The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Milk Bread

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Tom214's picture
Tom214

Milk Bread

Perhaps someone has an idea...I had a recipe for Milk Bread..it started out pretty good..called for 2/3 stick of butter some sugar and milk.....plus 1 oz of yeast...anyway everything mixed pretty well...but the dough seemed very stiff...smelled great...but never rose....I used half and half instead of milk hoping for something really smooth...could that have caused the bread not to rise...I just am wondering if I should have more half and half or a little water when it seemed very dense...

 

Tom214

 

Antilope's picture
Antilope

with a tender crumb, came from the Zojirushi bread machine recipe book. The original recipe called for water, but I substituted warmed buttermilk. The bread has the most tender, fluffy crumb I've made so far. I use the gram measurements, but have included volume measurements from the recipe book:

Makes one 2-lb loaf.

Buttermilk White Bread

1 1/3 cups (320g) buttermilk (warmed to 95-F) - original called for water
4 1/4 cups (544g) bread flour
4 Tbsp (46g) white granulated sugar
2 Tbsp (8g) dry milk powder (I used powdered coffee creamer)
2 tsp (11g) salt
2 1/2 Tbsp (35g) butter
2 1/4 tsp (7g) instant dry yeast