Honey milk torn bread

Honey milk torn bread


Milk and fresh cream are used in the brewing water, so it has a milky taste! It’s delicious not only by tearing it up and eating it as is, but also by tearing it into two pieces and making it into a sandwich.


  • High gluten flour 200g
  • Salt 3.6g (a little over 1/2 teaspoon)
  • Instant dry yeast 3g
  • Milk 130g (divided into 30g and 100g)
  • Honey 40g
  • Fresh cream 25g
  • Unsalted butter 20g


  1. Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on.
  2. After 10 minutes, add the butter and knead for another 10 minutes.
  3. Once the dough is kneaded, form it into a ball, place it in a bowl, loosely cover it with plastic wrap, and let it rise in an oven or fermenter set at 30 ℃ until it doubles in size to 2.5 times its size .
  4. Once the primary fermentation has finished, divide the dough into 12 pieces, roll them neatly, and let them rest for about 10 minutes.*At this time, it is a good idea to cover the dough with a large plastic bag to prevent it from drying out.
  5. Use a rolling pin to roll out the rested dough to about 8cm wide.
  6. Fold the dough from the top and bottom towards the center and press lightly with your hands.
  7. Fold the dough in half again and pinch it between your fingers to close the seam.Repeat steps 1 to 3 to form 12 pieces.
  8. Arrange the formed dough in a mold lined with baking paper as shown in the photo, and let it rise for a second time in an oven or fermenter set at 35℃ until it becomes a little larger.
  9. When the preheating time comes, remove the dough from the oven and let it rise again in a warm place.
  10. When the dough has grown a little, sprinkle it lightly with strong finishing flour, then lower the oven that was preheated to 210℃ to 200℃ and bake for about 13 minutes.*Please adjust the temperature and time according to your oven.