- Recipes Home
- Interest Groups
Rich Milk Bread Recipe
|Cake compressed yeast||1 Tablespoon|
|Warm milk||1 1⁄4 Cup (20 tbs)|
|All purpose flour||4 Cup (64 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2500 Calories from Fat 572
% Daily Value*
Total Fat 65 g99.9%
Saturated Fat 36.5 g182.6%
Trans Fat 0 g
Cholesterol 360.7 mg
Sodium 2141.6 mg89.2%
Total Carbohydrates 405 g134.8%
Dietary Fiber 14.7 g58.9%
Sugars 21.6 g
Protein 69 g137.5%
Vitamin A 38.7% Vitamin C 0.03%
Calcium 43.8% Iron 137.3%
*Based on a 2000 Calorie diet
Add the vitamin C tablet and stir until dissolved.
Put the flour, salt and sugar in a large bowl and rub in the fat.
Add the yeast liquid and the lightly beaten egg to the dry ingredients and mix to form a firm dough, adding extra flour if it is too sticky to handle or more liquid if too dry.
Turn the dough onto a lightly floured surface and knead until smooth and elastic.
It will take about 10 minutes by hand or 3 minutes with a food mixer and dough hook.
Shape the dough into a ball and place inside a large oiled plastic bag or replace in a greased mixing bowl.
Cover and leave to rest for 10 minutes.
Turn out the dough and divide into the required amounts.
Shape as described under Rich Milk Bread (Standard Method).
Place the baking sheets inside large lightly oiled plastic bags and leave the braids or twists to rise for about 50-60 minutes at room temperature or 40-45 minutes in a warm place; leave the rolls Is for about 30 minutes at room temperature or 25 minutes in a warm place.
Remove plastic bags and bake the braids, twists or rolls at the same temperature and times as given under Rich Milk Bread (Standard Method).