Thursday, August 26, 2010

Milk Bread

 We used to get the milk bread at the Mumbai bakeries. There were different kinds of loaves. There was brown bread (whole wheat), tutti-fruity bread & milk bread. Milk bread had a blue wrapper. As the name suggests, it used to look milky white but the crust used to more brown than the usual bread. I came across this recipe of Christmas bread in the book Rustic European breads from your bread machine. I tried it instantly. Another peculiarity of Mumbai milk bread was that it was smaller in size. So instead of baking the milk bread in the usual bread pan, I used smaller cake pan. So there was leftover dough. I refrigerated it and next day, I made "Sheer Mal".

Milk Bread
Adapted from Rustic European Breads from your bread machines
1 1/4 tsp bread machine's yeast
2 1/4 cup bread flour (I used King Arthur Organic)
1 (6 oz) can evaporated milk
1/4 cup water
1 tbsp + 2 tsp sugar
1/2 tsp salt
1 tbsp oil

1 tsp grated lemon zest

1. Follow the directions of your breadmaker and add all the ingredients in the order specified by your machine.
2. Set bread machine setting to dough.
3. When the dough is ready for baking,  take half a portion and bake it in a small cake loaf for 400 F, 15 - 18 minutes.
4. Cover and refrigerate the remaining dough for later use.

Note -
1. Since I wanted to make much smaller loaf, I used half of the dough. Otherwise, you could choose "Normal/Basic" setting of the breadmaker and proceed to bake in the breadmaker itself.

Rustic European Breads from your bread machine


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