Sunday 22 November 2015

Hand kneaded Soft Milk Bread 手作牛乳吐司

This is my second attempt in trying out this soft milk bread recipe. By using hand kneading, I was able to experience the uniqueness of this recipe - which only requires one time proofing and yet producing an amazingly soft and fine bread crumb. By eliminating the first proofing, about an hour was saved in the whole bread making process.
I have to thank Sharon again for sharing this fabulous recipe ^^

Yield: one 20x10x13 cm loaf 
Raw dough weight: 504g
Bread weight: 468g

All ingredients in room temperature 
Using 55g omega-3 egg

130g  fresh milk 牛奶
1 tsp instant dry yeast 即发干酵母

15g milk powder 奶粉
250g bread flour 高筋面粉

1 egg 鸡蛋
40g raw sugar 黄砂糖
1/2 tsp salt 盐

30g unsalted butter 无盐奶油

Fresh milk

1. Let fresh milk returns to room temperature. Sprinkle instant dry yeast over the milk surface and cover with a lid. Let it stands for about 10 minutes to activate the yeast.

2. Mix bread flour with milk powder.

3. Pour all the ingredients except the butter into the flour mixture. 
Flour mixture + salt
+ raw sugar

I prefer to mix the dry ingredients before adding the wet ingredients.
+ egg
+ milk-yeast mixture.

4. Stir in one direction till the mixture forms into a big lump that pulls away from the wall of the mixing bowl. Cover and set aside for 15 minutes. 
This is to allow the flour to absorb the liquid.

5. Turn out the dough onto a flour work top and start kneading till the dough becomes smooth.

You may refer to "sweet milk bun" recipe for steps in hand kneading the dough:

6. Spread out the dough and add softened butter onto it. Knead the dough till reaching "window pane" stage.

The dough should be able to stretch to a long length when throw out.

7. Divide the dough into 3 equal portions, about 168g each. Roll the doughs into balls, cover with a lid, and rest for 10 minutes,

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

9. Roll up the dough from the shorter side, cover with a lid. Repeat the process with the other 2 doughs.

10. After you finish the 3rd dough, take the 1st dough and roll out into a flat dough again. The shorter length of the dough should correspond to the shorter width of the Pullman tin. 

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

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

13. Spray some water over the dough and place the doughs in a closed oven.
Let the dough proof in a warm oven for about 55 to 60 minutes, or till the dough height reaches almost 1 cm below the rim of the Pullman tin.
To facilitates the proofing, you may switch on the oven to its minimal temperature for about 1 minute.

14. After proofing, remove the dough from the oven. Preheat the oven to 170  degree Celsius.  And brush a coat fresh milk over the dough.

15. 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.

By 30th minuets into baking, if the top brown too fast, cover it with an aluminum sheet.

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

You may want to apply a coat of butter over the top while the bread is still hot. 

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


  1. Hi. What a awesome loaf despite the single proofing. U bake so well. Luv your bread recipie. Question: is there a difference in texture between machine and hand kneading. Thanks for sharing. Chloe

    1. Hi Chloe, thank you for liking my bakes. To me, handkneaded bread seems to produce a finer texture bread than BM kneaded. However, BM is a great helper if you don't have the time to handknead.


I love seeing your comment and sharing it with other readers. Your comment would be published after moderation. Thank you :)