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#9 Milk Bread

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Course: Bread
Ingredients Method

Ingredients
  

  • 4 cups white flour (bread flour if you have it, I didn't so I used regular white flour and it was fine)
  • 1½ teaspoon salt
  • 1/2 cup white sugar
  • 6 tablespoons butter, softened
  • 2⅓ teaspoons instant yeast
  • 1⅓ cups milk that has been scalded then allowed to cool to 110- 120°F. Heat milk to 191°F. or until bubbles form and it starts to get a skin on the surface.

Method
 

  1. Put all ingredient except milk in a large mixer bowl. Gently and lovingly work in butter with your fingers until the flour resembles bread crumbs.
  2. Add milk to dry ingredients and if you have a mixer, use the dough hook to thoroughly combine. The dough should be just a tiny bit sticky. If not add a tiny bit of water.
  3. Knead the dough for 5-10 minutes until very stretchy when you pull it.
  4. Put the dough back in the bowl and cover with plastic wrap. Let rise until double in size. This will take about 2-3 hours.*
  5. After it has doubled in size, roll it into a rope and coil. Place in well-greased round bake-proof bowl. Let rise until double. This will take another 2 hours or so.
  6. Once it has doubled, bake in preheated 400°F oven. If you like, you can brush with an egg wash (1 egg beaten with 1 tablespoon water). Bake for 35 minutes, or until internal temperature is 190°F.