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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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     in reply to

     I can never get the dough to the right consistency in the machine. So after it’s fully incorporated on low and pulling off the sides of the bowl, plop it onto the needlessly fancy builtin carving boards that came with the house, then do some slap and folds until you’re tied of trying windowpane tests and just call it “smooth and elastic”

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     in reply to

     I’m a wet ingredient firster. It helps keep hidden pockets of flour sticking to the side of the bowl. But if you’re incapable of adding a pulverized grain without creating plumes of dust around your kitchen, you do you.

     fanta ✅️ repeated this.
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     in reply to

     Dry stuff: different bowl. Be paranoid about mismeasuring salt since you screwed it up earlier this week.

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     in reply to

     Pretend you’re Scotty K and put all the liquids in the bowl.

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     in reply to

     While that’s thickening on low, we’re keeping some milk in a double boiler to reach 110°F to activate dry yeast. I add the sugar because I’m lazy, but it’s probably better only to add enough to feed the yeast and add rest with dry ingredients. Ten minutes to double.