Eggless Milk Bread

• servings: 4 servings
• active time: 50 minutes
• total time: 1 hour 15 minutes

Ingredients

18 g All-Purpose Flour (Maida), (2 Tbsp)

142 g Toned Milk (1.5% fat), (10 Tbsp)

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412 g All Purpose Flour (Maida),

2 tbsp Sugar,

7 g Yeast,

1 tsp Salt,

258 g Toned Milk (1.5% fat),

2 tbsp Olive Oil,

50 g Butter (unsalted), cut into 4 pieces

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Milk + Sugar, to brush

Softened Butter, to brush

Directions

Tangzhong or Roux-step-1

In a pan, add flour and milk. Whisk till they are combined with no lumps.

Tangzhong or Roux-step-2

Place the pan over low heat and cook the mixture, whisking constantly. Cook till it thickens and forms a gel-like consistency - 4-5 minutes.

Tangzhong or Roux-step-3

Transfer tangzhong in a bowl and let it cool completely.

Dough (using machine)-step-1

Prepare Liquid - In a saucepan, heat milk and olive oil together until lukewarm.

Dough (using machine)-step-2

Mix Dry Ingredients - In the stand mixer bowl, sift all-purpose flour. Then on one side of the bowl, add salt and on another side of the bowl, add sugar and yeast. Mix well using a spatula.

Dough (using machine)-step-3

Mix Tangzhong - Add Tangzhong and start the stand mixer at a low speed. Let it get incorporated well.

Dough (using machine)-step-4

Add Liquid - Once Tangzhong is well mixed with the flour, start adding liquid at low speed. Increase the speed to high (setting 5 on Kenwood KMix) and knead the dough until it starts to come together. It takes around 10 minutes.

Dough (using machine)-step-5

Add Butter - Once the dough starts to come together, start adding 1 piece of the butter at a time. Let it incorporate well into the dough at the same speed. Once that butter is fully incorporated, add another piece and repeat till all the butter is used.

Dough (using machine)-step-6

Further Kneading - After adding butter, keep kneading the dough at high speed until it starts to leave the sides, and made the bowl clean. It would take around 5 minutes.

Dough (using machine)-step-7

First Proofing - Remove the dough from the mixing bowl and shape it into a ball. Dust flour only if it is needed. Place the dough in a greased bowl and cover tightly (using a cling wrap). Keep it in a warm place for an hour or until it doubles in size.

Second Proofing-step-1

After an hour of proofing, take out the dough from the bowl. Knead it on the countertop for a couple of minutes to even out the surface.

Second Proofing-step-2

Divide the dough ball into 4 equal pieces. Use a kitchen scale for accurate measurements.

Second Proofing-step-3

Knead each dough ball to smoothen out the bottom part. Then flip and roll it in between the sides of both your palms. It will roll in an anti-clockwise motion. Do this till the top surface is smooth. The bottom part would be not so smooth but that is okay.

Second Proofing-step-4

Place the dough ball on a greased bread baking tray.

Second Proofing-step-5

Cover with a cloth and let it proof for another 45 minutes or until they are doubled in size.

Baking-step-1

Preheat the oven to 180 °C, top/bottom.

Baking-step-2

Brush some milk & sugar solution over the proofed dough balls. Do it gently as you don't want to poke the balls. This gives a nice browning to the bread.

Baking-step-3

Bake at 180 °C for 20 to 23 minutes or until the top is evenly brown.

Baking-step-4

Once done, take it out of the oven and brush some butter on top. Let it sit in the baking tray for 5 minutes and then transfer it to a cooling rack. Your delicious and soft bread loaf is ready to be enjoyed.