It’s should be round in shape with nothing poking out when you’re done. The 2 tablespoons brown sugar won’t make the bread very sweet. Subscribe to our email list and be sure to follow us on Pinterest, Facebook, Instagram, and Youtube! Dump the dough on a lightly floured surface, and cut it in half. There’s no strictly right or wrong way to achieve the knot. In a separate bowl, mix together the eggs, milk and buttermilk. Various online calculators also provide different results, depending on their sources. Once shaped, let the dough proof for another hour. Stir in remaining flour one cup at a time, until dough pulls away from the sides of the bowl and can be handled. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Position a rack in the middle of the oven, and preheat to 350° F/175°C. 2 Yummy. Gradually mix in bread flour and all purpose flour until the dough is formed and not sticky. Fold in the butter or oil. Shape into a ball and place into a greased mixing bowl. Demonstration videos of selected recipes from Joy of Baking.com. for 10 minutes at 450oF, then reduce to 350oF and bake about another 25-30 minutes. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain. If you don’t have a mixer and would like to knead by hand, extend the kneading time by at least 5-10 minutes. The texture is just like hawaiian bread, which is my favorite. Cover and let it rest for 45 minutes in a warm place. Instead of buying two different flours. You can really shape the dough however you like. Recipe draws on a few sources, with my own tweaks, particularly King Arthur Flour’s milk bread rolls and Beautiful Life and Home’s Japanese milk bread. Tap here to receive our FREE top 25 recipe book! 72.5 g Whether using active dry yeast or instant yeast, this recipe does not require you to activate the yeast in lukewarm water and sugar beforehand. Allow to sit 10 minutes until yeast is dissolved. Easy to make, very forgiving and delicious! Great recipe, I have been looking for a milk bread recipe for 2 years that wasn’t 500 steps :). In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Notes: 1. Looking for more authentic recipes? Meanwhile, melt 6 tbsp. YOU might like my ' Vlog' channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1"WRITTEN RECIPE HERE. Time and again, my worldwide web pursuits for solid recipes that I know my family will eat has landed me back here.”. Bake in 375°F oven for approximately 17 minutes. For information about the dairy farm families of New England, school nutrition, and health and wellness topics, please visit New England Dairy & Food Council and Must Be the Milk . There are many other creative ways to use this great milk bread recipe. will change the nutritional information in any recipe. In a large bowl, combine warm milk and yeast. Factors such as brands purchased, natural variations in fresh ingredients, etc. This recipe is the one! TheWoksofLife.com is written and produced for informational purposes only. 3 Add and cook mushrooms, stirring until softened, about 5 … Preheat the oven to 425°F. This site uses Akismet to reduce spam. Position a rack in the upper third of the oven. Allow loaves to rise. Preheat oven to 350 Butter and flour the bottom and sides of a 9 x 5 x 3 inch loaf pan On baking sheet, bake nuts for 8-10 minutes or until … Brush the risen dough with egg wash. Bake the loaves for 23-25 minutes. Cover the bowl with a damp towel and place in a warm spot for 1 hour. I proofed the dough in my oven (I had the oven on rapid proof for 5 minutes, turned the oven off, and then closed the oven door). (Until foamy, approximately 5 minutes, or about 10 for standard yeast.). In the meantime, grease two baking vessels on all sides with butter. The family won't let me in to holiday gatherings without an ample supply (like half a loaf per person! In the bowl of a mixer, add ingredients in the following order: heavy cream, milk, … Born in Shanghai, she arrived in the U.S. at age 16. No matter how closely I followed many of these recipes, on other food blogs and Chinese recipe sites alike, I was never satisfied with their outcomes. In the meantime, grease two baking vessels on all sides with butter, such as 2 standard loaf pans or even a loaf pan and a 9-inch round cake pan. My cousin told me that she’d been making this bread for years: two loaves a week. Thanks for a terrific recipe. This Asian milk bread recipe is a triumph. If you want a sweeter loaf, double the brown sugar. 2. Ingredients: 2 cup flour (216 gms) 1 cup milk (2 tbsp milk powder + warm milk) 1.5 Tsp dry yeast (bluebird brand) Mix flour, sugar, and salt in the bowl of a stand mixer fitted with the dough hook … I didn’t have any cake flour but I made a substitute with corn starch and all purpose flour which worked pretty well I think. Brush the risen dough with egg wash. Bake the loaves for 23-25 minutes. Turn out on a floured surface and knead until dough is smooth and pliable, about 10 minutes . Often, they wouldn’t come out anything like the picture! Listen when they say don’t make a half batch, you’ll eat them all! Grease a 9x5 loaf pan. Whisk the dry ingredients together in a large bowl. There are many milk bread recipes on the net, and many of them are quite complicated. This loaf of bread is soft and tender without being super airy, like an English muffin bread. Bake in 375°F oven for … My first bread recipe (from a 50's version of Joy of Cooking)and still my favorite. Combine in a small bowl milk and vanilla. Now that this search is over, I am going to start on the next recipe on my ever-growing list. For months, we have searched and tested finally have a perfect recipe for soft, buttery Chinese bakery milk bread. Just make sure that the dough gets twisted in on itself and the you’re not pulling ends through the knot. Now combine both bowls and mix just until moistened. Family cookbooks are an important way to preserve our mealtime traditions for future generations with individual printed recipes or your … This futile search went on for about a year. I’m not exaggerating when I tell you that for months, we’ve searched, tested, and failed time and time again to nail down a perfect recipe for soft, buttery Asian bakery milk bread. Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. The dough will grow to 1.5X its original size. Grease a 9x9-inch pan or a 12-muffin pan or line the muffin pan with paper cups. Whisk together in a large bowl or a stand mixer fitted with the paddle attachment: white rice flour, tapioca starch, brown rice flour, potato starch, xanthan gum, salt. We’re Bill, Judy, Sarah, and Kaitlin– a family of four cooks sharing our home-cooked and restaurant-style recipes. Add 1 cup of the sifted flour and mix to form a sponge. Scald 1/2 cup of whole milk remove from the heat and add: 1 1/2 tablespoons of shortening 1 tablespoon of sugar Add 1 cup of Boiling water … I even messed up the cooking time but it didn’t stop us devouring the entire bread once it cooled. (Approx. Examples of our current recipes that you can make using this milk bread: (plus 1 tablespoon; total 250 ml, at room temperature), (tap measuring cup to avoid air pockets; 70 grams), (tap measuring cup to avoid air pockets; about 500 grams), (whisk together 1 egg with 1 teaspoon water), (optional: 2 teaspoons of sugar, dissolved in 2 teaspoons hot water). We proof the dough in our oven (We turned on our oven’s rapid proof setting for 5 minutes, turned the oven off, and then closed the oven door). Punch down and shape into 3 large loaves, or (I prefer) 4 braided loaves. The final product, as you can see from our photos, is fluffy, soft, slightly sweet, and golden. Then I folded each “rope” in half and twisted it 3-4 times. After 15 minutes of kneading, the dough is ready for proofing. Turn dough over so greased side is on top, cover with a tea towel and allow to rise in a warm place until doubled in size. You can make a loaf with one half of the dough by cutting it into 3 pieces and placing them in the loaf pan. 3. Add melted butter, milk, sugar, egg and salt and combine on low speed. Remove from the oven to a cooling rack and brush the buns with sugar water to give them a really great shine, sweetness, and color. No fancy ingredients or complicated steps. Preheat the oven to 350 degrees Fahrenheit. butter in a saucepan over medium heat. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. I used 1% milk since that’s what I had on hand, but you can use 2% or whole milk. Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 … To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used. (Cut dough into 12 equal pieces, roll each into a long rope and braid them into 4 loaves.) Dump the dough on a lightly floured surface, and cut it in half. Brush with egg wash (1 egg, 1 t. sugar, 1 t. water) or milk, if desired, and sprinkle with Aunt Jane's salt. The dough will grow to 1.5X its original size. With the other half of the dough, cut it into eight equal pieces and make buns. Add egg, melted (but not hot) lard, salt and remaining sugar and water (105-115 degrees). I’m not much of a baker and I made several mistakes along the way but this recipe is so forgiving. Ah well, all the stars eventually aligned, and I am now dizzy with happiness. Combine yeast, 1/2 C water (105-115 degrees) and 1 t. sugar in bowl and allow to proof. This Asian milk bread recipe is a triumph. You just have to put everything in the mixer to make the dough, proof for 60 minutes, knead the dough again, shape it, proof, and bake. It tastes as good as it looks. Soft, sweet and milky. Subscribe for the latest updates on new recipes, and get started with our family's Top 25 Recipe eBook! With the other half of the dough, I cut it into eight equal pieces and rolled them with my hands into 8-inch long pieces. The yeast gets added to the rest of the ingredients in the mixer all at once. My hope is that you find even more joy making bread then sharing the delight of eating with … So where did this milk bread recipe come from? Joy of Cooking Pumpkin Bread recipe by Laurie Cooper, is from Mama Helen's Family & Friends Finest Foods, one of the cookbooks created at FamilyCookbookProject.com. Brush with egg wash (1 egg, 1 t. sugar, 1 t. water) or milk, if desired, and sprinkle with Aunt Jane's salt. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.) Irish cookbook and food lore author, Maura Laverty, tells us in her lovely book Maura Laverty's Cookery Book that while outside of Ireland it is known as Irish 'soda Discover our recipe rated 3.9/5 by 9 members. “I am proud to say that your genealogy has been the sole tutorial for my Asian-inspired culinary adventures for years; probably since you began. Bake for about 15 to 17 minutes or until the tops are golden … Let sit in a warm place until doubled. The crust is thin and crisp, but still tender and chewy. Fluent in both English and three separate Chinese dialects, she's our professional menu translator when we're eating our way through China. Punch dough down, turn it over in the bowl, and allow to rise again until almost doubled in size. This was sooooooooooo delicious! To borrow a line from Ina Garten, “how easy was that?”. Add 4 cups flour and beat (with a spoon or mixer) for one minute. Thank you for this recipe. (braids) or 30-40 minutes (loaves) until brown on the outside and sounds hollow when tapped. Turn … Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. I can’t believe I didn’t think to ask her sooner. If I use all APF and add cornstarch, can I substitute like that? Brush the dough with an egg wash. Bake in a preheated oven for 20-22 minutes at 350F. I made it and used half for cinnamon buns. Let the bread cool completely on a wire rack before slicing. What’s not to love about it? 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