Milk Bread Part III

After two dissatisfying attempts at making milk bread, I’ve decided to give it one last chance. The previous attempts were tough on the outside and not very flavorful on the inside. This loaf turned out better than my two previous attempts, but was it any good? Keep reading to see how it went!

For my final attempt, I combined some recipes I found online to create a unique recipe of my own. My hope was to create soft, sweet bread. Though not perfect, this was definitely the best loaf yet.

There is less crust on this loaf! What is there is still pretty tough, but at least there’s less to cut off. I consider this a step in the right direction.

FUN FACT: I read online somewhere (I can’t remember where) that milk bread was popular in the olden days because it kept well. Maybe the hard crust is on purpose to keep the insides from drying out.

If you can make it past the crust, the texture inside is wonderful. It is almost velvety or creamy. It is denser than the other loaves I’ve made, but in a good way.

The flavor wasn’t spectacular, but still pretty tasty for a white bread.

 

Overall, this milk bread was just average. Maybe I simply haven’t found the right recipe yet? Let me know in the comments if you have a good milk bread recipe. I would love to try it!

Another Milk Bread Recipe

Ingredients:

4 cups all-purpose flour

1 package active dry yeast

1 tsp salt

1 tbsp sugar

1 lrg egg

4 tbsp butter

1 cup milk

Directions:

Mix milk, butter, and egg together in a microwave save bowl. Warm mixture for a few minutes until it is warm to the touch.

Mix flour, salt, sugar, and yeast together in a bowl and set aside.

Pour milk mixture into the bowl of a stand mixer. Add the flour mixture ½ cup at a time, mixing well in between each addition.

Continue mixing when all the flour has been incorporated for a few more minutes until the dough is smooth, satiny, and elastic. Start by using the beater attachment and switch to the dough hook when beater is clogged with dough.

Finish kneading the dough by hand for a few minutes to make sure everything is incorporated well.

Allow the dough to rise, covered with plastic wrap, until double in size or for about an hour.

Turn the dough out onto a floured surface and knead again briefly. Then shape the dough into a loaf and place in a greased loaf pan.

Cover the pan loosely with plastic wrap and allow the dough to rise again until it reaches the top of the pan, about 45 minutes.

Bake at 375° for 40 minutes