milk loaf


450g bread flour
14g milk powder
23g castor sugar
8g salt
4g yeast
270g fresh milk
1 egg
23g cold water
75g overnight dough (or levain/starter)
45g butter

overnight dough

100g bread flour
1g yeast
100g water
*mix well & leave for 12-16 hours

  1. beat all ingredients except butter till elastic
  2. add butter continue mixing until smooth and elastic
  3. shape briefly the dough into a ball
  4. rest the dough for 45 minutes on table top (proof)
  5. divide into 4 equal parts (about 230g each)
  6. shape each smaller dough into a ball
  7. rest dough for 10-15 minutes (second proof)
  8. flatten each ball into a flat sheet & roll the dough (into a long roll)
  9. put 2 rolled-up doughs in each loaf tin
  10. rest the dough for 45-60 minutes in the tin (third proof)
  11. brush the top of the dough with egg wash, preheat oven
  12. bake the loaves at 180 degrees for about 35 minutes on the lowest rack (to prevent top from over-browning)