Milk Bread Hand Knead Method
Today, I'm teaching you how to make Hand-Kneaded Milk Bread, perfect for beginners! A step-by-step guide to creating soft, sweet, and chewy bread that’s irresistible with every bite!
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Ingredients Needed
Bread Flour: The main ingredient for making milk bread, providing the dough with great elasticity and chewiness.
Eggs: Add nutrition and stickiness to the dough, making the bread richer in texture.
Milk: Adds moisture to the dough, giving the bread a creamy flavor and making it softer.
Sugar: Sweetens the dough, helps the yeast ferment, and improves the bread’s color.
Butter: Makes the dough more pliable and gives the baked bread a rich aroma and smooth texture.
Yeast: Essential for fermentation, allowing the dough to rise and giving the bread its soft texture.
Essential Tools
Mixing Bowl: For combining all the ingredients. Choose a large stainless steel or ceramic bowl for easy handling.
Plastic Wrap: Used to cover the bowl or dough during resting and fermentation, preventing moisture loss and keeping the dough hydrated.
Dough Mat: Provides a clean, non-slip surface for kneading, preventing the dough from sticking to the countertop and making the process easier.
Oven: The key tool for baking the milk bread, setting the right temperature and time to achieve a golden, crisp surface and a soft interior.
Steel Baking Pan: For shaping and second proofing the dough before baking. Brush the sides with oil to prevent sticking.
Brush: Used to apply an egg wash on the surface of the dough before baking to give the bread a beautiful shine.
Common Mistakes to Avoid
Incorrect Use of Yeast:
Never mix dry yeast directly with sugar or salt as high concentrations of these ingredients can inhibit yeast activity. When activating yeast with water, ensure the water temperature is between 95°F - 104°F (35°C - 40°C). Water that is too hot will kill the yeast, and water that’s too cold will fail to activate it.
Insufficient Kneading:
If the dough isn’t kneaded long enough, it won’t develop enough gluten, which will result in bread that’s dense and lacks elasticity. When kneading, ensure enough time and force is used to strengthen the gluten. Stop when the dough is smooth and stretches into a thin membrane.
Over or Under Fermentation:
If the dough ferments too long, it will become sour and over-expanded, leading to rough texture. If under-fermented, the dough won’t rise enough, resulting in a dense loaf. Adjust the fermentation time based on room temperature; reduce the time in warmer environments and increase it when the temperature is low.
Not Preheating the Oven:
Never put the dough in an oven that hasn’t been preheated. This can cause the dough to over-ferment during the heating process, leading to an overly large or misshapen loaf, affecting the final product’s quality.
Incorrect Timing for Unmolding:
After baking, allow the bread to cool for a few minutes before removing it from the pan. If you unmold it immediately, the bread may collapse. If you wait too long, the bread might stick to the pan, making it difficult to remove cleanly.
INGREDIENTS
MAIN INGREDIENTS
- 165g high-gluten flour
- 20g egg
- 90g milk
ACCESSORIES
- 20g white sugar
- 15g butter
- 3g yeast
DIRECTIONS
STEP 1
In a bowl, add 165g high-gluten flour, 20g white sugar, 20g egg, and 90g milk. Stir until well combined.
Use your hands to knead the dough into a ball.
STEP 2
Cover with plastic wrap and let it rest for more than 3 hours (if the room temperature is too high, refrigerate it for hydration).
STEP 3
Activate 3g yeast with water and apply it to the dough. Knead for about 2 minutes to mix.
STEP 4
Add 15g butter and continue kneading for about 5 minutes until the dough becomes smooth.
Start slapping the dough to strengthen the gluten.
STEP 5
Cover the dough with plastic wrap and let it ferment at room temperature for 2 hours. The dough should double in size.
STEP 6
Remove the dough, cut it into 3 equal pieces, and shape them into balls.
STEP 7
Take one piece, roll it into a long strip. Flip it over so the smooth side is facing down.
STEP 8
Flatten the bottom, roll it from top to bottom, and let it rest for 15 minutes.
STEP 9
Grease a stainless steel loaf pan with oil and set it aside.
STEP 10
Once the dough has rested, roll it again into a long strip, flip it, roll it from top to bottom, pinch the seam, and place it in the pan.
STEP 11
Put the pan in the oven for the second fermentation. Place a bowl of water to increase humidity. Ferment at 35°C for 40 minutes.
STEP 12
Brush the surface with egg wash and bake at 170°C for 30 minutes.
STEP 13
Take out and let it cool. Done!
How to Store the Bread?
You can store the bread in an airtight container on the counter for 2-3 days, or in the fridge for up to 5 days. To restore freshness, microwave it for 15-30 seconds before serving.
Can I Freeze This Bread?
Yes, you can freeze it in a freezer bag! When you're ready to eat, thaw it and microwave for 15-30 seconds to enjoy freshly-baked taste.
More Recipes to Try
Crispy and Fluffy Air Fryer Crescent Rolls
Easy Air Fryer Pigs in a Blanket Recipe
Air Fryer Ham and Cheese Pizza
Recipe Variations
Nut Flavor:
After the dough becomes smooth, add 20g chopped almonds, walnuts, or other nuts. Knead them in for a richer texture and aroma.
Dried Fruit Flavor:
Soak 20g raisins or dried cranberries in warm water, drain, and add them to the dough after slapping to enhance the gluten. The sweet and sour dried fruit will balance the bread's flavor.
Chocolate Flavor:
Add 15g cocoa powder during the mixing stage to make a chocolate milk toast. Alternatively, before the second fermentation, fold chocolate chips into the dough for a surprise molten chocolate filling after baking.
Recipe analyzer
- Recipes: Milk Bread Hand Knead Method
- Main Ingredients:6
- Servings per recipe:1
- Servings size:313 g
-
Energy (calories)：1151 kcal
-
Protein：57.03 g
-
Fat：79.11 g
Why gray?
-
Carbohydrates：69.09 g
-
Protein: 18%202 kcal
-
Fat: 58%671 kcal
-
Carbohydrates: 24%277 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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