Milk Bread
Ingredients
- 1 packet active dry yeast 20 grams fresh cake yeast
- 1 tbsp salt 20 grams
- 1/3 cup sugar 60 grams
- 2 cups milk 500 milliliters
- 7 1/3 cup King Arthur all-purpose flour 1 kilogram
- 2 eggs
- 7 tbsp butter 100 grams
Instructions
- Combine: Place yeast, salt, sugar, milk, flour and eggs in your stand mixer bowl.
- Knead: Knead dough with the dough hook attachment for two minutes. Add room temperature butter. Continue kneading for 2 minutes, until it forms a ball. Increase speed if needed.
- Cut: Slice into loaves or rolls. For loaves, I weigh out 700 grams of dough. For a baguette, I use 400 grams of dough. And for rolls, I use 80 grams.
- Place: Lay dough on a lightly floured work surface. Shape into a loaf, baguette or dinner rolls.
- Rise: Let the dough rise for the first time on the counter for 1 hour. Place in a greased loaf pan or baking dish seam-side down and cover the top with plastic wrap.
- Refrigerate: Chill overnight to ferment.
- Brush: The next morning, brush the top of the dough with egg wash. (The second rise ensures an even fluffier end product.) Score the top with a knife.
- Rise: Let rise for 20-30 minutes. Brush the risen dough with one more layer of egg wash.
- Bake: Bake at 350F degrees until done and golden brown. Loaves take about 25 minutes.
Nutrition
Calories: 5088kcal | Carbohydrates: 856g | Protein: 140g | Fat: 117g | Saturated Fat: 65g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 3g | Cholesterol: 604mg | Sodium: 8746mg | Potassium: 2183mg | Fiber: 32g | Sugar: 88g | Vitamin A: 3830IU | Vitamin C: 0.1mg | Calcium: 869mg | Iron: 48mg