Recipe for whole milk bread
How about a slice of delicious and airy freshly baked whole milk bread for the weekend morning or afternoon coffee?
The scent of freshly baked bread on the weekend is simply one of the coziest things I can think of, because it brings back delightful childhood memories from those mornings where we took extra time to enjoy the smallest things. There are few things that can make your mouth water like the thought of a slice of warm and super-soft freshly baked white bread with ice-cold butter and a slice of cheese on top. Oh my!
Have you ever wondered about all the flour that can be on the white bread you find at the bakery? It’s not just for show (though we can agree that it gives the bread a delicious and rustic look) – no, the bread actually gets a good layer of flour before baking to protect the surface of the bread from burning.
One needs to learn the folding technique when baking a white bread, but once you get the hang of it, it’s just like riding a bicycle! Go ahead 🙂
Ingredients
- 25 gram Yeast
- 0.5 l Whole Milk
- 12.5 gram Sugar
- 18 gram Salt
- 680 gram Wheat Flour about 780 grams
- 50 gram Butter
- Wheat Flour for shaping
- Birches blue, for decoration
- 50 gram Milk for brushing
Instructions
The Dough
- Find a pot.
- Pour the half liter of milk in it.
- Add butter.
- Let the butter melt while heating the milk to body temperature (37 degrees Celsius (99 degrees Fahrenheit)).
- Find a mixing bowl.
- Pour the warm mixture in it.
- Add yeast and sugar.
- Stir.
- Let the mixture sit for 5 to 10 minutes.
- Add salt and stir.
- Add flour to the mixture - 100 grams at a time while stirring vigorously.
- Place the bowl in your mixer (or continue by hand).
- Run the mixer on medium-high speed for 20 minutes until the dough is well kneaded.
- Cover the bowl with a tea towel or plastic wrap.
- Let the dough rest for 30 minutes.
- Sprinkle flour on the table and place the dough on it.
- Flatten the dough into a large rectangle.
- First fold one end towards the middle, then the other. The ends should meet and be lightly pressed together.
- Roll the dough into a log, from the top down towards the body.
- Optionally, see the entire method here:
- Find a bread pan.
- Line the pan with baking paper.
- Place the log in it, seam side down.
- Cover the bread with a cloth or tea towel.
- Let the bread rise for 20 minutes.
- Find a sharp knife.
- Make two diagonal slashes on the surface.
- Give the bread a generous sprinkle of flour. This way, we get a crispy crust that isn't burnt.
- Flatten the dough into a large rectangle.
- Place the dough in the cold oven.
- Turn the oven on to 220 degrees Celsius (428 degrees Fahrenheit) conventional top/bottom heat.
- Bake the bread for 45 minutes.
- Take the bread out and let it cool slightly.
