Food recipes
Nostalgic Milk Bread
Nostalgic Milk Bread Ingredients: wheat flours, bread, unenriched wheat flour, white, cake, enriched milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated salt, table margarine, regular, 80% fa...
Nostalgic Milk Bread
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
leavening agents, yeast, baker's, active dry
Directions:
Put all the dry ingredients, except salt, in a bowl.
Combine the milk and condensed milk, and warm to 35C in the microwave.
If you can't measure the temperature, heat until it is warm to the touch.
Add the liquid from Step 2 to the bowl from Step 1, aiming at the yeast.
Mix well.
When the dough comes together, move to a work surface and start kneading.
After kneading for 3 minutes, add the salt.
Knead for 2 minutes more, then add the margarine and keep kneading.
Leave to rise at 30C for an hour (1st rising).
Punch the dough dough lightly, round it off again and leave to rest for 30 minutes.
Divide and form the dough.
The 2nd rising should be done at 35 C for 40 minutes.
For detailed instructions, see "Best Hand-Kneaded Fluffy Rolls" -.
I wanted to make them pull-apart style like I remember, so after forming each roll, I tried sticking them together.
After the 2nd rising, preheat the oven to 180C.
Brush the tops with milk in the meantime.
Bake for 12 to 15 minutes, and the bread is done.
It's a fluffy, light, tender, and delicate bread.
When taking them out of the oven, use a spatula.
Attention!
If you use chopsticks or tongs to take the rolls out, they'll get smushed!
Ingredients:
wheat flours, bread, unenriched
wheat flour, white, cake, enriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
salt, table
margarine, regular, 80% fat, composite, stick, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, canned, condensed, sweetened
leavening agents, yeast, baker's, active dry
Directions:
Put all the dry ingredients, except salt, in a bowl.
Combine the milk and condensed milk, and warm to 35C in the microwave.
If you can't measure the temperature, heat until it is warm to the touch.
Add the liquid from Step 2 to the bowl from Step 1, aiming at the yeast.
Mix well.
When the dough comes together, move to a work surface and start kneading.
After kneading for 3 minutes, add the salt.
Knead for 2 minutes more, then add the margarine and keep kneading.
Leave to rise at 30C for an hour (1st rising).
Punch the dough dough lightly, round it off again and leave to rest for 30 minutes.
Divide and form the dough.
The 2nd rising should be done at 35 C for 40 minutes.
For detailed instructions, see "Best Hand-Kneaded Fluffy Rolls" -.
I wanted to make them pull-apart style like I remember, so after forming each roll, I tried sticking them together.
After the 2nd rising, preheat the oven to 180C.
Brush the tops with milk in the meantime.
Bake for 12 to 15 minutes, and the bread is done.
It's a fluffy, light, tender, and delicate bread.
When taking them out of the oven, use a spatula.
Attention!
If you use chopsticks or tongs to take the rolls out, they'll get smushed!