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Milk bread
Portions
8
Preparation
240'
Sugar
Refined
Ingredients
- 2/3 cup Cristal de Caña sugar (approximately 80 grams)
- 4 cups wheat flour
- 1 teaspoon salt
- 1 tablespoon dry yeast
- 1 ¼ cups warm milk
- 3 tablespoons butter at room temperature
- 1 egg (optional, for glazing)
Preparation
- Mix the yeast with the flour.
- In a large bowl, sift the flour.
- Add the sugar and salt and mix well.
- Make a hole in the center of the mixture and pour in the warm milk.
- Add the butter at room temperature.
- Mix all the ingredients until a dough is formed.
- Knead on a lightly floured surface for about 10-15 minutes, until the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover it with a clean cloth, and let it rest in a warm place for about 1-2 hours, or until the dough has doubled in size.
- After the dough has risen, pat it lightly to deflate it.
- Divide the dough into equal portions and shape them as desired: buns, braids, or in loaf pans.
- Place the shaped breads on a baking sheet lined with parchment paper or lightly greased.
- Cover the breads with a clean cloth and let them rest again in a warm place until they have doubled in size, approximately 30-45 minutes.
- Preheat the oven to 180°C (350°F).
- If desired, you can glaze the breads with a beaten egg for a golden and shiny finish.
- Bake in the preheated oven for about 20-25 minutes, or until the breads are golden brown and sound hollow when tapped on the bottom.
- Let the breads cool on a wire rack before serving.