Best 4 Simple Milk Bread Recipes
**Indulge in the Goodness of Homemade Milk Bread: A Culinary Journey Through Three Scrumptious Recipes**
Entice your senses with the delightful aroma of freshly baked milk bread, a culinary masterpiece that has captivated hearts and taste buds for generations. Embark on a delectable journey as we present three exceptional milk bread recipes that cater to every palate and occasion. From the classic simplicity of the Basic Milk Bread to the indulgent richness of the Hokkaido Milk Bread and the aromatic allure of the Sweet Milk Bread, each recipe promises a unique and satisfying bread-baking experience. Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you effortlessly towards creating perfect loaves of milk bread that will elevate your meals and impress your loved ones.
EASY MILK BREAD
Provided by Valerie Bertinelli
Time 3h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
- Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
- Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
- Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
- While the dough is rising, preheat the oven to 400 degrees F.
- Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.
CHEF JOHN'S MILK BREAD
Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or "roux." It's light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a tuna salad sandwich.
Provided by Chef John
Time 4h20m
Yield 10
Number Of Ingredients 11
Steps:
- Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
- Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
- Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
- Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
- Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
- Brush the top of the loaf with just enough milk to lightly coat the surface.
- Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 30.2 g, Cholesterol 33 mg, Fat 6.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 257.6 mg, Sugar 6.1 g
MILK BREAD
Use your sour milk to make a loaf of bread that everyone will enjoy. A simple, easy bread machine recipe.
Provided by Fran Stinson
Categories Bread Yeast Bread Recipes
Time 2h
Yield 15
Number Of Ingredients 5
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular white bread cycle; press Start.
Nutrition Facts : Calories 111 calories, Carbohydrate 22.6 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 163.2 mg, Sugar 3.4 g
SIMPLE MILK BREAD
I was taught this recipe by a teacher and he swears by this recipe. This recipe is a lot like a brioche, but I prefer this because it taste less like eggs.
Provided by Britaini Parris
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 2h5m
Yield 32
Number Of Ingredients 8
Steps:
- Combine bread flour, sugar, salt, and yeast in the bowl of a stand mixer using the dough hook on low speed; mix in eggs until fully incorporated. Mix in warm water and milk until fully incorporated. Add butter and mix until fully incorporated.
- Continue mixing until dough holds together. Take a piece of dough between your fingers and pull them apart. If the dough stays connected and becomes translucent, it is ready. Add milk or flour if needed to reach this consistency.
- Allow dough to rise until doubled in size, about 1 hour. Divide dough into 4 or 5 loaves and shape into greased loaf pans. Rise again until edges are roughly 1 inch below the top of the pan, 30 to 60 minutes. Create a 2-inch vertical slit across the top of each loaf using a knife or scissors.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven until bread reaches an internal temperature of 200 degrees F (93 degrees C), about 20 minutes.
Nutrition Facts : Calories 196.4 calories, Carbohydrate 26.7 g, Cholesterol 50.9 mg, Fat 7.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 4.1 g, Sodium 277.5 mg, Sugar 3.7 g
Tips:
- Use whole milk for a richer flavour and softer texture.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Be sure to grease your loaf pan thoroughly before pouring in the batter. This will help prevent the bread from sticking.
- Bake the bread at a high temperature for the first 15 minutes, then reduce the temperature to finish baking. This will help the bread develop a golden brown crust and a fluffy interior.
- Let the bread cool completely before slicing and serving.
Conclusion:
This simple milk bread recipe is a great way to enjoy fresh, homemade bread without all the hassle. With just a few simple ingredients and a little time, you can have a loaf of delicious bread that's perfect for sandwiches, toast, or simply enjoying with a pat of butter. So next time you're in the mood for some homemade bread, give this recipe a try. You won't be disappointed!
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