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Before you jump to Milk Bread recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Cash.
Until fairly recently anyone who expressed concern about the destruction of the environment raised skeptical eyebrows. That has completely changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. The experts are agreed that we are unable to transform things for the better without everyone's active participation. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some methods to go green and save energy, mainly in the kitchen.
A lot of electricity is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. If you might be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is actually clean, which means that the motor needs to operate less often, will also save electricity.
The kitchen on its own provides you with many small ways by which energy and money can be saved. Green living is something we can all accomplish, without difficulty. It's related to being functional, most of the time.
We hope you got benefit from reading it, now let's go back to milk bread recipe. To make milk bread you only need 7 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to prepare Milk Bread:
- Use 250 grams of Bread (strong) flour.
- Provide 15 grams of ★Sugar.
- Take 4 grams of ★Salt.
- Take 3 grams of ★Dry yeast.
- Use 180 grams of Milk.
- Provide 10 grams of Shortening (Or unsalted butter).
- Take 8 grams of Vegetable oil.
Instructions to make Milk Bread:
- Add the ★ ingredients to a bowl and whisk. Then add milk and mix until the dry ingredients are blended in. *The pictures show the right amount for 2 loaves..
- Put Step 1 into a bread maker or kneader. Knead until the dough is nice and smooth and has become sticky..
- Divide Step 2 into about 10 rolls with a card or by hand, add vegetable oil or shortening and mix again until the gluten develops (you can check this by pulling it apart and looking for a thin, sticky film that will stretch)..
- When you are done kneading, form the dough into a taut ball shape ensuring the seams are firmly underneath and let it rise. It should expand to about double in size..
- When it has risen, divide the dough in half and again form into tight balls. Cover with plastic wrap and leave at room temperature for about 10-15 minutes..
- Roll the dough into about an oval shape about 25 cm in size as you flatten and remove air pockets. Fold the left and right sides to the middle, overlapping the edges slightly..
- Roll from the side closest to you and use your fingers to press the ends closed..
- Place the dough into a greased pan. Make a fist and lightly press the top of the dough down to form an even surface..
- Cover with wrap and use your oven's bread-rising function set at 40°C for 40 minutes for the second rise. Keep watching to decide when it has risen enough..
- Preheat the oven to 200°C. The rising process will continue while you are waiting for the oven to heat so avoid too warm an area and watch over it.! *If you use a square loaf pan, position the lid on top. For pullman loaves with rounded tops, leave them as is..
- When the oven is preheated to 200°C, bake for 15 minutes, then lower the temperature to 190°C for 15~20 minutes. When the bread is baked, drop the bread (in the pan onto the counter) with a thud (to release the excess steam) before removing it from the pan..
- If the bread doesn't come out of the pan easily, turn it sideways and drop it a few times into the sink or a similar place. Doing this is a great stress-reliever for me..
- It's delicious fresh or as toast..
- The bread will be moist and delicious even after the bread has cooled down (or the next day). It's great as is or toasted..
- In trying to conserve energy, I bake 2 loaves at a time and as soon as one of them has cooled, I slice and freeze them to store. You can toast a slice straight from the freezer and it'll still taste delicious..
- Here are some round-topped pullman loaves..
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- I usedHomemade Yeast Milk Bread and substituted in dry yeast..
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