Friday, March 24, 2017
All of this went to my daughter who loves pink glass.
Thursday, March 23, 2017
|This is a new recipe for me. It is a terrific bread, unlike any other recipe I've tried.|
- 5 1/3 cups bread flour, divided, plus more for surface
- 1 cup heavy cream
- 1/3 cup mild honey
- 3 tablespoons nonfat dry milk powder
- 2 tablespoons rapid rise yeast
- 2 tablespoons salt
- 3 large eggs (2 for the dough and one for brushing)
- 4 tablespoons (1/2 stick) butter at room temperature
- Nonstick vegetable oil spray
- Flaky sea salt
- Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.
- Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes. You might need a bit more flour but this dough is sticky.
- Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact. Place 4 pieces of dough side-by-side in each muffin cup.
- Let dough rise in a warm place until doubled in size (dough should be just puffing over top of pan), about 1 hour.
- Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Brush top of dough with egg wash and sprinkle with sea salt. Bake, rotating pan halfway through, until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.