Milk bread

This is my favorite bread for making French toast. Justin posted an overnight French toast picture and now I can make some. If you would like the milk bread recipe, just type #bread in the forum search box at the top of the page. I have the link from a previous post of milk bread. If you have bread to post please include hash tag bread on your post then we can easily find all the bread posts.

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Comments

wolfiegirl

John, those are absolutely beautiful! Very brioche-y! I'm gonna go check out the recipe now!

Excellent....excellent....

Update: I just checked out the recipe page(s). Holy bread dough, Batman! I'm now gonna have to try this technique and about all the recipes that are listed at the bottom of that page! Just what I need in my life...more bread....sigh....oh well.....what a way to go!

fisher23

Making the roux is the key to this recipe, pre gelatinizing the flour gives you that light texture. I find that the in pan proof take longer than the recipe indicates, 1.5 hours or so. Please let me know how it goes if you try it.

wolfiegirl

I will be trying it soon. I have to. It's my destiny.....

Alex_311927

Holy moly this really perked my interest because I struggle so badly with soft 'brioche' type enriched doughs, even moreso than the wettest sourdoughs.

fisher23

Byrdie I am going to try my hand at the overnight French toast. I cut the bread 1.5 " thick and have them soaking up all that goodness.

I was thinking of using Joule at 176° to cook the custard then finish in a hot pan. What do you think? Or should I just bake it?

wolfiegirl

I usually just melt some butter in a large skillet and cook the slices until golden brown and delicious!! The bread will be very soft and full of custard so too much handling could be disastrous. Baking is ok to do but I like the nice crust the pan sauté lends. So it's up to you as to how you prefer the pain perdu finished. Either way, don't forget anice snowing of powdered sugar before serving!!

fisher23

Here was the finished French toast, pan fried then put in a 300°F oven for 25 minutes to cook the interior. Being that thick, 1.5 inches, it needed the oven time. Served properly with powdered sugar, butter and some maple syrup. It was Very good!

wolfiegirl

I'm responding up here because my first post in response to your ingredients list for your pain perdu didn't post. This time I copied my post before I hit 'reply' so I didn't have to remember what I said. At my age that can be a challenge and then some.....

Back to my response to you....

I don't really measure but in the mix I add eggs, half each of 2% and half & half, cinnamon, nutmeg, allspice, vanilla and the zest of an orange. And see! Letting the bread soak for hours (or overnight) really give the bread time to soak up everything it's capable of soaking up.

Leilani_261695

Hi John... i tried baking bread also on my spare time.. but it smells yeasty after being baked.. any idea how to avoid it?

wolfiegirl

I knew I forgot something....I add in a splash (or three) of Grand Marnier along with that orange zest. Very yummy!

fisher23

Do you mean more than store bought bread? Bread will smell of yeast, especially if you use too much yeast, or don't give it a long enough raise or don't get it baked all the way. Lean dough smells more yeasty to me. Try this recipe it is a rich dough and I don't think it smells overly yeasty.

Leilani_261695

Thanks John...I ll try that on my free time.

wolfiegirl

Hey John! I'm half way through my first batch of Hokkaido milk bread. I made the tangzhong a couple days ago so that was ready when I was. Plus I was waiting on full fat milk powder I ordered (where would we be without Amazon!?). At this stage the dough is rising. I wanted to come back to this post to see if you divided your dough by four per or three per pan and I see you did four so that's what I'm gonna do. If it's good enough for the Master it's good enough for the pupil. % )