Milk Bread (Very soft and easy) (+playlist)
Home made Milk Bread (Very Soft & Easy)
Ingredients
- 610g Bread flour
- 120 g Sugar
- 20g Yeast
- 50 g Milk Powder
- 2 Eggs
- 1 cup of milk
- Salt
- 100g whipping cream
- 6g Salt
For the roux
- 1 cup of water.
- 1/3 cup Bread Flour
Method
- Make the roux. Add four to the water and cook several minutes until it becomes thick.
- Leave it to cool.
- Add all the ingredients in to the mixing bowl except milk.
- Add the prepared roux in to that.
- Start kneading adding milk little by little.
- Knead the dough for 15 minutes.
- After kneading cover it with a damp cloth and leave in a warm place to double in size.
- Punch down the dough and cut in to 6 equal size pieces.
- Then spread the dough take one corner to the other and overlap it.
- Reapeat the same process.
- Then roll it from one corner to the other.
- Then put them on a prepared loaf pan to prove till double in size.
- When it is double in size egg wash.
- Bake on 180 about 30 -40 min.
Why would a roux make any difference to this bread? What happens if you don't do that?
ReplyDeleteThe roux makes it SUPER light and fluffy. Without it, the bread isn't as light or fluffy at all.
DeleteIf I don't have whipping cream, what can I use in place of that? Buttermilk? Help!
ReplyDeleteMix 1/3 cup softened butter with 3/4 cup milk for a whipping cream substitute. Using an electric mixer will help achieve the desired consistency. This ratio is the equivalent of 1 cup of cream.
DeleteThe result of the bread may vary.
Hi Menaka, here you say its 1 cup of cream, but on the recipe it says 100 g, which is 1/2 cup. Is it 1 cup or 1/2 ? Thank you!
Deleteif we want to make 1 loaf ,do we have have to divide ingredients in half?
ReplyDeleteFor the substitute for whipping cream , can the butter be salted
ReplyDeleteNot a problem.
DeleteOn your video you say 110g of flour. On your Web page it says 610g. I'm assuming you meant 610g in your video. Also, I want to try cake flour as well as all-purpose flour instead of bread flour. Will there be big differences?
ReplyDeleteBread flour comes from a type of wheat that contains a high amount of protein. The flour typically has a protein content between 12 and 13 percent while all-purpose flour has a protein content between 7.5 and 12 percent,Cake flour has a very low protein content, usually between seven and eight percent., So best use bread flour in this recipe
DeleteOn the top of the video screen she corrected it to 610, she missed typo the number.
Deletehi there.! can i use this dough to wrap it onto sausage and become sausage roll? thank you!
ReplyDeleteYes you can. :)
DeleteDid you to mix butter with cream yo make whipping cream?
ReplyDeleteYes you can do that.
DeleteAnd can I skip milk powder and just use milk instead
ReplyDeleteUse flour to the same amount of milk powder.:)
DeletePlease clarify the amount of bread flour. There are two different measurements. Video shows 110 grams and on the web site its 610 grams. I was ready with all the ingredients until I read it. Thanks.
ReplyDeleteI did a mistake when doing my video. Sorry. It should be 610g.
ReplyDeletehow much of salt is needed?
ReplyDeleteAdd to your taste or one tea spoon .
Deletethanks! and is whipped cream( the ones use to frost the cake) ok to substitute the unwhipped cream?
ReplyDeleteTry to use the un whipped cream.:)
ReplyDeleteDid you use whipped cream powder? Or cream liquid (unwhipped)? I saw on your video, it seems to be powder/dry ingredient when you pointed whipped cream
DeleteIts un whipped liquid cream. The recipe contains milk powder too.:)
DeleteCan you please give me the recipe in cups as a measurement?
ReplyDeleteSorry Its hard to convert this to cups.
DeleteShould the milk be warm and what should the temperature of the milk be.
ReplyDeleteIt should be a bit warm.30 seconds in microwave or 30c.
DeletePlease let me know wether I can use same amount of instant yeast and how many teaspoons is 20 gms of yeast
ReplyDelete4tsp.
ReplyDeletePlease let me know wether I can use same amout of instant yeast.
ReplyDeleteSorry for the late reply....Yes you can use the instant yeast.
DeleteMy dough turned out to be very sticky. Don't know what went wrong? Help!
ReplyDeleteSorry for the late reply. This dough is a bit sticky. You can add some flour while working on bench top.
DeleteIs the 1 cup of milk cold or lukewarm? I'm just wondering how the yeast is activated.
ReplyDeleteLuke warm is better
DeleteHello I sm just starting this recipe this afternoon! I am wondering what is your recommendation for eating this? As it is a sweet type of bread I'm not sure how you would use it (sandwiches? French toast?) thanks!
ReplyDeleteHi Lynne,
DeleteYou can always add less sugar if you don't like sweetness. Can use as a sandwich bread or even french toast. Or any way you like to use the normal bread:)
I'm not sure how to measure grams. I do have a digital scale. Can I use that?
ReplyDeleteYes please.
DeleteI don't understand when you say bake at 180. In America we use 350 degrees. Is this bread cooked at 180 degrees for a reason?
ReplyDeleteIts 350 . 180 is centigrades.
DeleteHello there, I just baked the bread today, and it's came out really soft ;) but there's a question, it's smell a little beer flavor, is there sth wrong ? I used the instant dry yeast, thanks for help ;)
ReplyDeleteHi, It should be something with the yeast. Did you add a lot. Normally there is no strong smell in it. Just smells like normal bread.
DeleteThanks for ans ;) I put 20g today , I'll try it again <3
ReplyDeleteUsually fresh yeast/3 = instant yeast so you should have used around 6.65 gms.
DeleteHi, I tried baking the bread today and after 30 mins of kneading using my Bosch mixer, the dough is still very sticky, can I just stop kneading and let it proof? Is the dough suppose to be sticky? Thanks
ReplyDeleteI made your recipe today. Is the whipping cream, whipped before adding, or straight from the container? I whipped it up before adding. The bread is awesome! !!!! Thanks for the input.
ReplyDeleteHi Tammy, You can use the cream either way. Thanks for the feedback.
Delete
ReplyDeleteHi, I tried baking the bread today and after 30 mins of kneading using my Bosch mixer, the dough is still very sticky, can I just stop kneading and let it proof? Is the dough suppose to be sticky? Thanks
Hi Janet, This dough is a bit sticky after kneading put it on bench adding a bit more flour onto the bench and hand knead about a minute. After it will be ok.
DeleteHi,
ReplyDeleteI am going to try this tomorrow.
so when do you put the whipping cream? is it the same time when you put the milk?
so like 100 gr of whipping cream and 1 cup of milk mixed together?
please let me know soon.
Thank you so much.
Hi Junita,
DeleteIt doesn't matter when or how you add cream its the kneading process and the quality of the yeast gives good results. Knead well to get the better results.:)
Thanks for your bread recipe it turned out great, I found your video easy to follow everything I needed to know was covered....
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteHi Menaka,
ReplyDeleteThis is Angelina from Bombay India, I baked this bread today and it really turned very soft even thought I did the kneading by hand as I Dont have the stand mixer and my mom's hand mixer was of no use plus I gave just started to bake and all..
However, what I noticed was the bread had a very distinct smell of eggs.. So is there any substitute for eggs or can we add just 1 egg instead of 2 eggs as your recipe demands??
Please suggest as I want to bake this again inspite of the dough being super duper sticky..
Look forward to your reply..
Thanks..
Angelina..
Hi Angelina,
DeleteActually you can replace the egg with thick cream or whipped cream or milk in equal quantity with the egg.
So it will be far from egg smell.
Nice meeting you Angelina. What a beautiful name you have! I always use only the egg whites in all my breads. Just give the discarded Yolks to your dog or cat who really love them! The yolk is what causes that eggy Sulfurous odor and flavor. It also has a high cholesterol content which some need to avoid in their diet. I only ever use whole eggs as an eggwash glaze before putting raw bread dough into the oven.
DeleteHello Angelina,
ReplyDeleteI have uploaded the same but a bit different and less quantity bread recipe recently. You can follow that. There wont be any eggy smell when bake a bread even you add eggs. I have uploaded more bread recipes in my channel with out eggs.
I followed your recipe and the dough turned out very sticky. What should I do to fix this problem?
ReplyDeletePut that on to the bench adding bit flour knead it until its not sticky. Sorry for the late reply
DeleteHi Meneka,
ReplyDeleteI appreciate that you shared this recipe with us. I really like the milk bread and want to make my own. I've tried to do it today but the dough is extremely sticky to the point that I can't roll or fold it as you did in the video. The dough sticks to anything comes in touch with it. There must be something wrong with the ingredients. Do you have any idea why it was so sticky? I used whipped topping. Is it the whipping cream you use? In the US we have heavy whipping cream which comes in as a liquid and whipped topping which is a form of cream for topping. Which one is the right one?
Sorry for the late reply. When sticky add flour on to the bench and knead several min. It is whipping cream. Not the whipped cream.
DeleteHi Meneka,
ReplyDeletethanks for this recipe, I have two questions :)
-is the baking temperature 180 celsius or 180 fahrenheit?
and
-Are the two eggs for inside the batter or just for the egg wash?
Thank you :)
marie
yes it is 180c. Yes the eggs are for the dough.
DeleteSince this recipe has got rave reviews, I decided to try it but I find that it has eggs. is there any substitute??? also, we don't get bread flour here. is it possible to make it? thanks
ReplyDeleteWhy do you cut it to 6 equal parts and just use 4? what happens to the other 2?
ReplyDeleteI did another loaf :)
Deleteshe put them in the other pans that were in the oven with the one with 4 in it.....
ReplyDeleteThis comment has been removed by the author.
ReplyDeleteI tried to make this dough but it ended up with a sticky texture. I mixed it for 30 minutes and it didn't come out of the bowl completely, there were pieces of dough still in my bowl. Why did this happen? Did I have to pour all the cup of milk? When this happens how can I fix it?
ReplyDeleteWhen something happen like that again please put the dough on to the bench and sprinkle flour and knead until its not sticky at all. :)
DeleteHi meneka. I tried this bread and came out awesome.I have a doubt.can the dough be freezed and also be used for pizza base and cinnamon rolls.can the ruox be used in other bread recipes as well.
ReplyDeleteHi meneka. I tried this bread and came out awesome.I have a doubt.can the dough be freezed and also be used for pizza base and cinnamon rolls.can the ruox be used in other bread recipes as well.
ReplyDeleteHi Meneka can u plz tell me what should be the temperature of the milk can it be 110 degrees.
ReplyDeleteHi Meneka... used this recipe and it turned out so soft and taste good. However, if i want it to taste more milky how much milk should I add?
ReplyDeletecan i add raisins to it?
ReplyDeletewhat is the 180 oven temperature? is it celsius or fahreneit??
ReplyDeleteWhipping cream that liquid or powder, please?
ReplyDeletehello, you use whipping cream cold or warm?
ReplyDeleteCold
Deleteok, thanks for reply ^^ i gonna make this recipe later~
Deletehello, can i make this recipe for small size buns like dinner rolls? if yes, what temperature and how long time bake buns?
DeleteYes of course you can. It will take 20min.
DeleteI made this today, I reduce yeast to 12g cus i dont like yeast smell. Its so soft and nice. I try punch down the bun to see if it can back to shape and it did! Wow, amazing! I tried make other bread recipes many time already but none of them are good and becomes stale after few hours. This one is the best and still soft after few hours! Menaka, thank you for sharing your recipe. Me and my family love eat it. =D
DeleteThanks Wan,I am really glad to hear from you.
ReplyDeleteHi,
ReplyDeleteDid you use whole milk powder or non fat milk powder?
all I have in the pantry is non fat dry milk powder.
Thank you
Kathy