Hand Knead Milk Hearth Bread
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A soft and fluffy milk bread made with bread flour, powdered milk, fresh milk, and butter, hand-kneaded and baked to golden perfection.
00:00:20 total
Serves 6
medium
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Ingredients
- bread flour - 250g (250 grams or 1 3/4 cups)
- powdered milk - 7g (7 grams or 1 tablespoon)
- sugar - 22g (22 grams or 3 tablespoons)
- salt - 2.5g (2.5 grams or 1/2 teaspoon)
- fresh milk - 180ml (approximately 180 milliliters)
- instant yeast - 3g (3 grams or 1 teaspoon)
- unsalted butter - 22g (22 grams or 1.5 tablespoons)
Instructions
- Mix Ingredients and Knead Dough: Combine bread flour, powdered milk, sugar, salt, instant yeast, fresh milk, and unsalted butter. Knead the dough evenly by hand until smooth.
- First Rest: Let the kneaded dough rest for 15 minutes.
- First Proof: Proof the dough at room temperature (between 75–80°F / 26–28°C) for 60 minutes or until the dough doubles in size.
- Second Rest: Let the dough rest for 10 minutes after the first proof.
- Second Proof: Proof the dough again at room temperature for 30 minutes.
- Prepare for Baking: Sprinkle some flour on the dough before baking.
- Bake: Bake the dough in the lower middle of a preheated oven at 180°C (350°F) for 17 to 20 minutes until golden brown.
