Milk Bread

Richie , let us know how it came out . Post some pics and the recipe you used  please . 

I used one from Kindred's restaurant in North Carolina , posted by Catherine O'Donnell .

5 1/3 cups bread flour 

1 cup heavy cream 

1'3 cup honey 

3 TB nfdm

2TB Kosher salt 

3 eggs ( 2 for mix , 1 for wash  )

4 TB unsalted butter 

1 cup of water 

coarse salt 

Cook 1/3 cup flour with the 1 cup of water into a paste . Not as thick as a roux but same idea . 

add cream and honey mix until smooth 

pour into mixing bowl  (  LET THE MIXTURE COOL SO IT WON'T KILL THE YEAST   she left that part out  ) then add milk powder , yeast , Kosher salt . 2 eggs and the 5 cups of flour .  

Mix to combine ( IT WAS DRY AT FIRST , BUT IT CAME TOGETHER ) 

add butter 1 TB at a time . 

Put in grease bowl to rise , about an hour . 

So the idea behind this is to form it into separate balls of dough after the first rise , and put into the baking vessel , and let rise again .  

You can figure out the size of the ball  for what you are using . 

After 2nd rise brush with egg wash and sprinkle with coarse salt . 

bake @ 375 . I  checked for IT of 190 . It was perfect , and very good . 

Thanks to Catherine O'Donnell for the original recipe .