* Exported from MasterCook *
Bread, Milk
Recipe By :Kendoll Baldwin
Serving Size : 6 Preparation Time :0:00
Categories : Asian Bread
Bread-Bakers Mailing List Hand Made
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/3 cups bread flour -- divided, plus more for surface
1 cup heavy cream
1/3 cup honey
3 tablespoons nonfat dry milk powder
2 tablespoons active dry yeast
2 tablespoons kosher salt
3 large eggs
4 tablespoons unsalted butter -- cut into pieces, room
temp, (1/2 stick)
Nonstick vegetable oil spray
Flaky sea salt
Japanese-inspired milk bread that is cotton soft, sweet and
delicious. Using roux method, this milk bread recipe is a keeper.
Cook 1/3 cup flour and 1 cup water in a small saucepan over medium
heat, whisking constantly, until a thick paste forms, about 5
minutes. Add cream, honey and cook, whisking until honey dissolves.
Transfer mixture to a stand mixer fitted with a dough hook and add
milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour. Knead on
medium speed until dough is smooth, about 5 minutes. Add butter, a
piece at a time, fully incorporating into dough before adding the
next piece, until dough is smooth, shiny, and elastic, about 4 minutes.
Coat a large bowl with nonstick spray and transfer dough to bowl,
turning to coat. Cover with plastic wrap and let rise in a warm place
until doubled in size, about 1 hour.
Lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out
dough onto a floured surface and divide into 6 pieces. Divide each
piece into 3 smaller pieces. Place 3 pieces of dough side-by-side in
each muffin cup. Let rise again in a warm place until doubled in size
and puffing over top of muffin pan, about 1 hour.
Preheat oven to 375F. Beat remaining egg with 1 tsp. water. Brush top
of dough with egg wash and sprinkle with sea salt. Bake, rotating pan
halfway through, until bread is deep golden brown, about 25 to 35
minutes. Let milk bread cool slightly in pan before turning out.
Question: i think this milk bread is delicious. can I make this
using regular 10X5" loaf pan?
Reply: Just make it into pull-apart bread.
Question: You said that one could make this in a regular loaf pan but
that it would have to be made as "pull apart bread". This would be my
first time making pull part bread and my second time making bread
(I've only made potato bread in the past), can you give me more info
on how to do that and if all of the times given are the same or if
they change when cooked as a loaf. Thanks so much!!
Reply: If you make this into pull apart bread, you are basically
putting all the dough balls into the regular loaf pan instead of
shaping them like shown in this post.
S(Internet address):
"https://rasamalaysia.com/milk-bread/";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 758 Calories; 27g Fat (32.1%
calories from fat); 21g Protein; 108g Carbohydrate; 2g Dietary Fiber;
181mg Cholesterol; 1948mg Sodium. Exchanges: 6 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 1 Other Carbohydrates.
NOTES : 2019 - 0201