Sweet milk bread

Sweet milk bread is delicious, rich buttery bread. You can have it with jam or toast to accompany your hot cuppa.

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A few months back I had baked sweet milk bread just to know the taste, as we had never bought that since no other family member likes sweet bread. I liked the taste of home baked sweet bread a lot and I posted a few pictures on my FB page.

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Surprisingly, I got a lot of requests for the recipe. But somehow I became busy with some commitments and completely forgot about it. Recently, one day in a supermarket while shopping for groceries my friend bought sweet milk bread and now I had the urge to bake it again.

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I will suggest that if you have never baked this bread till now, you should definitely try it once.

You are going to love it for sure!!

If you are not comfortable with extra sweet taste, just toast it and have it with salted butter to balance extra sweet taste. Your kids are definitely going to love this bread!!

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Ingredients :

Maida 3 cups
Milk powder 2 tbsp
Instant active yeast 1 tsp
Salt 1/2 tsp
Sugar 5-6 tbsp
Unsalted butter 4 tbsp
Milk 1 cup +3 tbsp (reduce or increase 1-2 tbsp if required)

Except milk, all ingredients should be on room temperature. Milk should be slightly warmer than lukewarm but not hot.

For complete guide on bread/bun baking you can also check the following link :

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

Process :

Collect all dry ingredients in a big vessel.

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Slowly start pouring water and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

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Now start adding remaining water 1 tbsp at a time and knead the dough for 15 minutes by adding oil/butter simultaneously.

Initially, kneading will appear messy due to sugar but will soon smoothen.

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Place the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in  switched-off microwave. First proofing takes 1 to 1+1/2 hours depending on the temperature of your kitchen.

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In the meantime, grease bread tin with oil.

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

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Knead the dough very softly and spread it in a rectangular shape according to the size of bread tin. Start rolling it tightly in the shape of a log.

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Seal the sides by pinching it.

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Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes.

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Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed log and bake it in a preheated oven for 40 to 50 minutes or till the top of the bread starts becoming brown.

 To check whether bread is done or not, tap the top of the bread; if it sounds hollow, it’s done! Be careful – don’t let the top of the bread become dark brown, so keep an eye.

Temperature of every oven varies – so you should be bit more careful and judge the baking time as per your experience.

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Take out the tin from the oven, keep it on a cooling rack and apply butter on the top to keep it soft.

After 5-7 minutes take out the bread from the tin and let it cool down completely on the cooling rack. Don’t leave the bread for longer period in the bread tin. The heat of hot bread will turn it soggy from the bottom.

Later cling wrap the loaf and keep it in the fridge for 4-5 hours. Don’t slice the bread without keeping it in the fridge, no matter how tempted you are. Keeping in fridge will settle down its crumbs.

 Later, slice the bread with serrated knife – you will get wonderful  slices!!!

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Break into a happy dance 💃💃💃

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Hot dog buns

When I started learning  baking bread, I thought that there are only three varieties of breads which are common and popular ……sandwich bread, pav buns/dinner rolls and pizza bread. But as we start learning one thing, we become greedy to know more. Slowly I got introduced to a lot more varieties in breads.

But to keep it simple, we can actually create a lot more varieties through these three types of bread only — sandwich, buns and pizza.

Buns are kind of tiny round shaped bread. I love baking them the most. Just change their shapes and flavors and give them different titles.

Through pizza base basic recipe, do slight changes and create different varieties. Here you have a freedom to add different veggies, sauce and herbs.

The most popular and forgiving is White Sandwich Bread. Unlimited variations can be created with sandwich bread recipe.

Hot dog bun is also a kind of small size rectangular bread. It is named as ‘bun’ probably because instead of slicing it like bread, it has filling in between like burger buns. Whatever you call it, hot dog bun or hot dog bread… it is a wonderful stomach filling snack!!

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But hot dog bun is still a fancy variety of bread in India. You wouldn’t find them in local bakeries too. But nowadays courtesy social media, kids have a lot of exposure to different things. They definitely know about hot dog buns. So why not bake this fancy bread at home and give a pleasant surprise to your kids in the evening!!!

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I have taken the recipe of  Pull apart buns/Dinner bread rolls here to bake hot dog buns. I got total 11 buns from this recipe. But if you want slightly bigger sized buns, divide the dough only in 8-9 buns… choice is all yours!!

I have used all purpose flour here but for a healthy version wheat flour or 50:50 ratio of wheat flour and all purpose flour can be taken. You can follow the same recipe if using wheat flour or mixed flour – just have to increase the quantity of water/milk for kneading as wheat flour absorbs more liquid.

Please don’t forget to go through the whole list of tips before proceeding with the process of baking. I have a separate post for some guidelines on bread/buns baking. You can check that also…. Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Tips:

1. Except water/milk, rest of the ingredients should be used at room temperature.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in this recipe. If required, add or reduce 1 or 2 tbsp of water.

6. Don’t compare the result of homebaked bread with any market bought  bread. We are not adding any artificial gluten, emulsifier or bread enhancer. We are trying to bake a healthy bread loaf for our family which is free from preservatives.

7. Don’t get discouraged if your first bake is not as good as you had expected. Try to find out the problem, sort it out and with the same excitement, give another trial, you will surely get it!!

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Ingredients :

All purpose flour /maida       3+3/4 cup
Instant active yeast                 1+1/2 tsp (Gloripan brand)

Milk powder                  1/4 cup

Salt                                  1+1/2 tsp
Sugar                              1+1/2 tbsp
Oil/butter                       3 tbsp
Water/ milk         1+1//2 cup minus 2 tbsp (slightly warmer than lukewarm but not hot)

Process:

Combine all dry ingrediants in a big vessel.

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Start adding water/milk and collect all ingredients in shape of a dough (don’t use whole quantity of water).

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Now keep adding little quantity of water and start kneading. Consistency of dough would be wet and sticky in the beginning, but slowly by continued kneading for 12-15 minutes will get required elasticity. Add oil/butter along with kneading and mix it nicely into the dough.

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Keep this dough in a big oil greased bowl for first proofing. Cover the bowl with cling film and keep it in a warm place so that the dough rises till it is double in volume. This process might take 60 to 90 minutes.

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After first proofing, take out the dough on clean oil greased kitchen counter and gently deflate it.

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Collect the dough together, knead slightly it to make it smooth and divide the dough in 11 equal parts.

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Again grease kitchen counter with oil or sprinkle some flour. Roll these equal sized dough parts in smooth rectangular shaped buns. Spread the buns about 6 by 4 size.

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Roll the bun from the top exactly the way we roll bread.

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Seam the edges tight by pinching them. Prepare all the rolls in the same way.

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Keeping this seam side at the bottom, place them in your  butter/oil greased tin by keeping some gap between each bun.

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Brush these buns with oil and keep them covered at a warm place for second proofing. Second proofing will be over in 20-30 minutes. If weather is cold it might take slightly more time.

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Just before second proofing time is getting over, preheat oven at 185 degrees. Brush-up buns with milk and bake them at the same temperature till they are nicely brown.

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Take out the buns from the oven and keep them on a cooling rack. Apply butter evenly on hot buns. This will be helpful in keeping the buns soft and buns will get nice sheen.

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Prepare filling of your choice. I finely chopped onion, cucumber, tomato and cabbage, added salt, pepper crushed paneer, dry mint powder and mix with   Coriander Chutneyand tomato sauce. It was delicious vegetarian filling.

Instead of paneer… cheese and boiled potatoes with mustard sauce and oregano flakes can be added. Choices are unlimited!!!!

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I am sure some of you are definitely planning to give your kiddo’s a wonderful delicious surprise.. don’t forget to share your experience with us. I would love to here from you about this post and your baking experience ❤️❤️

 

Wheat flour Sandwich Bread(3) cylindrical shaped

As promised in my previous post, White Flour Sandwich Bread(4) cylindrical shapedhere is the recipe for the wheat flour bread in cylindrical shape. This wheat flour cylindrical log also came out with beautiful brown colour!!

How shiny it is after applying butter on hot bread!!!

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Wheat flour bread gives you a guilt free indulgence.

Round slices are definitely more appealing, so you can pack sandwiches for your kiddo’s lunch box. I am sure you will find lunch box empty in the evening. Nothing can make a mother more happy than taking out empty lunch box from their kid’s school bag.

Any snack prepared by these beautiful round slices would be a great attraction for your kitty party too.

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The main problem generally people face in not trying healthy baking bread is that sometimes  family members are so much accustomed to the taste of market bought bread that there is no encouragement to bake healthy bread.

To turn your loved ones into healthy eating habits, you can just show them the list of ingredients printed on any branded bread pack and compare it with the list of ingredients you would be using while preparing a homebaked bread. I believe this comparison will be helpful in changing their mindset.

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Please go through all the tips before you start kneading the dough …..

Ingredients :

Wheat flour 3 cups
Milk powder 1/8 cup
Salt         1+1/4 tsp
Sugar      2 tbsp
Instant active yeast 1 tsp
Oil /butter      2 tbsp
Water/ milk    1+3/4 cups minus 2 tbsp(should be slightly warmer than lukewarm but not hot)

Tips :

1. Except water, rest of the ingredients should be used at room temperature.

2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

3. Every oven is different – so baking time may vary.

4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

5. Wheat flour dough is more delicate than all purpose flour dough. So after first proofing don’t knead it much. Punch it and bring it back together to roll the log.

6. To achieve best results in wheat flour bread, don’t be lazy in kneading. I always knead wheat flour bread dough for almost 20 minutes.

7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in the recipe. If required, add or reduce 1-2 tbsp of water.

8. Don’t compare the result of homebaked wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread loaf, so it might be slightly heavy and dense. For better results, try to use milled flour than packed ones.

8. Don’t get discouraged if your first loaf of bread is not as good as you had expected. Try to find out the problem, sort it and with the same excitement, give anolther trial, you will surely get it!!

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For few more tips you can check Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

I am posting link and complete address of the shop from where I purchased this bread tin/mould. It is an Institute of baking and cake art, and within their premises they have this shop, probably for the convenience of their students.

46/3, Mission road – Double road junction, Above Noble stores, Bangalore – 560027, Mission Road, Bangalore, 560027, Karnataka

https://www.ibcablr.in/

This bread tin/mould is also available on Amazon.

Measurements for bread tin

11 inch length
3 inch diameter

Process:

Collect all dry ingredients in a big vessel.

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Slowly start pouring water and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

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Now start pouring  remaining water 1 tbsp at a time and  knead the dough for 20 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy and sticky, but slowly  dough will become smooth. Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in  switched-off microwave. First proofing takes 1 to 1+1/2 hours depending on the temperature of your kitchen.

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In the meantime oil grease both sides of the bread tin.

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Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

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Knead the dough very softly and spread it according to the size of bread tin.

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Start rolling it tightly in the shape of a log.

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Seal the sides by pinching them tightly.

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Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Close the tin and once more keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes.

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Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven at the same temperature for 40-50 minutes or till the bread  becomes evenly brown.

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I bet you will fall in love with your gorgeous bake 💞

Apply butter on hot log of bread. Butter will be helpful in keeping the bread soft. Take out bread from the oven and let it cool down completely on cooling rack. Don’t let the bread stay in tin for long. Steam from hot bread will make the bread soggy from the bottom.

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Once bread cools down completely, you can slice it. But if you can control your temptation for a few hours more, you will get the best slices!!

 

Once bread cools down completely, wrap it in 3-4 layers of cling film and keep it in the fridge. This will settle down the crumb of bread and later slice it with bread cutting serrated knife.

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Now, who can say no to have breakfast of these gorgeous wheat flour bread round slices!!!!

Enjoy your home baked bread with your loved ones and don’t leave a chance to impress your friends by gifting them….

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I would really love to see you baking this healthy wheat flour bread for your loved ones.

If you liked this post, please spare some time to express your thoughts through the comments box. A little bit chat over food connect people together… 👭👫👬👭👬👫