Milk bread
Mik bread has a milky-sweet flavor and a soft texture. This recipe was shared by Anu, yoga enthusiast and my badminton buddy. My milk bread came out soft and fluffy.
Water - 1/2 cup
Milk - 1/2 cup
Sugar - 2 tsp
Olive oil - 2 Tbsp
Salt - 1 tsp
Yeast - 1 tsp
Take 1/4 cup lukewarm water, add 1 tsp sugar and yeast. Mix well. Set aside to rise, 10 minutes.
Combine flour, sugar and salt.
In a separate bowl, add milk, oil and remaining water. Add this to risen yeast mixture.
Add wet ingredients to flour mix, adding little by little, mixing well with a spatula. Allow dough to rest, 5 minutes.
Place dough on a lightly floured work surface. Knead gently, 10 minutes (lift, spread and throw or stretch and pull). You will get a very loose, soft dough; not sticky. Cover it with a wet cloth and set aside to rise in a warm place, until it doubles in size, 45 mins to 1 hour.
Gently deflate dough. Shape and place in greased loaf pan. Brush with milk. Cover with wet cloth and and let dough rise until doubled, 40 to 50 minutes.
Preheat oven to 200C. Bake for 30 minutes. After 15 mins, tent the dough with a tin foil. Remove from oven. Remove bread from pan and allow to cool on a tall wire rack.
Recipe from Anu Garg
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