This recipe is a simpler but foolproof method of making milkbread, and the results are amazing. Related PostsSoft and Buttery Sugar BunsCream Cheese BriocheCustard BunsCheddar Cheese BreadUbe ( Purple Yam ) Bread RollsBrioche Braid Recipe
The recipe here is for a Milk and Honey Bread made with AP flour. I ran out of my normal store-bought bread today and decided I was going to pull out a recipe I have been working on for a while and finish it
I am going to make the most out of this season by making interesting, yummy and healthy recipes that can be had along with Indian Flatbreads like Chapathi, Roti, Naan, Paratha, malabar Paratha and Pooris
Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. This month 'We Knead to Bake' was all about an easy fluffy and yummy bread called the 'Hokkiado MilkBread' also known as the 'Asian MilkBread' or the 'Hong Kong Pai Bo'
Set the remaining 1/4 egg aside for later Add the milk, melted butter, and the roux starter to the flour mixture. Brush the top of the loaf with the remaining whisked egg Bake the milkbread for about 30 minutes until golden brown. If the bread browns too fast, cover the pan with foil for the last 10 minutes of baking Take the loaf pan out of the oven and let it cool for 5 minutes. Turn the bread onto a cooling rack to cool before slicing (note 4)
Recipe adapted from Cookpad. ALL, including butter) into bread machine or mixer and knead till you get a smooth dough *add a little bit of flour if you find your batter too wet and sticky but not too much as it will affect the texture