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HOW TO BAKE SWEET MILK BREAD WITHOUT STAND MIXER

Sweet Milky White bread

 

Learning how to make sweet milk bread will be a bonus to your bread-making skills. It gives you an avenue to bake any type of bread you want based on your preference.

Sweet milk bread is one type of bread that children and adults want to eat. The soft appearance and milky colour make it the best choice for children breakfast. Not all bakeries provide this type of bread therefore knowing the preparation method gives you the option of baking it right in your kitchen.

Do you know that the sweet milk-white bread can be tastier than the bread you bought in your street? Everything will depend on how you prepared it.  This post will give you all the details you need to make any type of sweet milky white bread.

If you are to be preparing this bread from the comfort of your kitchen you need to do the following;

buy a stand mixer, the size that will handle the quantity of you will be making at once.

Take your time to read through this post to properly understand how to do the baking of this type of bread.

INGREDIENTS YOU NEED TO BAKE THE SWEET MILK WHITE BREAD

Assuming you want to make 8 loaves of sweet milk-white bread here are the list and quantity of items you will need:

1 teaspoon of Vitamin C vinegar

2 teaspoons of salt

6 tablespoons of butter

12 cups of Bread Flour

2 cups of sugar

2 cups of water

4 raw eggs

3 ½ or 4 Tablespoon of yeast

2 cups of milk

 

PROCEDURE

First of all, you need to melt your yeast and sugar in warm water so that the yeast proof for about 5minutes and becomes frothy.

Make your first mixing by pouring your baking flour into a big bow and add salt and sugar into it and start mixing with a turning stick or big spoon or with your hand until everything becomes even.

The next thing is to add the melted sugar and yeast in the centre of the bow by creating empty space at the centre of the bow where the liquid can rest before mixing it gradually to the rest parts of the flour.

Immediately you pour the melted sugar and yeast, add the raw eggs, the milk, melted butter, and the vinegar and start mixing with your hands until everything mixes properly and form a mass of sticky dough.

To kneed the dough, transfer it to the stand mixer to knead it until it stops sticking on the walls of the mixer basin or bow.

In case you do not have a stand mixer and still want to knead the dough, you can do that manually by kneading it on a flat surface. In that case, prepare a floor surface or a table and sprinkle some dry baking flour on the surface the place the dough on the surface and start kneading it while still sprinkling the dry baking flour until it stops being sticky rather becomes smooth and elastic in about 20 to 25minutes.

Transfer the dough into a big bowl and cover it with a damp cloth after coating the outer surface with little oil so that it wouldn’t dry. Place the bowl in a warm place to allow the dough to rise until its size doubles or leave it for about an hour.

The next stage is to remove the excess air the dough after rising. Bring out the dough from the bow or do it while still inside the bow and gently press it continuously to remove all traces of air inside it. Continue until the dough becomes free from any trace of air.

Position the dough back o the surface you prepared and divide it into 8 equal parts then properly shape each part the way the bread should look after baking.

Coat your loaf pans with oil or use the popular non-stick cooking spray. Position the loaves you prepared on the pans and cover it for about half an hour.

Preheat your oven to 350-degree Fahrenheit and move the pans into it.

Allow it to bake for about 25 minutes or less than bring it out and allow it to cool then proceed to enjoy the bread.

 

 

 

 

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