20 fluid ounces Milk
2 1/4 ounces Compressed Yeast
18 ounces Bread Flour
18 ounces Pastry Flour
4 1/2 ounces Shortening
3 1/2 ounces Granulated sugar
1/2 ounce Dough Conditioner (optional)
1/2 ounce Salt
2 Eggs
Egg Wash, as needed
Sliced almonds, as needed
Pearl sugar, as needed
Yield: 7 Loaves
1. Warm the milk to 200°F (99°C) then cool it to room temperature.
2. Dissolve the instant yeast in the milk in a mixer bowl fitted with the dough hook. Mix in all the remaining ingredients on low speed until combined, approximately three minutes.
3. Stop the mixer, scrape down the side of the bowl and check the dough consistency. Add more flour if necessary to make a soft dough. Increase the speed to medium and knead until the dough is fully developed and reaches 80°F (26°C), approximately 7 minutes.
4. Scrape the dough onto a lightly floured workbench and cover. Bench rest 15 minutes. Punch down then cover and bench rest another 5 minutes.
5. Divide the dough into 2-ounce (60-gram) pieces. Round and cover the rolls. After 5 minutes of bench rest, shape each piece of dough into a small oval. Place five pieces of the formed dough side by side on a paper-lined sheet pan with their long sides touching. Repeat until seven loaves have been formed. Brush the dough with egg wash.
6. Proof until doubled in size, approximately 30 minutes. Score the loaves and sprinkle them with sliced almonds or pearl sugar.
7. Bake at 375°F (190°C) until golden brown, approximately 8-10 minutes. The loaves can be served intact, or pulled apart into individual rolls after cooling.
Notes: Method: Straight dough
Fermentation: Bench rest, 20 minutes Proofing: 30 minutes
Milk bread dough may be baked in many forms including loaves for slicing or individual rolls. The make-up method illustrated in this formula produces small loaves composed of several individual rolls that stick together during proofing and baking. After baking the loaves may be served intact or the rolls pulled apart into individual rolls after cooling.
2 1/4 ounces Compressed Yeast
18 ounces Bread Flour
18 ounces Pastry Flour
4 1/2 ounces Shortening
3 1/2 ounces Granulated sugar
1/2 ounce Dough Conditioner (optional)
1/2 ounce Salt
2 Eggs
Egg Wash, as needed
Sliced almonds, as needed
Pearl sugar, as needed
Yield: 7 Loaves
1. Warm the milk to 200°F (99°C) then cool it to room temperature.
2. Dissolve the instant yeast in the milk in a mixer bowl fitted with the dough hook. Mix in all the remaining ingredients on low speed until combined, approximately three minutes.
3. Stop the mixer, scrape down the side of the bowl and check the dough consistency. Add more flour if necessary to make a soft dough. Increase the speed to medium and knead until the dough is fully developed and reaches 80°F (26°C), approximately 7 minutes.
4. Scrape the dough onto a lightly floured workbench and cover. Bench rest 15 minutes. Punch down then cover and bench rest another 5 minutes.
5. Divide the dough into 2-ounce (60-gram) pieces. Round and cover the rolls. After 5 minutes of bench rest, shape each piece of dough into a small oval. Place five pieces of the formed dough side by side on a paper-lined sheet pan with their long sides touching. Repeat until seven loaves have been formed. Brush the dough with egg wash.
6. Proof until doubled in size, approximately 30 minutes. Score the loaves and sprinkle them with sliced almonds or pearl sugar.
7. Bake at 375°F (190°C) until golden brown, approximately 8-10 minutes. The loaves can be served intact, or pulled apart into individual rolls after cooling.
Notes: Method: Straight dough
Fermentation: Bench rest, 20 minutes Proofing: 30 minutes
Milk bread dough may be baked in many forms including loaves for slicing or individual rolls. The make-up method illustrated in this formula produces small loaves composed of several individual rolls that stick together during proofing and baking. After baking the loaves may be served intact or the rolls pulled apart into individual rolls after cooling.
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