Milky Bread Comfort Food Recipes

Steps:

• Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
• Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
• Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
• Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
• Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
• Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
• Brush the top of the loaf with just enough milk to lightly coat the surface.
• Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

Steps:

• Combine bread flour, sugar, salt, and yeast in the bowl of a stand mixer using the dough hook on low speed; mix in eggs until fully incorporated. Mix in warm water and milk until fully incorporated. Add butter and mix until fully incorporated.
• Continue mixing until dough holds together. Take a piece of dough between your fingers and pull them apart. If the dough stays connected and becomes translucent, it is ready. Add milk or flour if needed to reach this consistency.
• Allow dough to rise until doubled in size, about 1 hour. Divide dough into 4 or 5 loaves and shape into greased loaf pans. Rise again until edges are roughly 1 inch below the top of the pan, 30 to 60 minutes. Create a 2-inch vertical slit across the top of each loaf using a knife or scissors.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until bread reaches an internal temperature of 200 degrees F (93 degrees C), about 20 minutes.

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with aluminum foil or parchment paper. Place bread in food processor; pulse until fine crumbs form. Transfer to a small bowl; stir in milk. Set aside, about 10 minutes, stirring occasionally.
• Meanwhile, in a large bowl, combine beef, pork, onion, garlic, egg, 1/4 cup ketchup, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Add bread-milk mixture, and mix very gently with a fork (do not overmix).
• Place meat mixture on prepared baking sheet, and form into a loaf about 9 inches long and 4 to 5 inches wide.
• Bake, brushing twice with remaining 1/4 cup ketchup during baking, until an instant-read thermometer registers 160 degrees, 45 to 55 minutes. Let meatloaf rest 10 minutes before slicing and serving.

Steps:

• Tear the bread into rough chunks, and sprinkle with the sugar. Warm the milk and pour over the bread and sugar to serve.

Steps:

• Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
• Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
• Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
• Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
• While the dough is rising, preheat the oven to 400 degrees F.
• Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.

Steps:

• Whisk together the bread flour, milk, and 1/2 cup (120 grams) water in a small saucepan. Place over medium-high heat and bring to a boil. Whisk for 6 to 8 minutes, until the mixture comes together and forms a smooth, doughy paste. It will start out completely liquid; after it comes to a boil it will get thicker and thicker until it finally leaves a trail in the pan and is more like a soft paste. Remove from the heat and let cool to room temperature.
• In a stand mixer fitted with a dough hook attachment, place the tangzhong, cream, milk, whole eggs, and yeast and mix on low speed for about 2 minutes, until combined. Add the bread flour, sugar, and salt and mix on medium-low for another 4 to 6 minutes, until the dough has come together and is starting to feel a bit elastic.
• Add the butter bit by bit and mix on medium-low for another 8 minutes. The dough should be supple and smooth and a little tacky. Cover the bowl with plastic wrap or a lint-free towel and let the dough proof for about 1 hour at warm room temperature.
• Punch the dough down by literally punching it in the middle and bringing up all of the edges into the center. Scoop the dough up and turn it over. Re-cover and let proof for another 30 minutes at warm room temperature.
• Generously flick flour over the work surface. Generously butter two 9 x 5-inch loaf pans or spray with pan spray. Scrape the dough out of the bowl and divide it in half. Divide each half into 4 equal pieces. Use a rolling pin to roll each piece into a rough oval about 5 inches wide from side to side and 8 inches long from top to bottom, with the narrow end facing you.
• Fold the right side of the dough into the center and the left side of the dough into the center so it meets the right side. Press down so you now have a long skinny piece of dough.
• Starting from the bottom, roll the dough upward away from you so you have a little jelly-roll piece of dough. Place it seam side down in one of the prepared pans. Repeat this with 3 other pieces of dough so the rolls are lined up crosswise in the loaf pan, nestled next to one another. Repeat with the other 4 pieces of dough and the second loaf pan.
• Cover the loaves with plastic wrap or a lint-free towel and let proof at warm room temperature for 60 to 70 minutes, until the loaves are puffy and jiggly when you poke them.
• Preheat the oven to 350°F and place a rack in the center of the oven. Whisk the egg yolk for the egg wash in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly on the tops of each loaf. Bake the loaves for 35 to 40 minutes, rotating the pans midway through the baking time, until the breads are golden brown and sound hollow when you thump them on top.
• Remove from the oven and let the loaves cool in the pans on a wire rack until they are cool enough to remove from the pans, about 15 minutes. Tip them out, place them directly on the wire rack, and let cool until room temperature.