and when you pick up the pan it's not as heavy.

Take it out of the baking pan, and wrap the bread with clean kitchen cloth/towel, and do not cut until it cools for at least 30 minutes, preferably an hour.

Once cooled, wrap well.

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