This milk bread has lovely flavor and divinely succulent, tender crumb. Heavy cream, milk, honey and bread flour come together in this rich bread. It is excellent for eating plain with a little pat of butter or jam for breakfast, or even tea if you are so inclined. Smart Recipes, American Recipes, Dairy,Eggs,Grains Recipes, Recipes Dairy,Eggs,Grains American Milk Bread Milk Bread Recipe | PT1H20M Serves 6 Ingredients: 5.33 Cups Bread Flour 1 Cup Heavy Cream 3 Tablespoons Nonfat Dry Milk Powder 2 Tablespoons Active Dry Yeast (From About 3 Envelopes) 2 Tablespoons Kosher Salt 3 Large Eggs 4 Tablespoons Unsalted Butter 0.33 Cup Mild Honey Whisk 1/3 cup of bread flour and 1 cup of water in a small saucepan over medium heat until a thick paste forms, about 5 minutes. Whisk in the cream and honey until the honey dissolves then transfer to a stand mixer with a dough hook. Add the milk powder, yeast, kosher salt, 2 eggs and 5 cups of bread flour and knead on medium until dough is smooth, about 5 minutes. Mix in the butter a little at a time until well combined when the dough is smooth, about 4 minutes. Transfer the dough to a large bowl coated with non-stick spray. Cover the bowl with plastic wrap and let rise for about an hour. Coat a 9x5 loaf pan with non-stick spray. Transfer the dough to a floured surface and divide the dough into 6 portions. Create 2 rows of dough down the pan. Let rise until dough doubles in size, about an hour. Preheat oven to 375 F. Beat 1 egg with 1 teaspoon of water in a small bowl. Brush the top of the loaf with egg wash and sprinkle with sea salt. Bake until bread is deep golden brown, about 50-60 minutes, rotating half way. Let bread cool before turning out. Store, sealed at room temperature for up to 5 days.

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