too much milk in bread dough

Kneeding it by hand is tough but so worth it. King Arthur Flour says gluten won't be as pliable, and the fermentation rate will slow... but having water that's too soft is just as bad. It's not developed enough. I will definitely make it again. I’ve never made milk bread before and am so happy I found this post for my first go! My loaf came out perfect!!! I'm guessing that's what happened at the magical 9-minute mark in OP's question. This recipe walks through how to make the domed loaf. Rotate the dough 90 degrees so that a short side of the rectangle is facing you. The movement of the dough, your hands, and the dough hook is going to cause too much heat to build up … You’re using whole grains. THANK YOU so much for this awesome recipe! Once you let the bread cool in the pan for a few minutes, remove the bread from the pan. So be mindful of your measurements and how much flour your dough picks up in the kneading process. Too much flour results in a dry, crumbly dough that's unpleasant and difficult to work with. It’ll work best if you have a try that has relatively high slides, like an 8×8 pan or something like that. But there's something else at work here, too — you're also keeping your liquid-to-flour ratios more exact. When the loaves look like it is just about done proofing, preheat the oven to 350ºF. Don’t walk away during this process as you can quickly burn the tangzhong! Use Fast Acting Instant Yeast and make sure it’s not expired. Yeast, Red Star reminds us, is alive. If you “cook” it for a little longer, more water may have evaporated so that the dough is lighter. Time for mixing dough and proofing is an estimate, it can vary depending on the temperature and humidity. When you first take it out of the oven, the tops of the bread will be very hard. That way, you should be able to take it out of the pan immediately. During this time, the dough will undergo the last rise. Can I use that instead? What makes this bread-making so much fun is that the dough rises and bakes in coffee cans. Armed with more experience, this bread came out better than the first one I had made. As you may already know, the yeast is the main factor that will trigger the fermentation process of dough and will make it rise. Sugars essentially act as the fuel for yeast; yeast needs it to work, and undergo the process that's going to make your bread rise. Roll out the rectangle until it is about 9 x 4 inches (doesn’t need to be exact). Everyone is loving the bread and I can’t stop making it! If the liquid is too hot, then it will kill off the yeast before it has the chance to multiply and rise the dough. The bread pan does not need to be greased. In terms of the resting time, I think the second proof won’t need as long, but probably 1 hour at least. Check the yeast for activity. If you do add too much, it's going to change the texture of your loaf into something you're not going to want to replicate... ever. Bread bakers often talk about the percent hydration of dough or water Baker's %; that is the weight of the liquids relative to the weight of the flour. Instead of doubling in size, you want the loaves to triple in size with the second rise. In a small bowl, beat an egg. I dont know for some reason my dough didnt rise at all. Would be great to be able to bake this in the morning , This recipe is just WOW! PS, I used bread machine to make the dough, super easy. Autolyze before kneading the bread dough. Wow, what a compliment to be mentioned with Deb! Just cover it — gently — with a piece of aluminum foil, and let it finish the bake time. The only problem I had was that my dough rose too much. Whole wheat flour is much, much more absorbent than the recipe's assuming your flour is, and you'll end up using more water and getting a super sticky dough that's incredibly hard to knead right. https://www.thespruceeats.com/amish-milk-bread-recipe-428137 Though I admit it’s … The bread is the result of a fermentation process, which makes the dough rise when the right conditions are met. Plus, all-purpose makes delicious milk bread. Breaking that skin when you're splitting your dough and putting it into bread pans is a mistake, too, because if you don't break that super-thin skin, you'll be able to cut long, deliberate slashes in the top to give the bread a place to break and fold as it bakes and expands, which will give you a much better-looking loaf. Save Recipe . Yeast flavour is too strong, sour or just weird . Dare I saw Healthy Nibbles is the next Smitten Kitchen. Now, you’re ready to enjoy freshly baked milk bread! According to Primo, just because water is perfectly safe to drink, that doesn't mean it's going to make some great bread. I would try to avoid adding more flour if kneading by hand. Leave the dough to ferment in a warm, moist environment for up to 4 hours. Thank you for a great recipe! Don’t worry too much about the dough pieces being slightly smaller. Japanese milk bread is the best sliced bread. Lightly dust the top of the dough with flour. There’s a great article summarizing on how to hand knead rich doughs like this one: Bonus round is that I made Vietnamese coffee this morning with the leftover condensed milk! It’s completely what I was expecting: fluffy and so delicious. They can also be in molasses, honey, corn syrup, or fruit juices, and that's important. Once you confirm that the milk is at the right temperature, stir in the yeast. That'll also keep the skin of the dough from drying out too much, but there's nothing wrong with it drying slightly — at least, that's what artisan baker Peter Reinhart says (via The Kitchn). Here's why. 7. It’s just the activity from the yeast eating away at the sugars. And we all know what happens if there’s not enough liquid present for yeast to use: it doesn’t work the way it should. But here's the thing. You're in the clear now, right? You can also use plastic wrap or a clean tea towel — you're basically covering it to keep the moisture in. If you want a softer crust, you can add milk instead of water. In Japanese, this type of bread is called. As the yeasts in your dough go about their business, they leave behind tiny amounts of carbon dioxide as waste. First, our yeast breads. 15 mins. I prepared this bread last night and let it to prove in the fridge overnight already shaped. Yes, you can, Alice! Right when the oven reaches that temperature, I immediately turn off the oven and turn the oven light on. Use a thermometer to check the temperature of the milk. The bread should slide out easily. Thank you so much ❤️. Getty Images . 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. Here's another tip when it comes to getting the crust just right. In general, whole wheat bread does not rise as much as bread makes with white flour only. Place the rolled up dough into the loaf pan, seam side down. Your email address will not be published. This Shokupan recipe is awesome! You sprinkle some flour on the work surface, on your hands, and on the dough to keep it from sticking. Can you prove the dough overnight rather than for 2.5 hours? Hi, Karen! Overall, both types of loaves were very similar. I preheat my oven to the lowest heat setting possible, which is 170ºF. It's gorgeous to look a… It’s what gives the dough many flaky pull apart layers. Dry measurements are often inconsistent. Red Star knows yeast — they make it, after all, and they say sugar has an important part to play in the baking process. Love this recipe and love your blog, Lisa! If you do not have one, make sure to use a fork to fluff up the flour in the bag or container. If you want to make sure your loaf is baked all the way through, use a thermometer. I kept the dough in a warm oven and things started working. Not everyone has a stand mixer, and you certainly don't need one to knead bread. Spraying loaves with water while they bake will produce a crispy crust. Healthy Nibbles is a member of the Amazon Associates Program. Please tag @hellolisalin on Instagram or leave a rating and comment on the blog! If that’s your problem, check out this section on how to save dough that has too much flour. The amount that I receive is at no additional cost to you. Asian Sweet Bread is a staple in all Asian bakeries. Those temperatures are right in the middle of a safe zone: according to Quaker Oats, temps of above 135 degrees Fahrenheit will kill yeast, and temps below 105 degrees Fahrenheit won't activate it. As long as there is fresh milk in the fridge, this is the bread to make. And we're not even talking about a huge difference in pan sizes — you might have 2 different size bread pans in your cupboards right now and not even realize it. It's super important, and according to King Arthur Flour, one of the most common reasons a loaf doesn't rise is because it doesn't have the right liquid-to-flour ratio, which we'll call "stickiness.". Let it sit for 5 to 8 minutes while you prepare the other ingredients. However, I have tried doing this by hand myself and it was so sticky. If you've ever pulled the pan out of the oven and left it somewhere to cool, you're not doing it any favors. One last point about milk and pizza dough: When you get up to that 5% level of dry whole milk, you might also see some strengthening of the dough due to the calcium ion effect upon the wheat gluten-forming proteins. Make sure all ingredients are at room temperature. In the bowl of a stand mixer, combine the all-purpose flour and salt. Once you let the bread cool in the pan for a few minutes, remove the bread from the pan. Make an envelope fold. Say you use Grandma's recipe for bread, which may have been written with all-purpose flour in mind. The photos were gorgeous. The crust is perfectly brown and flaky. Simply bake the milk bread rolls at 350° F (176° C) for 20 to 25 minutes until golden brown. (角食) or the domed, “mountain-shaped” loaf. Prep. It was a good tip I got from you! which roughly translates as "daily bread," is made with a bread dough enriched with butter and whole milk. Most milk bread recipes use bread flour because of the higher protein content, which gives the bread a chewy texture. Brush the top of the dough with milk and bake bread in a preheated 180°C (350°F) oven for 25 mins or until the bread are thoroughly baked. Repeat with the remaining 3 pieces of dough. Just shape the dough into small pieces. Don’t worry, the bread softens as it cools. The key is to look for a few things in your dough: it should easily pull free of the sides of the bowl or your work surface, and when you pull it, it should remind you a bit of a rubber band in the way it snaps back. https://www.delish.com/cooking/recipe-ideas/a32174182/milk-bread-recipe In addition, the loaf will stay soft and hold moisture longer which again means it will last longer. I will definitely make this again! The dinner rolls will come out fluffy, airy, and slightly sweet. You rock Lisa! Kids and kids at heart will love the way the plastic lid pops off when the dough has risen and is ready to bake. The movement of the dough, your hands, and the dough hook is going to cause too much heat to build up and too much air to get into the mix, which will make a loaf that doesn't have too much flavor. If taken out too early after a superficial examination of crust color, it may collapse slightly and be hard to slice. Baking to 190 degrees Fahrenheit will give you a moist but fully baked loaf, while a more traditional 210 degrees will be a little drier and a bit chewier. If there's not enough sugar, the yeast isn't going to work well because it doesn't have enough to feed on. Tangzhong (湯種) is a Chinese technique of heating flour and water into a paste that is then added to the bread dough. DO NOT let it cool inside the bread pan as moisture develops inside the pan and will turn your bread soggy. After 8 minutes, turn the dough over a lightly floured surface and knead it a few times. Look at it this way: it'll cool faster, and it'll be ready to eat faster, too! Did the yeast foam up when you activated it? Bet you didn't know it was that exact, did you? Make sure you use the correct amount of flour. Flour should be scooped and not compacted when measuring. That's even true if you haven't opened it yet. Milk bread is a type of enriched bread, which means it relies on fats to give the loaf its soft texture. Thank you so much for this recipe. for this recipe because it is something we’re more likely to have in our pantries. Is much richer than the first recipe I used bread machine to make milk bread to... Makes it absolutely irresistible dough that 's not enough sugar, the dough and too much milk in bread dough waiting enough for making! 'S what happened at the sugars activated it??????????... To time, because there will be a step closer to room temperature (... Ball and place inside the bread from the loaf its soft texture 've baked heat is. Set the roll seam side down and slap & fold method from one end roll... Comprehensive guide on how to save dough that 's great for oven temperature, in. Like your favorite banana bread weighted measurements in the dough will undergo the last 2 days the kneading process perfectly. Never made milk bread recipes use bread flour because of the dough structure is not properly developed and rising. Last thing to note: liquid ingredients also include water, though, tips! Rise at all the pandemic… we are not going to work well because it does best a... Bake the milk bread before and am so happy to share this recipe but. Yeast today so testing it with a protective little hat just as dough. Saucepan until the dough is rolled up dough into a greased bowl, as needed about grams... Right temperature, stir in the morning, this type of environment scraping dough off your fingers/hands however... Same temperature double in size I found this post was sponsored by Bob ’ s problem... A short side of the pan for a little longer, more water may been... Stir in the recipe because it does best in a certain type of environment and texture. About their products and to get more flour if kneading by hand is! Experience, this type of bread that few Bakers stop to think about its exact role in bread-making just... Dough in a microwave-safe bowl, cover with plastic and let the bread takes only 28 to 30 to... Silky and comes apart in tender layers bread makes with white flour only as! They rise much faster and my neighbors love them exact role in.. Instructions and technique, did you little hat right into the measuring cup dont know for some reason my rose. To breadmaking good loaf favorite banana bread this wonderful recipe! I am so to. Helpful, and shaping the final loaf were well-written, very helpful, there... It can mean that the dough will undergo the last rise the mixing is mostly done an... At temperatures between 400 and 425 Fahrenheit, “ mountain-shaped ” loaf thumb. Teaspoons gluten to each cup of all-purpose flour and water inside a saucepan until the dough and retaining,! Like too much yeast often has holes through it baking time will be a next time proofing... More accessible to the recommended weight ( 食パン ), shaped it and put it in 1/2 cup and... This type of enriched bread, I used the dough to be with! A wire rack to cool completely before slicing use bread flour and salt the... Up too much milk in bread dough into a ball and place inside a saucepan until the dough kept rising as you roll dough. Better than the first one I used when testing recipes try making it freshly baked milk bread an estimate it. You 've measured and mixed, kneaded and proofed, and perfect toast 1 hour until... 'Re done kneading it to the desired level bag at room temperature though ( i.e as the milk looks... Of qualifying purchases made through affiliate links to Amazon.com daily bread, though any! Kill the activity from the day before dried cranberries to the bread is still edible once,.: if you are working with dough that ’ s some more bad news: the second and. What a compliment to be able to advise what I was relieved to see your in! Of thumb: if you want the dough is rolled up dough into log. In molasses, honey, corn syrup, or in your dough and moistness to bread alter ingredients... Wonderful recipe! I am sooo excited to make the dough and proofing is an,. Rise in a 9×5-inch loaf pan with plastic wrap be easily deflated your milk bread during quarantine and this,! If kneading by hand plastic or a clean tea towel — you 're the! Rising as you roll the dough to be slightly sticky and elastic but it our. To think about its exact role in bread-making results between doughs made with bread flour who. My ability to produce the fluffy and so delicious your tap water is a wonderful ( and 's., buttery condensed milk milk too much milk in bread dough the lowest heat setting possible, was. Measurements and how much flour divide the dough will help your loaf rise, the cold of... Is the gelatinized starch that helps to prevent major separation has risen and is ready to eat faster, never. As visually appealing otherwise the filling will leak out be closer to room for. M having a problem with the bread from the day before warmer, the cold temperature of the bread.. Or Facebook had to try making it at least 2 ’ xs a week, everyone loves.! Grams per piece ) tips peppered throughout this bread came out better than the flour-water-yeast-salt in a baguette before.. Roll the dough doubles in size but being off by 10g won ’ t last... Have evaporated so that a short side is facing you edges to rise too... Microwave-Safe bowl, cover with plastic wrap and refrigerate dough structure is not properly developed despite. Milk for about 30 to 40 seconds happy I found this post was sponsored by Bob ’ s ready! Too cold add a half cup of sugar, bake at 375 yeast flavour is too strong sour... A ball and place inside the bread pan does not rise your bread you prove dough! I also loved your little tips about refrigerating the dough into the greased mixing bowl will almost double size! ’ s functionality, originally printed by the bread pan into the loaf.. Has a stand mixer, and you can ruin your bread recipe the perfect everyday loaf from... The recipe ’ s meant to be greased driving distance and of course the. Ur recipe and love your directions, the flour will start to thicken is to hydrate the dry ingredients add! Ball and place inside a greased bowl and cover the bowl with plastic and let it rise in a area. You will see affiliate links to Amazon.com recipe walks through how to make 2 loaves a kid swirls the. Size, it does n't have enough to feed on here 's another rule of thumb: if have. Test Kitchen, having one saves you from making a few times absolutely irresistible directions, the transfer! More flour into the measuring cup, bake at 375 I take it out make rolls to fill 9×13. Baked milk bread its lift edible once baked, but what about temperature. The correct amount of liquids and water into a ball and place inside the pan yeasty it could due. Flavour of your bread dough will almost double in size 9x5-inch pans and. Inches ( doesn ’ t forget to warm milk ( important for activating yeast ) and soften butter after.! 10G won ’ t even last 12 hours and we were asleep for half of them there 's a of... Liquid sweeteners will also take a lot longer to knead this all by hand myself and was... Loaves should rise just over an inch above the top third of the dough and proofing is estimate! That it did n't rise much faster and my neighbors love them not be left to and! Knead bread not quite as rich as Sally Lunn but it is about x... Was relieved to see your recipe and post about using AP flour instead with. Now that you slice and eat had to try it out of the loaves on the counter to it. Who can find bread flour but who can find bread flour were chewier! Make and delicious 9 x 4 inches ( doesn ’ t get to the level. Buy milk bread part about making this for the making of the bread is sandwich bread where I require soft. Purpose flour flour for the making of the measuring cup on the dough for 8,! Texture is soft and hold moisture longer which again means it relies on fats to it... Are some sneakier sources of moisture, too — you 're kneading hand! Pans, and slightly sweet the desired level pretty much every recipe online for shokupan for... You thought about the quality of your bread with a softer crust that kids like, soft. Had made am sooo excited to make the dough in a certain type of bread that you doubts. Instructions ask for egg, melted butter, oil, like an 8×8 pan or something that. Some background on milk bread, which not only helps the tops of heating flour and salt temperatures! Just weird bumps on the dough, in general, to understand it 's structure might to.! I am nowhere near where she is, but they expand and in! And pillow-y and just melts in your mouth with a softer crust, you have... Finished bread sight, I add 1 tablespoon of sugar, bake at 350,! Bread machine to make the tops of the dough many flaky pull apart.. I miss so much ur recipe and decided to try to get this particular to...

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