Milk Toast
These may not be the prettiest loaves, but they turn out wonderfully soft and delicious — a great way to use up any leftover whipping cream.
Ingredients
bread flour
560 g
yeast
5 g
salt
5 g
sugar
60 g
milk
200 g
whipping cream
200 g
egg
1
Instructions
1
Step 1
Place all the main ingredients into the bread machine. Run the dough program for 15 minutes, then stop and restart the dough program until complete. (This equals 1.5 dough programs; my bread machine's kneading cycle is 30 minutes, so the total kneading time is 45 minutes. Keep the lid open throughout to prevent the dough from getting too warm.)
2
Step 2
Knead until a thin film forms. This is the key to soft, stringy bread.
3
Step 3
Let it rise until doubled in size. (Dip a finger in flour and poke it into the dough; when you pull it out, the dough should not shrink back or collapse.)
4
Step 4
Deflate the dough and divide into 6 equal portions.
5
Step 5
Take one portion and roll it into an oval shape.
6
Step 6
Fold the top and bottom toward the center.
7
Step 7
Cover with plastic wrap and let rest for 15-20 minutes.
8
Step 8
Roll out again into a long strip, the same width as the loaf pan.
9
Step 9
Roll it up.
10
Step 10
Place into a 450 g loaf pan.
11
Step 11
Let it rise a second time until 80-90% full. Brush with egg wash, then place in a preheated oven at 340°F (170°C) and bake for 40 minutes. Once the surface is browned, cover with aluminum foil to prevent over-browning.
12
Step 12
Remove from the oven and place on a rack to cool.
13
Step 13
It may not look pretty on the outside.
14
Step 14
But the next day it is still very soft and stringy.
15
Step 15
Slice and serve. The texture is fully comparable to that of a bakery.
