This is the simplest way to make an eggless milk bread that can be eaten in the morning with jam or butter alongside tea, you can either toat this bread or use it to prepare a sandwich for lunch. We are going to need two cups of all-purpose flour, sugar, salt, butter, whole milk or milk powder and yeast. We start with preparing the bread dough by getting our buttermilk mixture ready, heat milk on medium heat and add butter and let it boil for some time until the milk starts frothing when the butter is completely melted then let it cool for a few before adding yeast to it.
In order to get the yeast activated, we have to let this buttermilk mixture cool until its warmer than lukewarm but not overly warm then add the yeast. Once you have added the yeast, let the mixture sit for about ten minutes. Always check that the active dry yeast is working properly before continuing with the recipe to ensure success. If the yeast mixture doesn’t puff up when bloom, it is best to redo this step until you get an activated yeast mixture. Otherwise, your dough will not rise. Rising time can vary, depending on the environment: temperature, humidity, barometric pressure. The dough will rise faster in warmer weather compared to colder weather, in higher altitude compared to the lower altitude. But it will rise, it will just take time and patience.
Once the buttermilk moxture id ready, using a stand mixer with a hook attachment, mix all dry ingredients to the all-purpose flour on medium speed for about 2 minutes. After two minutes, start adding the buttermilk mixture in increments until it forms of dough. Continue to knead the dough for about 5 minutes. Let the dough rest for about two hours before placing it into a baking pan and baking the bread.
- Bread flour 300g(2cups-pressed)
- Water 190g(200 ml)
- Yeast 1 1/4 Tsp
- Milk powder 6tbsp
- Butter 55 g (4-5 tbsp)
- Salt 3/4 tsp(1/2 tsp if you use salted butter)
- Sugar 3tbsp
- Mix all the ingredients in a bowl except butter
- Stir in flour until you have a soft, shaggy dough
- Turn dough out onto a floured work surface, add butter at this point, knead until smooth and elastic, 10 to 15 minutes.
- Butter the inside of a large bowl; place dough in bowl, turning to coat. Cover bowl with plastic wrap; let stand in a warm spot until dough has doubled in size, about 1 hour.
- Turn dough onto surface, punch the air out, do not knead, divide dough into 9 pieces.
- Roll flat first and then shape into small balls
- In a small bowl, beat egg until blended; brush onto rolls.
let it rise until almost double
- Bake until golden brown, about 20 minutes, rotating pans halfway through.
- Let rolls cool 15 minutes before serving.