Simple milk bread

Image and video hosting by TinyPic

Today I come with another simple bread, of those I like them so much! It is ideal to eat it toasted at breakfast, sandwich and everything you want because it is very fluffy and rich. I cut it into slices and the one I had left I put it in the freezer, so there is no danger of it spoiling , but come on, it is not that it lasts long either.

I hope you like it and you encourage it to prepare it.
Kisses !!!



Image and video hosting by TinyPic


Simple milk bread

6 g. of fresh shredded yeast
350 ml. of whole milk at 20º
20 g. of honey
250 g of loose flour
250 g. of force flour
1 1/2 teaspoon of fine sea salt
25 g. of hot melted butter

Mix in a bowl the yeast with milk and honey. Add the flours and mix with your hands until you have a light and sticky dough. We put the butter on top and incorporate it well into the dough. Let it stand for 10 minutes with the bowl covered.
We spread a part of the work surface with a little oil and knead for 10 seconds and form a ball.> Wash and dry the bowl, anoint it with oil and leave the covered dough inside for another 10 minutes. We repeat this kneading twice more at intervals of 10 minutes.Finally let the dough rest 30 minutes.
We grease a bread mold, we divide the dough into 4 equal parts (in the book 2) and we form a ball with each one . We put them together inside the mold and cover them with a cloth until they double their volume. We preheat the oven to 210º. Paint the bread with a little milk and cook for 15 minutes. Lower the oven to 180º and continue cooking for 25-30 minutes until the bread has a dark brown color and separates from the sides of the mold.
Unmold and let it cool on a rack.


Source: Handmade by Dan Lepard.


Image and video hosting by TinyPic




Image and video hosting by TinyPic

Simple milk bread