{"id":976,"date":"2021-04-17T10:10:29","date_gmt":"2021-04-17T07:10:29","guid":{"rendered":"http:\/\/gwenjikoni.com\/?p=976"},"modified":"2021-04-17T12:45:38","modified_gmt":"2021-04-17T09:45:38","slug":"homemade-milk-bread-with-instant-yeast","status":"publish","type":"post","link":"https:\/\/gwenjikoni.com\/index.php\/2021\/04\/17\/homemade-milk-bread-with-instant-yeast\/","title":{"rendered":"Homemade Milk Bread (with instant yeast)"},"content":{"rendered":"\n

Nothing beats a freshly baked bread at home. Its aroma is so inviting! It\u2019s easy to make & best for a breakfast toast. Besides you know what you are consuming. <\/p>\n\n\n\n

I already have a similar recipe using dry yeast and shaped differently. If you follow me on Instagram<\/a>, am sure you have noted that I have used that recipe and baked a bread with the \u201cnormal shape\u201d which I will demonstrate here. Had also been requested to write a recipe using instant yeast and here we are!<\/p>\n\n\n\n

All you need is:<\/p>\n\n\n\n

Flour: <\/strong> With this particular recipe, I choose to use all purpose flour although you can still use bread flour as it has a higher protein content which helps the bread rise higher.<\/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 regular milk. Any other milk would work for lactose intolerant people. (You can click here<\/a> to see the homemade vegan bread<\/a> recipe)<\/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 instant 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

Preparation & Baking:<\/strong><\/h5>\n\n\n\n

In a bowl, add in the flour, sugar and yeast and whisk together till well combined. In another bowl, crack your egg, add in the milk, water and the salt. Whisk together till well combined.<\/p>\n\n\n\n

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Slowly add in the egg mixture to the flour mixture and knead till it forms a dough similar to that of chapatis for about 10minutes. (You can use a stand mixer for this if you have one).<\/p>\n\n\n\n

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Grease a bowl with a little oil and place the dough inside shaped like a ball. Cover with a cling film and a wet towel then allow to rise until it doubles in size, for about 1 to 1.5 hours in a warm place 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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After the dough has risen, punch it down to remove the air then shape it as desired.<\/p>\n\n\n\n

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Once shaped into the desired shape, place the dough in your baking tray\/ tin and cover with an oiled cling film then a dump kitchen towel. Allow it to rise again until it\u2019s puffy. This takes about 30 minutes to 1 hour.<\/p>\n\n\n\n

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Once puffy again, remove the kitchen towel & the cling film and just before baking, you can brush the top with egg wash for a glossy finish.<\/p>\n\n\n\n

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Bake in a preheated oven at 180\u00b0c for 25 to 30 minutes. Let cool for 20 minutes, slice and serve.<\/p>\n\n\n\n

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Ingredients<\/strong><\/h5>\n\n\n\n