This is a soft loaf of bread made entirely from milk.
Ingredients
- Strong flour 240g
- Sugar 24g
- Salt 4.3g
- Instant dry yeast 3.6g
- Milk 194g
- Unsalted butter 24g
Instructions
- Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on. After 10 minutes, add the butter and continue kneading for another 10 minutes. Once the dough is kneaded, round it up neatly, put it in a bowl, cover with a shower cap, and let the dough rise for the first time at about 30 degrees until it doubles in size to 2.5 times its size.
- Divide the dough into 3 parts, re-roll, and let rest for about 20 minutes until the dough is sufficiently loosened. At this time, loosely cover the dough with a large plastic sheet to prevent it from drying out.
- Roll out into an oval approximately 12cm x 18cm.
- Fold from the left towards the center so that no air gets trapped, then press down with your hand from above to remove the air.
- Fold in the same way from the right towards the center.
- Lightly roll with a rolling pin.
- Wrap the fabric on the other side once to create a core.
- Roll the dough so that it is stretched around the core.
- Place the left and right dough so that the end of the roll is facing the center when placing it in the mold.
- Coat the mold with oil spray or shortening, place the dough in direction 9 and let it rise for a second time until it rises to the limit of the mold.At this time, cover with a shower cap to prevent it from drying out.
- Lower the preheated oven to 180 degrees and bake for about 25 minutes. Once baked, drop the entire mold slightly from above to give it a shock, remove the steam inside, and remove from the mold to remove the rough heat.*Please adjust the temperature and time according to your oven.
