How to Make the Fluffiest Milk Bread | Food52 + GonnaNeedMilk

Рет қаралды 15,090

Күн бұрын

MILK BREAD:
In this episode of In the Food52 Kitchen With, Amanda makes a wonderfully fluffy milk bread using the tangzhong technique, which is similar to a roux, to improve texture and yield a much softer loaf.
"Using milk to hydrate bread dough produces a beautifully fluffy and delicately perfumed sandwich bread. The fats in milk also create a bread that's softer on the edges, so it's great for sandwiches, soft breadcrumbs, toast, and lining desserts like summer pudding."
This video was made in partnership with GonnaNeedMilk.
CHAPTERS:
00:00 - Introduction
00:30 - The Tangzhong
02:50 - The Dough
05:30 - Shaping the Dough
08:00 - The Final Rise
08:50 - Bake and Enjoy!
GET THE RECIPE:
Best Milk Bread: f52.co/3GO4Gnn
MORE ABOUT IN THE FOOD52 KITCHEN WITH:
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Пікірлер: 21

@valerieenglish3468 7 ай бұрын

Amanda, this looks so good. There is nothing like fresh homemade bread/rolls!

@Melissa_P_462 7 ай бұрын

Have wanted to make this bread! So glad you mentioned the Lactose Free Milk!! I use it too!

@mariavalerio7298 7 ай бұрын

Looks yummy 🤤 whoa 😳

@virginiaf.5764 7 ай бұрын

Looks great, Amanda. I think you made a milk bread before. I'm assuming this is a different recipe. I'll have do a search. ETA: Yeah ... you made Kindred's milk bread a few years ago. That one is a great recipe. I look forward to making this one for comparison. Editing again - they're similiar recipes, with a few minor differences, like when you add certain ingredients, and one uses dry milk powder. The end result looks pretty much the same - delicious. This recipe will be easier because without a stand mixer, kneading 5+ cups of flour is a chore!

@onemightymill 7 ай бұрын

We love you Amanda, and Food 52!!! We'd love to send you some of our fresh stone-milled flour or even have you out to our test bakery and mill to see what we are all about here at One Mighty Mill. It would be an honor to have you make the most DELICIOUS and NUTRIENT rich Milk Bread out of our stone-milled flour ❤

@comebackking7446 5 ай бұрын

I’ve made this a few times and the dough is a lot more like batter. The first time I thought I made a mistake measuring the flour so I was extra careful the second time and I got the same result. Overall the bread was good bit shaping was nearly impossible - like trying to shape muffin batter or something. The second time I added a lot of extra flour while the “dough” was mixing. I didn’t measure but it was at least another 50g and maybe 100g. Ciabatta is low hydration compared to this.

@Narut0luva12 7 ай бұрын

I feel like when she says slow the stand mixer says different

@desiree3488 7 ай бұрын

I make a buttercream frosting starting with the béchamel it’s so fluffy and stable

@Slgreenbean 6 ай бұрын

What is the purpose of the second rest period? How would the end product be affected if that step was eliminated?

@Marcia13112 7 ай бұрын

What should the internal temperature be when finished?

@Olivia-to1yf 7 ай бұрын

Hi I am wondering would this work with plant base “milk”?

@irekhandzel4199 6 ай бұрын

I'm sure it would work, texture-wise, but you probably wouldn't get the right flavour. If you are gonna be doing this with milk substitute, I recommend whole unsweetened oat milk or unsweetened soy milk.

@annahartman2734 3 ай бұрын

No quantities ????

@moonelysian77 7 ай бұрын

I thought tangzhong was chinese. Yudane is Japanese.

@toutlesag 7 ай бұрын

You are right ! Even the word “tangzhong” says itself it’s Chinese.

@cindyglass5827 7 ай бұрын

Nice, I'm going to make this over the Holidays !! tfs : ) ... Can hardly wait ! P.S. Ignore @trisanrl1940 & other Trolls who Thumbs Up'd that Comment ... they really need to ''get a life'' -&- obviously, their Mama never taught them ... ''if you can't say something Nice, DON'T say anything at all'' ~ ... sad, pathetic, rude, judgmental, entitled people ! : (

@virginiaf.5764 7 ай бұрын

Right? What someone does in their own kitchen with their own equipment is their business. Who cares? She's making delicious bread and the food police worry about using a metal whisk.