Wednesday, 18 November 2015

Soft Milk Bread 牛乳软面包

I was attracted to this recipe after seeing Sharon's pictures of her velvety soft bread. The characteristic of this recipe is it only needs a single proofing, after kneading to window pane state, the dough can skip the first proofing, and go on to shaping, proofing and baking. The first author of  this recipe, only took 2 hours to complete the entire bread making process.
As I used a BM to knead, my dough could not reach window pane at an early stage, so I have to prepare the dough in a traditional way. Maybe when I have the time, I'll try to hand-knead it and do the express method.

Yield: one 20x10x12 cm loaf 
Raw dough weight: 524g
Bread weight: 490g

Using 55g omega-3 egg

120g cold fresh milk 冷牛奶
1 egg 鸡蛋
40g raw sugar 黄砂糖
3g salt^ 盐
30g unsalted butter 无盐奶油

15g milk powder 奶粉
250g bread flour 高筋面粉
3g instant dry yeast* 即发干酵母

^ 3g salt is close to 1/2 tsp
* 3g of yeast is slightly less than 1 tsp

1. Mix bread flour with milk powder. Set aside.

2. Pour all the ingredients into the bread pan following the sequence listed in the ingredients.

Dig a hole in the flour and pour the instant dry yeast into it.

3. Place the bread pan into the bread maker, select the "dough kneading" function, and start the machine.

4. When the program is over, let the dough stay in the bread pan for about 
15 to 20 miinutes.
As cold ingredients have been used in this recipe, they slowdown the proofing process. Therefore, needs the extra time for the dough to rise taller.

5. Invert out the dough onto a floured work top. Flatten the dough to release the trapped air. Divide the dough into 3 equal portions, about 175g each.

6. Roll up the dough, fold to let the two ends meet, shape the dough into 3 balls by pulling down the sides, and seal at the  bottom.
Cover and let them rest for about 15 min.

7. Flatten the dough and roll out into a flat oval dough.

8. Roll up the dough from the shorter side, cover with a lid, and let it rest for 10 minutes.

Cover and let the dough rest for 10 minutes.

9. After the rest, roll out the dough into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin. 

10. Flip the dough over so the smoother side will be facing out after rolling up.
Roll up the dough from the shorter end. 

11. Place the doughs into a greased non-stick Pullman tin. The open end of the dough should be facing down.

12. Spray some water over the dough and place the doughs in a closed oven.
Let the dough proof in a warm oven for about 50 to 55 minutes, or till the dough reaches almost the rim of the Pullman tin.
To facilitates the second proofing, you may switch on the oven to its minimal temperature for about 1 minute.

13. After the second proofing and the dough has reached the rim of the Pullman tin, remove the dough from the oven. Preheat the oven to 170  degree Celsius.  And brush a coat of whipping cream or milk over the dough.

14. Bake the dough at the lower rack of the oven at 170 degree Celsius for about 40 to 50 minutes. If your Pullman tin has a thinner wall, you can bake for about 40 minutes at the same temperature.

15. Remove the bread from the Pullman tin immediately after leaving the oven. Let the loaf cool down on a wire rack before slicing it.

Recipe adapted from Sharon's blog
with great appreciation :)


  1. wow,妳也做了哦,一次发酵的吐司,也是不错吃吧。。。^^

    1. Hi Sharon, 我用面包机做,面团需等上1小时半才能达到扩展程度、没办法只好做两次发酵。下次有空,我再以手揉面团,再来试一下一次发酵的面包。面包真的很柔软,不过,组织没你的细腻 ^^

  2. Hi would like to ask if I like to use BM to make the bread..which function shld I choose to obtain near the texture as both?

    1. Hi Mist, sorry I'm not sure about the terms that used in your BM. For my Whirlpool brand BM, I choose "dough" function which incorporates mixing, kneading and 1st proofing into a 1h 30 min program :)


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