This Bread with Milk and Butter recipe produces a rich and soft loaf that’s perfect for any meal. The combination of hot milk, melted butter, and eggs creates a tender crumb that’s irresistible. Ideal for breakfast, as a side dish, or even for making sandwiches, this bread is versatile and delicious.
Ingredients
- 400 ml hot milk
- 20 grams sugar (1 tablespoon)
- 10 grams dry yeast (1 tablespoon)
- 80 grams butter (melted)
- 2 eggs
- 850 grams tender wheat flour
- 1 large teaspoon salt
- 1 egg yolk (for egg wash)
- 1 teaspoon milk (for egg wash)
Preparation
- Mix Wet Ingredients:
- In a large container, combine the hot milk, sugar, dry yeast, melted butter, and eggs. Mix well until the yeast and sugar are fully dissolved.
- Add Dry Ingredients:
- Gradually add the tender wheat flour to the wet mixture, then add the salt. Mix until a dough starts to form.
- Knead the Dough:
- Knead the dough on a floured surface or in a mixer with a dough hook attachment until it becomes soft and smooth. This should take about 10 minutes by hand or 5-7 minutes in a mixer.
- First Rise:
- Place the dough in a greased bowl, cover it with a damp cloth, and let it sit in a warm place for about 1 hour or until it has doubled in volume.
- Shape the Dough:
- Punch down the dough to release the air. Divide it into 27-30 equal portions. Shape each portion into a ball, then stretch and roll the dough.
- Second Rise:
- Place the rolled dough pieces into a greased mold. Cover and let sit in a warm place until the dough has doubled in volume, about 30-45 minutes.
- Prepare for Baking:
- Preheat your oven to 200°C (390°F). Mix the egg yolk with 1 teaspoon of milk to make an egg wash. Brush the egg wash over the tops of the dough balls.
- Bake the Bread:
- Bake in the preheated oven for 25 minutes or until the tops are golden brown and the bread sounds hollow when tapped.
- Cool and Serve:
- Remove the bread from the oven and let it cool in the mold for a few minutes before transferring to a wire rack to cool completely.
Helpful Tips
- Temperature of Milk: Ensure the milk is hot but not boiling. Ideal temperature is around 110°F (43°C) to activate the yeast without killing it.
- Kneading: Proper kneading is crucial for developing gluten, which gives the bread its structure.
- Proofing: Make sure to allow the dough to rise in a warm, draft-free area. A slightly warm oven can be a great place for this.
Serving Suggestions
- Breakfast: Serve warm with butter and jam or honey.
- Sandwiches: Use as a base for your favorite sandwich ingredients.
- Side Dish: Pair with soups, stews, or salads.
FAQs
Q: Can I use instant yeast instead of dry yeast?
A: Yes, you can substitute dry yeast with instant yeast in the same quantity.
Q: Can I use whole wheat flour instead of tender wheat flour?
A: You can substitute with whole wheat flour, but the texture will be denser. Consider using a mix of whole wheat and all-purpose flour for better results.
Q: How should I store the bread?
A: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread and thaw before use.
Q: Can I add other ingredients like herbs or cheese?
A: Yes, you can add herbs, cheese, or even dried fruits to customize your bread.
Preparation and Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 1 hour 45 minutes (including rising time)
Enjoy your freshly baked Bread with Milk and Butter, a delightful addition to any meal!
Recipe Card
Bread with Milk and Butter
This Bread with Milk and Butter recipe produces a rich and soft loaf that’s perfect for any meal. The combination of hot milk, melted butter, and eggs creates a tender crumb that’s irresistible. Ideal for breakfast, as a side dish, or even for making sandwiches, this bread is versatile and delicious.
Ingredients
- – 400 ml hot milk
- – 20 grams sugar 1 tablespoon
- – 10 grams dry yeast 1 tablespoon
- – 80 grams butter melted
- – 2 eggs
- – 850 grams tender wheat flour
- – 1 large teaspoon salt
- – 1 egg yolk for egg wash
- – 1 teaspoon milk for egg wash
Instructions
Mix Wet Ingredients:
- – In a large container, combine the hot milk, sugar, dry yeast, melted butter, and eggs. Mix well until the yeast and sugar are fully dissolved.
Add Dry Ingredients:
- – Gradually add the tender wheat flour to the wet mixture, then add the salt. Mix until a dough starts to form.
Knead the Dough:
- – Knead the dough on a floured surface or in a mixer with a dough hook attachment until it becomes soft and smooth. This should take about 10 minutes by hand or 5-7 minutes in a mixer.
First Rise:
- – Place the dough in a greased bowl, cover it with a damp cloth, and let it sit in a warm place for about 1 hour or until it has doubled in volume.
Shape the Dough:
- – Punch down the dough to release the air. Divide it into 27-30 equal portions. Shape each portion into a ball, then stretch and roll the dough.
Second Rise:
- – Place the rolled dough pieces into a greased mold. Cover and let sit in a warm place until the dough has doubled in volume, about 30-45 minutes.
Prepare for Baking:
- – Preheat your oven to 200°C (390°F). Mix the egg yolk with 1 teaspoon of milk to make an egg wash. Brush the egg wash over the tops of the dough balls.
Bake the Bread:
- – Bake in the preheated oven for 25 minutes or until the tops are golden brown and the bread sounds hollow when tapped.
Cool and Serve:
- – Remove the bread from the oven and let it cool in the mold for a few minutes before transferring to a wire rack to cool completely.