Delicious Mini Milk Bread

Recipe from: dailydelicious
Image credit: dailydelicious

Delicious Mini Milk Bread!

“And the most magical moment is when the freshly baked bread comes out of the oven and fill your home with delicious aroma, well, I think you should start baking bread now!” dailydelicious

Ingredients:

230 g All purpose flour

60 g Bread flour

125 g Whole milk

4 g Instant yeast

50 g Egg (about 1)

38 g Sugar

5 g Salt

63 g Unsalted butter

Pearl sugar, for sprinkle at the top

Instructions:

Mix the milk and yeast together, set aside.

Put the bread flour and sugar in a bowl, whisk to combine, add the salt whisk again.

Pour the liquids mixture and egg into the bowl.

Use large spoon (or pastry scraper) to mix everything together, and knead briefly to bring all the ingredients together.

Take the dough out of the bowl and knead.

Knead by using the heel of your hands to compress and push the dough away from you, 

then fold it back over itself.

Until all the dough is moisten.

Add the soften butter, give the dough a little turn and repeat.

Put the weight of your body into the motion and get into a rhythm.

Keep folding over and compressing the dough.

Knead for 10-15 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost 

satiny, the dough will stop sticking to your hand.

Cover the bowl with a tea towel or cover with the plastic bag and leave the dough to prove 

for about 30 minutes.

Preheat the oven to 210°C

Gently press down the dough and cut the dough into 10 pieces, let the dough rest for 15 

minutes.

Use a rolling pin to roll the dough into a circle, about 8 cm.

Fold the dough and roll into a small batard.

Cover the shaped dough; let rise until almost doubled in volume, about 30-40 minutes.

Before baking, brush the dough with egg wash and use a scissor to cut the top of the dough.

Sprinkle the pearl sugar on top.

Bake for 10-12 minutes, or until the bread is golden.

Read more and enjoy this amazing recipe and many more when visiting dailydelicious

Licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.