Tag Archives: 40by40

Kindred’s Milk Bread

4 Jul

Oh milk bread. I had such high hopes for our time together. Alas, it all fell apart before it even began. . .
* first, I realized that I didn’t have a dough hook. Apologies for going there, but – d’oh!  I borrowed one from my neighbor which I knew immediately was way too small.  And yes, I tried it anyway, because as has been proven – I always learn from my mistakes that baking is an exacting science and not something that one can wing.
* second, I saw that my milk powder was not distributing evenly – rather sitting in clumps – large, hard clumps that I couldn’t really break up with my fingers.
* third, once the dough hook really, truly, honestly was not going to work (as I was incorporating the butter), I took the dough out and kneaded it by hand.  I am not sure if that was wise.
* fourth, it calls for extra large muffin tins – somehow in my mind that was just “muffin tins.” I realized as I portioned out the dough into the tins, that allowing them to raise for their second proof was going to be a huge problem. Now I had to scramble and drop in my little lumps of dough into a bundt pan, a la monkey bread. I had too much, so I also did a loaf pan. Good LORD, was I doing ANY of this recipe correctly?!

Needless to say, this will certainly need a second attempt once I have the right dough hook.

Multiple failures aside, the bread was delicious, so I can only imagine that when made properly it’s absolutely magical.

portioning out the d’oh


Recipe from Food52, helpful video here:

Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns

  • 5 1/3cups bread flour, divided, plus more for surface 
  • 1cup heavy cream
  • 1/3 cup mild honey (such as wildflower or alfalfa)
  • tablespoons nonfat dry milk powder (such as Bob’s Red Mill)
  • tablespoons active dry yeast (from almost 3 full envelopes – measure it out though, don’t just dump in 3 envelopes)
  • tablespoons kosher salt
  • large eggs, divided (2 eggs to go into the dough, 1 for egg wash before baking)
  • tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
  • Nonstick vegetable oil spray
  • Flaky sea salt 
  1. Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.  I drizzled the honey in slowly, so it really dissolved as I added it.
  2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Paul Hollywood and Mary Berry have taught me to put the yeast on one side and salt on the other – sure, they’re all getting mixed together, but yeast doesn’t like too much salt, and I figure it can’t hurt, so I do it.  Knead on medium speed until dough is smooth, about 5 minutes.  I had to start my mixer off pretty slowly, or else my kitchen was getting a nice sprinkling of flour.  Once most of the flour had been incorporated I was able to turn up the speed another click to medium. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.
  3. Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
  4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish.
  5. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
  6. Preheat oven to 375° F. Beat remaining egg with 1 teaspoon water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. The top of my bread started to get too dark, so I had to cover with foil.  If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.