My Baking & Cooking Passion

Milk Loaf

Have been down with dehydration these past few dayz and feeling kinda of restless after all the resting & medicines. Feeling better today, I make an attempt to make a Milk Loaf.

Using the recipe I saw from Happy Home Baking and with the bread making technique from the book ‘Bread’ by Eric Treuille & Ursula Ferrigno, the outcome was wonderful!! The crust is crispy, the inside is nice, soft and fluffy. It has a very very nice aroma too !The book says to apply steam to the oven when baking breads so as to achieve a crisp, crusty exterior. There are 3 methods to do so: using a sprayer, using ice cubes or using ceramic tiles. I have neither the sprayer nor ceramic tiles, so I used the ice cubes method. To apply steam with ice cubes is very simple, just place a wide tray or dish filled with ice cubes on the bottom rack or the floor of the oven while the oven preheats, then place the loaf in the oven before all the ice cubes melts. When the ice cubes have all melted, carefully remove the tray or dish from the oven.

Dough before rising…

Dough after rising… look at the doubled up size

1st & 2nd Roll out…

Final proving & into the oven !

Finally… Yummy !

Ingredients:

143g fresh milk (I used full milk)
35g egg
25g caster sugar
5g salt
250g bread flour
4g Instant yeast
38g butter (unsalted, if using salted then reduce the salt)

Method:

1. Place milk, egg, followed by caster sugar, salt, bread flour and yeast into the pan of the bread machine. Set to Dough function. Add in the butter after 8 ~ 10 mins into the kneading cycle. Continue to let the bread machine do the kneading. Stop the machine after the kneading cycle. Re-start the machine and let the dough knead for another 10mins before stopping the machine.

2. Remove dough from the bread pan, let it proof in room temperature in a mixing bowl, covered with cling wrap. Let proof for 60mins.

3. Remove dough and punch out the gas. Divide dough into 3 equal portion. Roll and shape into balls. Let the doughs rest and relax for 15 mins. (this ‘relaxing’ time is needed so that the dough will be easier to roll out and shaped).

4. On a lightly floured surface, flatten one dough and roll out into a longish shape. Roll up the dough swiss-roll style. Do the same for the two remaining doughs.

5. Flatten the rolled-up dough and roll out again into a long rectangular shape. Roll up tightly, and make as many rolls you can, swiss-roll style for the second time. Do the same for the two remaining doughs.

6. Place doughs in lightly greased bread tin/pan. Let the doughs proof for the second time, until it fills up 80% of the tin/pan. Cover with cling wrap.

7. Bake at pre-heated oven at 180 ~ 190 deg C for 30 to 35mins.

8. Unmould the bread immediately when removed from the oven. Let cool completely before slicing.