Milk is often added to bread doughs to impart moisture and subtle flavor, as in this recipe. Warm milk is used to activate the yeast that's used in the dough, and more milk is brushed over the dough once it has risen partially and allowed to continue rising. Then still more milk is brushed over the rolls before sprinkling with sesame seeds and baking, the milk helping the seeds adhere and also promoting the crust to turn golden brown.
- 1 kilogram strong flour
- 680 milliliters whole milk
- 60 grams butter
- 20 grams lard
- 40 grams sugar
- 10 grams yeast (brewer’s)
- 20 grams salt
- 1 teaspoon malt
- milk (for brushing)
- sesame seeds
- Combine 500 milliliters of warm milk with the malt, the yeast, and 500 grams of flour.
- Let the dough double in size, approximately 90 minutes.
- Add the remaining milk and half of the remaining flour.
- Turn on the mixer, with the hook attachment, on low speed.
- Add the salt and, gradually, most of the remaining flour, butter, lard, and sugar when the dough no longer sticks to the sides of the mixer bowl.
- Knead well, add the last of the flour, increase the speed slightly, and knead for 10 more minutes.
- Cover the bowl and let it rise at a temperature of 28C until it doubles in size, approximately 90 minutes.
- Place the dough on a work surface and knead again.
- Cover the dough and let it rise again for 60 minutes.
- Cut the dough into pieces each weighing 100 grams, shape the pieces into rolls or loaves and place them on baking sheets.
- Cover the dough with plastic wrap and let them rest at 28C.
- At 3/4 of the rising process, brush the dough with milk and cover once again to complete the rising process.
- Brush again with milk, sprinkle with sesame seeds, let rest for 2 to 3 minutes and bake at 180C for 18 minutes.
- Remove the bread from the oven and cool.
|Calories1230Calories from Fat260|
|% DAILY VALUE|
|Calories from Fat260|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.