The final loaf turned out beautifully – it rose well, didn’t have tearing issues, and was beautifully soft without being too rich. Measure in weight too. The last thing to keep in mind when baking is the dough’s salt level. I didn’t have sweetened condensed milk, so I used sugar + milk powder as recommended, and it seemed to work great. I prepared this bread last night and let it to prove in the fridge overnight already shaped. If you're adding the yeast right into the other ingredients, you should only add water that's between 120 and 130 Fahrenheit. Shape it into an oval. I usually mix the dough on low until there isn’t much loose flour on the edges of the mixing bowl (see photo above). You don't have one? You will end up with a softer, possibly fluffier, richer tasting bread with a slightly longer shelf life (depending on the fat quantity in your milk). Kids and kids at heart will love the way the plastic lid pops off when the dough has risen and is ready to bake. Starting from one end, roll up the rectangle into a spiraled log. I tried so many different one and almost gave up on it. One would think that with so much sugar available, the yeast would grow uncontrollably. French bread is made with Soft wheat which is why it is needs baking twice per day. https://www.thespruceeats.com/amish-milk-bread-recipe-428137 First off, take some advice from Paul Hollywood, and never, ever forget to cover your bread with a protective little hat. Kneading bread, says America's Test Kitchen, develops not just gluten but in turn, also develops a sort of straight network of proteins (think of the Nova Corps force field from Guardians of the Galaxy) that allows bread to rise while still holding together. It is truly wonderful stuff with a softer crust that kids like, a soft, fine crumb and a rich flavor. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe. First, our yeast breads. If the milk is much warmer, the heat can kill the activity in the yeast. Add the milk. I love your directions, the bread came out marvelous and your pointers helped so much. It's not developed enough. Ideally, you'll want to transfer it to a rack immediately after taking it out of the oven. Why Bread Dough Needs Oil. Literally every type of flour has different properties, so here's what you'll need to do: make sure the recipe you're using is written for the flour you're using, and it'll be easier to get your proportions 100 percent correct. In a microwave-safe bowl, heat the milk for about 30 to 40 seconds. Typically, you'll want to use the same amount of what the instructions ask for. PS, I used bread machine to make the dough, super easy. If the liquid is too hot, then it will kill off the yeast before it has the chance to multiply and rise the dough. But there's something else at work here, too — you're also keeping your liquid-to-flour ratios more exact. The bread is soft and pillow-y and just melts in your mouth with a slight sweet flavor. Now, you’re ready to enjoy freshly baked milk bread! In about a minute, the flour will start to thicken. Childhood memories aside, I wanted to develop a milk bread recipe because it is the key to understanding how to make Asian-style baked goods. Can you prove the dough overnight rather than for 2.5 hours? which roughly translates as "daily bread," is made with a bread dough enriched with butter and whole milk. Adding dry milk powder to your bread dough will help your loaf rise higher. My loaf came out perfect!!! I am nowhere near where she is, but thank you so much! After googling I figured ~25 min of hand kneading was equivalent to the suggested 8 min by mixer, but next time would probably do a bit less. That's even further complicated by the fact that coarsely whole wheat flour will break up gluten and protein chains if it's overworked, and you'll end up with a loaf that crumbles instead of cuts. This is particularly true for dough made the same day. You want the dough to be slightly sticky and elastic. I absolutely adored this recipe, but after two tries my bread keeps sticking to the sides of my pan! Add the yeast and stir to hydrate the yeast. Prep. Those are typically baked at temperatures between 400 and 425 Fahrenheit. Learn to adjust by checking the dough. Though I admit it’s … The kneading process will also warm up the dough and h… After 5 to 8 minutes, the milk/yeast mixture will foam up. After 8 minutes, turn the dough over a lightly floured surface and knead it a few times. Once doubled, punch down the dough to release excess air. I don’t have dry active yeast (sold out everywhere in my area) but I do have instant yeast (Saf). If you've ever pulled the pan out of the oven and left it somewhere to cool, you're not doing it any favors. The exterior has some crisp edges and a beautiful deep golden sheen for a delicious contrast. But here's the thing. But here's the thing. Thank you so much for this recipe. This Chinese Milk Bread recipe was inspired by a viewer who wanted to veganize the fluffy buns and loaves from Chinese Bakeries like Maxim’s. To learn more about their products and to get more recipe inspiration, « How to Cook Short Grain Brown Rice 3 Ways: Stovetop, Instant Pot & Slow Cooker. If so, it is an equal substitution or would it alter other ingredients as well? When the loaves look like it is just about done proofing, preheat the oven to 350ºF. This is definitely a keeper! It was our pastime to eat milk toast and watch baseball together. The weight I listed in the recipe is there for reference. This will prevent it from producing too many larger bubbles again. Mistake! I’m having a problem with the bread sticking to the loaf pan though, any tips? Brush the top of the dough with milk and bake bread in a preheated 180°C (350°F) oven for 25 mins or until the bread are thoroughly baked. Use Fast Acting Instant Yeast and make sure it’s not expired. You’ve definitely boosted my confidence in my ability to produce something by means of baking. Notify me of follow-up comments by email. The movement of the dough, your hands, and the dough hook is going to cause too much heat to build up and too much air to get into the mix, which will make a loaf that doesn't have too much flavor. Milk bread isn’t regular bread though; it’s meant to be sweet. Getty Images . It should only feel tacky to the touch, and when it does, that means the dough is the right environment for yeast to feed (and release carbon dioxide to get the bread to rise), and for the gluten to stretch. Bet you didn't know it was that exact, did you? You've measured and mixed, kneaded and proofed, and finally, you've baked. Transfer the tangzhong to a bowl to cool. Thanks so much for the recipe. ❤. Prepare the egg wash. After about 5 to 8  minutes, the yeast should foam up, like you see in the photo above. Because the condensed milk is baked in the bread, the sweetness is tapered down making this bread just appropriately sweet but definitely the satisfying kind of sweet. Screw up just one thing and you'll end up with a loaf that didn't rise, one that got super dense, one that's still goopy in the middle... you get the idea. Use whole milk for the recipe. Love this recipe and love your blog, Lisa! Sugars, they say, don't just come in the form of white or brown sugar. Repeat with the remaining 3 pieces of dough. Don’t walk away during this process as you can quickly burn the tangzhong! Also, the darker the sugar, the more quickly the bread is going to brown — so keep that in mind when you're setting your time and temperature. In Japanese, this type of bread is called shokupan (食パン), which is a regular loaf of bread that you slice and eat. Asian Sweet Bread is a staple in all Asian bakeries. Now, get your thermometer! PD: is there a way to replace the egg? Use a rolling pin to roll out the dough. ), and different types of sugar/sweetener. ), shaped it and put it in the fridge for the second proofing and it was ready for breakfast. Thus, yeast is usually activated with warm water and a small quantity of sugar. You don’t want to use too much water, though, otherwise the filling will leak out. Asian Sweet Bread is a staple in all Asian bakeries. My dough seemed a bit tighter than shown in demos, and it sounds like too much kneading may be the culprit there. It will also take a lot longer to knead. Day 3 is char siu buns! Time for mixing dough and proofing is an estimate, it can vary depending on the temperature and humidity. The bread was still edible once baked, but the crumb lost some of the light texture. One last point about milk and pizza dough: When you get up to that 5% level of dry whole milk, you might also see some strengthening of the dough due to the calcium ion effect upon the wheat gluten-forming proteins. Oct 31 2011 - 2:34pm . Just cover it — gently — with a piece of aluminum foil, and let it finish the bake time. Even with the slightly tight dough, my loaf turned out beautifully. Straight dough. My yeast proofed for once :). Yes. If you don't knead bread long enough, you won't get enough air in the dough, the ingredients won't be evenly distributed, and well, you won't get enough of those Nova Corps ships in their rows to hold the force field. This recipe looks really good! The dough structure is not properly developed and despite rising to the expected size, it’s not ready. It is important to be patient with the second rise because this helps the tops of the bread to bake evenly. During this time, the dough will undergo the last rise. In general, whole wheat bread does not rise as much as bread makes with white flour only. Japanese milk bread is the best sliced bread. The bread is still edible, it’s just not as visually appealing. If you use more than half a cup, bake at 350. Salt is such a minor ingredient in bread that few bakers stop to think about its exact role in bread-making. I can make much The dough should be smooth and soft. Too much flour can make your dough stiff and dry. This helps to thin out the egg so that the egg wash brushes over the bread in a nice thin layer. Really lucky that I stumbled across this recipe! Whisk the flour and water inside a saucepan until the flour dissolves. I have tried my hand at quite a few breads and this is one of the most yummiest loaves I’ve ever eaten! Lightly grease a large mixing bowl with oil. If you do not have one, make sure to use a fork to fluff up the flour in the bag or container. It's gorgeous to look a… While some doughs might need a little extra flour, they're not going to need a lot — not if you're following the recipe right, at least. (That's why sweet breads always call for more yeast than savory ones.). Add the condensed milk, egg, melted butter, tangzhong, and foamy milk/yeast mixture. Here’s some more bad news: the second rise can take forever. Flour should be scooped and not compacted when measuring. Bread dough kneaded too long; Too much flour or too little water; Bread does not Rise. In my early years I did make bread without oil or fat, there was no difference to the risen quality of the dough but the baked bread was definitely less moist. https://www.amummytoo.co.uk/soda-bread-recipe-without-buttermilk Shape the Dough (Use Photos in Blog Post for Reference). What should you do? Remove breads from the loaf pans and transfer immediately onto a wire rack to cool completely before slicing. Hi Karen, I kneaded by hand. Such useful tips, so helpful (See photos in post for reference.) Bake. Yeast flavour is too strong, sour or just weird . Not only is this recipe fun, it is also easy. This results in a more tender crumb and softer crust in the finished bread. Carefully brush the egg wash over the tops of the loaves. That makes a difference, too, and overlooking it can ruin your bread. Bread dough kneaded too long; Too much flour or too little water; Bread does not Rise. There are two common shapes for milk bread: the boxy, rectangular loaf kakushoku, (角食) or the domed, “mountain-shaped” loaf, yamagata shokupan (山型食パン, sometimes also written as 山形食パン). According to Quaker Oats, you should always make sure you're using an ingredient that contains 70 percent or more fat; otherwise, your bread is going to be tough, chewy, and dry. Family in Hong Kong Pai Bao, Hokkaido milk bread is sandwich bread where I ask you to warm (! And be hard to slice chance, apparently it helps to prevent from... 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T require a Pullman loaf pan to make these breads that do just... Ever eaten not quite as rich as Sally Lunn but it is but. Important to be classed as bread makes both wonderful sandwiches, and finally, you can add instead... Early after a superficial examination of crust color, it may also be in molasses, honey, syrup. With milk will color faster in the recipe, it ’ s Red Mill despite rising to the expected,. Make rolls to fill a 9×13 pan ( it makes 15 rolls ) this all hand..., or in your mouth with a bread dough rise when the loaves a! Recipe! I am so happy I found this post was sponsored by Bob ’ s been overnight! Likely to have in our pantries rose too much like your favorite banana bread with the.. But being off by 10g won ’ t wait to try it make...