North Carolina Restaurant Milk Bread ..Kindred Milk Bread recipe is intriquing

I did try that recipe I while back

and I was seriously underwhelmed at the results, especially given the amount of work and cost of ingredients that went into it.

Personally, I'd rather have a nice crusty loaf made with flour, salt, yeast and water!

For a richer loaf, I will make a buttermilk rosemary bread.

 
Judy, Thank you for your feed back on the recipe.....so helpful

lately don't really want to waste ingredients with the shopping situation we are all experiencing now with the virus.....thank you again

 
Haven't tried this one but it's the tangzhong method. Looks a lot like a brioche

dough; however Joanna Chang doesn't use that method.

The recipes are very similar, but brioche has double the eggs. This milk bread is using heavy cream (essentially butter + water) + butter which equals brioche's 14 TBL of butter + water.

I do think this recipe would taste very yeasty and a bit salty as both are double the brioche amounts to support only 1 extra cup (20% increase) of flour.

I'll stick with the brioche since I never make sandwich bread and kindof always make pastries.

 
Joanna Chang's brioche from *Eva Bakes* blog

Ingredients
2 and ¼ cups (315 grams) all-purpose flour
2 and ¼ cups (340 grams) bread flour
3 and ¼ teaspoons (1 and ½ packages) active dry yeast or 1 ounce (28 grams) fresh cake yeast
â…“ cup plus 1 Tablespoon (82 grams) granulated sugar
1 Tablespoon kosher salt
½ cup (120 grams) cold water
6 eggs divided
1 cup plus 6 Tablespoons (2 and ¾ sticks or 310 grams) unsalted butter room temperature, cut into 10-12 pieces

Instructions

In the bowl of a stand mixer fitted with the dough hook, mix together the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the egg on low speed for about 5 minutes. You will need to stop the mixer occasionally to scrape the sides down so all the dry ingredients get incorporated.

Keep the mixer on low and slowly add in the butter, one pat at a time. Once all the butter has been incorporated, you'll want to stop the mixer occasionally to scrape the dough off the sides of the bowl. Your dough will appear like a big old mess and very shaggy. Trust me though - keep mixing and your dough will eventually turn satiny and smooth. You'll want to mix the dough for about 10-15 minutes for this to happen. Once it turns satiny smooth, turn the mixer to medium high for 1 minute.

Transfer your dough to a large, well-oiled bowl and cover with plastic wrap. Place it in the refrigerator and allow it to rest and rise for at least 6 hours or up to overnight.

To make both loaves, generously grease two 9"x5" loaf pans and set aside.

Divide the dough in half and roll one of the halves out into an approximate 9" square. Fold the top third of the dough towards you, and then the remaining third up away from you - like you're folding a letter. Press down on the layers, then flip the dough so it's seam-side down. Place it in your prepared loaf pan and repeat with the other dough. Allow the dough to rise and double, about 4-5 hours.
Preheat your oven to 350°F.

Whisk the remaining egg with 1 teaspoon of water and brush the tops of the loaves gently with the egg.

Bake in your preheated oven for 35-45 minutes or until the tops and the sides are golden brown. Remove the pans from the oven and allow to cool in the pans for another 30 minutes. Then remove the bread from the pans completely on a wire rack.
Notes

Note: Do NOT halve this recipe. There won't be enough dough for the dough hook on your stand mixer to grab and fully knead for a good brioche. .

Bread should be stored, tightly wrapped, at room temperature for about 3 ays or frozen for up to 1 month.

Source: Flour: A Baker's Collections of Spectacular Recipes by Joanne Chang

https://www.eva-bakes.com/french-brioche-from-joanne-chang/

 
Gay, the thing I love about Joanna's is the entire thing is done with the mixer. Then refrigerate.

The next day the dough is actually a joy to work with.

 
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