Breads, Sandwiches, And Desserts, Oh My! – We’ve Got 7 Recipes Ready To Satisfy Your Carb Needs :)

Check out what my friends at Food52 had to say about this Milk Bread:

 Thank you for sharing, this looks great as it stands and so much potential for tweeking. Ah, I do love bread! Cheers!

If you’re serving a crowd you may want to make a few of these. I’d say two for a family of four, and so on. Everyone is going to want more, that’s a given! It’s good even plain with no butter but why not indulge? You be the judge, you’ll see what I mean.

Ingredients

5 1/3 cups Gold Medal bread flour, divided, plus more for surface
1 cup Borden heavy cream
1/3 cup mild Sue Bee honey
3 tablespoons nonfat Alba dry milk powder
2 tablespoons active dry yeast
3 large Eggland’s Best eggs
4 tablespoons (1/2 stick) Land O Lakes unsalted butter, cut into pieces, at room temperature
Pam nonstick vegetable oil spray
Flaky sea salt

Directions

1. Cook 1/3 cup Gold Medal or other flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add cream and honey and cook, whisking to blend, until honey dissolves.

2. Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggland’s best eggs, and 5 remaining cups flour. Knead on medium speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully incorporating into dough before adding the next piece, until dough is smooth, shiny, and elastic, about 4 minutes.

3. Coat a large bowl with Pam nonstick spray and transfer dough to bowl, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.

4. If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces (you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of dough side-by-side in each muffin cup.
 If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to create 2 rows down length of each pan.
 If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs in a row down length of each dish.

5. Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be just puffing over top of pan), about 1 hour.

6. Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to blend. Bake, rotating pan halfway through the cook time. Do so until bread is deep golden brown, starting to pull away from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60 minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire rack before turning out; let cool completely.

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Quick Tip: Brush the top of the bread with egg and sprinkle with sea salt for a lovely finish.

Thank you to Food52 for this awesome recipe!