Mama lam’s MILK BREAD

A 500 thread count, buttery soft, fluffy loaf.

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IngredientS

Bread flour 300g

Sugar 30g

Instant Yeast 3g

Salt 5g

Milk 105g

Water 100g

Butter 30g (cut into cubes)

Oil for greasing

Steps

  1. In a large bowl, combine dry ingredients, and mix gently with a whisk. 

  2. Add milk and water, and combine using a stand mixer with a dough hook attachment on low speed. Scrape down the sides as needed until a ball forms. Increase speed to medium and knead for 4 minutes. 

  3. Add cubed butter, and knead on low speed for 2 minutes, or until butter is combined well. Increase the speed to medium-high and knead for 5 minutes, checking the texture. Increase the speed to high and knead for 4 minutes, until the dough separates easily from the bottom of the bowl, and looks smooth. 

  4. Check texture with the windowpane test - gently pull a part of the dough into a square with your fingers. If it can stretch without tearing, and light can pass through the center, then the dough is ready. If it tears easily or doesn’t stretch, knead it again on high speed for 2 minutes and try again.

  5. Pick up the dough, and pull the edges of the dough from all sides to create a smooth surface, hiding the edges at the bottom. Lightly coat a bowl with a thin layer of oil, and place the dough inside. Cover with plastic wrap and let rise in a warm place until doubled in size. 

  6. Press the dough down gently to deflate and divide it into three equal pieces with a bench scraper - use a scale to accurately measure here! Form each piece into a ball, cover and let rise for another 10 - 15 minutes.

  7. Roll out one dough ball into a long rectangle, then roll up the dough from bottom up, keeping the seam side down. Repeat with the remaining dough and let rest for 10 minutes. 

  8. Repeat step 7 with each dough ball, and place into a loaf pan (we used a 450g loaf pan, 24.5 x 10 x 5.5cm H), seam side down. Cover and let rest for 30 minutes, or until dough has risen, and there’s resistance when trying to pull back the lid. Preheat the oven to 375°F while waiting. 

  9. Bake the loaf for around 30 - 35 minutes, let cool in pan for 5 minutes, then remove and transfer to a wire rack, letting it cool completely, around 1 - 2 hours. 

  10. Slice and enjoy!