Milk bread (bread maker)

Milk bread (bread maker)

Category: Yeast bread

Ingredients
Milk	1 cup and 2 tbsp. lies. (cup 230 ml.)
Wheat flour	3 cups
Salt	1 h. Lodge.
Sugar	2 tbsp. lies.
Powdered milk	2 tbsp. lies.
Butter	2 tbsp. lies.
Yeast	2 h. Lodge.

Cooking method

• Place the ingredients in the order indicated in the instructions for the bread maker. medium crust.
• This bread is easy to experiment with. Various additives can be added to the composition. I tried to add dried tomatoes (1.5-2 tsp.), A mixture of dry herbs - basil, oregano (1 tsp. Lodge). I added tomatoes at the very beginning, and it turned out to be a creamy orange color of the bread (photo) or on a signal, it turned out white bread with tomato splashes.
• The last experiment is replacing ordinary milk with baked milk.

Cooking program:

Basic mode

Note

The result is a very tasty bread. I recommend to everyone.

Similar recipes

Milk Japanese bread "Hokkaido" (oven) (AXIOMA)

Delicate milk loaf by Dan Lepard (Sonadora)

Victorian Milk Bread (Natali06)

Kamis has a cool seasoning, a plastic round jar "dry tomatoes with basil" (if your memory does not fail) and dry pepper pieces (paprika).
I add a tablespoon of both to a medium loaf. It turns out very tasty.

I have one. I often add to bread - sooooo tasty. Only a little expensive (for spices).

I have one. I often add to bread - sooooo tasty. Only a little expensive (for spices).

exactly! SHE!
I agree that it is a little expensive ... but tasty!
an alternative is just to dry the tomatoes yourself ..

IMHO, it is tastier not dried in a dry form like Kamis, but dried in the sun, which are stored in olive oil with spices. They come in small glass jars, or in bulk in large supermarkets. More expensive, but also tastier. Butter, it has been written here many times, also goes into bread instead of the usual olive oil.

I apologize for the literalism, but what role does powdered milk play in these recipes when there is liquid milk in the base.

I apologize for the literalism, but what role does powdered milk play in these recipes when there is liquid milk in the base.

The recipe was not invented by me, but taken from the instructions for the bread maker. Therefore, I do not consider it my duty to change anything. But I also do not forbid anyone to change the ingredients, although I myself like to adhere to the recipe 100%, well, except to correct it to your taste (a little). Especially dry milk does not bother me, for this place everything is as indicated in the recipe. If someone replaces powdered milk with gurgling milk and post a recipe (correction) here, I will only be glad and will definitely use it. So go for it.

I apologize for the literalism, but what role does powdered milk play in these recipes when there is liquid milk in the base.

apparently, for a milder taste - after all, you can't cram more liquid than necessary ..

Yesterday I did it to the maximum. The top of the head buried itself in the dispenser and on one side it turned out to be not a big dent, plus, when I took out the bucket, I hooked the top of the bread with a glove, added a little more, but, it seemed, did not spoil the appearance too much. A special conversation about taste. The bread itself is very tasty, and plus the aforementioned seasoning, gave the bread an extraordinary taste. The scent spread throughout the apartment and the entrance. The bread melts in your mouth. Even today, it has not lost its airiness. Dentist, thanks from me and from everyone who tasted this wonderful bread yesterday and today with me.The only thing, for some reason, the dough was steep when kneading, and I added milk, but how much, I can't say, because it swelled by eye, but still, it seems to me that more milk should be poured immediately. The second time I will do it, I will definitely measure and write. And this is the same bread.

The quality of the photos is not very good. Firstly, the photo was taken with a mobile phone, and secondly, I greatly reduced the pictures so that they could be placed here. Well, I think that the quality and airiness of this product is already visible. Although, maybe it shouldn't be so airy? Dentist, tell me, please, maybe you shouldn't worry about the coolness of the test, maybe it should be like that. It just seemed to me that the sound was too busy during kneading, so I added milk.

Here's a recipe for great bread. It can be baked with or without various additives.

Bread with milk

I am also sharing a recipe for Moulinex 3000. Program 1. Recipe from a book, proven, delicious.

750g 1000g

Softened. oil 50g 60g
Salt 1.5 cof. l 2cof. l
Sugar 2st. l 2.5 tbsp. l
Liquid milk 260ml 310ml
Flour 400g 470g
Yeast 1kof. l. 1.5cof. l

The recipe was not invented by me, but taken from the instructions for the bread maker. Therefore, I do not consider it my duty to change anything. But I also do not forbid anyone to change the ingredients, although I myself like to adhere to the recipe 100%, well, except to correct it to your taste (a little). Especially dry milk does not bother me, for this place everything is as indicated in the recipe.

If the quality of milk powder was at its best, it would not be worth starting a conversation, but finding high-quality milk powder (and not a set of chemical components) produced according to GOST is quite problematic.

I wrote that it is problematic to find high-quality powdered milk in the city (not everyone lives in the capitals), and not a live cow.

Can I contribute?

250 g of premium flour or 00
100 grams of flour ... mmm ... coarse? Here she is called Manitoba
210 gr milk, fatty 4%
50 gr plums. oils (I seem to have drunk more ...)
1 tsp no top salt
1 tsp with a bit of sugar
7 g of beer yeast (here are 25 g cubes, I took a quarter of a cube)
BASIK program (main)
medium crust
loaf weight "small"
: red: already half is gone, and everyone went to bed ...

For those who use milk powder, I advise you to pay attention to the manufacturer. Quality milk is produced by Belarus, any of their plants. I haven't met bad Belarusian milk yet. Apparently Old Man keeps them there in tight-knit mittens and they do not cheat.
And one more tip - buy skim milk, because even with short storage and even during drying, fat is first oxidized in whole milk powder (25% fat), which gives the milk a specific taste, and in skim milk (1% fat) ) there is no fat, so I recommend adding a little more oil (1/2 tsp.)
Good luck!

[Dentist]

Dentist, thanks for the recipe !!!
Milk bread is very tasty! I sprinkled in a random dry salad dressing.

Yesterday I baked milk bread, it turned out very beautiful, airy, just lovely. The taste is simply indescribable. Instead of regular milk powder, I added infant formula milk powder, I think this is a good substitute for milk powder of unknown origin. It seemed to me that thanks to this mixture, the bread acquired an even milky and tender shade.

At first, having studied the recipes for the bread maker, I ran in search of powdered milk, and then I calmed down and calmly manage without it. Why breed dry, when it has already been done at a dairy before us and is sold under the guise of fresh ?!
When preparing milk bread, I replace a third of the liquid with milk from a bag, the quality of the bread depends largely on the milk manufacturer. There are failures, which is very disappointing.
The other day, a friend specially brought real cow's milk from the suburbs for milk bread! First, I made bread as usual, partially replacing milk with water, and then real MILK bread, in which all the liquid was milk. This was bread, and what a bun ...
Only when you completely replace the liquid with milk, you need to put more of it than you usually use liquids in the recipe. For example, I have 380 ml of liquid for 1 kg of a loaf, and I took 420 ml of milk.

And if this bread is made with baked milk, it turns out just lovely.

[Dentist]

For 2 months now I have been a happy owner of an LG bread maker and have been trying various bread recipes. Milk bread is one of the favorites, homemakers are asked to make it without additives. I bake it according to the first recipe I gave Dentist... It is in the instructions for my stove, but I pour 2 tablespoons instead of butter. l vegetable.

Great recipe. I liked it the most!
Baked in a Daewoo bread machine, Basic mode.

so everything started well, I was already starting to rejoice ... and now, 25 minutes before the end of baking, the bread cap fell, a wave, it became a curve. Maybe a lot of yeast? in general, there is definitely not a lot of yeast in this recipe ??? it's not cake ... but yeast

In this recipe, I reduced the yeast, because I think that there are too many of them and the bread turned out with a normal roof.

Please tell me in the recipe - Wheat flour - 4.3 cups. How much is it in grams?
and another 1.5 cups of milk and 3 tbsp. lies. (cup 230ml.)! ??? That is, a total of 345 ml. milk ?!

I'd love to try this recipe!

Please tell me in the recipe - Wheat flour - 4.3 cups. And how much is it in grams! I'd love to try this recipe!

If we assume that 240ml contains about 150g of wheat flour, then in this case 4.3 cups is ABOUT 4.3 * 150 = 600g (take a little less, because the cup is 230 ml, if necessary, add it during kneading)

and another 1.5 cups of milk and 3 tbsp. lies. (cup 230ml.)! ??? That is, a total of 345 ml. milk ?!

The author writes that a cup = 230 ml, which means that all milk is needed:
1.5 * 230 + 3 * 15 = 390 ml of milk

I bake milk bread like this:
milk - 315 ml
butter - 75 ml (melted butter)
flour - 550 grams
sugar - 3 tablespoons (maybe less) measured
salt - 2 tsp (measured)
yeast - 2 tsp (measured)

first I heat milk and butter and send sugar and salt there, dissolve completely,
and then I pour it into a bucket.
I do it in the oven on a corrected program for French bread.
with extended kneading and yeast times. but just as hot and simple
on the program "French bread" - you get a funky fluffy fragrant white bread with a sweetish aftertaste.
I also experiment, adding spices, cinnamon, etc. to it.
today baked the same, only a little more sugar, put cocoa and chocolate in pieces - a delicious sweet "half cakes" came out for tea)
my whole family is delighted with this milk bread. I bake every day. I put it for the night and eat yummy in the morning.

Bon Appetit everyone!

dry milk does not bother, for this treasure everything is as indicated in the recipe. If someone replaces powdered milk with gurgling milk and post a recipe (correction) here, I will only be glad and will definitely use it.

I offer a recipe from the book for my HP. There are no scales, but it is the size of the whole bucket. I add raisins, etc. sweet. very tasty for tea (coffee) and just like that

Milk 315 ml
Butter 70g (soft)
Salt 2 tsp
Sugar 3 tbsp. l. (i put 4)
Flour 555 g
Yeast 2 tsp (I put 2.5)
basic mode (1), weight 1000 g, light crust
Additives on signal 70 g (I put 0.5 cups 300 ml)

Yesterday I decided to try the recipe:
Milk 315 ml
Butter 70g
Salt 2 tsp
Sugar 3 tbsp. l.
Flour 555 g
Yeast 2 tsp
He baked in the "French bread" mode. He warmed the milk and butter to 35-37 degrees, dissolved sugar in them, further laying, as usual. The kneading went well, the dough went well, on a full bucket, but after 5-7 minutes of baking, the roof began to fall off. As a result: the bread turned out to be baked, fine-pored at the bottom and sides, large-pored in the middle to the top crust, slightly sweet taste.
The question is tormenting: why is the roof opal and the structure of the bread heterogeneous? I can't sin on food (I baked kefir bread a couple of days ago - it turned out). At the Forum I saw similar unanswered questions.Experienced bakers respond!

The roof has fallen due to the fact that there is too much liquid, your recipe is more like a baking, since there is a lot of butter and sugar.

The roof has fallen due to the fact that there is too much liquid, your recipe is more like a baking, since there is a lot of butter and sugar.

Before baking, I counted the proportion of dry-liquid products, it seems to be correct, although when mixing there was an idea to add a little flour, I was afraid.

rossych don't be afraid to add flour, just add a little bit so as not to overdo it.

Quote: He baked in the "French bread" mode. Heated milk and butter to 35-37 degrees

rossych! I also started with heating milk (and "the roof fell slightly"), but then I came to the conclusion that milk and butter should be at ROOM (20-25 degrees) temperature, butter softened, but not warm, and it is better to take the BASIC mode. All other ingredients are unchanged, and I do not mix anything outside the HP, I believe that a good machine should work automatically. But, pay attention, the same type of modes are somewhat different on different HPs (for example, Basic in Panasonic 3h50m, and Basic in Moulinex 3h 20m), and the recipes are given by bakers who bake on OWN HP. I brought the recipe that you used from the book to HP Mulinex, and I bake on it.

I also started with heating milk (and "the roof fell slightly"), but then I came to the conclusion that milk and butter should be at ROOM (20-25 degrees) temperature, butter softened, but not warm, and it is better to take the BASIC mode.

Thank you, Mruklik, for the advice. In my stove 1 program is also 3 hours. 20min, so I'll try again today. I hope the tips will help you to get not only delicious, but also beautiful bread.

I decided to post a photo of my bread to the baker's court. Do not judge too harshly, I have only the fourth. This time the roof did not collapse, only the crust wrinkled, the crumb was homogeneous finely porous. The family is pretty. I will accept any advice.

Special thanks to Mruklik for help!

Very nice bread, and the roof "wrinkles" most likely because moisture has accumulated during cooling. At the end of baking, I don’t keep the bread in KhP, but immediately take it out, put it on the wire rack and cover it with a linen towel, but don’t wrap it up. I highly recommend reading ROMA tips, for example, https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=7271.0 and others by the same author. Good luck!

At the dawn of my baking activity, I baked this bread in KhP. It was delicious. But yesterday I was amazed at the great taste and texture of the loaves of this recipe. : wow: People, this is SOMETHING !!!
Smell, airiness, awesome porosity. The slices are literally transparent (although they were cut 1 cm thick). Bars spring like real ones! Oh and delicious !!!

Made according to the recipe for 680 grams, fresh yeast - 9 grams, milk with a fat content of 3.8%.

[Stеrn]

Stеrn
These are the milk bars !!! These are the kind of pens you need to have to create such beauty! I am delighted !Sternushka, can you ask a couple of questions? Did I understand correctly, dough for bars according to the recipe of the very first post of this Temka? Did you grease the bars before baking? If so, how?

[Tiny]

Tiny, thank you dear!
I finally bought a baking dish for baguettes, and now I sat down on the loaves.
Yes, the dough according to the recipe of the first post. She formed the loaves as usual, rolled out the dough into a rectangle and twisted it into a tube.
I just smeared the loaves with some water before baking. My oven is incomparable - even if you smear it, even if it doesn't, it will be beautiful. I give them some water for the crust.

It is so good that there is such a site and such enthusiastic and kind people! Only from you I learned that such bread is called "milk"! And I think, why are my girls eating it with a bang? This is why! I have "0" experience, I only bake for a couple of months, but from the very beginning I changed the water to milk, and instead of dry milk I added an equivalent amount of flour. (Kulibin, damn it ...) I confess, I also added an egg. I broke it into a measuring cup with milk in order to save the total amount of liquid.Slightly reduced sugar, added salt and yeast. "Basis" program. The bread is super! True, during the kneading, I adjusted the flour / liquid, as described above. It turns out a little yellowish, but! It is eaten for "one time"! And on Orion and Binaton it goes great! Thanks a lot, everyone! I read topics like a detective! Good luck and good bread!

and here is my milk bread made according to the bread machine recipe ... this is my second bread ... I really liked it ...

In bread, not a single salmonello will survive

Dentist, thanks for the recipe! very tasty bread. many of my friends consider it to be similar to Easter cake, saying that it is sweetish, but I like it :))

I also love Dairy, although it's sweetish. My child loves him very much with kefir
I will post photos of how the next one is baked

Romashka80, MoNa and you try to make this bread with baked milk, it turns out even tastier.

But my bread did not work out The roof was torn and did not rise almost after the kneading

milk bread with fried onions

the most beautiful milk bread that we got

Milk bread is also welcome here, but no one has met the use of milk froth. For my baby, I often buy peasant homemade milk, which must be boiled (for a child, after all). After boiling in a saucepan, a large amount of high-quality foam is formed, which my guys are not in sight, she is also "be-be". About 150-200 ml of this quality product used to go to the trash bin (we don't keep animals), which I regretted many times. But now a very smart use of this magnificence has been found. You cannot compare with ordinary, liquid, and dry milk, even if butter is put into the dough. Try this:
reduce the amount of water by the volume of foams,
i.e. if
foam 150 ml, water not 1.5 m. (I have a 230 ml glass), and the same amount less,
4.3 m. St. wheat flour of the highest grade (sometimes a little more, depending on the grade), + 3 tbsp. l. flour (instead of milk powder),
2 tbsp. l. ghee, not hot butter (I heat it in the microwave),
2 tsp salt,
1 tbsp. l. (no top) sugar or honey,
2 tsp dry yeast (for heated mode or French), but 1.5 hours. l. for cold mode (there is more time for the second raising of the dough before baking).
One small problem: the top is almost always a little fried, even with a dark crust and wrinkles. I already know the reason for the wrinkles, but why are the cask only fried? Crust, for me this is the top, not just the barrel.

Today I baked very good. delicious bread.

Milk bread

250 gr premium flour
100 g coarse flour
230 gr milk
35 gr plums. oils
1 tsp salt
1 tbsp. l. Sahara
1.5 tsp. dry yeast
basic program
size-M
crust - medium

Ready = 550gr

made bread! Very delicious and lush !!! Here is the report
🔗