You’d never take cream of wheat this thick, but it’s perfect to add to the liquid ingredients.
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Some folks consider it a brioche, but while it’s an enriched bread, my milk bread is much less complicated than my brioche recipe. Or at least, I know what I’m doing with it so it feels less complicated.
Start with a milk roux: just hydrating some flour on some heat. It sounds fussy, but it’s the same thing as making malt o meal, cream of wheat or “farina”.
#milkBread
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