Friday, May 29, 2009

Milk Bread

 
Milk bread for strong bones and healthy teeth. Get your loaf today! Do I sound like a commercial already? Haha, I made 2 mini loaves of Milk Bread on a lark this afternoon. By the time the bread was out of the oven, it was already evening. Which explains the awful colour of these photos. I hate taking food pics without natural light. It's just so unflattering. Grrr ...

But the bread ... oh, the bread! It was pure addiction. Or is it the case for all freshly baked breads, I wonder? We couldn't resist eating slice after slice, despite having just finished dinner. It was chewy, warm and just so wholesome!

One loaf down. Another one left for tomorrow's brekkie. How does one ever go back to eating mass-produced breads? Sigh ... what have I done?!

Recipe 
(Originally from here but I got it from here)
*Note that the recipe uses a bread machine which I don't have and will never buy because I am short of space! I hand knead the dough for all my breads.

- 143g fresh milk 
- 35g egg
- 25g caster sugar
- 5g salt
- 250g bread flour
- 4g instant yeast
- 38g butter (unsalted)

1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into the pan of the bread machine. Set to Dough function. Add in the butter after 8-10 mins into the kneading cycle. Continue to let the bread machine do the kneading. Stop the machine after the kneading cycle. Re-start the machine and let the dough knead for another 10mins before stopping the machine.

2. Remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Let it proof for 60mins.

3. Remove dough and punch out the gas. Divide dough into 3 equal portions. Roll and shape into balls. 

4. Let the dough rest for 15mins (this is needed so that the dough will be easier to roll out and shape).

5. On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining balls.

6. Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining balls.

7. Place dough in lightly greased bread tin/pan. Let the dough proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.

8. Bake at pre-heated oven at 180-190 degree celsius for 30-35mins.

9. Unmould the bread immediately when removed from the oven. Let it cool completely before slicing.

4 comments:

  1. Hi Ah Nya, you don't need a bread machine to make bread :) If I have the time, I prefer to knead the dough by hand. I'm looking forawrd to read about your next bread!

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  2. Hey HHB, I cannot thank you enough for your generosity! You're an inspiration to beginners like me :D

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  3. I don't have bread machine either... besides space constraint, I don't want it to be a white elephant in my kitchen. So far, it's easy to find quality bread over here; really good European style, heavy and compact bread even back in my hometown. My other half said since it's easy to get such bread, I shouldn't bother to make own bread.

    Seriously, I tried couple of times those ready pack mixes from bakery supplier. It's tasty of course but without the fright of my Kenwood mixer nearly jumped off the kitchen top :-D I even saw one of Martha Stewart's episodes where she hold on the KitchenAid mixer head :-P

    I will try to make it again... maybe half way in the mixer and the rest by hand :-D Thank you for sharing such lovely idea

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  4. Hi pixen, actually, it's easy to get good quality bread for me too. But making bread is addictive. I made it once just for fun and got hooked. I prefer making bread by hand. I believe it's a lot more fulfilling than using a machine. Having said that, I still buy bread because baking takes up too much of my time. Baking bread is a treat for me ;) Love your blog.

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