A very versatile milk bread. You can make it stuffed, whole, stuffed, in the shape of a hamburger and even a hot dog. A real joker.
I owe this recipe to my professional colleague, Nina do Gluttony: Joana Francesa’s bread.” Nina doesn’t get mad, okay?
I changed the quantities to make a slightly smaller version. If you know about paranauese From the baking percentage you will notice that the amount of yeast is large, but this ended up being intentional. The first time, it was a miscalculation, but it added to the bread!
And yes, we actually use instant dry yeast. Personally, I find it much easier to maintain… it lasts much longer than fresh. It works like a charm too. The format is up to you, but in this suggestion I made it in the shape of a hamburger.
Easy and Practical Milk Bread
Makes: 20 slices; 2 large loaves (~350g/each) or ~16 medium loaves
- 10 g instant dry yeast
- 70 g crystal Sugar
- 360 mL leite integral (warm)
- 2 eggs
- 120 mL vegetable oil
- 500 g wheat flour (+ ~200g to knead/knead)
- 6 g refined salt
- 1 ovo (whipped for brushing; optional: )
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC. Grease round cake pans (with a ring-type false bottom) and sprinkle flour only on the sides. Cover the base with baking paper and butter it too. If they are 24cm in diameter: 02 molds; if it is 20cm: 03 molds.
- In a bowl, mix yeast, sugar and milk. Reserve for 5 minutes.
- Add the eggs and oil. Mix well.
- Add the 500g of wheat flour, little by little, mixing. The dough will still be sticky.
- Add the rest of the flour (200g) little by little, mixing very well. It will stick less to your hands, but there will still be moisture. The dough is soft. Knead for 5-8 minutes.
- Return to the bowl, cover with plastic wrap (or cloth). Ferment until doubled in size. Time varies from 45-60 minutes.
- Quickly remove the air from the dough. Model the desired shape. For hamburger style buns, divide the dough into balls weighing 125-130g. Shape to make it as round as possible.
- Arrange the balls or large bread in the chosen pan. Brush with beaten egg.
- Ferment for 40-45 minutes to double in size, time varies according to temperature.
- Bake in an oven already heated to 220ºC, bake for 10 minutes. Reduce the temperature to 180ºC and continue for another 15-20 minutes.
