Milk Bread
Milk Bread
Yield: 1 loaf
Pain au lait.
Ingredients:
- 1/3 c. heavy cream
- 3/4 c. milk
- 1 egg yolk
- 1 1/2 tsp instant yeast or 1 3/4 tsp active dry yeast
- 2 tbsp sugar
- 2 1/4 c. bread flour
- 1 tsp salt
- 1 egg
- 1 egg yolk
- 1 tbsp milk
Instructions:
- Combine milk and cream and warm on stove or in microwave until luke-warm. Just slightly warmer than your hand. NOT HOT. (100F or so)
- In the bowl of a stand mixer, or large bowl, whisk together cream, milk, yolk, sugar and yeast.
- Add flour and salt all at once and mix with a dough hook or wooden spoon. If using a stand mixer, knead on speed 4 for 8 minutes. If needing by hand, knead until you achieve a strong window pane, about ten minutes.
- Check for window pane. Cover and let rise for 1 hour.
- Divide dough into 8 equal pieces. Shape each piece into a bun, making sure you have a tight gluten cloak. Place into a loaf pan, side by side, cover and light proof for 45 minutes, until very poofy.
- Preheat oven to 350F.
- Whisk together egg, egg yolk and tablespoon of milk. Right before baking, brush egg wash onto buns, making sure to egg wash all visible surfaces.
- Bake for 20 minutes or so, until golden brown.
- Milk bread is ideal when still warm.
Notes:
If using dry active yeast, activate it by mixing it with 1 tsp of sugar and
