Milk Bread
User Reviews
4.9
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Prep Time
3 hrs
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Cook Time
25 mins
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Total Time
3 hrs 25 mins
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Servings
16
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Calories
184 kcal
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Course
Baked Goods
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Cuisine
Chinese
Milk Bread
Description
This Milk Bread recipe brings together room temperature dairy and eggs with flour, sugar, yeast, and salt in a stand mixer fitted with a dough hook. Kneading develops the gluten to a smooth, elastic dough that sticks slightly to the bowl bottom but not the sides. After kneading, the dough is proofed in a warm place until doubled, typically 1-2 hours. Proofing may be done inside a microwave with a mug of hot water for warmth.
The dough is divided and shaped for baking in one or two pans such as loaf or round pans greased with butter. An egg wash of beaten egg and water over the dough before baking promotes a glossy crust. Optional use of a simple syrup brushed after baking adds subtle sweetness and shine.
Milk Bread results in a soft crumb and lightly sweet flavor suitable for sandwiches, toast, or snacks. The dough accommodates substitution of half all-purpose flour with cake flour and bread flour for texture variations. This recipe produces two loaves or sixteen rolls, offering flexibility in final form.
The method does not require pre-activating yeast separately as yeast is added directly to the mixer with other ingredients. Adequate kneading time and maintaining warm proofing conditions contribute to good rise and crumb structure.
Ingredients
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (plus 1 tablespoon, at room temperature; you can use whole, 1%, or 2% milk)
- 1 egg at room temperature, large
- 1/3 cup sugar
- 4 cups all-purpose flour (you can also use 1/2 cup cake flour combined with 3 1/2 cups bread flour)
- 1 tablespoon active dry yeast (or instant yeast)
- 1 1/2 teaspoons salt
- egg beat 1 egg with 1 teaspoon water, wash
- simple syrup (1 tablespoon sugar, dissolved in 1 tablespoon hot water)
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, add the ingredients in the following order: heavy cream, milk, egg, sugar, all-purpose flour (or mixture of cake flour & bread flour, if using), yeast, and salt. Turn on the mixer to “stir,” and knead for 15 minutes, occasionally stopping the mixer to push the dough together. If the dough is sticking to the sides of the bowl, add a little more flour 1 tablespoon at a time until it pulls away from the sides (it should be sticking to the bottom of the mixing bowl, but not the sides). If kneading by hand, extend the kneading time by 5-10 minutes.
- Next, cover the dough with a damp towel, and place in a warm spot until the dough has doubled in size (1-2 hours). We proof our dough in a closed microwave with a mug of just-boiled water next to it.
- In the meantime, grease two baking vessels on all sides with butter. You can use two standard loaf pans, two 9-inch (23cm) round pans, or 1 loaf pan and 1 round pan.
- After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of air bubbles. Dump the dough on a lightly floured surface, and cut it in half. To make loaves, shape each dough half into a rough rectangular shape, cut it cross-wise into three roughly equal pieces, and place in the loaf pan. Alternatively you can cut each dough half into 8 pieces, roll them into balls (or ropes that you can twist into buns), and put them in a round pan. You can also make 2 loaves, 16 rolls, or 1 loaf and 8 rolls. Once shaped, let the dough proof, covered, for another hour.
- Position a rack in the center of the oven, and preheat it to 350° F/175°C. Brush the risen dough with egg wash. Bake for 23-25 minutes, or until golden brown. Remove from the oven and brush the warm bread with sugar water to give it shine and sweetness.
Notes
- This recipe makes either two loaves or sixteen rolls depending on shaping.
- Yeast can be active dry or instant and is added directly without prior activation.
- Room temperature dairy and eggs help the dough come together smoothly.
- Using a mixture of cake and bread flour can improve texture, but all-purpose flour alone also works.
- An egg wash before baking creates a shiny crust; a simple syrup glaze after baking can add extra shine and slight sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 36mg | 12% |
| Sodium | 238mg | 10% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 200IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 31mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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