White Milky Bread
This is a White Milky bread recipe with a light texture which is made with plain flour, yeast, milk, baking powder and butter. It goes with anything and is good at calming an unsettled tummy. Make your own with this easy recipe. Spread with butter and jam or toast it.
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Check it out the White Milky Bread Recipe here!!
[one_fourth]Prep Time:2 hours[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings:8 [/one_fourth] [one_fourth_last]Difficulty Level: Medium [/one_fourth_last]
[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]
- 3 cups all purpose flour(maida)
- 1-1/2 tbsp sugar
- 1-1/2 tbsp Yeast
- 1 teaspoons salt
- 1-1/2 cups water( or as required)
- 1/4 cup milk
- 1 tbsp butter
[/tab] [tab]Yield: 1 – 1 1/2 pound loaf
Amount Per Serving ( 1 serving = 2 slices)
- Calories: 111 kcal
- Carbohydrates: 22.6 g
- Cholesterol: 1 mg
- Fat: 0.6 g
- Fiber: 0.8 g
- Protein: 3.3 g
- Sodium: 163 mg
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
In large bowl, combine 1 cups flour, sugar, undissolved yeast, and salt.
Heat water, milk, and butter until very warm (120 to 130oF); stir into dry ingredients.
Beat 2 minutes at medium speed of electric mixer scraping bowl occasionally or use hands to mix it.
Stir in 1 cup flour; beat at high speed for 2 minutes scraping bowl occasionally or knead well with hands.
Stir in remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic.
Roll dough on a flat surface to 12 x 7inch rectangle.
Beginning at one end of rectangle, roll up tightly as for jelly roll or as we roll during paratha making.
Pinch seams and ends to seal.
Place, seam sides down, in greased 8 x 4 inch loaf pans.
Cover; let rise in warm, draft free place until doubled in size for about 1hr.
Beat one egg and brush a little over the dough top just before baking
Bake at 400 degree F for 25 to 30 minutes or until done.
Remove from pans; cool on wire rack.
Slice when bread is cooled down and store in shopper closed tightly so that its moisture is not wasted. White Milky Bread is ready to eat. Enjoy!
- Directions must b followed strictly other wise the desired results don’t come out.
- Serve with jam, fruit spread, butter or margarine.
Here are some of the Bread Recipes I’ve shared (click on the Recipe Name to get the recipe):
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