Milk bread

4 h
Suitable for vegetarians
Type of dish: Bread and pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.278 kg
Sterilised milk 0.139 l
Sourdough 0.056 kg
Flour enhancer 2.778 g
Yeast 8.333 g
Creamed margarine 0.006 kg
Eggs 0.278 ud
Table salt 5.0 g
See Recipe
Goxo flour (W 170 - 200) 0.056 kg
Water 0.033 l
Elaboration

Kneading time: 13´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet):
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): 1 h
Cooking time: 17´
Temperature of the oven: 230 ºC

RECIPE

  • Knead everything together until the dough is fine and elastic.
  • Make balls of any size desired.
  • Make baguette style loaves, ball shaped pieces, or mini brioche style pieces.
  • Ferment with humidity.
  • The volume should not be too high.
  • Paint a line in the middle of the bread with a beaten egg.
  • Cut with a blade just in the middle of the beaten egg line.
  • Steam bake.
Nutritional information (1 portion)
Energy
287.62
kcal
Carbohydrates
54.98
g
Proteins
8.37
g
Lipids
3.17
g
Sugars 1.59 g
Salt (Sodium) 433.39 mg
Folic acid 43.96 ug
Vitamin C 0.5 g
Vitamin A 16.04 ug
Zinc 0.71 mg
Iron 0.96 mg
Calcium 46.41 mg
Cholesterol 17.93 mg
Polyunsaturated fatty acids 0.86 g
Monounsaturated fatty acids 0.72 g
Saturates 1.0 g
Fiber 2.74 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.