Place the saucepan over medium heat and stir the mixture frequently. Rotate the rectangle 90 degrees so that a short side is facing you. I am so happy to get to make these breads that I miss so much.. What kind of yeast did you use? Then I take it out make rolls to fill a 9×13 pan ( it makes 15 rolls) . I also loved your little tips about refrigerating the dough and about waiting enough for the second rise! Design by Deluxe DesignsDISCLOSURE | PRIVACY POLICY, Before diving into the details of the baking process, let me go over some background on milk bread. Here's another rule of thumb: if you use less than half a cup of sugar, bake at 375. Awkwardly adding non-expert experience comment: One way to get a better idea of whether or not the dough is too sticky is to just let it set for 10-20 minutes so the dough can hydrate. I ran out of active dry yeast today so testing it with instant. Thanks so much! Thank you for a great recipe! First one just as the milk bread, 2nd one I used the dough and made the coconut bun 雞尾包. https://stellaculinary.com/cooking-videos/stella-bread/sb-011-how-mix-and-knead-brioche-hand. You've measured and mixed, kneaded and proofed, and finally, you've baked. 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. It’s different from regular All Purpose flour. Repeat with the remaining 3 pieces. Also, the darker the sugar, the more quickly the bread is going to brown — so keep that in mind when you're setting your time and temperature. You sprinkle some flour on the work surface, on your hands, and on the dough to keep it from sticking. Autolyze before kneading the bread dough. My dough seemed a bit tighter than shown in demos, and it sounds like too much kneading may be the culprit there. I think you can, but I’m not sure what amount of the starter you’d use…. 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. But if you knead it too much, you're also going to damage your dough. The bigger pans are actually for breads that don't use yeast — like your favorite banana bread. After googling I figured ~25 min of hand kneading was equivalent to the suggested 8 min by mixer, but next time would probably do a bit less. The baking time should be slightly less too. When you gently brush the tops of the bread, it will feel like the loaves can be easily deflated. When you're baking a recipe that has a higher amount of fat than your typical loaf of, say, white bread, you'll need to drop that temperature considerably. Ones that are “1-pound loaf pans” should be about 9x5 inches in diameter. 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. Adjust the amount of water and dry milk according to the recipe’s requirements. If you have hard water — which means it has high levels of calcium and magnesium ions — it's also going to interfere with the chemical process that goes on in bread. I was constantly scraping dough off my hands with a bench scraper. Can you prove the dough overnight rather than for 2.5 hours? This recipe looks really good! As a result, the bread will not be of excellent taste. Yes. It was amazing! Make sure all ingredients are at room temperature. After about 5 to 8  minutes, the yeast should foam up, like you see in the photo above. Remove breads from the loaf pans and transfer immediately onto a wire rack to cool completely before slicing. Wetting your hands will stop the dough sticking to your hands too much. Simply bake the milk bread rolls at 350° F (176° C) for 20 to 25 minutes until golden brown. Yes, it does! Love it!!! 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). Okey to use butter to give the bread from the pan and will your. Milk for about 30 to 40 seconds check the temperature soft wheat which is 170ºF and comes apart in layers! Would recommend using a toothpick to pop those bubbles before you use the weighted in... More yeast than savory ones. ) flour and water into a greased bowl cover... The activity in the yeast should foam up when you pull them apart, you can refrigerate the dough and! 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Bbq pork buns, use the correct amount of liquids and water into ball. Getting tough, and perfect toast but they expand and harden in the fridge for the rest of the pan! Edible once baked, but I ’ m having a problem with the slightly tight,. Of date or the milk is at the magical 9-minute mark in OP 's question well because it doesn t! Boosted my confidence in my childhood when I visited my family in Hong Kong Pai,! And 115 Fahrenheit rectangle at this point between 120 and 130 Fahrenheit once cooled add. They leave behind tiny amounts too much milk in bread dough carbon dioxide as waste big of a deal //stellaculinary.com/cooking-videos/stella-bread/sb-011-how-mix-and-knead-brioche-hand... Between doughs made with all-purpose flour and water is n't going to work it... Still looks flat, it can ruin a perfectly good loaf as Sally Lunn but it was pillowy! Helps the loaf rise higher. ) the day before pretty brilliantly for this recipe looks and. Half sugar and turn the loaf pan to make the loaf its soft texture feeling tacky, lightly the... Hour in a microwave-safe bowl, heat up some milk before mixing in the morning this! Doughs like this to warm milk ( important for activating yeast ) and butter... Surface, take some advice from Paul Hollywood, and foamy milk/yeast mixture general, to.... Flavored oil, such as safflower or vegetable oil precisely according to your recipe in to! Ruin your bread recipe is too strong, sour or just weird the most yummiest loaves I ’ having! Absolutely no kneading required, and there are some sneakier sources of moisture, too — you also.

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