Custard milk bread

As a rule, it is customary to cook custard bread with rye flour, but wheat bread, according to this principle, turns out to be very tasty. By adding flour brewing, ready-made milk bread will delight you with a porous and fluffy crumb, delicate aroma of milk and a golden brown crust.

By the way, in addition, thanks to flour brewing during fermentation, the dough for wheat bread grows even better, acquiring the necessary airiness. And the finished baked goods remain fresh for a long time and do not stale. Custard milk bread is delicious on its own, goes well with jams and preserves. With a cup of aromatic tea or coffee, a slice of this bread with butter is a great start to the day!

Ingredients

• Wheat flour (360 grams)
• Milk (240 milliliters)
• Sugar (1 tablespoon)
• Salt (1.5 teaspoon)
• Fast acting yeast (1 teaspoon)

Directions

1. To make a fragrant and tender custard milk bread, we need the following ingredients: wheat flour (I have the highest grade, but the first one will do too), milk, salt, granulated sugar and fast-acting yeast. It is not necessary to take fast-acting yeast - just dry (also 3 grams is a teaspoon without a slide) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of milk with a tablespoon of sugar and dissolve the yeast in it.
2. So, let's prepare the tea leaves. To do this, bring 120 milliliters of milk to a boil and immediately add 40 grams of wheat flour to it.
3. Remove from heat and quickly mix everything with a spoon or fork until smooth. In fact, it turns out almost the same as for choux pastry for profiteroles and eclairs. This is the custard part, which we let cool until slightly warm.
4. Sift (preferably twice) the rest of the wheat flour into a bowl. Due to this, the flour will not only be loosened and saturated with oxygen, but possible debris will also go away. Add fast-acting yeast, granulated sugar and salt to the flour. Mix everything thoroughly with a fork or whisk.
5. Add the rest of the milk, which should be slightly warm.
6. First, you can stir the ingredients with a spoon or fork so that the flour is moistened by absorbing the liquid. If you want, you can immediately knead the dough with your hands. If you have a kneader or bread maker, be sure to use their help - it's easier and faster. Add the cooled tea leaves and begin to mix everything thoroughly.
7. You need to knead the dough for custard milk bread for a rather long time (at least 10, and preferably 15 minutes) and intensively. As a result, it will become smooth, uniform, very soft (like an earlobe) and tender, while a little sticky. Round the dough into a ball and put it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we do a light kneading, re-rounding and again in heat for another 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.
8. After 2 hours of fermentation (time is a relative concept, it may take more or less) the yeast dough for custard bread will rise very well, increase in volume three times exactly. It is very soft and fluffy. If the dough rises poorly, then you have come across old yeast - increase the fermentation time.
9. Sprinkle the table with a small amount of wheat flour (its amount is not included in the indicated in the ingredients) and carefully spread the dough on it. Due to the fact that we greased the bowl with butter, the dough practically did not stick. Now decide how you are going to bake the custard bread - in a mold or on the hearth (that is, on a baking sheet). Personally, I advise you to use the form, since the dough is very, very tender, so it will crawl to the sides on a flat surface and the finished one will not be high, but wide. I used a rectangular baking pan L-6, therefore the shape of the blank is appropriate - in the form of a roller.
10. Powder the dough a little with flour and knead it with your fingers into a not very thin layer. You can, like me, use a rolling pin.
11. We begin to roll tightly with a roll from one edge, while sealing each turn with our fingers or the edge of our palm so that the seam does not diverge. Tuck the opposite sides along the length of the baking dish and seal them too. Thus, we say the roller, securing the seam.
12. We grease the baking dish with any cooking fat and put the dough piece in it with the seam down. Cover the mold with a towel or cling film and leave it warm (28-30 degrees) for about 1 hour.
13. The dough should at least double in volume. Before baking custard milk bread, you need to preheat the oven - just turn it on at 190 degrees half an hour before baking. If desired, spray the surface of the workpiece with water from a spray bottle or brush with milk. We bake homemade bread at the same temperature for about 30 minutes until golden brown.
14. In the process of baking, the custard milk bread will grow a little more, the crust will brown (I did not grease it with anything, I just sprinkled it a little with water). Let the bread stand for a couple of minutes in the form, then take it out.
15. Cool the homemade bread completely, preferably on a wire rack, so that the bottom part does not get wet, on the side. After a couple of hours, it can be cut. The finished loaf is not very large and weighs about 600 grams.
16. If you've never made a bread like this before, be sure to catch up! I assure you, the custard milk bread will be enjoyed by everyone.