Milk Bread

Versão em português

Pão de Leite

Some people are afraid of baking bread. “Oooh, it’s too complicated, ain’t nobody got time for that. ” OK, bagels are a bit of a pain. Everyday bread? It’s no rocket science, and there are some pretty quick versions!

This bread, by Cozinha da Ceci, is super easy – you don’t even need to knead! If you know how to make a cake batter, you can make this bread. All you have to do is mix everything together, put it in the pan, let it rise for one hour, and bake! 🙂

For a 12 x 5-inch loaf pan, you’ll need:

2 Tbsp sugar
1 cup whole milk, lukewarm
½ cup vegetable oil
2 eggs
2 tsp instant dry yeast
3 cups flour – you can use a mix of 2 cups white and 1 cup whole (or rye) flour

Combine the milk, oil, eggs and sugar in a big bowl that fits all the ingredients. The milk can’t be too warm, or it will “kill” the yeast – if you can keep your finger in it for 10 seconds, it’s perfect.

Add the flour and salt and mix well with a silicone spatula until all ingredients are combined. See? That’s it! It’s not hard!

Place the dough into the loaf pan (unless yours is a non-stick pan, make sure it’s buttered!), cover with a clean dish cloth, and let it rise on a warm place for about one hour – it’ll almost double in volume.

Bake in a pre-heated oven for about 40 minutes, or until it’s golden brown on the sides – if you tap the surface of the bread, it will be firm and you’ll hear a hollow sound. Let it cool in the pan for about five minutes, remove from the pan, and let it cool over a wire rack. Resist the temptation of cutting the bread while it’s still hot: it’ll be way too soft, and will definitely crumble!

FREEZER: section the bread into portions, wrap in plastic wrap, and freeze for up to three months!


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