Milk Bread – My Own Rendition

Here is my own rendition of milk bread recipe. I tested with my Severin Bread Maker – option 2: French/White bread. I extended the third rising period, instead of 50 minutes, I extended to another 25 mintues (just to ensure sufficient rising time). Then I baked it for 1 hour.

Here are the ingredients:

350g hi-lo milk (high calcium & low fat milk)

30ml vegetable oil

2 teaspoon lemon juice

1 tablespoon honey

500g bread flour 

1 teaspoon salt

10g milk powder

5g instant yeast

 

The result was quite good. It’s even nicer when the bread is toasted.

Brioche

Here is a recipe to make Brioche.

Ingredients:

375g bread flour

175g butter at room temperature

2.5 teaspoon instant yeast

1.5 teaspoon salt

2 tablespoon sugar

2 tablespoon water

5 medium eggs (beaten)

I make using SEVERIN bread machine (BM3898) with option 2 (White Bread /French). The result was not bad. Though I find it a little bit dry and very buttery taste.

As this bread is very rich in fats, I wouldn’t make this too often. Maybe just once in a while. In future, I will try to find other Brioche recipes that use less butter.

Milk Bread

Here is a recipe that I found from the book ‘Bread Matters”.

Ingredients:

260 grams milk (preferably normal milk, not a low fat milk)

200 grams bread flour

200 grams whole wheat flour

4 grams sea salt

5 grams fresh yeast

 

I tested the above recipes using bread machine (option 2 – White Bread) with the following ingredients: 260 g hi calcium & low fat milk, 400 gram bread flour, 4 grams normal salt and 5 grams instant yeast.

 

The result was good but the bread is very dense. I presume there is not enough sugar to feed the yeast. Another possible explanation, the rising period is too short.

I was hoping to get a nice sandwich bread. Next time I should try to use the ‘Sandwich’ option from the bread machine. Also using full milk.