Lynn Crawford’s Milk Bread with Honey Butter
Milk bread has a sweet flavour and a soft texture that melts in your mouth. Paired with honey butter, it becomes a comforting treat.
| Servings | Prep Time |
| 2loaves | 2hours |
| Servings | Prep Time |
| 2loaves | 2hours |
Ingredients
- 2/3 cups heavy cream warm (to 95°F/35°C)
- 1 cup whole milk warm (to 95°F/35°C)
- 1 tbsp. instant yeast
- 1 egg
- 1/3 cup granulated sugar
- 1/2 cup cake flour
- 3 1/2 cups bread flour
- 2 tsp. salt
- 1 cup unsalted Ontario butter plus more for greasing pans at room temperature
- 2 tbsp. honey
- 1 tsp. orange zest
Servings: loaves
Units:
|
Ingredients
Servings: loaves
Units:
|
Instructions
Milk Bread:
- Preheat oven to 350°F (180°C).
- Place the cream, milk, sugar and yeast in a small bowl, mix and let stand for 10 minutes.
- In a stand mixer bowl, place the cake flour, bread flour, salt, and 1 whole egg, then add the cream yeast mixture. Mix dough for 15 minutes. Cover the dough with a damp towel and let rest for 1 hour or until the dough is double in size.
- Grease two standard loaf pans on all sides with butter.
- On a lightly floured surface, turn out the dough and cut it in half. Then, cut each half into 3 equally-sized pieces. Roll each piece into a ball. Place 3 balls into each loaf pan.
- Cover the pans and let the dough proof (rest) for another hour or until doubled in size.
- Brush the risen dough with egg wash.
- Bake the loaves for 23-25 minutes. Allow to cool before removing from pans.
Honey Butter
- In a small bowl, stir together butter, honey and orange zest until blended.
- Place butter in an airtight container and refrigerate. Use within 2 weeks.
