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29 July 2013

WHITE BREAD / SWEET MILK BREAD

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sweet milk bread



bread slice with butter

white bread slice

Makes- 1 Loaf
Ingredients
  1. Active dry yeast- 1 and 1/4 tsp
  2. Luke warm milk- 3/4 cup
  3. Sugar- 2  tbsp ( see notes)
  4. All purpose flour- 2 and 1/4 Cups (1/4 cup or more if required)( see notes)
  5. Melted butter/Olive oil- 2 tbsp+ more for brushing (  i used olive oil)
  6. Salt-to taste
Method
  • Brush a loaf pan ( i used 8"x 4" loaf pan) with butter or line it with parchment paper.Preheat oven to 180 Deg C.
  • In a bowl,combine together yeast,milk and sugar.Keep this aside for 10 to 15 minutes or until the mixture is frothy.
  • In a large mixing bowl,whisk together all purpose flour and salt.Next add melted butter /oil and mix well using your fingers.
  • Slowly add the milk mixture into the flour mixture and mix well until combined.(The dough will be a bit sticky.You can add few tablespoons of flour if you are finding it difficult to handle.)Transfer the dough to a floured surface and knead well for 10 to 12 minutes.The dough should be soft and elastic.Transfer the dough to a greased bowl

  • Cover it with a clean kitchen towel ,and leave to rise in a warm place until doubled in volume for about 1 to 1 and 1/2 hours.Punch down the risen dough using your fist.

  • Form into a loaf shape and place in the prepared pan,seam-side down.Cover and let rise in a warm place until almost doubled in volume ,about 45 minutes.
  • Bake for about 30 to 35 minutes.(if the top browns too quickly,loosely cover it with foil.)
  • Lightly brush the top and the sides with melted butter/oil.Allow it to cool a bit before slicing.
Notes:
  • Start with 2 cups flour and slowly add more as required.(If you add too much flour the dough will be dry and the bread will turn out to be hard and dry.)The dough should be a bit sticky and as you knead the dough, it will be easy to handle and less sticky .
  • 1 used 1/2 cup whole wheat flour and 1 and 3/4 cup all purpose flour.
  • I used about 2 and 1/4 tbsp of sugar and it was moderately sweet.Adjust the sweetness according to your taste.
sweet white bread slice



37 comments:

  1. Wow!! Looks Awesome and perfect !!

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  2. fantastic looking bread... bookmarked..

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  3. beautiful bread with such soft texture.

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  4. Lovely looking bread. First time here & you have a nice blog.
    www.korporate2kitchen.com

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  5. Perfectly made bread.. thanks for the wonderful recipe :)

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  6. Once again. You make it look easy. I love sweet breads. Reminds me of the sweet bread we have with stew in Kerala. Lovely clicks as always!

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  7. Your bread has the most beautiful crumb!

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  8. Just made this and it looks perfect - and pretty close to yours from the outside. Waiting for it to cool and see how it tastes :-)

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    Replies
    1. Thanks a lot for trying it out...hope you liked it ...
      n..thank you for the feedback.
      Happy cooking
      Vidya

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  9. It was delicious too. This is my bread now..will make it frequently. Thanks for posting.

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    Replies
    1. So happy to know that you liked it...Thanks a lot for the feedback.
      Regards
      Vidya

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  10. Replies
    1. Thank you for the feedback....

      Regards
      Vidya

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  11. Replies
    1. I m not sure if you can use this recipe with a bread machine..as i havent tried it..you can experiment and see how it goes...Happy cooking
      Regards
      Vidya

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  12. Yes I tried it,and though it dint turn out as brown as yours,it tasted really nice!i added more sugar! My bread recipe hence forth!thank you!

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    Replies
    1. Thank you for letting me know ..okie!!..happy to know that it works with a bread maker too...
      Thank You
      Vidya

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  13. Hi! I tried this bread today and it turned out amazing! :D I used 1/2 tsp salt in 2 1/4 cups flour and 2 1 /4 tbsp sugar. I also had to add a bit more milk as my dough was dry; so I used a total of 1 1/8 cups of milk. Thank you for such an amazing recipe!

    ReplyDelete
    Replies
    1. Happy that it worked well for you!!!Thanks a lot for the feedback!!The difference in the quantity of milk may be due to the difference in flour...its like different flour types require different amounts of liquid...
      Regards
      Vidya

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  14. Hey I tried ur recipe. But I had some problems.the reason must b something related to my handling the dough etc. The problem was that my bread 's crust cracked at some places and the bread had some dense grayish spots in the middle of the loaf. Please gillie me and tell me what could b the reasons and how can I overcome them. Thanks in advance.

    ReplyDelete
    Replies
    1. Thank you for the feedback..regarding your question,cracked crust can be formed if the dough is too stiff or if it is not mixed well....
      also..the dense spots can be formed if the dough is not mixed evenly,or can happen ,even when the bowl is greased too heavily... also make sure you cover the dough during rising period.....
      The most important part is- "KNEAD WELL for 10 to 12 minutes"...do let me know when you try it next time.
      Happy baking...Regards Vidya

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    2. Hi vidya. .I tried again today following your instructions carefully and the bread came out perfect. Only Its crust was not as brown as yours. But otherwise it was perfect..Thank you so much once again.

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    3. soo Happy that it worked well for you this time...i guess the problem with the crust may be due to the difference in the oven/oven temperature...as each oven is different ,try baking for few more minutes.....and also try brushing the top with butter or a beaten egg before baking....
      Regards
      Vidya

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  15. hi I baked this bread today!! came out well . for pictures see the facebook page.
    https://www.facebook.com/pages/My-art-and-recipes/337420186435775?ref=hl

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    Replies
    1. Thank You Vidya !!!will check the picture..Regards Vidya

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  16. I wrote a long ode to this bread, but the post vanished when I clicked on "Preview". Oh well, let's just stick to reviewing it.

    I'm still eating this bread as I type, but I had to just jump in and tell you that this was Absolutely the best loaf of bread I have every baked. It rivals loaves bought from the expensive but reliable bakeries around the city; and it astonishes me that the recipe list is as short as it is.

    This very versatile bread has been turned into a pav-substitute and fried in butter; it has been made the sturdy vessel of a meaty salami-cheese-butter sandwich; it has even been had plain without butter or any other accompaniments. It's just so incredibly flavourful, incredibly rich, beautifully light and airy. And oh, the aroma wafting through the house! Whoever is reading this, just stop right there, and go to your kitchen and make yourself some bread. All in the pursuit of happiness, I say!

    THANK you, for sharing this recipe with the world!

    - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
    A couple of notes for anyone reading this review (hoping this might help):
    1. I used 1/2tsp salt, 2Tbsp sugar, vegetable oil rather than butter or olive, 2 tspn yeast, milk as mentioned, and 2 cups+ 1Tbsp of flour. Don't worry if it seems to be sticky, it will come together. The less flour you use, the lighter the texture.
    2. I brushed the top with milk, because I ran out of eggs. Came out beautifully brown, and moist.
    3. I also kept a bowl of hot water in the oven, to generate the steam. I think that helps in promoting the moistness of the bread.
    4. It's been 15hrs since I made the bread, and it's still very fresh. I wrapped it tightly in plastic wrap (cling film) before I went to bed, and as soon as it cooled; I would definitely recommend this if you're planning on baking this the night before. Remember to let the bread cool completely before wrapping it up!

    ReplyDelete
    Replies
    1. so happy that it worked well for you!
      Thanks Deyasini for taking the time to write a detailed feedback along with your valuable notes..i am sure this will help the readers..Thank You dear!!
      Regards
      Vidya

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  17. My first attempt in baking a bread...followed your recipe religiously...came out damn soft like a new born baby...i used wheat and Maida...
    Just a small discomfort...i wasn't able to cut thin slices as shown...as it was soft and not very firm inside....what could be my mistake
    Kindly help me rectify...i added an extra tbsp of oil by mistake Could that be the reason?
    Thanks

    ReplyDelete
    Replies
    1. Hi ...Thank for the feedback...i guess you should bake the bread for few more minutes.that should solve the problem...also, allow the bread to cool a bit before slicing.
      Happy Cooking
      Vidya

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  18. Hello...can you give proportions in grams also for APF...cup size may vary

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    Replies
    1. i use a 250 ml cup..
      i will update the recipe with measurements in gms as soon as possible.

      Regards
      Vidya

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  19. hi... i tried baking this bread and stuck to your recepie... but guess my bad luck, it didnt come the way u have posted the pic... the following where the probs i faced :-

    1)the top layer had cracks in it when i had placed it on the tin for 45 mins
    2) the crust was hard and i was unable to cut the slices properly
    3) the inner part of the bread seemed softer than the pic you have posted

    i have taken pics of the bread i baked... can send it to ur mail id.. pls share it... my mail id is pavithra.varadaraj@gmail.com... pls let me know where i was wrong....

    ReplyDelete
    Replies
    1. Hi Pavithra,I'm so sorry to hear that it didn't work for you.
      i guess the dough was proofed a high temperature ie the dough was over proofed.
      How much flour did you use?
      Kindly send me the pics @ kurryleaves@gmail.com

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  20. Thanks for wonderful recipe๐Ÿ˜€๐Ÿ˜€๐Ÿ˜€

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  21. Can we use only wheat flour? I dont like the all purpose flour

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    Replies
    1. All purpose flour is essential for the softness and for the texture..and is essential

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