Milk Bread
An unexpectedly good bread was a great discovery for me - a soft, fluffy and fragile core.
It cooks very quickly, and the thing is, you just replace the water in the bread with the milk.
In the pictures you will see the double amount of ingredients (it is so good that it ends too quickly, I had to do more), but I will put the basic recipe - for 1-2 loaves.
Heat the milk a little - be careful not to overheat the yeast.
Dissolve the yeast in a little milk.
Then add the rest of the milk and salt, mix well.
Add flour and knead the dough.
Put the dough in a bowl greased with a little oil and let it rise until it doubles in volume.
When it has grown, knead it once more and let it rest for 10 minutes.
From the amount of dough I made (I put double the ingredients) I made 3 balls for 3 loaves.
If you make a single portion of dough, leave it like this or divide it into 2 balls of dough.
Cut each ball of dough into 3 equal parts.
Roll out each piece of dough and knead the bread. Details about the braid can also be seen in the Homemade Bread Recipe .
You put each bread thus formed in a tray greased with a little oil - I put it in cake trays, but any baking tray also works. Allow the bread to rise in a warm, dry place.
After doubling its volume, grease them with a little beaten egg and sprinkled with sesame or poppy seeds.
Bake the bread over medium heat - 180-200 degrees until nicely browned. Take them out of the oven and leave them in the hot trays for 10 minutes.
After 10 minutes, remove the breads from the trays, turn them over on a bottom and cover with a towel until they cool completely.
The bread is perfect to let it cool completely for 2-3 hours and to penetrate. Otherwise it eats too fast, you don't even notice how it ends - it's so fresh.
Good appetite!
