Milk bread

Category: Yeast bread
Milk bread

Ingredients

For dough:
flour 100 g
water 100 ml
fresh yeast 0.5 g
For the test:
flour 280 g
milk 120 ml
fresh yeast 3.5 g
sugar 1 tsp
salt 1 tsp
olive oil 2 h l

Cooking method

  • 1. For dough, dissolve yeast in water, combine with flour and leave at room temperature for fermentation for 10-12 hours.
  • 2. Next, mix the flour with salt, grind the yeast with sugar and leave for five minutes. Pour milk (33C) into the dough, add the yeast mixture and beat until smooth. Then add flour in several steps and knead the dough at an average speed for 7-8 minutes. Add olive oil and knead for another 3-4 minutes, until a smooth, silky ball is formed.
  • 3. Leave the finished dough to rise for one and a half 1.15-1.30 hours (until it doubles in volume). Put the finished dough on a cutting mat dusted with flour and form a loaf. Leave to proof for 45 minutes.
  • 4. Bake at 210C for the first 7-10 minutes, then lower the temperature to 180C and bring the bread to readiness. Before baking, grease the bread with milk mixed with a pinch of salt and sugar and make a deep longitudinal cut. Cool the finished bread on a wire rack.
  • Milk bread
  • Milk bread

Note

The bread is made with a delicate, fluffy crumb. It cuts well, absolutely does not crumble. It has a neutral taste, so it goes well with any dish, very good for toasts and toasts.
Cook with love and bon appetit!

Similar recipes


Admin

Marishawhat a boooouuulochkaaaaaa ... straight Mo siechka tanned with a nice cut in the center

Accept my congratulations, well, it just smelled like childhood ... in colors
Twist
Tanyusha, thank you very much for such a warm review! I am so glad that the bread brought you pleasant memories! For me, too, pictures from childhood are the brightest and most expensive
Sonadora
Oh what bread, Marish! I immediately wanted to bake the same! I can imagine how fragrant and delicious it is!
Tonight and knead!
Twist
Marisha, how glad I am that you liked the bread! Try it, you won't regret it!
Tonight and knead!
I will wait for impressions!
Natali06
Wow! So this is my favorite bread, and my favorite cuts! Marish, the beauty! Happy holiday, my dear!
Hai Mikolaj at vishivantsі
Wake up with a gift of a lie
I bring from your hut
Dobrobut, joy is rich.
To wake up hopes,
Grain of Happiness, High Sow.
Zigrіє humor, love,
I bring you health!
Twist
Natasha, Happy holiday!
So this is my favorite bread
Glad our tastes match!
MariS
The crust is crispy, you can feel it right from the screen !!! To him would be a glass of milk - mmmm, I love it, Especially in the heat of the summer, and the milk is cold!
Twist
Marisha, Thanks, sunshine! : Friends: You wrote so deliciously that my salivation began to flow! And I wanted warmth, bright sun, summer country aromas
Sonadora
Marish, sorry, does it turn out for 300 g of flour - 220 g of liquid + butter? (I brake)
Dough is already worth it!
Omela
Marish, great bread !!! Myakish is a lovely sight!
Twist
Marish, thanks for paying attention! There 280g, now I will fix it.
I’m slowing down something today
Twist
Ksyusha Thank you very much for such an assessment!
Vasilica
Twist, Marinochka! The bar is amazing - you just want to bite off the crust! Thank you very much for the wonderful recipes!

P. S. After 15 minutes, read carefully the note to this recipe.
Vilapo
Marinochka, the bread is excellent: girl_claping: The picture is so cool, the crumb just beckons - eat me
Kras-Vlas
Wow, what a bar! Glows straight with a cut! The crumb is just fluff! The crust is tanned! The beauty!
Shahzoda
wonderful bread!
Twist
Vasilika, Lenochka, Kras-Vlas, Shahzoda! Thank you very much for your attention to the recipe and such praise !!!
I would be very glad if the recipe comes in handy and I like the bread!
Albina
I look at this bread and I am drawn to bake it. So delicious. But on the weekend I will bake waqbalish and make dumplings
Until I bookmark
Twist
Albina, I'm glad that I liked the bread! Try it on occasion, you won't regret it!
Sonadora
Marish, I will come to you with a tremendous thank you for the bar! What a delicious bread! So soft and aromatic!
Milk bread

Milk bread
I will definitely bake it again, only I will make the cut deeper, this time I scratched it a little.
Twist
Manechkawhat a handsome man !!! The hand of the master is immediately visible!
I will only make the cut deeper, this time I scratched it a little.
Yeah, and hold it a little less on proofing, if you want a brutal cut.
Sonadora
Oh, Marish, I really thought that my bread would not work at all. After 12 hours, the dough was at its peak, but I had to leave home. When I returned, three hours later, it (the dough) not only began to settle in the center, but generally collapsed nafig... And the bread, yes, it stood a bit on the proofer, there was no electricity, and without it my oven does not work.
Twist
Manyash, but despite all the adventures, the bread turned out to be Myakish, generally fabulous! Another confirmation of the words that the master's work is afraid!
Vilapo
Marisha and I baked your bread, but unfortunately I didn't have time to take a picture of the cut, I baked it so warm just before lunch and left The bread is very tasty, so nothing remained.
Twist
Lenochka, how glad I am that the bread came to taste !!! And such a gorgeous bar turned out!
I didn't have time to take a picture of the incision, I baked it so warm just before dinner and left.
This is the most important thing! I love to look at my people when they roll up the bread while still warm, sometimes they even just break it, because it is still difficult to cut. At such moments I understand that it was not in vain that I skipped so much time around the oven
Thank you very much for such a warm review and photo!
Vilapo
Marisha, I'm always happy to make your bread, another thing is not always possible to report
Twist
Lenochka, I am very pleased that our tastes coincide! Peks to your health and eat with pleasure!
Tatiana1888
Tell me how to cancel such small amounts of yeast?
Twist
Tatiana1888, nice to meet! I weigh on an electronic scale. Now there are many models that make this easy.
Tatiana1888
I also have an electronic scale, but I could not measure 0.5 g in any way - (. It was 0, then it jumped immediately by 2-4 grams. And what will happen if the yeast is too much?
Maybe you can measure it in teaspoons?
Fresh yeast.
Twist
Tatiana1888, if your scales "jump" like that, then weigh for example 2 grams and divide them into about four parts. Or divide 1 gram by two. In both cases, this will be visually visible. And if you put a little more or less in the dough, nothing irreparable will happen.
Tatiana1888
The fact of the matter is that they show one thing, then another - (.
And how did the bread turn out so beautiful from above? Is he anointed with something?
I'm a complete layman, so forgive the stupidity ..
Twist
Tatiana1888, in this case, I greased it with milk mixed with salt and sugar (item 4 in the recipe) - I take a couple of salt spoons of milk and dilute in it about a quarter of a coffee spoon of salt and sugar.
Tatiana1888
The bread turned out well, thanks. Only I didn't know how long to bake until done ... ??
Twist
Tatiana1888It's great that the bread turned out! And the exact baking time is quite difficult to say, the ovens are different for everyone (I mean not the models, but, if I may say so, the style of work). On average, half an hour of such bread should be enough. You can check the readiness with a thin skewer (toothpick), it must remain completely dry.
Tatiana1888
Well, it was dry and it was, but due to the crust it seems to me all the same it will come out of the bread dry ... Or not?
Twist
Tatiana1888, if the bread is damp, then there will be marks on the skewer - either sticky stains, or damp-looking crumbs will stick (at least for me).
lu_estrada
Milk bread}
Very tasty, light, juicy, holey, handsome bread, Marinochka!
oh, oh, oh, Marinochka, I entered the wrong recipe, nadot custard, and I'm hanging around here How to remove, I don't know!
Twist
Lyudochka, Wow! What a holey crumb turned out! The bread turned out just super!

I entered the wrong recipe, nadot custard, and I hang around here
Nothing wrong! If you do not mind, then let it be here, so as not to bother and not burden the moderators. The main thing, in my opinion, is that the bread turned out and liked it. Thank you very much for using the recipe and such a delicious photo!

lu_estrada
The bread is very tasty, fragrant and airy and beautiful, though I just came to the site with a faded photo, and I can't take my eyes off the eiple. Thank you, Marinochka, for simple and correct recipes. Right now I can't sleep, I have 1 o'clock in the morning, went downstairs, turned on the computer, cut off a shmandel of bread and cracked with great pleasure, spaxy dear!
Twist
Lyudochka, this is for you, dear, thanks! And for the fact that you use the recipes, and for such kind words! Frankly, I am very, very pleased!
sparta
MarishaWhat is 33C? What should be the consistency of the bun? I had a very tight bun ...
Do you need to crush the dough before shaping the loaf?
When planting in the oven, I cut the bread so deeply that I was afraid that I would cut it in half ... Nothing, the seam was overgrown, as it never happened ...
But the taste !!! The taste is divine !!! Thanks for the delicious recipe
Milk bread Milk bread
(the bread was 2 times in the oven, browned)
Twist
Olenka, I am very glad that I liked the bread!
what is 33C? What should be the consistency of the bun? I had a very tight bun ...
33C is the temperature. The gingerbread man turns out to be quite dense, but the torment is different for everyone and, if necessary, you can slightly increase the amount of liquid.
Do you need to crush the dough before shaping the loaf?
Additionally, no. This happens during the molding process.
Thank you very much for using the recipe and the photo report!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers