{"id":161,"date":"2019-11-04T11:27:00","date_gmt":"2019-11-04T11:27:00","guid":{"rendered":"http:\/\/gwenjikoni.com\/?p=161"},"modified":"2021-04-17T10:11:03","modified_gmt":"2021-04-17T07:11:03","slug":"homemade-milk-bread","status":"publish","type":"post","link":"https:\/\/gwenjikoni.com\/index.php\/2019\/11\/04\/homemade-milk-bread\/","title":{"rendered":"Homemade Milk Bread (with dry yeast)"},"content":{"rendered":"

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After all the news and investigative stories on the main stream media on processed foods, I opted to be making bread at home whenever I can and have never looked back. I have been obsessed with baking bread since and this particular one has a special place in my heart since it is an easy one to make and I would compare it\u2019s simplicity with that of making chapatis. (In other words, it\u2019s easier to prepare and bake this bread than prepare and cook chapatis).<\/em> One can prepare this real quick for breakfast or enjoy it with soup. It only requires 7 simple ingredients which most households have in their pantry for other dishes.<\/p>\n\n\n\n

\n\nFeel free to bake it for your family and say goodbye to store bought bread.\n\n<\/p>\n\n\n\n

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Flour: <\/strong>The flour of choice in this recipe is bread flour<\/strong>. This is so because it has a higher protein content which helps the bread rise high. (If at all you don\u2019t have bread flour, you can use all purpose flour though the rise won\u2019t be as that of bread flour.)<\/em><\/p>\n\n\n\n

Eggs:<\/strong> You only need one in this recipe. Just make sure it is room temperature<\/p>\n\n\n\n

Milk:<\/strong> On this particular recipe, I used cow milk. Any other milk would work for lactose intolerant people. (Will be posting a vegan recipe of this bread on the blog soon)<\/em><\/p>\n\n\n\n

Yeast: <\/strong>It is a key ingredient in bread making. It helps the dough rise before the actual baking in the oven. On this recipe I used dry yeast<\/strong>.<\/p>\n\n\n\n

The other ingredients which every kitchen has include water<\/strong> and salt<\/strong> and sugar<\/strong> to taste.<\/p>\n\n\n\n

Making the dough:<\/strong><\/p>\n\n\n\n

In a bowl stir together the milk, water, sugar and yeast and let the mixture stand for about 5 minutes, or until the yeast is foamy and dissolved. Make sure the water and milk are not hot since this can kill the yeast.<\/p>\n\n\n\n

After the yeast mixture is foamy, add in the egg and mix. Then add in the sifted flour and salt and knead till it forms a dough similar to that of chapatis.
Cover with a cling film to let it rise in a warm place for about an hour to an hour and a half depending on the temperatures of your kitchen. For a hack on stress free cling film, click here. <\/a><\/p>\n\n\n\n

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Your dough will have risen to this:<\/p>\n\n\n\n

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Punch it down then kneed it gain to release the air <\/p>\n\n\n\n

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Once kneaded, divide into 3 equal portions and roll into logs as below:<\/p>\n\n\n\n

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Braid the three logs as below. Put it on your baking tray then cover with an oiled cling film to avoid sticking and a dump kitchen cloth. Put it in a warm place for another 30 to 60 minutes before baking.<\/p>\n\n\n\n

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This is how risen it will be after the second proofing.<\/p>\n\n\n\n

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At this point, you can brush it with the egg wash before baking it in a 180\u00b0C preheated oven for 25-30 minutes.<\/p>\n\n\n\n

Let it cool for 20 minutes before slicing and serving.<\/p>\n\n\n\n

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Ingredients<\/strong><\/p>\n\n\n\n