We went to an artistic and cozy restaurant in Asia over 11 years ago and I could not get over how wonderful the bread tasted. It was a mixture of fresh baked sweet bread with a pillow soft touch with a beautiful shiny crusted finish. Dining at this wonderful restaurant over time the staff knew not only my name, but my order would always include milk bread.
INGREDIENTS
9.5 C Bread Flour - You may use All Purpose Flour
2.5 C whole Milk
1/2 C Heavy Whipping Cream
1/2 C Condensed Milk
1/4 C Granulated sugar
1 room temperature egg
2 T Sweet Cream non salted butter
2 t sea salt
7 t active yeast
Dough Enhancer
Dough Enhancer
1/4 C bread flour
1/4 C milk
5 T water
1. Whisk the flour, milk, and water, in a pot until smooth, and turn the heat to low. Stir and cook for about 8-10 minutes, until the mixture thickens and becomes a gelatinous paste.
2. Transfer to a bowl. Cover the bowl with plastic wrap and let cool for 1-2 hours, this yields a pillow like texture.
INSTRUCTIONS
Using a stand mixer.
Add all the ingredients except the butter.
Mix on low
Add the room temp butter and beat on high speed until a shiny dough ball is formed
This make take up to 10 minutes
Form dough into a round ball, place in a well-greased container to proof in a humid area. ( An oven works very well)
Proof until doubled in size
Once doubled in size, Divide the dough into 6 even balls and work wit a floured surface.
Let rest for 15 minutes, cover slightly
Roll each ball into rectangle or oval.
Place the seam of the dough on the bottom of light greased Bread/Loaf pan.
(This requires 2 load pans)
Only 3 rolls per pan
Proof in a warm humid place until doubled in size
Preheat your oven to 350° F.
Bake at 356° F for 25 minutes or until it gets a golden brown crust.
Brush the loaf with room temperature melted butter.
ENJOY!
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