Milk Bread - Extra Soft

Welcome to the Corona Virus induced lock down edition of my blog. Everybody is working from home or working in essential services with extra precaution like I am. In any case, nobody can go out easily and some groceries like bread are not readily available especially where I live. I tried a lot but could not find bread in the nearby shops so I baked my own.

This is a very simple recipe to bake a loaf of bread which even beginners can try out. If you can get good quality yeast then all the other ingredients can be found in any household. So, lets begin.

Prep Time:

2-3 hrs (Including rising time of dough)

Cook Time:

15-20 mins

Ingredients:

This recipe makes an approximately 300-350gm loaf of bread.

1. Refined Wheat Floor (Maida) - 250gm
2. Dry Active Yeast - 2.5gm
3. Milk - 100ml
4. Butter - 25gms
5. Sugar - 1 teaspoon
6. Salt -1 teaspoon

Procedure:

• Take all of the milk, warm it for 20 secs in a microwave at 800W.
• Add all the yeast & sugar to the milk and stir well.
• Wait for about 10 mins till the milk froths as shown in the above pic.
• If your milk does not froth, then you cannot use that yeast and you must try again.

• Take the floor in large kneading pan (parat) and add the salt to it.
• Add the frothed milk & yeast mixture to the floor and start kneading.

• After a 5 minutes of kneading you will have a sticky mess as shown in above pic.
• If you dont have a sticky dough then you need to add more milk but never add water.
• Now add the butter and knead again for 5-10 mins till the stickiness of the dough reduces.

 

• Scrape off the dough from the kneading pan with metallic scraper or knife.
• Grease a glass bowl with butter and add the dough to it.
• Apply butter or water to the dough so that it does not form a skin due to dryness.
• Cover the glass the bowl with aluminum foil.

• Now we wait for 45 mins to an hour till the dough rises and becomes twice its original size.
• After the dough has risen, punch it down and knead it again for about 5 mins.

• Transfer the dough into square tub shaped aluminum foil and make loaf out of it.
• Again. let the dough rise in into its final shape for about 45-60mins. 
• Do keep it in a warm place or on proofing mode in your oven.
• This step is called dough proofing and it gives the dough its final rise before baking.
• The rise in size of the dough is minimal during actual baking.

• Apply milk on the top of the risen dough with a brush.
• Be gentle with the dough as it may collapse.
• Pre-heat your oven at 200 degrees celcius in convection mode for 5 mins.
• Place the dough in it and bake for 20 mins at 200 degs.
• Use a stand to get the dough close to the grilling coil on the top surface of the oven and give the finished loaf a golden brown cover.

And thus your Extra soft Milk Bread is ready. Allow it to cool before you take off the foil and cut it into slices.

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