Miltank Milk Bread | Ene's Recipe Book

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Miltank Milk Bread

Miltank's highly nutritious milk changes flavors with the season. Let's take some milk and make a fluffy milk bread with different flavors to match!

Difficulty
Servings
2 loaves
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Diet
Vegetarian

Per serving

Based on 3 ingredients with nutrition data.

Place the bread flour and milk in a small saucepan over medium-high heat. Whisk until it comes together, about 1 minute. Set aside and allow to cool. This is the vanilla dough tangzhong.
Combine yeast and milk and let it rest for 5 minutes, allowing the yeast to become active.
Combine the bread flour, salt, vanilla bean seeds, and sugar in a large bowl of a stand mixer. Add the tangzhong, yeast mixture, vanilla extract, and egg to the bowl and mix until it just comes together.
While the dough begins to knead, add 1 tablespoon (14 grams) of butter at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add 1 tablespoon of milk at a time.
Transfer to an oiled bowl, cover, and let rest for 1 hour, or until it has doubled in size.

Place the bread flour and milk in a small saucepan over medium-high heat. Whisk until it comes together, about 1 minute. Set aside and allow to cool. This is the strawberry dough tangzhong.
Combine yeast, strawberry powder, pink food dye, and milk and let it rest for 5 minutes, allowing the yeast to become active.
Combine the bread flour, salt, and sugar in a large bowl of a stand mixer. Add the tangzhong, yeast mixture, and egg to the bowl and mix until it just comes together.
While the dough begins to knead, add the butter 1 tablespoon (14 grams) at a time. Knead the dough for 5 minutes. If the dough is too sticky, add 1 tablespoon of flour at a time. If it is too dry, add 1 tablespoon of milk at a time.
Transfer to an oiled bowl, cover, and let rest for 1 hour, or until it has doubled in size.

Once both doughs have doubled, punch down and knead. Split each dough into 3 equal portions. You will have 3 vanilla dough balls and 3 strawberry dough balls. Grease 2 deep bread baking pans.
For the first loaf, take one of the strawberry portions and roll the dough out into a long rectangle. Make sure the width of the rolled-out portion is not wider than the baking pan you are using. Carefully roll up the dough. Place in one of the prepared baking pans. Take a vanilla portion and repeat the process. Place the vanilla portion next to the strawberry.
Take another strawberry portion, repeat the process, and place next to the vanilla portion.
Repeat step 2 for the second loaf. Note: The first loaf will be 2 parts strawberry and 1 part vanilla, while the second loaf will be 2 parts vanilla and 1 part strawberry. I like to alternate the 2 flavors to make a colorful loaf.
Cover and allow to rise again for 45 minutes, or until it doubles in size.
Preheat oven to 180°C.
In a small bowl, combine the egg and milk for the egg wash. Brush the top of the loaves with the egg wash. Place in the oven and bake for 15 minutes.
Lightly cover each of the loaves with aluminum foil to avoid browning too much. Cook for another 15 to 25 minutes, until cooked through.