Vanilla Milk Bread Recipes

Steps:

• Mix butter and sugar, than add 1 eggs and 1 table spoon of flour (repeat this operation for every egg). Add liquid vanilla and the flour remaining. Melt from bottom to top adding milk. Put in your molde and than in the oven at 180° for 20/25 minutes. For the frost, put together powdered sugar and the little seeds vanilla and a little bit of water.

Steps:

• Fold in wet ingredients into dry ingredients making sure to combine evenly.
• Pour into loaf pan and bake for 40 minutes in a 375 degree oven.

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:

• Pour milk into cup or glass.
• Add vanilla and sugar.
• Stir well, add straw, enjoy!

Steps:

• Sprinkle yeast and sugar into 100ml of milk in a bowl.
• Let sit 5 mins; stir to dissolve.
• Stir in another 100ml of milk.
• Mix 400g of flour with the salt.
• Make a well in centre and pour in the yeasted milk.
• Mix with wooden spoon.
• Stir in the remaining 100ml of milk to form a sticky dough.
• If dough is too sticky, mix in the remaining flour (1 tablespoon at a time) until a knead-able dough forms.
• Turn dough out on a lightly floured surface.
• Knead until smooth and elastic (it will feel like a baby's bottom); about 10 minutes.
• Use the remaining (or more) flour if necessary.
• Put the dough in a lightly greased bowl.
• Turn to coat dough with oil.
• Cover with plastic wrap/tea towel.
• Leave to rise for 45 minutes.
• Knock back, cover and let rise again until doubled, about 45 minutes.
• Grease a 1 lb loaf pan.
• Shape the dough to fit in the pan.
• Cover, then prove until dough is 1-inch above the top of the pan (about 1 hour).
• Make egg glaze by lightly beating the egg with 1 tablespoon of milk.
• Brush the top of the loaf with the glaze.
• Bake in a preheated oven at 400°F/200°C for 45 minutes until golden and hollow-sounding when tapped underneath.
• Turn out onto a wire rack and leave to cool.

Steps:

• Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
• When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes.
• Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.

Steps:

• Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it's ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. (You will have about 1 cup starter; see note below.)
• Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
• Add egg, milk and 1/2 cup starter. Turn the mixer on low speed and knead 5 minutes.
• Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
• Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
• Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
• Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
• Using a rolling pin, gently roll out one dough ball into a thick oval. (By this time, the dough should be moist and no longer sticky. You probably will not need to flour the surface, but you may want to flour the pin.) First roll away from your body, then pull in, until the oval is about 12 inches long and 6 inches across.
• Fold the top 3 inches of the oval down, then fold the bottom 3 inches of the oval up, making a rough square. Starting from the right edge of the square, roll up the dough into a fat log, pick it up and smooth the top with your hands. Place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.
• Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
• Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)