Milk Bread | Eggless White Bread Loaf

 

Milk Bread | White Bread | Eggless White Bread Loaf

This gorgeous gorgeous milk bread loaf has made my heart swell in a way it hasn’t in quite sometime. You see we are still in the middle of a lockdown thanks to a certain Virus.

I don’t remember the last time I baked a beautiful white bread loaf, and I certainly don’t remember wanting to put up something on my blog immediately. Things have changed over the years. But it is nice to be back here with the same excitement and enthusiasm I felt in the initial days.

You know something, I wasn’t even planning on baking this bread. The idea was to bake some pav for the evening. My 12 year old was so mesmerized by the dough and asked me if I could bake a proper loaf sometime soon. By the time the dough doubled we dropped the pav-bhaji plan and ended up with this. I don’t know what was most exciting – seeing the air pockets on my bread dough, watching it swell until it almost hit the oven roof or seeing my kids jump with joy.

Did I tell you how tall and handsome this loaf was!!!

I wasn’t going to take pics or blog the recipe. It has been like that for a while. What makes this post super special is the fact that my kids made me take pictures [even though I only managed clicking with my phone] and have actually pushed me to get this post done. “It’s worth it” they say. Their happiness is infectious.

Do you remember the first time you baked a bread? I re-lived that experience today. This felt so good, all of it.

Pillow soft and lightly sweetened bread perfect for breakfast or tea.

Here’s the recipe of this lovely milk bread, warm and fresh from my oven. It is surely one of my best.

Stay safe and home.

Love and Cheers

RECIPE

Prep Time           2 hours

Cook Time          40-45 minutes

Servings              1 large loaf 

INGREDIENTS

3 and 1/4 Cups all purpose flour

1 and 3/4 Cups milk [warm]

2 tsps sugar

2 tsps Instant dry yeast

1 tsp salt

2 tbsps butter [softened]

1 tsp Sesame / Nigella seeds Optional

INSTRUCTIONS

1. Sift the flour and salt together in a large mixing bowl.
2. Mix the sugar and yeast in 1 cup of milk. Set aside for a few minutes for the yeast to get activated.
3. Add the above to the sifted flour and start bringing the dough together.
4. Add the remaining milk and mix in. You will now have a sticky, messy dough. No worries at all.
5. Start kneading the dough and continue until it becomes less sticky. [Knead for about 7-8 minutes] You may add a tbsp or two of flour if you find the dough very sticky.
6. Add the softened butter and continue to knead for another 3-4 minutes. Your dough will now be smooth, elastic and non-sticky.
7. Roll the dough into a tight ball and tuck in the edges to get a smooth round top. You may brush the top and the bowl with a little butter or oil.
8. Cover the bowl with a damp cloth and set aside for about an hour or until the dough doubles in size.
9. Once the dough is proofed / double in size punch it down and knead lightly for about a minute. Be gentle with your dough.
10. Shape your dough into a tight cylindrical log and tuck in the edges before placing in a loaf pan lined with parchment. The top facing up must be as smooth as possible. Place the tucked side down. I have used a 8.5 inch wide and 3.5 inch deep loaf pan for this recipe. You may use a large loaf tin or divide the dough in two parts to make two medium sized loafs.
11. Cover and set aside for second proofing. Let the dough almost double [ around 30-45 mins] before you begin the baking process.
12. Pre heat the oven to 200 Degrees C for 10 minutes.
13. Once the dough is ready, brush the top with milk and sprinkle the seeds.
14. Bake in the preheated oven for 10-12 minutes at 200 degrees C and then reduce the temperature to 180 degrees C. Continue to bake for another 30-35 minutes. If the top starts browning too soon, you may cover it with aluminium foil after 20 minutes of baking. Once nicely browned and baked for 35-40 minutes your bread should be ready. Tap the top and sides of the loaf. If it sounds 'hollow' , your bread is done.
15. Remove from the baking pan and allow to cool completely on a wire rack before slicing.

RECIPE NOTES

• Oven temperature and time may vary. Keep an eye on your bread after 20-25 minutes of baking.
• The bread dough should be loose, soft and non- sticky . Please add the required amount of liquid even if it seems like a messy affair to begin with. We do not want a firm dough. You may add a little extra flour while kneading if you find it very sticky.
• Bread baking depends on a lot of factors like your room temperature, the quality of yeast, the kneading etc.  It is a good idea to perhaps watch a few bread baking videos online to get an idea of how your dough must appear and how to shape it. [ I will try and make short one soon too]
•  This recipe is great for baking pav buns too. After the first proofing punch down the dough and divide into 14-16 equal parts. Shape into round tight rolls and place in a large square baking tray lined with parchment and continue the rest of the process. Baking these would take about 20-25 minutes only.
• All purpose flour is always the easiest option to start off your bread baking journey. Once you get a hang of it you can use a mix of flours. The end results do vary but that doesn't mean you can't do it right.
•  Cup measures used ::: 1 cup = 240ml 

Posted originally on MAY 4, 2020