SOFT MINI MILK LOAVES
Lockdown day #98🇿🇦 Soft Mini Milk loaves with yeast dough. I was going to use them for small bunny chows tonight but had mine with leftover veggie soup. Delicious!
- Stir to mix the following and set aside for 5 minutes to let yeast active:
- 165 ml warm milk
- 1 teaspoon sugar
- 3 g dry instant yeast
- Dough:
- 220 g white bread flour
- 15 g sugar
- 1 teaspoon salt
- 1 tablespoon milk powder
Mix dry ingredients well in a bowl. Add the yeast mixture and stir until all the flour is incorporated. Cover and rest for 20 minutes.
Add 15 g of softened butter (not melted) to the dough and work it in with a spatula. Put dough hook onto your machine and work the dough for 6 – 8 minutes until soft and elastic (or knead by hand).
Oil a clean bowl and put the ball of dough. Cover with cling wrap and leave to rest in a warm draught free spot for 40 – 50 minutes until doubled in size. (I put the bowl into my car that’s parked outside)
Press all the air out and knead on lightly floured surface. Now you can cut into even pieces to make individual mini loaves. Roll each piece out with rolling pin and then roll the dough up like a Swiss roll. Put into a buttered tin and allow to rise again until doubled in size.
Brush with beaten egg and milk. I brushed mine with mayonnaise.
Bake in preheated oven at between 160°C to 190°C for 20 – 25 minutes depending on the size of your loaves. I baked at 180°C for 20 minutes but could have been baked at lower temperature.
With this amount of dough I got exactly 6 mini loaves.
Recipe and photo: Elsabie Templeton
