Butter Enriched Milk Bread | #BreadBakers

Weekends are lazy and relaxing. Monsoons have made our world beautiful like never before. Countless shades of green don the surroundings. The trees, the hills, the forests, the valley, profuse vegetation and teeming foliage, each has a distinct shade of green but all bright and dazzling.

Yesterday, we spotted a group of black-faced monkeys far on a Silk Cotton tree. The heavy downpour did not seem to deter them from foraging and playing in the branches.

  A small baby is clung on to the mother while she moved swiftly from branch to branch, plucking and chomping the juicy leaves.

A group of Paradise Flycatchers seemed to be enjoying the showers and were seen chasing each other.

On Sunday, we baked a bread for breakfast. I loved this bread from www.kingarthurflour.com

It was soft, pillowy, buttery, milky and sweet. 

We baked two batches.

 One in a loaf pan. 

And another as rolls in a cake pan. 

We loved the bread with homemade jam.

Butter Enriched Milk Bread

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• ½ stick butter (softened)
• 2 tablespoons butter (to brush the top)
• 1 cup warm milk
• 1 ¼ tablespoon sugar 
• 1 tablespoon instant  yeast

Instructions

1. Take the first three ingredients in a large bowl. Mix well.
2. Add sugar and yeast to warm milk and stir till sugar is dissolved.
3. Now pour the milk into flour mix little by little and knead the dough. If the dough feels tight or hard, add a tablespoon or two more and knead for 5-6 minutes till you a get a shiny, smooth and elastic dough.
4. Transfer the dough into a greased bowl. Cover and keep in a warm place to rise for 1-2 hours or until double.
5. Turn the dough out onto a lightly floured surface and divide into two equal parts. Divide each part into three parts. Shape each part into round smooth balls. You will have six dough balls.
6. Grease one 8 ½ inch x 4 ½ inch loaf pan. Place the dough balls side by side into two rows( three dough balls lengthwise, see picture )
7. To make rolls, divide dough into 18-20 pieces. Shape each piece into a ball.
8. Grease one 8 inches round cake pan. Arrange dough balls in the pan.
9. Cover and keep to rise in a warm place until puffy.
10. Brush the top with the butter.
11. Bake in a preheated oven at 180 degrees C for 20-25 minutes or until the top becomes golden.
12. Remove from the oven. Remove from the pans after 5-6 minutes and cool in the rack.

Note - This is the recipe for one batch of rolls/loaf

Linking to BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with

 a common ingredient or theme.

This month, the #BreadBakers, hosted by Felice of All That's Left are the Crumbs, are baking breakfast breads. Check out her blog for her amazing recipes

 Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Our theme this month is Breakfast Breads.

If you are a food blogger and would like to join us.

Just send Stacy an email with your blog URL to foodlustpeoplelove @gmail.com.

You'll love the breakfast breads from our group.  

·         Blueberry Buttermilk Scones by Mayuri’s Jikoni

·         Blueberry Scone Bread by The Wimpy Vegetarian

·         Breakfast Monkey Bread by Cindy's Recipes and Writings

·         Butter enriched Milk Bread by Ambrosia

·         Carrot Paneer Parathas by Sneha's Recipe

·         Easy Sourdough Popovers by Cook's Hideout

·         Jalapeño and Cheddar Bagels by Karen's Kitchen Stories

·         Low Carb Cinnamon Raisin Biscuits by Palatable Pastime

·         Multigrain Aloo Methi Paratha by Sizzling Tastebuds

·         Pączki with Lemon Cream Filling by All That’s Left Are The Crumbs

·         Spice Island Breakfast Muffins by A Day in the Life on the Farm

·         Vegetarian Steamed Bao by Herbivore Cucina

·         Welsh Panco - Bacon-fried Batter by Food Lust People Love

·         Yogurt Honey Wholemeal Loaf by Cook with Renu