I’m a big fan of bread. I will go mad as a hatter whenever I am in a nice bakery and my basket will be loaded with bread. Even in restaurant, I will be happily filling my tummy with the warm, savoury bread and was like half-full when my dishes arrived.
No matter how much I love bread, I don’t really make it at home as I find that it is a hassle and the process is very messy.
However, I decided to give this recipe a try because
~It was claimed to be the
MOST ADDICTIVE bread
you ever tasted and will
keep askingfor more~
This bread is really very addictive and soft!
Moreover, it is very versatile. You can make it into loafs, slice it and use as toast, sandwiches. Or shaped into burger buns, rolls or any other kind of bread.
It just goes sooooo well with anything and everything.
The only critic I have on this recipe is that it is not milky enough. So I replace the water asked for in the recipe with milk. And it turn out sweeter, milkier and it’s perfecto!!! You can find the original recipe here.
The steps are also very easy and not messy. I knead with a stand mixer. You can also choose to knead with your hands.
These are all the ingredients you need.
1st, you need to prepare the roux.
The roux is made with milk and 20g flour, whisk constantly under medium high heat, to a slightly creamy consistency. Once it reaches the consistency, turn off the heat and add in cream and honey; continue to whisk until the mixture is well combined
Transfer the flour mixture into a stand mixer, attached with dough hook, and add the remaining flour, yeast, salt, milk powder and egg.
Knead the mixture on low speed first until the mixture forms into a dough, switch it up to medium speed and knead for 5 mins until the dough become smooth. Slowly add in cubed butter, pieces by pieces, and knead for another 4 minutes until the dough become elastic. *If knead by hand, the process will be longer*
Transfer the dough into an oiled bowl and cover with cling wrap. Allow it to rise in a dry and warm counter for an hour or until doubled it size (room temperature for Singapore weather will be fine).
Look at the rise! It’s actually more than doubled the size and imagine how soft will the bread be.
After the 1st proofing, roll the dough into any shapes you want.
This recipe can make 3 mini loaf or 1 big loaf of bread
or at least 5 burger buns (should be more as the bun is a lot bigger than the usual bun). Note that the dough will rise at least twice its original size. Portion the dough into half (or 1/3)the final proofed dough.
Let the shaped dough proof for another 1hour until it doubled it size. Preheat the oven at 200 degree Celsius when proofing.
Look at the rise! OMG
Brush with risen dough with egg wash and sprinkle salt flakes over the dough.
Pop the tray of proven dough into the oven and bake for 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns, until it become golden brown. Please note that timing will varies from oven. Do check half way through the baking. My oven heats up very fast and it took about 15 minutes for the buns and mini loaf to be bake till soft and golden brown.
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The Most Addictive Milk Bread
Author:Adapted from Food52 Kindred's Milk Bread with Modification
Serves:1 big loaf, 3 mini loaf, 5 to 8 burger buns
Ingredients
Roux
- 20g Bread Flour
- 120 ml Full Cream Milk
- 120ml Heavy Cream
- 40 ml Honey
Dough
- Prepared Roux
- 1 tablespoon active dried yeast or ¾ tablespoon instant yeast
- 2 tablespoons milk powder
- 2 medium eggs (about 100 to 110 g)
- 1 tablespoon salt
- 320g bread flour
- 28g butter (tiny cubes - room temperature)
Egg Wash
- 1 egg
- 1 teaspoon water
Finishing
- Sea Salt Flake
Others
- Oil for coating proofing bowl
Instructions
The Roux
- In a saucepot, add in the milk and 20g flour, whisk constantly under medium high heat, to a slightly creamy consistency.
- Turn off the heat and add in cream and honey; continue to whisk until the mixture is well combined
The dough
- Transfer the roux into a stand mixer, attached with dough hook, and add the remaining flour, yeast, salt, milk powder and egg.
- Knead the mixture on low speed first until the mixture forms into a dough
- Switch it up to medium speed and knead for 5 mins until the dough become smooth.
- Slowly add in cubed butter, pieces by pieces, and knead for another 4 minutes until the dough become elastic.
- *If knead by hand, the process will be longer*
1st Proofing
- Transfer the dough into an oiled bowl and cover with cling wrap.
- Allow it to rise in a dry and warm counter for an hour or until doubled it size (room temperature for Singapore weather will be fine).
Shaping the dough and 2nd Proofing (Preheat the oven to 200 degree Celsius at this stage)
- Remove the proofed dough from the bowl
- Proportion and shape the dough into your desired shape. *Note that the dough will rise and doubled or even tripled. Portion each dough into half (or ⅓) the final proofed dough.
- Oil the mold or pan use before adding in the proportioned dough.
- Proof for 1 hour, until the dough doubled in size
Finishing
- In a separate bowl, whip the egg and water together,
- Brush the proofed dough with egg wash and sprinkle with salt flakes
- Bake in the oven for 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns, until it become golden brown.
Notes
Please note that timing will varies from oven. Do check half way through the baking. My oven heats up very fast and it took about 15 minutes for the buns and mini loaf.
