Custard milk bread

Category: Yeast bread
Custard milk bread

Ingredients

Dough:
flour 100 g
water 100 ml
fresh yeast 1 g
Welding:
milk (2.5%) 120 ml
water 100 ml
salt 1.5 h l
light honey 1.5 h l
lard 1.5 h l
flour 30 g
Dough:
flour 240 g
fresh yeast 4 g
whole brew
all dough

Cooking method

  • 1. For dough, dilute the yeast in water, mix with flour until smooth and leave to ferment at room temperature for 10-12 hours.
  • 2. For brewing, add salt, honey and lard to the milk and bring to a boil. Dissolve flour in 100 ml of water, trying not to leave lumps. Pour this mixture into boiling milk, immediately reduce heat to low and, stirring vigorously, heat everything together until medium thick. Remove from heat and cool to room temperature.
  • 3. This is how the dough and brew looks like before starting the batch.
  • Custard milk bread
  • Combine both masses and mix at low speed until smooth. Rub the yeast into the flour with your hands and add to the dough and brew mixture. Stir lightly and leave for 5-7 minutes. Then start kneading at medium speed and knead for 3-4 minutes. Increase the speed to maximum and knead for another 3-4 minutes. At the end of kneading, the dough will gather in a soft bun that smears on the bottom of the bowl. At this point, slow down and knead for a couple of minutes. Leave the dough to ferment for 75-90 minutes (until it triples in volume).
  • 4. Put the finished dough on a cutting mat, lightly dusted with flour, shape the bread and let it stand for 40-50 minutes.
  • 5. Bake in an oven heated to 220C for the first 7-10 minutes, then lower the temperature to 180C and bring the bread to readiness (another 15-20 minutes). Brush the bread with milk before baking.
  • Custard milk bread
  • Custard milk bread

Note

The bread turns out to be surprisingly tender. And very, very tasty! Try it, I highly recommend it.
Cook with love and bon appetit!

Tata
Marinochka, well, what a GOOD !!! Rosy, fluffy, and the holes are like a selection
Twist
Tata, thanks for such a rating! The bread is really surprisingly tender Goes with a bang, half ate in one sitting, and did not notice!
Galina S
Marina!!! thanks for the recipe. looking for custard white or gray bread. My black bread is rarely eaten
I really liked your recipe Marin will bake, oh I really have already promised you a lot of things, even ashamed of me.
Twist
Galya, I will be very glad if the recipe comes in handy!
Marin will bake, oh I really promised you a lot of things, ashamed even to me.
Don't worry, life often changes our plans and intentions. But it is this bread that I would highly recommend to bake.
MariS
Marish, admired your bread - so spongy, beauty !!!
Photos are also very, very tasty!
Twist
Marishenka, thanks for such a warm review! Try some bread on occasion, you won't regret it!
Admin

How I like choux pastry It would seem that flour is brewed with boiling water, everything should be cooked! But, no - pastries, and even dumplings are gorgeous!
Marinka, the bread is wonderful, the crumb is gorgeous! BRAVO!
ang-kay
Cool bread, Marisha! But I was expecting some kind of sourdough. : girl_in_dreams: New is so addictive! And definitely bookmarked. How to keep up with everything? The oven is not yet scary, but there is it all! : girl_haha: But I'll bake it somehow.
Baking without steam? On a stone or under a hood?
Twist
Tanyusha thanks for the praise!
How I like choux pastry
Now I, too, fell in love with such a dough! I used to make just a "jelly" custard. And so, with all the extras, for the first time. Well, the result was very pleased
By the way, I also make dumplings and dumplings only on choux pastry! True, very rarely

Angela
, the recipe for this bread was worked out just while the sourdough was growing.And I decided to bake and lay out, until, as you say, the new one finally drags on. He really liked everyone who tried it.
I baked it in different ways - with and without steam. With the steam, for some reason, it was torn at my sides. And the crumb in both versions turned out to be almost the same. Bread that is baked in the photo without steam and without a cap.
lungwort
: hi: Marina, the bread is very good on the cut. Fluffy, spongy. While my leaven is growing, I will bake your bread.
Twist
Natasha, peks without hesitation! Delicious bread
While my leaven is growing - fermented
Which one did you decide to grow?
Omela
Marinawhat bread !! And the crumb is so correct, and the incision opened up gorgeous !! Well done!
lungwort
: hi: Marin, I started with rye, but now I want to transfer part of the rye to wheat sourdough (it seems to be more confusing).
Twist
KsyushenkaThank you very much for such an assessment !!!

Natasha,! May it grow strong and healthy. I started at one time with wheat, suffered a fiasco due to inexperience with it and for a couple of years I could not bring myself to return to sourdough bread
barbariscka
Marisha, what bread !!! You make spicy bread so well, and this one is also custard ...
Twist
Vasilisa You absolutely praised me. You know, I really like long dough breads both for their taste and a convenient baking scheme. And, of course, the variety of the end result. So this bread is a small nuance in technology and it is completely different in texture and taste. If you are going to bake not with sourdough, try it - the bread is very tasty
lu_estrada
Marinochka, dear, I do not have time to bake your magnificent bread, and you are serving a new and new recipe! I planned milk bread for tomorrow, but here it is ... mmm
Twist
Lyudochka And you do this after the milk one Believe it is worth it
And I bake a lot now, because my husband is still at home now, eating off after a very long business trip. So now my oven works almost constantly - just serve bread, booths, pies, cakes!
naya
Marina! Thank you for the bread - very tasty and beautiful! Tomorrow I will bake a double portion again this timeCustard milk bread
Twist
Nataliawhat a gorgeous cut! And the bread itself is just a handsome man!
I am very glad that I liked the bread! Bake for health and eat with pleasure! Thank you very much for using the recipe and such a beautiful photo report!
Crochet
Marisha, and you molded bread like a loaf, right?

And before baking, did you cut along the entire length?

Just not a word about the cut in the description ...

I decided to clarify ...

The dough has already been delivered, in the morning I will bake ...
Twist
Innochka , you can mold like a regular loaf and make the same three cuts, you can make one along, you can make a "scallop" with scissors. Happy baking, I will wait for your impressions!
Crochet
Quote: Twist
can be molded like a regular loaf

Marisha, as I understand it, you molded that way, right?

Marish, and you bake your masterpieces without convection?
GruSha
Marina, photo bread with heat and heat
Custard milk bread
I really liked the dough in my work, and nothing complicated in the recipe is a pleasure
Thanks for the recipe
Natali06
Oh,Marishka, I saw your bread, I admired (that with a delay) Well, so beautiful, airy all
I'll put it in the tabs, I feel I can't resist!
Twist
Innochka : a-kiss: Forgive me for writing late, there were problems with the Internet I bake without convection, I have an ordinary gas oven, it does not have this function. And I mold it in different ways, most often just a loaf, but I also made a round version.

GruSha
, what a handsome bread in the photo! It is immediately evident that it was a success!
I really liked the dough in my work, and nothing complicated in the recipe is a pleasure
Exactly! According to 100%! I will be glad if this bread will take root in your family! Bake and eat with pleasure!

Natasha, Do not postpone, be sure to bake! You will not regret!
GruSha
Marin, the bread disappeared in half a day. I received a separate personal "thank you" from each family member! This is success
I will definitely bake more and more!
inucya
TwistMarina, tell me, is the lard important here? Can I replace?
Albina
Marina, how long does it take from start to finish? The bread is gorgeous
Twist
GruSha, thank you very much for such a warm review! And give my bow to the family.

inucyayou can make bread with ghee. It will be tasty too. Although in the version with lard there is no specific taste, but it gives excellent texture to the bread.

Albina
, I put the dough overnight, and the rest of the process takes a little more than three hours (this is the maximum). And I have fresh bread for dinner.
Albina
And lard - can it be melted goose fat?
Crochet
Marishadear, don’t be mad at me for being late with the report ...

But it's better late, isn't it?

Knowing that you will not advise anything bad, I baked at once a double rate, two bars)).

And I did not lose!

The bread turned out to be amazing, tender, fragrant, tasty and ... in general, wonderful in all respects !!!

The appearance really leaves much to be desired, well ... we will work on the appearance !!!

I really want to achieve well, or at least get as close as possible)) the same beautifully opened incision as yours ...

For some reason, the incision opens up so much that it seems that it did not exist at all ...

As soon as I transfer the distant workpiece to a heated baking sheet, an "explosion" immediately occurs, the bread instantly "bounces" up and ... and only I saw that incision ...

In general, what we have is:

Custard milk bread

Custard milk bread

I will not post a photo of the second bar, why should I take a place in vain)) ...

Marishenka, on behalf of my whole family, I express my deepest gratitude to you !!!

Now I want to recommend everyone to bake this bread !!!

So easy to prepare, and such a result !!!
GruSha
ahah - we got almost the same)))))))))
Twist
Innochka, Wow! What a handsome man she baked! And the cut is just awesome! And crust
And there is nothing to slander yourself about the appearance! I recently watched videos on molding and incisions. So, most of the breads there are also far from ideal forms, but they are still professionals.
The main thing is that the bread turned out and liked it! Give your regards to the family and thank you very much for such an assessment!
For some reason, the incision opens up so much that it seems that it did not exist at all ...

As soon as I transfer the distant workpiece to a heated baking sheet, an "explosion" immediately occurs, the bread instantly "jumps" up and ... and only I saw that incision
You know, I've suffered a lot with the cuts myself, and came to the conclusion that here (and not just for the crust), a lot depends on the specific oven. This crust, how you got it, can hardly be achieved in my oven. I have never succeeded in such a thing, no matter what it smears

And lard - can it be melted goose fat?
Albina, I have never used. So I have no practical experience. The bread, I think, will work. But whether there will be some kind of foreign taste or smell I will not say.
Barbales
I was very interested in the recipe, but I don’t have live yeast, only dry yeast .... how much do you need ... 0.5 g?
Twist
Evgeniya, the total amount is about 1.7 g. It will go into the dough quite a bit, the rest into the dough. But, given that they work a little differently, you need to take a closer look at the fermentation time.
Barbales
Thank you, I will. I went to put the dough
Twist
Evgeniya, happy baking! I will wait for impressions!
Barbales
Thank you from the whole family for the wonderful bread !!!! The recipe is interesting, not at all confusing and the result is impressive !!!! .... Unfortunately, no photos (the device died).
Twist
EvgeniyaThank you very much for your kind feedback! I am very glad that I liked the bread!
Unfortunately, no photos (the device died).
This is not the most important thing. The main thing is that it tastes good for you!
Galina S
Marina hello !!! thank you very much. for very tasty bread !!! it turned out to be soft and so easy to do.Marina special thanks for the new experience, she has never done such a brew with flour and honey and lard. before, only flour + water. Liked the wrong word !!! I love custard marin because they are well stored, but he will not survive so pounced on him. and I didn’t form it the way I wanted. It grew SO, so it was pearl in the oven, I looked straight and wondered if it would grow and grow, after all !!!

Oh a lot of words .... sorry
Marin's recipe is not just in a notebook, I put it in business !! and I like to take it and .. then for a long time I bake the same thing

Custard milk bread

Custard milk bread
Twist
Galya, what a gorgeous bread turned out! Soft as fluff !!! There are simply no words!
Marina special thanks for the new experience, she has never done such a brew with flour and honey and lard. before, only flour + water. Liked the wrong word !!!
Galya, my idea for such a tea was born impromptu. I decided to experiment and, as we can see, not in vain. I just fell in love with the dough that she makes with her. For a husband made of white fluffy bread, this option is still in first place. I think that such crumb texture and strong growth in the oven is given, among other things, by lard. Now I will always keep the jar in the refrigerator.
Thank you very much for such kind words and amazing photo. I am very pleased that the recipe will take root in your family!
Galina S
Quote: Twist
I am very pleased that the recipe will take root in your family!
I rarely bake white marin, we love gray bread, but I bake bars. where without them. I forgot to write, I baked with steam, did not grease with anything, I do not like it. the incision blew up a little, I like it when it will fully open and .. will not tear. it was necessary to increase the proofing quite a bit
Kras-Vlas
Marinatake your bro-bar! This is something amazing, it was blown up in the oven like a balloon, it will burst a little more, the smell is honey throughout the apartment ...
Custard milk bread

Custard milk bread

And the crumb crumpled at the bottom, probably I tortured the dough during kneading, but the "soft bun that smears on the bottom of the bowl" did not work out ... I don't have the lard, I replaced it with melted butter ...
The bread turned out to be soft, with a honey aroma, very tasty
Thanks for the recipe and new (for me) technology, it was very interesting ...
lungwort
: hi: Marinochka, the turn has come and this is bread! A great. My peasants gave the go-ahead for the frequent baking of this bread. Thank you dear,
Twist
Olga, well, what a magnificent and nice bread turned out !!! I am very, very pleased that he liked it!
And the crumb crumpled at the bottom, probably I tortured the dough during kneading, but the "soft bun that smears on the bottom of the bowl" did not work out ... I don't have the lard, I replaced it with melted butter ...
I also made it the other day with ghee (I promised a friend, but the lard was over) and noticed that the dough is kneaded more difficult. I wonder why this is so? Now I want to try to bake not just with ghee, but with ghee and see the result. Then I will unsubscribe.
Olya, thank you very much for using the recipe, such an assessment of the recipe and delicious photos!

Natasha, I am so glad that our tastes coincided here too! Hello family! Thank you for such a review!
My peasants gave the go-ahead for the frequent baking of this bread.
Let them eat for good health! Bon appetit!
inucya
Marina, I also came with my report and a big thank you! The bread is delicious and I have proof. I put the dough in the morning and started the oven at about 22, when he had 10 minutes to sit in the oven, I closed my eyes, and when I opened it, 2.5 hours had passed. It was so dry! I didn't know what to do with him now. But after lying in the bag overnight, it became soft, but crispy! And those who said "why are you messing with him that the bread maker is broken," cracked him for half a day! here are the last three pieces! Custard milk bread Now I'm putting on the dough so that now I will bake in the morning!
Twist
Inna, Blimey! There are no words! Don't worry, it can happen to everyone! Moreover, the result was, as I understood, very edible.
And it didn't burn at all, only the crust turned out thick!
Now I'm putting on the dough so that now I will bake in the morning!
Fine! Hope everything will be OK! Happy baking! I will wait for an assessment from the family.
Pava tree
There is no oven at home. She kneaded and baked bread in a bread maker. The result was very pleasing, the bread came out soft, elastic crumb. The bread is delicious. Replaced lard with melted chicken fat. The addition of melted fat, not vegetable or butter, to the dough was a pleasant discovery for me. Thank you.

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