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1993-01-14
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Newsgroups: rec.food.recipes
Distribution: world
From: mlinda@novell.com (M'Linda Taylor)
Date: Tue, 28 Jan 1992 20:11:50 GMT
Subject: LACTO: Basic Milk-based bread
References: <kob236INNekh@mthvax.cs.miami.edu>
Summary: orig. subject: Re: REQUEST: Milk-based Breads
Archive-Name: recipes/lacto/milk-bread
Keywords: recipe lacto milk bread
Followup-To: rec.food.veg
Organization: Novell Inc., San Jose, Califonia
Approved: aem@mthvax.cs.miami.edu
In article <kob236INNekh@mthvax.cs.miami.edu> jean@verdix.com (Jean C.
Jaiswal) writes:
>I have recently returned from a trip to India. It seems they make
>their raised bread with milk. I found it much more tasty than the
>stuff I find in the states. I would like to duplicate it here. Does
>anyone have a few good recipes for bread that use milk? I do not have
>a bread machine, but will get one if I will be able to make this kind
>of bread.
This is from memory (which is how I make it!)
Gently heat 1 cup milk, 1 cup water, 2 tablespoons butter/margarine, ~1
teaspoon salt ~1 tablespoon sugar. (I don't use measuring spoons). You
should still be able to stick your finger in this without burning
yourself.
Put this in a large mixing bowl and stir in 3 or 4 cups of flour and 1
packet of yeast (I use quick rise). Stir in more flour to make up to a
total of 6 cups. You want a somewhat soft dough at this point. Turn
this out into a buttered (oiled or whatever) bowl (large enough for the
dough to double in size) turn once to coat the top of the dough, cover
with plasic wrap and set somewhere warm to rise. (I turn on my oven to
low while I get it to this stage, then turn it off so it doesn't get
too hot)
When doubled, "punch" down and turn out onto well floured surface to
knead...incorporating more flour as needed. (You want a somewhat
"soft" dough to get a nice light texture). Divide into two loafs,
place in oiled pans and let rise until doubled in size (at least to the
top of the pans) turn oven on to 350 and let bake for about a 1/2 hour
or until brown.
Turn out on cooling racks and avoid temptation of slicing until cool
(otherwise it will be gummy and you will think you haven't baked them
long enough...I KNOW about this part!)
You could probably use 2 cups of milk and no water in this recipe.
Happy Bread Baking!
M'Linda mlinda@novell.COM