John Myers
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Milk Bread
The perfect milk bread recipe with a picture and simple step-by-step instructions.
Pre-dough
- 100 ml Water
- 25 g Flour type 550
dough
- 350 g Spelled flour type 630
- 80 g Sugar
- 125 ml Milk 3.5%
- 40 g Soft butter
- 25 g Yeast
- 1 Egg
- 1 Pr Salt
also
- 1 Egg yolk
- 1 tbsp Cream
For the pre-dough
- Mix the water with the flour and heat it in a small pan until a thicker mixture similar to a pudding is formed …. under no circumstances let it boil !!! Set aside and let cool slightly
For the dough
- Heat the milk slightly, crumble in the yeast and add a pinch of sugar, stir everything. Mix the yeast milk, flour, sugar egg and the pre-dough and knead for at least 3 minutes. Now the softened butter is added and the dough is kneaded again for 3 minutes until the dough lifts from the bottom of the bowl. Cover the bowl and let the dough rest until it has noticeably doubled … approx. 40 min.
- Dust a work surface with flour and pour the dough on top. It is very soft, but it can be worked well with floured hands. After kneading it briefly, divide the dough into 4 parts, shape them into a ball and shape them into a flat cake with your hands. The flatbreads are rolled up and placed one after the other in a greased loaf pan. Cover the pan again and let it rest for another 30 minutes.
- Whisk the egg yolk with the cream and brush the yeast dough with it. Place the milk bread in the preheated oven at 160 ° C – O / U heat and bake for approx. 25 minutes.
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