Milk sliced bread

2020-06-17T15:59:06.069Z

Imagine the cutest, kindest, sweet tooth bread in the universe, perfect for sandwiches or toast. That is what you will get if you prepare this recipe for beginning bakers.

Once the bakery fever of confinement has subsided, that stage of history in which we became cocaine addicts of real flour, I don't know if anyone will be left wanting to make bread. I imagine that thousands of tons of yeast doze in the fridges and freezers in half of Spain, sighing that some regrowth will turn them into queens of the house again. Still, I want to think that many people have discovered the benefits of the homemade version of this food and are still in the mood to knead and ferment. Especially those who do not have any artisan bakery nearby and live condemned to consume industrial baguettes with the appearance of baguette and taste of nothing.

This recipe for pan de leche is dedicated to them, especially those who suffer from bread loaf and aspire to put something better in their mouths. It is adapted from Dan Lepard's classic Handmade, inexhaustible source of good ideas for the home baker, and presents no technical difficulty. Being an absolute paw in mass matters, I have prepared it three times this year, always with success.

It is a tender, friendly and sweet bread due to the presence of milk, butter and sugar (in the form of honey or syrup) in its composition. I'd say it tends to be bun, and it's great for breakfast toast or sandwiches. The smell that gives off when you cook it is an absolute delight, as well as eating it at any time of the day. As the heat will soon force us to finish our love story with the oven, I encourage you to discover it as soon as possible.

Difficulty

For people who confuse Royal yeast with baker's yeast.

Ingredients

250 g of pastry flour
250 g of strength flour
350 ml of whole milk
25 g of butter
1 ½ level teaspoon minced fresh yeast
20 g of honey
1 and ½ teaspoon of salt
Oil
A little milk or liquid cream to paint the dough

Preparation

If the milk is cold, warm it in a saucepan or microwave until it is at room temperature.

Dissolve the yeast and honey in the milk in a large bowl.

Add the flour and salt and mix well with your hands or with a wooden or silicone spoon.

Melt the butter in the microwave in a saucepan on the fire and pour it over the dough. Mix until the fat is integrated and let stand covered for 10 minutes.

From here there are two ways to proceed. The one proposed by Lepard consists of kneading 10 seconds on an oiled surface, finishing in a ball and leaving to rest for 10 minutes in an oiled and covered bowl. Repeat this process 2 more times and let stand covered for 30 minutes. The fastest way is to knead 10 minutes in a row and let stand in an oiled bowl covered for one hour.

Spread with butter and flour a bread pan of about 12x19 centimeters.

Crush the dough by hand to remove the air, divide it into two equal parts and form a ball with each one. Put them in the mold, cover them with a cloth and let them rise until they double their volume (time depends on the temperature, but if your house is not a fridge or oven, it takes about an hour).

Heat the oven to 210 degrees.

With a kitchen brush or a spoon, paint the bread with a little milk or cream. Put in the oven and cook 15 minutes.

Lower the temperature to 180 degrees and leave 25-30 more minutes. If the top is toasted too much, cover with a piece of aluminum foil.

Take the bread out of the mold and let it cool on a rack.

If you make this recipe, share the result on your social networks with the hashtag #RecetasComidista. And if it goes wrong, complain to the Cook's Ombudsman by sending an email to defensoracomidista@gmail.com

Source: elparis

All life articles on 2020-06-17