Milk Bread

I have already posted multiple breads and now am going to post one of my favourites – milk bread.This is one bread which does not use any water and only uses milk for kneading it.Perfectly white and soft this will make your breakfasts a sure winner!

NOTE – Use skim milk or low fat milk for best results.Milk with a high fat content often releases fat into the yeast which does not make the bread rise properly!

Preparation Time : 3 hours

Makes : 1 loaf

INGREDIENTS

For the Preferment :

1/2 cup flour

4 tbsp water

1 tsp salt

2 tbsp sugar

1 tbsp Dry/Instant yeast

For the bread dough :

200 gms white flour/all purpose flour (maida)

1 cup low fat milk plus 2 tbsp extra reserve – at room temperature

1 tsp salt

2 tbsp sugar

1/2 cup milk powder

2 tbsp Instant/dry yeast

4 tbsp Potato/Tapioca Starch (optional)

1/4 cup lukewarm water

1/2 cup unsalted butter plus 2 tbsp extra reserve – soft

METHOD

Make the preferment one day before making the bread :

If using dry yeast,activate it in 4 tbsp lukewarm water and add the sugar.Keep aside for 15 minutes till it becomes frothy and add to the flour.If using Instant yeast mix it with the flour and other ingredients and add water!Add salt and keep the container in a warm place till the preferment doubles in volume.It will start to pull away from the sides.Now either wrap it in clingfilm or cover the container with a lid and refrigerate overnight.Use next day while making the bread.

Making the dough :

If using dry yeast,put it in the 1/4 cup lukewarm water and add 1 tbsp sugar for it to feed on.In 10 – 15 minutes it will foam and become frothy.Use it while kneading the dough.

If using Instant yeast,mix it directly into the flour.Add salt,sugar,milk powder and potato starch.Make a well in the centre and add the milk.Start kneading the dough and knead to a sticky consistency.Cover with clingfilm and leave for 35 – 40 minutes till doubled in volume.

Now remove the clingfilm and punch the dough down.Flour the kitchen countertop and take out the dough onto it.Flatten the dough into a circle and add the preferment in the middle.Fold over the sides and knead for 2 – 3 minutes to mix well.Now flatten it again into a circle and put the softened butter in the middle.Fold over and start kneading the dough.At first it would stick to your hands so at this point keep sprinkling 1 – 2 tsp dry flour onto the dough as well as the countertop.After 10 minutes of kneading the dough would not stick as much to your fingers instead fall quite cleanly on the countertop.At this point Oil a bowl and put the dough into it.Then flip it over so as to coat the oil evenly over it.Cover with clingfilm and leave to rise until double the volume.

Grease a loaf pan with butter or baking spray and set aside.Now punch down the dough and knead for 5 – 7 minutes.Pat into a rough circle and fold the ends over like an envelope.Now roll the dough towards the centre and even out the edges.Shape into a loaf and place into the prepared loaf pan.Cover with clingfilm and leave to rise in a warm place till it rises to approximately the height of the pan (35 – 45 minutes).

Preheat oven to 180°C 15 – 20 minutes before baking the bread.Remove clingfilm and give a milk wash to the top of the bread.Dip a silicon brush in milk and brush the surface of the bread very gently.Ensure each part is covered for a uniform beautiful crust.Bake in the preheated oven for 30 – 35 minutes till the top is a beautiful brown and the bread sounds hollow when tapped.

Take out and leave to cool to room temperature.Do not cut the bread while it is hot as it can break.Cut it after 4 – 5 hours or preferably the next day for neat slices.Serve with butter,cheese or jam or however you like!Just as they say :

“Lord!Give us this day our daily bread”