Not exactly. It's not developed enough. Use a thermometer to check the temperature of the milk. Just cover it — gently — with a piece of aluminum foil, and let it finish the bake time. In terms of the resting time, I think the second proof won’t need as long, but probably 1 hour at least. Straight dough. It helps to make the whole wheat loaf soft the tender. Thank you! Should I refrain from adding more flour even if it feels too sticky? Adding butter of olive oil adds flavour and moistness to bread. In a small bowl, beat an egg. However, it didnt work well for me :((. Not only is this recipe fun, it is also easy. If that’s your problem, check out this section on how to save dough that has too much flour. Autolyze before kneading the bread dough. Other typical enriching agents for bread include things like eggs, fats (butter, oil, etc. Then, I transfer the bread pan into the oven, uncovered. King Arthur Flour says gluten won't be as pliable, and the fermentation rate will slow... but having water that's too soft is just as bad. 2 loaves. Love this recipe so much!!! One last point about milk and pizza dough: When you get up to that 5% level of dry whole milk, you might also see some strengthening of the dough due to the calcium ion effect upon the wheat gluten-forming proteins. Save Recipe . It’s just the activity from the yeast eating away at the sugars. Hydration is one of the most important factors in mixing, and in the final appearance of the product since the hydration level helps the baker predict the texture of the crumb. Adding too much yeast forces the development time to quicken. Without those minerals, your yeast isn't going to react correctly and your dough won't form into that firm ball you're looking for. You want a loaf of wheat bread, though, and it's not going to work as it's written. Remove breads from the loaf pans and transfer immediately onto a wire rack to cool completely before slicing. It tastes the same as when I had it as a kid. It may take a little longer to rise, since the dough will have a slightly larger flour-to-yeast ratio than the recipe called for, but rising times are always pretty variable anyway. Making this for the third day in a row! I’ve never made milk bread before and am so happy I found this post for my first go! Needless to say it is gone but not forgotten . Set it aside. Oh this bread is so good! Thank you for this recipe, Can you make bread rolls with this recipe? So be mindful of your measurements and how much flour your dough picks up in the kneading process. Learn to adjust by checking the dough. However, you can also substitute the butter with neutral-flavored oil, like safflower or vegetable oil. That'll prevent the crust from getting tough, and no one wants a super tough crust. Thanks for sharing! Too little amount will lead to quicker proofing. First, our yeast breads. Can I use that instead? The recipe requires minimal hands-on time with the dough and the active prep time is only about 20 minutes. Can’t wait to try it! The biggest mistakes everyone makes when baking bread. To learn more about their products and to get more recipe inspiration, « How to Cook Short Grain Brown Rice 3 Ways: Stovetop, Instant Pot & Slow Cooker. Hi Lisa, this bread was easy to make and delicious! Most milk bread recipes use bread flour because of the higher protein content, which gives the bread a chewy texture. Starting from one end, roll the dough into a log. It’ll work best if you have a try that has relatively high slides, like an 8×8 pan or something like that. It’s different from regular All Purpose flour. I also kneaded by hand (the pain!) The exact origins of the bread is unknown. If yes, same quantity? Just shape the dough into small pieces. You can also use plastic wrap or a clean tea towel — you're basically covering it to keep the moisture in. Thank you so much ❤️. (And that's not even a joke — a shower cap can work pretty brilliantly for this step!). Bread dough kneaded too long; Too much flour or too little water; Bread does not Rise. Why Bread Dough Needs Oil. Proof it in 1/2 cup water and 1 tsp sugar mixture. I did add a LOT more flour before the first rise than directed in the recipe in order to get it to a workable consistency, and I was afraid that I screwed it up, but it turned out just great. It's easy — Taste of Home says all you'll need to do is put one packet into half a cup of warm water (remember your temps!) Thanks for the guide and recipe! Required fields are marked *. Don’t forget to warm milk (important for activating yeast) and soften butter. The photos were gorgeous. They rise much faster and my neighbors love them. I can make much Hello, i just found ur recipe and decided to try it. DO NOT let it cool inside the bread pan as moisture develops inside the pan and will turn your bread soggy. Your notes about substitutions, rising times, and shaping the final loaf were well-written, very helpful, and easy to understand. This is one time those dates actually mean something's really, honestly gone off, because yeast will become less and less active with age. Yes! Thank you. Place the saucepan over medium heat and stir the mixture frequently. The cold temperatures of the refrigerator will slow down the activity of the yeast (it doesn’t eat the sugars as quickly). I think the baking time will be a little shorter because the bread is in smaller pieces. Take the bottom third of the dough and fold it up towards the center. I’m wondering if it could be adapted to make a brioche loaf by putting a spread like chocolate or red bean in, rolling, then braiding? The dough should be smooth and soft. The rise of dough is influenced by the ingredients used for the making of the dough and the room’s temperature. Thank you for sharing the recipe! I do so by microwaving the milk for 30 to 40 seconds. If the milk is much warmer, the heat can kill the activity in the yeast. It’s not necessary, but the bread will look golden and glossy. Proof it in 1/2 cup water and 1 tsp sugar mixture. In the bowl of a stand mixer, combine the all-purpose flour and salt. However, the loaves made with all-purpose flour were softer, which I prefer. Once you let the bread cool in the pan for a few minutes, remove the bread from the pan. As a result, the dough develops more flavor. This results in a more tender crumb and softer crust in the finished bread. After 8 minutes, turn the dough over a lightly floured surface and knead it a few times. My loaf came out perfect!!! By the way, this is about as good a time as any to mention that I recommend using a scale to weigh your ingredients and dough. It’s quite cold for me here so I did my second rise in the microwave, put it in there with a glass of hot water, door slightly ajar, worked a treat! Really lucky that I stumbled across this recipe! Bread gets its structure and texture from gluten, long and stretchy strands of protein created when the flour is moistened and worked into dough. It took only half an hour to make the dough, which was astonishingly fast. Some sources say that the bread was developed in Japan in the 20th century, while others say that it was the 19th century. Fit the mixer with the dough hook. The purpose of milk in baking is to hydrate the dry ingredients, add flavor, help with browning and create a softer crumb. Hi, Holly. Many Asian pastries, such as pineapple buns and BBQ pork buns, use some form of milk bread as the dough. So, you know liquids and water is a big deal. What kind of yeast did you use? The last thing to keep in mind when baking is the dough’s salt level. During this time, the dough will undergo the last rise. The kneading process will also warm up the dough and h… Loaves made with bread flour were slightly chewier and had prettier swirls along the sides of the bread. Sweet dough recipes call for a much larger proportion of sugar than a basic loaf bread recipe. If you're adding the yeast right into the other ingredients, you should only add water that's between 120 and 130 Fahrenheit. which roughly translates as "daily bread," is made with a bread dough enriched with butter and whole milk. Thank you, can I use a This was a wonderfully detailed post with helpful tips peppered throughout. Healthy Nibbles © 2014 - 2020 All rights reserved. The bigger pans are actually for breads that don't use yeast — like your favorite banana bread. I also like to use butter to give the bread more aroma. I worked on this recipe in the winter months, and it took at least 2.5 hours for the bread to rise to the desired level on my countertop. Make an envelope fold. It takes a lot of muscle to knead dough in a regular way for 20 to 25 minutes, after all. The only problem I had was that my dough rose too much. Then, shape the dough into a ball and place inside a greased bowl. I recommend using a scale for this recipe. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe. Sugars, they say, don't just come in the form of white or brown sugar. If so, it is an equal substitution or would it alter other ingredients as well? Take one piece and knead it a few times. It doesn't matter if you're making some white bread to serve alongside soup, something a little lighter to make sandwiches with, or if you're trying your hand at mastering sourdough: there are some mistakes you're likely to make — but don't worry, there's good news. Asian Food, Breakfast, Dessert bread, quickbread. But for a recipe like this sourdough milk bread, an enriched dough that has to be kneaded for quite some time…there is no harm in kneading in a stand mixer and it actually makes the process of working this dough to the windowpane stage much easier (you would have to knead vigorously by hand for 20-30 minutes otherwise). According to King Arthur Flour, there are two temperatures you should be looking for. Once doubled, punch down the dough to release excess air. That's great for oven temperature, but what about internal temperature? But here's the thing. Thanks so much for the pointers and recipe! After 5 to 8 minutes, the milk/yeast mixture will foam up. Simply shape the dough into a ball, place into a greased bowl and cover the bowl with plastic wrap. That makes a difference, too, and overlooking it can ruin your bread. 28 to 32 mins. The crust is perfectly brown and flaky. From time to time, you will see affiliate links to Amazon.com. Total. This Shokupan recipe is awesome! 3. Starting from one end, roll up the rectangle into a spiraled log. When you're using a standard, full-fat version of whatever butter or oil you're mixing into your dough, you're probably fine. The technique is easy .. just follow along Lisa’s excellent directions. I didn’t have sweetened condensed milk, so I used sugar + milk powder as recommended, and it seemed to work great. It also helps brown the crust. I ran out of active dry yeast today so testing it with instant. Leave the dough to ferment in a warm, moist environment for up to 4 hours. Anyway, you can use wet milk or any other milk substitutes such as soy milk, nut milk, oat milk, and others. I am so happy to get to make these breads that I miss so much.. If your tap water isn't right down the middle on the hardness scale, you might want to find an alternative. French bread is made with Soft wheat which is why it is needs baking twice per day. The bread is soft and pillow-y and just melts in your mouth with a slight sweet flavor. The trickiest part about making this bread is knowing when the second rise is done. Bread made this way usually has issues with the crumb. You'll have to mix it precisely according to your recipe in order to get this particular process to work right. This is particularly true for dough made the same day. THANK YOU so much for this awesome recipe! Also do you have any advice for kneading by hand? Bonus round is that I made Vietnamese coffee this morning with the leftover condensed milk! Let it sit for 5 to 8 minutes while you prepare the other ingredients. Milk bread is a type of enriched bread, which means it relies on fats to give the loaf its soft texture. I absolutely adored this recipe, but after two tries my bread keeps sticking to the sides of my pan! Armed with more experience, this bread came out better than the first one I had made. Yes, it does! So thankful for the super clear instructions and technique! Her method is a natural method of creating a bread that is incredibly soft, bouncy and fluffy, which is often a signature style for Asian breads. Salt in Bread Dough A reprint of an article about salt’s functionality, originally printed by The Bread Bakers Guild of America. This will give a hard, flat bread. My family finished the whole loaf in one day. Two other notes: yeast doesn't feed on artificial sweeteners, so you can't use them to replace sugar and get the same loaf of bread. The final loaf turned out beautifully – it rose well, didn’t have tearing issues, and was beautifully soft without being too rich. Can you substitute the whole milk with 2% milk? This Chinese Milk Bread recipe was inspired by a viewer who wanted to veganize the fluffy buns and loaves from Chinese Bakeries like Maxim’s. Yes, you can, Alice! Additionally, the dough kept rising as you mentioned. I think you can, but I’m not sure what amount of the starter you’d use…. Ones that are “1-pound loaf pans” should be about 9x5 inches in diameter. Check the yeast for activity. Bake. If the milk is much warmer, the heat can kill the activity in the yeast. Everyone is loving the bread and I can’t stop making it! If the flavour of your bread is very yeasty it could be due to the following. The amount that I receive is at no additional cost to you. Salt is such a minor ingredient in bread that few bakers stop to think about its exact role in bread-making. which roughly translates as "daily bread," is made with a bread dough enriched with butter and whole milk. To learn more about their products and to get more recipe inspiration, follow them on Instagram or Facebook. Overall, both types of loaves were very similar. It’s what gives the dough many flaky pull apart layers. I love your directions, the bread came out marvelous and your pointers helped so much. You can substitute the butter with 4 tablespoons of neutral flavored oil, such as safflower or vegetable oil. I'm guessing that's what happened at the magical 9-minute mark in OP's question. Then, I increase the speed to medium-low and let the mixer work the dough for 8 minutes. First off, take some advice from Paul Hollywood, and never, ever forget to cover your bread with a protective little hat. During one of my test batches, I used refrigerated egg wash left over from the day before. If you do add too much, it's going to change the texture of your loaf into something you're not going to want to replicate... ever. In a microwave-safe bowl, heat the milk for about 30 to 40 seconds. It also has condensed milk in the dough to give it that extra note of sweetness. Love this recipe and love your blog, Lisa! Hi, Karen! You've measured and mixed, kneaded and proofed, and finally, you've baked. Bet you didn't know it was that exact, did you? Also you can slap sticky dough when you're done kneading it to get any bits of dough off your fingers/hands. During this time, the dough will undergo the last rise. If you want to manage the softening/enrichening effect, try going 50/50 with milk/water ratio. Repeat with the remaining 3 pieces. Measure out the milk as you need it. Right when the oven reaches that temperature, I immediately turn off the oven and turn the oven light on. Marithia, thank you SO MUCH for making this recipe. Too much flour can make your dough stiff and dry. But according to America's Test Kitchen, having one saves you from making a few mistakes. The dough should now look somewhat like a rectangle. Simply bake the milk bread rolls at 350° F (176° C) for 20 to 25 minutes until golden brown. The only problem I had was that my dough rose too much. It also might be dead if it was stored improperly, says Red Star, or if it's past the "Best if Used by" date. If the milk still looks flat, it can mean that the yeast is out of date or the milk was too hot. 7. My bread turned out perfectly light, fluffy, and delicious. Every time I buy milk bread, I recall these fond memories I had with my brother. Divide the dough into 4 equal portions (they should be about 177 to 180 grams per piece). And here's another thing: if you add your yeast and then sugars right on top of it, it'll slow the process down and your bread's not going to rise here, either. Yield. https://www.amummytoo.co.uk/soda-bread-recipe-without-buttermilk Your email address will not be published. It is truly wonderful stuff with a softer crust that kids like, a soft, fine crumb and a rich flavor. Thank you for posting this!! My yeast proofed for once :). Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. I was constantly scraping dough off my hands with a bench scraper. Use whole milk for the recipe. If you stick the bread into the oven too early, you’ll notice that the fully baked bread will develop massive tears on the top, like you see in the photos above. The crust is perfectly brown and flaky. The bread is the result of a fermentation process, which makes the dough rise when the right conditions are met. In fridge or room? Milk in bread dough is an enriching agent. Scrape the dough out of the bowl onto a lightly floured surface and knead a few times. Check the yeast for activity. Size does matter! The fat in egg yolks helps shorten the gluten strands in bread dough, increasing the gluten's elasticity. Disclosure: This post was sponsored by Bob’s Red Mill! To activate the yeast, heat up some milk before mixing in the yeast. Her method is a natural method of creating a bread that is incredibly soft, bouncy and fluffy, which is often a signature style for Asian breads. It's super important, and according to King Arthur Flour, one of the most common reasons a loaf doesn't rise is because it doesn't have the right liquid-to-flour ratio, which we'll call "stickiness.". Many bread recipes call for 1 cup of milk. Take the bread out of the oven. The two loaves in the center should rise just over an inch above the top lip of the bread pan. (角食) or the domed, “mountain-shaped” loaf. 240 views not straight out the fridge). Because the second rise can take a long time, you may notice small air bubbles forming on the top of the loaf (see photo above). I also loved your little tips about refrigerating the dough and about waiting enough for the second rise! 15 mins. Adding dry milk powder to your bread dough will help your loaf rise higher. Here's why. Don’t forget to warm milk (important for activating yeast) and soften butter. It doesn't stick to itself and tends to fall apart when kneaded. That'll also keep the skin of the dough from drying out too much, but there's nothing wrong with it drying slightly — at least, that's what artisan baker Peter Reinhart says (via The Kitchn). Once you let the bread cool in the pan for a few minutes, remove the bread from the pan. Your milk bread is a wonderful (and quick!) When I brushed it over the proved bread, the cold temperature of the egg wash caused the loaf to deflate. Store the bread in a plastic bag at room temperature for up to 5 days. Lightly grease a large mixing bowl with oil. If there's not enough sugar, the yeast isn't going to work well because it doesn't have enough to feed on. This is definitely a keeper! I was craving milk bread during quarantine and this recipe was easy to follow and worked very well doubled to make 2 loaves! Shape it into an oval. It was a good tip I got from you! After the first rise, punch down the dough to release the air. The bread pan does not need to be greased. You definitely can add water. Rotate the rectangle 90 degrees so that a short side is facing you. Yeast flavour is too strong, sour or just weird . Wetting your hands will stop the dough sticking to your hands too much. Hydration is exactly what it sounds like — it's the amount of liquid in your dough. We baked it this morning. And there are so many other things that too often go wrong with my bread that worrying about the milk too just isn't worth it to me:-) Log in or register to post comments; gary.turner. Japanese milk bread is the best sliced bread. There is absolutely no kneading required, and the mixing is mostly done with an electric mixer. Now, get your thermometer! This is exactly the fluffiest & taste of the coconut bun. If it's too cool, the yeast isn't going to work, and if it's too warm, you run the risk of either killing it or making it work too fast (and that will lead to a weirdly lumpy loaf). (See photos in post for reference.) One important thing to note: make sure the egg wash isn’t too cold. Brush the top of the dough with milk and bake bread in a preheated 180°C (350°F) oven for 25 mins or until the bread are thoroughly baked. https://stellaculinary.com/cooking-videos/stella-bread/sb-011-how-mix-and-knead-brioche-hand, How to Cook Jasmine Rice: Stovetop, Instant Pot & Slow Cooker, 20g (2 tablespoons + 1 teaspoon) all-purpose flour (I used Bob's Red Mill), safflower or any neutral oil for greasing bowl, 320g (2 2/3 cups) all-purpose flour (see note 1), 60g (3 tablespoons) sweetened condensed milk (see note 2), 55g (4 tablespoons) butter, melted (see note 3), 9x5-inch nonstick bread pan, preferably metal (see note 4). Don’t worry too much about the dough pieces being slightly smaller. If the bread is allowed to ferment for too long, too much air will be formed, the bread will overstretch and then collapse. Use Bread flour. I’m having a problem with the bread sticking to the loaf pan though, any tips? This bread looked so pretty that I just had to try making it. Use Fast Acting Instant Yeast and make sure it’s not expired. It should foam within 5 minutes. The movement of the dough, your hands, and the dough hook is going to cause too much heat to build up and too much air to get into the mix, which will make a loaf that doesn't have too much flavor. The top of the loaf will feel very firm right now, but it softens as it cools. Thank you to Bob’s Red Mill for sponsoring this post! Measure in weight too. In about 55 minutes to an hour, the bread will rise to the desired level. Thank you so much for the detailed guide! The bread should slide out easily. Bake with low-fat or nonfat milk. Not everyone has a stand mixer, and you certainly don't need one to knead bread. Very lightly misting the cinnamon sugar with water after sprinkling on the dough helps to prevent major separation. Ideally, the milk should be closer to room temperature though (i.e. In my opinion, look into more of what makes fry bread or bread dough, in general, to understand it's structure. You can grease the pan if it keeps sticking again! Your meticulous guide is what I have to thank for perfect shokupan. I tried so many different one and almost gave up on it. But the reverse actually happens. Because of the amount of liquids and fats in the dough, I highly recommend using a stand mixer. There’s a great article summarizing on how to hand knead rich doughs like this one: Once cooled, add the tangzhong with the other ingredients for the dough. The differences between some bread dough recipes, with and without oil are subtle but important. This helps to thin out the egg so that the egg wash brushes over the bread in a nice thin layer. Also, that is such dedication to knead this all by hand! ), shaped it and put it in the fridge for the second proofing and it was ready for breakfast. Wow, what a compliment to be mentioned with Deb! but it was worth it when you could feel the dough becoming *a lot* less sticky, and more elastic. Add the condensed milk, egg, melted butter, tangzhong, and foamy milk/yeast mixture. Day 3 is char siu buns! If you don't knead bread long enough, you won't get enough air in the dough, the ingredients won't be evenly distributed, and well, you won't get enough of those Nova Corps ships in their rows to hold the force field. I always had it in my childhood when I visited my family in Hong Kong. Back when your parents, grandparents, or great-grandparents used to bake bread, chances are pretty good they only had one option when it came to flour. In my early years I did make bread without oil or fat, there was no difference to the risen quality of the dough but the baked bread was definitely less moist. In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. As long as they are relatively even, that’s all that matters. Then, knead it into an oval shape (see photo above). If you're pre-dissolving yeast, make sure you're using water that's between 110 and 115 Fahrenheit. Thanks so much for the recipe. One last point about milk and pizza dough: When you get up to that 5% level of dry whole milk, you might also see some strengthening of the dough due to the calcium ion effect upon the wheat gluten-forming proteins. This bread is filled with a sweet, buttery condensed milk filling. Love it!!! What should you do? But if you knead it too much, you're also going to damage your dough. Screw up just one thing and you'll end up with a loaf that didn't rise, one that got super dense, one that's still goopy in the middle... you get the idea. Yes. It will thicken as it cools. (Why 350? But if you knead it too much, you're also going to damage your dough. Asian Sweet Bread (Hong Kong Pai Bao, Hokkaido Milk Bread): I am so happy to share this recipe with you. It worked out wonderfully, although I couldn’t get to the recommended weight suggested in the recipe. I love it with. Red Star knows yeast — they make it, after all, and they say sugar has an important part to play in the baking process. If you are working with dough that’s been refrigerated overnight, that timeline might be longer. If you want a lighter fluffier bread loaf just add 2 Tbsp of dry milk to the flour per loaf of your bread. Prep. Healthy Nibbles is a member of the Amazon Associates Program. If you have a scale, use the weighted measurements in the recipe because that is what I used when testing recipes. As you may already know, the yeast is the main factor that will trigger the fermentation process of dough and will make it rise. Often referred to as “Japanese milk bread” or “Hokkaidō milk bread” in English, this enriched bread is known for its feathery center and its lightly sweet, milky flavor. I will definitely make this again! Whisk the flour and water inside a saucepan until the flour dissolves. However, I have tried doing this by hand myself and it was so sticky. Hi, JD! Let it sit for 10 minutes, and if it starts to foam, it's fine. Often referred to as “Japanese milk bread” or “Hokkaidō milk bread” in English, this enriched bread is known for its feathery center and its lightly sweet, milky flavor. Once the flour develops into a light paste, turn off the heat. After 3 to 5 minutes, turn the loaf pan over to remove the bread from the pan. If the liquid is too hot, then it will kill off the yeast before it has the chance to multiply and rise the dough. Or is it because of the condensed milk? I can’t find a good Asian bakery within reasonable driving distance and of course under the pandemic… we are not going anywhere. To make the tops of the loaves even prettier, I brush a thin layer of egg wash over the tops. You'll probably do that a few more times over the course of the kneading process, and if you use too much flour, that can turn into a huge mistake. Milk bread isn’t regular bread though; it’s meant to be sweet. While most ingredients are fine if they sit in your cupboard for a while, if that dry yeast has been there for a bit, it might be dead. That's even further complicated by the fact that coarsely whole wheat flour will break up gluten and protein chains if it's overworked, and you'll end up with a loaf that crumbles instead of cuts. If the dough is feeling tacky, lightly dust your hands with flour. Properly storing your yeast is crucial, too, and if it's kept in a way that brings it into contact with air, heat, or moisture, it's going to degrade very quickly. Bread made this way usually has issues with the crumb. And we all know what happens if there’s not enough liquid present for yeast to use: it doesn’t work the way it should. It will also take a lot longer to knead. Vinegar – Apple Cider or White Vinegar. If your bread dough included too much flour, it may also be difficult to rise and come out too hard or dense. Super fluffy. I preheat my oven to the lowest heat setting possible, which is 170ºF. Thank you for a great recipe! If you use more than half a cup, bake at 350. If the flavour of your bread is very yeasty it could be due to the following. DO NOT let it cool inside the bread pan as moisture develops inside the pan and will turn your bread soggy. This milk- and butter-enhanced bread makes both wonderful sandwiches, and perfect toast. Shape the Dough (Use Photos in Blog Post for Reference). Too much flour will render your dough too hard to knead and when you bake it you will have a baked brick. In about a minute, the flour will start to thicken. As long as there is fresh milk in the fridge, this is the bread to make. Lightly dust the top of the dough with flour. Plus, all-purpose makes delicious milk bread. It's also milk and fruit juices that you'll need to consider, and there are some sneakier sources of moisture, too. I have been making it at least 2’xs a week, everyone loves it. https://www.thespruceeats.com/amish-milk-bread-recipe-428137 But, even it is more than recommended to let bread dough rise, the duration of the process will influence your final product. If the liquid is too cold, the yeast will still grow, but at a slower rate. According to Primo, just because water is perfectly safe to drink, that doesn't mean it's going to make some great bread. Whether you're kneading by hand or with a stand mixer, it's a crucial part of the process that's incredibly easy to get wrong. And that half inch makes a huge difference: do the math, and you'll find that the bigger pan actually has about 30 percent more room in it, and that means yeast breads aren't going to rise as big and tall in the bigger pan. Yeast will still grow, but the crumb lost some of the oven reaches that temperature, but what internal... D use… sugar, the loaf to deflate right when the oven and should... Still turned out beautifully, super easy a more uniform fashion workout for times. A problem with the bread is very yeasty it could be due to their protein, create... Rise, punch down the dough will help your loaf is baked all the way, it ’ s problem. Dough picks up in the 20th century, while others say that it did n't rise much I it. Baseball too much milk in bread dough as visually appealing right now, but it was so sticky sure use. That calls for 1 cup of water and dry milk is at the magical 9-minute mark in OP 's.! Bread ( Hong Kong through how to make the domed loaf last rise “ overdoses ” on the blog ’! T wait to try to get to the lowest heat setting possible, which means it will also a! Eggs, due to their protein, helps create a more tender crumb and a to... Be greased different process than other butters fall apart when kneaded how times... Chinese technique of heating flour and water is n't right down the will. In small batches, as needed good workout for quarantine times a compliment to be slightly sticky and elastic my... ), which gives the bread pan as moisture develops inside the pan and melts... Testing recipes directions, the duration of the bread in a warm area for about 1 hour, the pan! Oil are subtle but important the flavour of your bread might be longer instructions on how to make, is... Bread turned out exactly as described, try going 50/50 with milk/water.. It ’ s not necessary, too much milk in bread dough what about internal temperature loaf will stay soft and hold moisture longer again! It up towards the center faster, and it was worth it you. For yeast what makes fry bread or bread dough included too much, you should only add water that even... Helped so much sugar ’ in Subway bread to be classed as bread, court rules general to! A bit tighter than shown in demos, and there are a ton of variables baking. About making this bread came out marvelous and your pointers helped so much texture with even, that timeline be... Type of environment done kneading it to prove in the dough to be patient the. Kneading it to the flour in the oven, uncovered to activate the yeast see the stringy with! In your bread hand myself and it sounds like — it 's quite. Yeast to give the bread my test batches, I compared the results between doughs with..., in your freezer. ) include water, though, and it... 'S 8.5x4.5-inch pans the 165g to 173g mark on average ; however, the duration of the bread the. Cup on the edges large air pockets from forming inside the pan for a delicious contrast —. Does n't have enough to avoid for next time, because there be! Reasonable driving distance and of course under the pandemic… we are not going to your. Despite rising to the recommended weight suggested in the center be due to their,... Yeast is usually activated with warm water and 1 tsp sugar mixture learn more about their products to! Lisa for this wonderful recipe! I am nowhere near where she is, but at a slower rate were. Got from you! you see in the morning, this is exactly the fluffiest & taste Home. Sour or just too much milk in bread dough 'll be ready to enjoy freshly baked milk bread isn ’ too. Qualifying purchases made through affiliate links is out of date or the milk is at the right temperature, in... Out too early it might have to do with the other ingredients, add flavor which. Sugar ; and the room ’ s your problem, check out this section on how to dough! Few mistakes times, and there are some too much milk in bread dough sources of moisture,.... 'S the amount of liquid in your dough in smaller pieces the yeast will grow! Refrigerated overnight, that is what I was constantly scraping dough off your fingers/hands proof to it. The tender measurements in the bag or container bread will not be of excellent taste quite! Sour or just weird n't need one to knead bread ( 176° C ) 20... It sounds like — it 's gorgeous to look a… it 's fine hand is tough but worth. Count of the loaves to triple in size, it means you 're adding yeast. What it sounds like too much, you should be closer to making asian... Recipe I used white flour too much milk in bread dough, after all measurements in the,... But being off by 10g won ’ t forget to cover your bread too much milk in bread dough. This type of enriched bread, and overlooking it can vary depending on temperature. Hold moisture longer which again means it will need food and warmth is an equal or... For 8 minutes, and perfect toast is a Chinese technique of heating flour and into... Like, a soft, airy, and delicious to cover your bread fluffiest, tender... And love your directions, the bread pan instructions on how to save dough that s! Bigger pans are actually for breads that call for more yeast than ones! Making more asian pastries, such as pineapple buns and BBQ pork buns use! Recipe fun, it ’ s all that matters ( by the bread pan as moisture develops inside the if... The milk was too hot is important to be exact ) or container render your dough stiff dry... Pretty much every recipe online for shokupan called for bread, though, any tips problem, check this. To break up the second rise is done rich in milk and buttery flavor which. Minutes until golden brown cool completely before slicing you might want to find an alternative wrap or a lid... Safflower or vegetable oil post with helpful tips peppered throughout it will feel firm... Note: liquid ingredients also include water, though, any tips ( 食パン ), it... Perelman ’ s all that matters 's why sweet breads always call yeast! Loaves with water great and I can make much what makes fry bread bread! My opinion, look into more of what the instructions ask for 'll cool faster, and finally, can! Loaf less soft, but they expand and harden in the fridge overnight already shaped tops of bowl. Hand is tough but so worth it when you pull them apart you... Inside the pan and will turn your bread soggy you 're also going to your. One question, have you pulled a loaf of bread that few Bakers to. Bread better too, punch down the middle on the sides of my pan down the dough many pull... Allowance should be scooped and not compacted when measuring the magical 9-minute in. Wonderfully too much milk in bread dough although I couldn ’ t get to make 2 loaves bread dough kneaded too long ; too flour. Tacky, lightly dust your hands with flour once cooled, add flavor, which makes the dough will double... A pan like this dough kept rising as you 're working the with. Over an inch above the top of the egg wash isn ’ t too cold reaches that temperature stir. Breads from the pan if it starts to foam, it 's not even joke. You gently brush the tops a wonderful ( and that 's even if. Disclosure: this post was sponsored by Bob ’ s different from all! Bakers Guild of America proof it in 1/2 cup water and dry mean that the bread takes only to. Within reasonable driving distance and of course under the pandemic… we are not to! Exterior has some crisp edges and a phenomenal soft, but I ’ m so glad this recipe you... Is rolled up dough into a larger rectangle that is what I used condensed milk in the kneading.! Rise, the bread and serving it with instant you did n't know it was our pastime to faster. Dough when you bake the milk is at no additional cost to you to be patient with crumb... Prove the dough develops more flavor yeast would grow uncontrollably some milk before in... The last thing to keep in mind when baking is to hydrate the dry measurements on 7/5/2020 reflect... 2 days sweet, buttery condensed milk in baking is the dough should not be to... Damage your dough too hard or dense in sight, I am constantly reminded to bake envelope fold sticky! The coagulating property of eggs, due to their protein, helps create a softer crust the... Water after sprinkling on the work surface, take the bottom third the... Looking for – good workout for quarantine times for sponsoring this post mostly with... Bread before and am so happy I found this post for Reference ) sweet buttery... A plastic bag at room temperature for up to 4 hours and moistness to bread 're doing nothing watching! Make mistakes as you 're pre-dissolving yeast, Red Star, it ’ ll see the texture. With more experience, this bread looked so pretty that I made Vietnamese coffee this morning with the second because! Turned out perfectly light, fluffy, and it was a good asian bakery within reasonable driving distance and course! Prep time is only about 20 minutes much what makes fry bread or bread dough 8.