Milk Bread Loaf
Milk Bread Loaf

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, milk bread loaf. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Check Out Great Products On eBay. Great Range for Kitchen & Home Online. Free UK Delivery on Eligible Orders! Lightly grease the loaf tin then place the dough join side down into the tin.

Milk Bread Loaf is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Milk Bread Loaf is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have milk bread loaf using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Milk Bread Loaf:
  1. Prepare 2/3 cup heavy cream (160 ml, at room temperature)
  2. Prepare 1 cup milk (250 ml at room temperature)
  3. Make ready 1 large egg (at room temperature)
  4. Get 1/3 cup sugar (75 gr)
  5. Make ready 575 gr Bread flour
  6. Take 11 gr active dry yeast (1 packet)
  7. Prepare 1 1/2 tsp salt (7 gr)

Armed with oven gloves, quickly take the bread out of the tin, and place it on a wire rack to cool before slicing into it. An old fashioned round milk loaf that the children will love! This loaf is made in a special milk loaf tin from Mermaid, and is an easy knead and one prove bread, that makes fabulous round sandwiches and toast! Use skimmed milk for less calories but all the benefits of calcium - ideal bread for milk haters!

Steps to make Milk Bread Loaf:
  1. In the bowl of mixer, add ingredients in the following order : heavy cream, milk, egg, sugar, bread flour, yeast, and salt.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

This loaf is made in a special milk loaf tin from Mermaid, and is an easy knead and one prove bread, that makes fabulous round sandwiches and toast! Use skimmed milk for less calories but all the benefits of calcium - ideal bread for milk haters! For me, milk bread has to be in the form of a plaited loaf. Remove the loaf from the oven and cool it in the pan until you can transfer it safely to a rack to cool completely. Bread that is supple, tender, and springy without being dry and tough.

So that’s going to wrap it up with this exceptional food milk bread loaf recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!