Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, soft and buttery milk and yoghurt bread recipe. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Soft and Buttery Milk and Yoghurt Bread Recipe is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Soft and Buttery Milk and Yoghurt Bread Recipe is something that I’ve loved my entire life. They’re fine and they look fantastic.
Make the tangzhong: In a small saucepan over medium-low heat, whisk together water, milk, and flour until completely smooth. Add the yogurt and warm milk and mix until combined then gradually add in the all-purpose flour and salt. The dough will be shaggy and rough-looking (see the pics).
To begin with this recipe, we have to first prepare a few ingredients. You can have soft and buttery milk and yoghurt bread recipe using 10 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Soft and Buttery Milk and Yoghurt Bread Recipe:
- Make ready 3 cups all-purpose flour + more for kneading
- Take 2 tsp instant dry yeast
- Make ready 1/2 cup plain yoghurt
- Prepare 3/4 cup whole milk
- Prepare 3 tbsp butter, softened
- Take 1 large egg + 1 large egg yolk for egg wash
- Prepare 1/4 cup granulated sugar
- Take 1 tbsp honey
- Make ready 1/8 tsp salt
- Make ready Vegetable oil, as needee
To get started, you will be using one can of evaporated milk, you could also use whole milk or heavy cream. We usually make sourdough, but sometimes you want a classic white bread - tall and soft and perfect for slicing, toasting and sandwiches. Adding dairy to a loaf makes for a much softer crumb - you can use milk, melted butter or. Tang zhong milk bread, right out from the oven.
Steps to make Soft and Buttery Milk and Yoghurt Bread Recipe:
- In a large mixing bowl, combine all the dry ingredients, keeping the salt and yeast away from each other. Stir to combine.
- In another medium mixing bowl or large measuring cup, combine all the wet ingredients and whisk or mix thoroughly to combine.
- Make a well in the center of the dry ingredients and pour in the wet ingredients and butter. Mix thoroughly with a spatula until everything is well combined.
- Heavily flour a work surface with flour and oil your hands. Turn the dough out onto the surface and knead to bring the dough together.
- Knead the dough by hand for about 7 - 8 minutes. After kneading, form the dough into a ball and poke it. If it comes back at you, it is done, if not, knead an extra 2 more minutes.
- Lightly oil the mixing bowl you used with oil (It doesn't need washing) and place the dough in. Cover with cling film or a clean kitchen napkin and place in a warm area to rise for about an hour(Do not put in a closed oven, the temperature will be too high, a half closed cabinet or cupboard should do.)
- After about an hour, the dough should have doubled in size.
- With fists, gently punch out the gas from the dough and transfer back to a heavily floured surface. Knead for another 2 minutes and form a ball again.
- At this point, you can shape the dough into any shape or size you want. I did one standard loaf bread by first dividing the dough into two, 1 being twice the size of the other. For the large piece, roll it out with a rolling pin till the dough is flat and long.
- Then starting with the short side, roll the dough into a log seam side down. After stretch it out a bit and place in a standard greased loaf pan.
- For the other dough, I did a braided design by rolling the dough out like before, then divide it into two. Roll each dough with a rolling pin till thin and starting with the long side, roll the dough into a log, after with a sharp knife, split the dough down the middle but not all the way through, braid the dough and seal at the end by just pinching the ends together.
- Cover both doughs again and let rise in a warm place again for 45 minutes. After 45 minutes, the dough should have doubled in size and puffed up nicely.
- With a brush, gently spread the egg wash all over the breads.
- Bake the breads in a preheated oven at 350 degrees fahrenheit on the middle rack for the first 20 minutes and top rack for the last 15 minutes. To check the doneness, check on the top of the bread, if it bounces and is a beautiful golden brown colour, it is done.
- Cool for 3 minutes in the pan run a knife around the edges to loosen it up and take it out of the pan so the bottom doesn't get soggy.
- Serve warm or at room temperature with a drizzle of honey, some butter or jam.(optional). They can also be used for delicious sandwiches. This bread can be reheated in the oven or microwave. It can also be frozen for up to 1 month and refrigerated for up to 1 week for the best taste. Happy baking!
Egg wash, baking, cooling, and storing a tang zhong bread. If you want to recreate the glossy look of typical Asian milk bread, you definitely need to apply egg wash prior to baking your bread. To prepare an egg wash, mix together one egg with one tablespoon of water/milk. I used salted butter, not margarine for this recipe. I warmed the butter and buttermilk together and added it to the yeast that was proofing in the warm water.
So that’s going to wrap this up with this special food soft and buttery milk and yoghurt bread recipe recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
