Milk Bread Loaf. Soft as clouds, white as snow, Japanese milk bread is the tender everyday loaf we want to bake right now. The precision required is an excellent excuse to buy a scale, but if you still want to measure out. Making milk bread is pretty much like making regular white sandwich Here I’ll be showing you how to make a traditional milk bread loaf, as well as milk bread rolls with the.
We have some great Asian bakeries in Vancouver and they all make some version of a Milk Bread. Japanese milk bread is the fluffiest and softest bread loaf ever. It’s great on it’s own, with some butter, or a little condensed milk. You can cook Milk Bread Loaf using 7 ingredients and 6 steps. Here is how you cook that.
Ingredients of Milk Bread Loaf
- Prepare 2/3 cup of heavy cream (160 ml, at room temperature).
- It’s 1 cup of milk (250 ml at room temperature).
- You need 1 of large egg (at room temperature).
- Prepare 1/3 cup of sugar (75 gr).
- Prepare 575 gr of Bread flour.
- You need 11 gr of active dry yeast (1 packet).
- Prepare 1 1/2 tsp of salt (7 gr).
Sweet Milk Bread - Nothing whets the appetite like the aroma of a yeast bread baking in the oven. This bread loaf can also be made with no stand mixer. You will need a clean table with a comfortable. This is a fabulous recipe for the iconic soft and fluffy bread that can be Apparently, this bread is served as mini pull-apart loaves warm from the oven in lieu of a bread.
Milk Bread Loaf step by step
- In the bowl of mixer, add ingredients in the following order : heavy cream, milk, egg, sugar, bread flour, yeast, and salt..
- Use the dough hook attachment, let it stir for about 15 mins, mine in the medium high speed, just until the dough not stick to the bowl. In the humid climate if you feel the dough is too sticky, feel free to add more flour, 1 tablespoon at a time until you see the dough forms nicely clean and shiny..
- In the winter time, it will take time to proof the dough, would take more than 60 mins, so the things I did is I put oven randomly for 5 mins just enough to make it like normal room temperature, then put it off, cover the dough with cling wrap then put in the oven-closed for 60 mins, until the dough rise to 1,5x its original size..
- After the proofing, you need to knead the dough a little bit to let the air/bubble out from the dough. Then cut it half so now you have 2 dough equal size, then put it in the loaf pan greased with butter or with baking paper..
- Cover it with clean kitchen towel and let it sit for 2nd proofing at least 45 mins, in the meantime preheat the oven at 180C..
- Before put it in the oven, brush the risen dough with milk, then bake it for 23-25 mins. Remove from the oven let it cool then slice it to enjoy!.
There are many milk bread recipes on the net, and many of them are quite complicated. After the hour of proofing, put the dough back in the. My milk loaf slid out of the tin and it was a doddle to clean - just dunk the tin in warm soapy water, a This loaf is made in a special milk loaf tin from Mermaid, and is an easy knead and one prove bread. Japanese milk bread is probably the lightest, fluffiest, most tender bread you’ll come across. It’s the perfect everyday loaf, from sandwiches to toast, and is one you need to try!