Home Made Milk Bread is a delicate, healthful yeast bread using a combination of flours and cumin.
4 cups bread flour or all-purpose flour
1-1/3 cup semolina flour
1 tablespoon salt
2 packages active dry yeast
1/2 cup firm butter
2 cups very warm milk (120 to 130-degrees)
1 egg, beaten
1/2 teaspoon kosher salt
1/2 teaspoon cumin seed
Mix flours together. Place 3-cups of the flour mixture in a large bowl; stir in the 1-tablespoon salt and yeast. Cut butter into the 3-cups flour mixture; stir in milk. Stir in enough of the remaining flour mixture to make dough easy to handle. Stir in additional bread flour if needed.
Turn dough onto lightly floured surface; knead five minutes or until smooth and elastic. Dough should feel soft and moist but not sticky. Place in greased bowl; dust with flour. Cover and let rise in warm place 30 to 45 minutes or until doubled in size.
Dust two cookie sheets with flour. Punch down dough; turn onto lightly floured surface. Knead five minutes. pat dough into 12-inch squares, cut into four triangles. Place two triangles on each cookie sheet. Cover and let rise in warm place 45 minutes or until double.
Preheat oven to 325-degrees. Brush loaves with egg; sprinkle with kosher salt and cumin. Bake 50 minutes or until deep golden brown.
If necessary, refrigerate two loaves while the first two bake.
Recipe makes 4 loaves.
Did You Know?
It takes a modern combine about 9 seconds to harvest enough wheat to make 70 loaves of bread.
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