Milk toast bread (Bomann kitchen processor KM 398 CB)

Category: Yeast bread
Milk toast bread (Bomann kitchen processor KM 398 CB)

Ingredients

milk 300 milliliters
water 50 milliliters
flour 600 gram
sugar 40 grams
butter (fatty margarine, lard) 30 grams
pressed yeast 15 grams
salt 8 grams
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Odessa uniform (30 * 9 * 9)

Cooking method

  • Milk toast bread (Bomann kitchen processor KM 398 CB)I kneaded in a Bomann KM 398 CB kitchen processor with a hook attachment at first speed.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)Put flour, salt, sugar in a bowl. Mix milk with water and dissolve yeast in the liquid. Pour into a bowl. Knead coarse dough (2-3 minutes)
  • Milk toast bread (Bomann kitchen processor KM 398 CB)Add soft butter in several steps. We put each subsequent portion when the previous one has already intervened in the dough.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)Knead a smooth dough that lags behind the sides and bottom of the bowl. Turn off the processor.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)We dump the dough on the table, work a little by hand, round it off.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)
  • Milk toast bread (Bomann kitchen processor KM 398 CB)Grease the bowl with oil and send the dough there.
  • Cover and leave until it doubles in volume. My dough stood for an hour and increased by about 2.5 times.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)Divide the dough into 3-4 parts using a scale. We form balls, cover and leave for 10-15 minutes.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)
  • Milk toast bread (Bomann kitchen processor KM 398 CB)Flatten each piece into a rectangle.
  • We turn the sides to the center and press down.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)
  • Milk toast bread (Bomann kitchen processor KM 398 CB)Turn the workpiece 90 degrees, flatten it, roll it up along the short side. We press each turn.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)As a result, we get 4 buns.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)Put the buns in a mold, cover and let them distance. My bread was proofed for 50 minutes.
  • Milk toast bread (Bomann kitchen processor KM 398 CB)We bake in preheated to 200 degrees for 30-35 minutes.
  • We take out, take it out of the mold, let it cool. We cut and enjoy)
  • Milk toast bread (Bomann kitchen processor KM 398 CB)
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

Note

Recipe from a Japanese site.
Very tasty, soft bread with "cotton", layered crumb. Sweet. Prepares quickly, the result is pleasing. If you want to bake bread, covered with a lid, then the portion should be reduced by 30 percent. I recommend!

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Milk toast bread (Bomann kitchen processor KM 398 CB)

Albina
Angelaas always breathtaking 🔗
kristina1
ang-kay, Angelawhat a beautiful milk bread ... uh ..
Sonadora
Angela, a real cloud! So hotzza to bury your nose in it.
Galina S
Angela !! great bread, just like my son thanks !!
ang-kay
Girls, I will be glad if it comes in handy and like the result. I love)
Helena
ang-kay, Angela, very tasty bread turned out! Thanks for the recipe! Yes, it prepares very quickly.
Milk toast bread (Bomann kitchen processor KM 398 CB)

Milk toast bread (Bomann kitchen processor KM 398 CB)
ang-kay
Helena, uh, what nice buns. The little ball is beautiful! Thank you for such a delicious report. I hope there were no problems)
Helena
Angela, there were no problems, the bread was prepared very quickly and easily, I did not have time to look around it was ready. Thank you!
Zhannptica
How can you deprive yourself of such "caps" with a lid .. although hunting, of course, try with it too)
Thanks for the recipe !! I'll come back and cook by all means
ang-kay
Rest. Deserved vacation)
Olya-olya
ang-kayIt's great that I got your recipe! Just a couple of days ago, they brought the same miracle car as yours, so I decided to test it. Before that, I didn't have dough mixers and combines, so I was worried while he was kneading the dough. But everything turned out great. The rectangular shape was therefore not baked in a ring. I never thought that such airy bread could be baked without any chemicals and improvers !! Thank you very much for the recipe! That's what I did:
Milk toast bread (Bomann kitchen processor KM 398 CB)
Milk toast bread (Bomann kitchen processor KM 398 CB)
Now I wanted to experiment. Make in the form of raisin buns.
Do you think the addition of raisins will not hurt the structure much?)
ang-kay
Olya, the airy bread turned out.Congratulations on your good purchase. I really need an assistant.
Quote: Olya-olya
Make in the form of raisin buns.
Olya, I think everything will work out great. Only raisins, I think, will need to be introduced with your hands. Or at low revs at the very end.
M @ rtochka
I think I will bake this bread periodically. A simple recipe, but how delicious!
Milk toast bread (Bomann kitchen processor KM 398 CB)
She divided the dough on the scales. But I probably didn’t roll everything tight). Didn't grow up the same. Baking in HP Mulinex. Has grown almost to the lid.
Very good with tea, butter. Moreover, on the second third day, it is just as tasty.
Angela, Thank you
ang-kay
Dasha, wonderful bread. Well done.
Quote: M @ rtochka
Didn't grow up the same
Perhaps there was not enough space. I think so.
Quote: M @ rtochka
good with tea, butter
I highly recommend making toasts with it. It is something
M @ rtochka
Toast in a toaster? Not croutons in butter?)
Need to try…
ang-kay
Precisely toast.
olive
Hello! I've baked these wonderful layered buns three times! The first time I kneaded half a portion - I snatched only one tooth for myself, the second time I took a full portion - I gave everyone in the family a loaf (even though I tasted it properly)), yesterday I started a double portion of dough - my mule groaned and groaned but kneaded, the rolls remained on Today. I realized that fresh pastries are still much tastier than yesterday's. But make dough every day ..
Hence the question.
After all, this dough, like any yeast dough, can be held in the refrigerator and in the freezer, but at what stage is it better to send it to the refrigerator? Tell me please.
And thank you very much for such a recipe !!
ang-kay
olive, I'm glad that we "sat down" on this bread. It is better to clean as soon as it cools down.
olive
ang-kay, I mean dough, not bread). When is it better to put the dough in this recipe in the refrigerator? Probably right after the batch? Or after the first proofing after all?
ang-kay
I wouldn't put the dough in the freezer. I have a bad experience of storing yeast dough in it.
olive
Quote: ang-kay
I wouldn't put the dough in the freezer. I have a bad experience of storing yeast dough in it.
I have tried the freezer and refrigerator on yeast dough many times, but it was only one recipe - cabbage pies from Chuchelka. I did not see any difference on finished products from frozen dough and dough processed in the usual way. I'm not a specialist (even vice versa)), perhaps the yeast dough after the freezer behaves adequately not according to any recipe. In this your several proofs and adjustments, perhaps it is better not to torment. But it seems to me that any yeast is possible. And probably today I will test yours, knead the dough and put half of it into action, and half immediately after kneading I will send it to the refrigerator until morning.
ang-kay
olive, I will wait for impressions. I have had a bad experience of freezing dough with practically no fat. After defrosting, it torn, it was sticky. Maybe it was necessary to defrost in the refrigerator, and not at room temperature. I do not know. I stupidly freeze the finished bread. Here it is, after defrosting, exactly as fresh.
Vitalinka
HER

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