Milk Bread

I used to buy Milk Bread at T&T Supermarket (Asian grocery store) that was so sweet, soft and fluffy. I baked this milk bread without the tangzhong method. Even though I did not use that method, this loaf is still a winner.

Instead of making 3 sets of dough, I made 5 to fit in the loaf pan. Below are the steps on how to fold the dough:

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Milk Bread

milk bread

• ⅔ cup whipping cream
• 1 cup milk
• 1 egg
• ⅓ cup sugar
• 4 cups all purpose flour
• 1 tbsp active dry yeast
• 1 tsp salt
• 1 egg +1 tsp water for egg wash

1. Combine whip cream and milk and microwave for 30 seconds. Continue to microwave until it reaches 115°F.

2. In a standing mixer fitted with a dough attachment, add the whip cream and milk mixture, egg, sugar, flour, yeast and salt. Mix all the ingredients until the dough is smooth and elastic.

   

3. Place the dough in an oiled container and cover. Let it rise for an hour or until double in size.

   

4. Divide the dough into 5 parts. You can use a weighing scale to be accurate.

   

5. Take one dough and form a rectangle. Fold the sides.

   

6. Roll the dough from the top going down.

   

7. Pinch the end of the dough to close.

   

8. Brush with egg wash.

   

9. In a 350° preheated oven, bake for 25 minutes or until golden brown.