Ingredients
- 550 g (19.5 oz) of T45 flour
- 5 cl (1.7 fl oz) of water
- 10 cl (0.4 cup) of milk
- 2 level teaspoons of salt
- 15 g (0.5 oz) of fresh yeast
- 100 g (3.5 oz) of soft butter
- 60 g (2.1 oz) of sugar
- 2 eggs + 1 for glazing
Recipe: Milk Bread
Prep
10 min
Cook
80 min
Total
1h30
Ingredients for 8 small breads
Step-by-step directions
Sift the flour. Make a well. Place the salt and sugar on the edge of the well. Dilute the yeast in the mixture of water and milk at 20°.
Put the eggs and liquid in the center of the flour. Incorporate the flour little by little, form a dough and knead for 5 good minutes. Incorporate the soft butter and knead until the dough no longer sticks to your hands and the work surface (approximately 10 minutes). Cover the dough with plastic wrap without it touching it. Let rise for 1 hour. Then cut into 8 equal parts and shape into baguettes, balls, Saint Nicolas etc... Place everything on a baking sheet covered with parchment paper. Let rise for 1 hour 15 minutes.
Preheat the oven to 180°. Glaze the small breads with egg yolk and bake for 15 minutes.
Chef Patrick's Comment
A 2nd milk bread recipe
Personally I don't use water to mix with the yeast (just milk).
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