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Milk Bread

March 16, 2014 - Recipes


This is a recipe from a course I took at Cordon Bleu School in Ottawa to see what, if anything we could add to the menu at McGee's Inn.

(like a brioche)

*  500 g bread flour
*  50 g sugar
*  10 g salt
*  20 g baker’s yeast (dissolve in warm milk - whisk)
*  2 pcs eggs (whisk eggs)
*  250 ml milk
*  100 g butter

Whisk flour in food processor - add eggs & yeast mixture

Work until less sticky
Add butter after a while
Mix with paddle then hook 5-10 minutes
2 hours = 1st proof

Put in fridge overnight 12 hours
Shape - proof 1 hour
Brush with egg wash
350degrees for  25 minutes

Grease and flour pans