Milk bread in a bread maker

If you recently bought a bread maker and have not yet found a common language with it, start your acquaintance with baking this delicious homemade bread. Milk bread in a bread maker according to the recipe that you will find below is obtained with a very thin crispy crust, pleasant aroma and the most delicate, like a cloud, crumb. You can even eat such bread just like that with milk or, if you wish, make delicious homemade sandwiches with it.

By the way, you can cook this wheat bread in milk not only in a bread maker - if necessary, the recipe can be easily converted into a regular oven. You make a traditional kneading for 10-15 minutes, after which you allow the yeast dough to stand for 2 hours with a single kneading. Bake tender milk bread in the oven at 180 degrees for about 40-45 minutes (but always focus on your oven).

Ingredients

• Wheat flour of the highest grade (390 grams)
• Milk (150 milliliters)
• Water (100 milliliters)
• Powdered milk (20 grams)
• Butter (20 grams)
• Sugar (1 tablespoon)
• Salt (0.75 teaspoon)
• Fast acting yeast (1 teaspoon)

Directions

1. The recipe for this delicious homemade bread includes ingredients such as: premium wheat flour, milk of any fat content, water, milk powder, salt, sugar, butter and fast-acting yeast (1 level teaspoon is 3 grams).
2. In my assistant, the bookmark of products is as follows: first, liquid ingredients, then dry. Pour water and milk at room temperature into a bucket of a bread machine, add soft or melted butter.
3. Now we sift wheat flour into a bucket of a bread machine. I always sift the flour twice to fluff it up and get rid of any possible excess particles. Add powdered milk.
4. Then pour fast-acting yeast, granulated sugar and salt (preferably fine) into different corners of the container.
5. Insert the bucket into the bread maker and turn on the French bread mode. Cooking time - 3 hours 50 minutes. The crust is medium, the loaf is 900 grams. I have set the last parameters a long time ago and I do not change them. The first 10 minutes the bread maker needs to knead the dough and form a bun. Here she may need your help. If the dough looks like an uneven crumb, add a little more milk. And if you see that the bun is too liquid and does not want to gather into a stable ball, add a little flour. I always get this kind of dough - it is tender, soft, but at the same time elastic and keeps its shape perfectly. Now it is not recommended to open the bread maker - we are waiting for the readiness signal.
6. After 3 hours and 50 minutes from the start of the program, the bread maker will beep about the readiness of milk bread.
7. We take out the finished baked goods from the container and cool the bread on the wire rack.
8. Milk bread according to this recipe turns out to be unusually tender, its crumb is airy and slightly moist, and at the same time the crust is thin and crispy. Try this wonderful homemade bread too. Bon appetit, friends!