Master the Art of Baking: Classic Milk Bread Recipe

Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on. After 10 minutes, add the butter and continue kneading for another 10 minutes. Once the dough is kneaded, round it up neatly, put it in a bowl, cover with a shower cap, and let the dough rise for the first time at about 30 degrees until it doubles in size to 2.5 times its size.
Divide the dough into 3 parts, re-roll, and let rest for about 20 minutes until the dough is sufficiently loosened. At this time, loosely cover the dough with a large plastic sheet to prevent it from drying out.
Roll out into an oval approximately 12cm x 18cm.
Fold from the left towards the center so that no air gets trapped, then press down with your hand from above to remove the air.
Fold in the same way from the right towards the center.
Lightly roll with a rolling pin.
Wrap the fabric on the other side once to create a core.
Roll the dough so that it is stretched around the core.

ADVERTISEMENT