Tuesday, January 10, 2012

Sunday Baking: Milk Bread

I know it's Tuesday but I did make this bread on Sunday, and I've had several people ask for the recipe after seeing my pic, so here it is!  This is converted to a regular recipe from the original Thermomix one in the My Way of Cooking book.  WARNING: I made this bread using my Thermomix and the original recipe and am converting it for your convenience as not everyone has a Thermomix.  I have NOT tested this version of the recipe!  And I have no intention of testing it, as the Thermomix makes life (and bread-making) so much easier.  I'll be interested to hear from anyone who does try making it sans Thermomix to see how it works out.

Milk Bread
Makes 1 loaf

300ml  milk
50g    butter
20g    fresh yeast (or 2tsp dried)
60g    sugar
550g   baker's flour
1/4tsp salt
1      egg, beaten, for glazing

Warm up the milk until it is lukewarm, either in a saucepan or in the microwave, being careful it doesn't overheat and boil or scald.  Melt the butter.

Mix warmed milk, melted butter, yeast and sugar in a large bowl and leave to stand for 5 minutes to wake the yeast up and get it starting to work.

Add flour and salt and stir to combine, then turn onto a floured surface and knead for about 5 minutes, until the dough is smooth and silky and elastic.

Place the dough in a large, oiled bowl, cover with a tea towel, and let rise in a warm place until doubled in size (about an hour).

Divide the dough into three equal parts and, on a floured surface, roll each into a rope shape.  It will take a couple of minutes to roll out each one: be patient and don't be tempted to just stretch it out or you'll ruin the texture of the bread.  Let the three ropes rest on the board for 5 minutes - they will shrink back a little.

Join the three ropes at one end, plait them, then join up the other end.  Place the plaited bread onto a baking tray lined with baking paper, cover with a tea towel, and let rise in a warm place until doubled in size (about half an hour).  While rising, preheat the oven to 180C.

Brush the loaf with the beaten egg and bake for 25-30 minutes.  Allow to cool before slicing.

I assume you could also make this just in a large loaf tin, but why not try plaiting it?  It looks so pretty!