Indulge in the ultimate comfort food with this Milk Bread Recipe. Soft, pillowy Korean White Bread and Dinner Rolls are addictive and delightful!
Korean Milk Bread 우유식빵 (phonetically pronounced "OouYouShikPpang") is one of those childhood favorites that still brings me so much JOY😋🥰🤪. This milk bread is SOFT, PILLOWY, AIRY, and HIGHLY ADDICTIVE⚠️
🌱You can substitute Soy Milk (1:1) for whole milk.🌱
IF you never had Korean Milk Bread, YOU ARE MISSING OUT! So don't miss out, and make this milk bread.
My favorite way to enjoy Milk Bread is with a smear of room temperature salted-butter with a smear of strawberry jam...DREAMY SNACK🥰. And of course, with a cold glass of milk, iced coffee, or freshly brewed coffee...delightful snack🤤
Korean milk bread also makes great sandwich bread. Egg salad sandwiches; Thinly sliced cucumbers with cream fráiche, fresh dill, and freshly ground black pepper sandwiches; Simple ham and cheese sandwiches...YUM😋. And the dinner rolls are great for making ham, egg, and cheese breakfast sandwiches. Also great for pulled pork sandwiches with some BBQ sauce, and coleslaw. And of course, great for sliders🤗
If you have any leftover Milk Bread slices, turn them into French Toast🧡🍞💛. See below for ingredients and recipe instruction.
FYI - Having bread and pastries is very much part of most Korean's normal cuisine routine. If you go to Korea, you'll see bakeries in every town. And because bread and pastries are very much part of Korean cuisine, you'll see several BIG CHAIN bakeries. Paries Baguette is one of the big chains. (I do not have any business relationship with Paris Baguette.) Paris Baguette has a global presence so check out their website to find a shop near you.
Korean bread and pastries are uniquely different from others. COMPLETELY DELICIOUS with so many varieties. So, make sure to check out a Korean bakery next time you are in Korea-Town or in Korea🤗
🍞INGREDIENTS
Yield: 1 Loaf of Bread or 8 Dinner Rolls
4 Cups Bread Flour (All-Purpose Flour will suffice)
1 Cup Whole Milk (warm 100 - 115 Fahrenheit) 🌱Substitute Soy Milk (1:1) for whole milk.🌱 1/2 Cup Water (warm 100 - 115 Fahrenheit)
3 Tablespoons Granulated Sugar
3 Tablespoons Cold Butter
2 1/4 Teaspoons Instant Yeast
1 3/4 Teaspoons Kosher Salt
1 Tablespoon Butter (room temperature for buttering the interior of the pan) 🌱Substitute Soy Butter
1 Egg (Egg Wash Coating)
🍞Make French Toast with leftover Milk Bread slices:
1 Thick Slice Of Milk Bread, 1/2" Thick
1 Large Egg
1/8 Cup Whole Milk (substitute unsweetened soy milk)
1 Droplet Vanilla Extract
Butter (less than 1 Tablespoon)
CLICK on the blue timestamp below for recipe demonstration
00:00 Intro
02:00 Dough Mixture
06:58 Dough Kneading
09:02 Dough Shaping
12:10 Final Dough Shaping & Proofing
15:05 Baking
16:59 Time to eat!
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I would love to hear from you! Please take a photo of your Milk Bread and post it on your social media and tag @ModernPepper
Looking forward to making more Korean food together.
Cheers,
Helen
Milk Bread RECIPE
In a large mixing bowl, add the flour, salt, sugar, and mix well. Add the butter and break it up with the dough/pastry cutter, until the pieces are small. (If you don't have a dough/pastry cutter, use a fork.). Then used your hands to mix the butter pieces with the rest of the dry mixture. Gather the flour mixture in the center and create a small hole in the middle. Preheat the milk and water (between 100 - 115 Fahrenheit). Make sure to stir the liquid before adding the thermometer. Pour the liquid into the hole (just to the top), add the yeast and mix it with the warm milk. Let it rest for 60 seconds.
Using a fork, mix the liquid with the powder mixture. Add a small amount at a time to the powder mixture and mix with a fork. (Save about 1/4 of the milk/water liquid.) Using both hands, mix with for 2 to 3 minutes, until all the liquid has incorporated with the powder mixture. If there is still flour powder left in the bowl, add more of the milk/water liquid, and hand mix for 2 to 3 minutes. The dough should feel wet in your hands, but not too wet that it is soggy. If the dough feels dry, flatten out the dough, poke some holes with your fingers, and add some of the milk/water liquid. Using both hands, mix well until the liquid has incorporated with the dough (2 to 3 minutes of kneading).
FYI - Depending on your kitchen temperature and altitude of your location, the liquid amount will vary. (I usually need about 1 1/3 to 1 1/4 cup of the water/milk liquid.)
At this point, the dough should feel wet with some dough residue sticking to your hands, but not too wet that it is leaving clumps of residue in your hands.
Trouble-Shooting Tips: If the dough is too wet that it is leaving chunks of residue in your hands, sprinkle 1 tsp of flour, and mix again for 2 to 3 minutes. BUT before adding more flour, on a clean surface, starting kneading the wet dough for 2 to 3 minutes, and the wetness of the dough should become less wet. If still too wet and still leaving chunks of residue in your hands, add another tsp of flour and mix well. Continue doing this until the dough consistency is wet, but leaving some residue in your hands.
8 Minutes Of Kneading: Using both hands, start kneading the dough. (At this point, you should not need to dust the dough. It might leave some reside on the counter as you start kneading the dough, but after 2 to 3 minutes of kneading, the dough should become less wet/leaving less and less residue on the counter surface.) At the end of the 8 minutes of kneading, the dough should feel moist in your hands, slightly more moist than how Play-Doe feels. If the dough feels dry, then flatten out the dough, poke some holes with your fingers, and some water (less than 1/8 cup). Then knead the dough for 2 to 3 minutes until the dough feels moist. Shape the dough into a round shape, as shown in the video.
First Proofing
Place the dough in the mixing bowl used earlier. Cover with a plastic saran wrap. Find a place in your kitchen, away from the heat and sun. Lay a kitchen towel, place the dough bowl, and cover with a kitchen towel. Let the dough rest until it doubles in size, maybe slightly more than double its size. This proofing time will vary according to your kitchen temperature and altitude, so it can take 45 minutes to 1.5 hours. So, just keep an eye on it.
Deflate the proofed dough with both hands.
Second Proofing
To Make Loaf Of Bread:
Then cut the dough into three equal parts. Using both hands, press and flatten each piece of dough to deflate any air. Then tuck and roll the flatten dough into a round shape, as shown in the video. Place all three round shaped dough on your kitchen counter, cover with a plastic saran wrap, and kitchen towel. Let it rest until the dough doubles in size.
To Make Dinner Rolls:
Then cut the dough into eight equal parts. Using both hands, press and flatten each piece of dough to deflate any air. Then tuck and roll the flatten dough into a round shape, as shown in the video. Place all three round shaped dough on your kitchen counter, cover with a plastic saran wrap, and kitchen towel. Let it rest until the dough doubles in size.
Delate and flatten each piece of dough with your hands, then with a rolling pin.
Butter the interior of the baking pan, using your hands.
To Make Loaf Of Bread:
Using a rolling pin, flatten out the dough into a rectangular shape. The length and width should be double the size of the loaf pan. Please watch the video for folding the dough. Fold both lengths to the center. Then take the top end, fold over, and gently press down the end. Start rolling the length of the dough. Gently press and seal the end with your thumb and index fingers. This seal is the bottom as it is placed in the buttered pan. (The side with the rolls showing is facing the side of the pan.)
To Make Dinner Rolls:
Using a rolling pin, flatten out the dough into a round shape. Please watch the video for shaping the dough. Tuck and press the flatten dough into a round shape. Place the dough into a buttered pan. Make sure to leave some space in between each dough.
Third Proofing
Let the dough almost double in size in the buttered pan (cover with a plastic saran wrap and a towel). For the loaf bread, the dough rising approximately 1" above the rim is ideal.
Baking:
Preheat your oven to 350 Fahrenheit. Make sure the shelf is placed in the middle of the oven.
Right before you start baking, whip 1 egg vigorously, using a fork, for 15 seconds. Using a brush, put a light coat of the egg wash on the dough.
Bake for 25 to 28 minutes or until the exterior is a Milky Chocolate Color. The baking time will vary depending on your oven power (i.e. convection oven or not) and of course, the altitude of your location.
Once the baking is done, transfer the loaf of bread and dinner rolls to a cooling rack, immediately.
Make sure to bring the loaf of bread to room temperature before consuming it. For me, I prefer to let it cool off overnight before eating it. Then I store it in a plastic bag. This milk bread is best enjoyed within 48 hours. For the dinner rolls, well, you have to have it warm and steamy😉
🍞Make French Toast with leftover Milk Bread slices:
In a small mixing bowl, add the egg and whisk vigorously for 15 seconds. Then add the milk and vanilla extract, and whisk for 10 to 15 seconds. Place the bread slice into the egg/milk mixture. Let is soak up the liquid for 5 to 10 seconds on both sides.
Make sure to preheat your non-stick frying pan, first. Then add some butter (less than 1/2 Tbsp), and melt on medium-high heat. As soon as the butter, add the egg soaked bread slice to the pan. Cook on each side until golden brown. Garnish with some butter and add some maple syrup and enjoy🥰
Happy-Happy Milk Bread Eating Time...Bon Appétit😋
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My kitchen is cold in winter: 60*-65* should I proof this milk bread in oven with light on?