tag:blogger.com,1999:blog-1949697655486045703.post6760428159683418985..comments2023-04-08T10:04:59.364-04:00Comments on KitchenGeisha: Victorian Milk BreadKitchenGeishahttp://www.blogger.com/profile/07692907815031221090noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1949697655486045703.post-82084896915733065042011-12-21T21:43:01.918-05:002011-12-21T21:43:01.918-05:00I make victorian milk bread all the time. Here are...I make victorian milk bread all the time. Here are some tips for you to make the perfect victorian milk bread.<br /><br />Use a digital scale to measure the ingredients since flour compacts and doesn't give accurate proportions.<br /><br />2tsp active dry yeast (1 packet)<br />1tsp sugar <br />300ml lukewarm milk (measure by volume)<br />500g bread flour<br />1-1/2tsp salt<br />1tbs honey (for glaze only)<br /><br />1)Warm the milk so that it is slightly warmer than your fingers temp (about Fahrenheit).<br />2)mix all dry ingredients together (flour,salt,sugar)<br />3)when milk is warm add the yeast, stir, and wait 2-3min.<br />4)mix wet and dry ingredients all together and knead till it passes the elasticity test (take a little bit off and do a windowpane test by slightly tugging at it looking at it in the light till light can be seen through it, and it doesn't tear)<br />5) put in a lightly oiled bowl and cover to let rise for 45 min<br />6) gently deflate and punch down the dough and recover, let rise for another 45min<br />7) punch down the dough again and then in a butter bread pan form the "S" shape<br />8) let rise until the bread is 1- 1 1/2inches above the pan<br />9) bake in a 400 degree oven for 45min. <br />10) if desired after 10min use the honey to glaze the bread, while doing so you can also lightly sprinkle toasted sesame seeds ontop (seeing as how I can see you like them)<br /><br /><br />Some tips : put the oven racks both in the middle, the bread rack being the best located... the one under it you can put a pan filled with 4-5 ice cubes to help steam the bread through the initial process, giving a better crust. <br /><br />Let the bread cool for about 2 hours before even thinking about cutting into it. This process is vital for the strands of gluten to settle and for the bread to reach the perfect texture. <br /><br />sincerely,<br />A foodie (food lover)samnoreply@blogger.com