Chef Johns Milk Bread Recipes

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CHEF JOHN'S WHITE BREAD



Chef John's White Bread image

I mostly eat whole grain breads but occasionally will indulge in some white, which if we're being honest, really is a more special bread-eating experience, especially for sandwiches. The buttery, slightly sweet, but mostly neutral flavor of white bread really lets the main ingredients shine. So, whether you're a nostalgic baby boomer like me, or just a curious millennial 'wondering' what a classic white bread tastes like, I really do hope you give this a try soon.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 4h10m

Yield 10

Number Of Ingredients 12

1 ¼ cups whole milk, warmed
1 (.25 ounce) package active dry yeast
1 large egg, beaten
1 tablespoon white sugar
1 tablespoon white vinegar
¼ teaspoon baking soda
1 teaspoon fine salt
1 pinch cayenne pepper
2 ¾ cups all-purpose flour, or more as needed
3 tablespoons unsalted butter, very soft
1 tablespoon all-purpose flour, or as needed
2 tablespoons melted butter, divided

Steps:

  • Pour warm milk into a bowl of a stand mixer fitted with the dough hook. Sprinkle yeast on top and let dissolve until a few small bubbles begin to a form, 10 to 15 minutes. Add beaten egg, sugar, vinegar, baking soda, salt, cayenne, flour, and butter.
  • Knead on low speed until dough begins to come together. Increase speed slightly and knead about 3 minutes more. Use a spatula to scrape the sides clean and gather the dough into the center. Cover and let rise until doubled in volume, 1 1/2 to 2 hours.
  • Butter a spatula and a loaf pan. Scrape the dough into the pan using the spatula. Smooth out the top to distribute dough evenly. Dust the top with flour and press gently to even out the dough. Let rise in pan for 30 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Use a sharp knife or razor to cut a deep slash lengthwise through the center of the loaf. You may need to go over it several times. Brush the top with most of the melted butter.
  • Bake in the preheated oven until golden brown, about 30 minutes.
  • Brush hot loaf with remaining butter. Let cool in the pan for 10 minutes, then turn it out onto a wire rack to cool for at least 1 hour before slicing.

Nutrition Facts : Calories 211.3 calories, Carbohydrate 29.8 g, Cholesterol 36.9 mg, Fat 7.6 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 4.4 g, Sodium 301.1 mg, Sugar 2.8 g

CHEF JOHN'S SOURDOUGH BREAD



Chef John's Sourdough Bread image

Making your own sourdough bread does take a while, but the amount of actual work is minimal--and the bread you'll get is spectacular! See the footnote link to how to make the sourdough starter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     Sourdough Bread Recipes

Time 21h35m

Yield 8

Number Of Ingredients 6

100 grams sourdough starter
250 grams water
8 grams kosher salt
394 grams bread flour
rice flour for bread form (banneton)
1 10-inch banneton (proofing basket)

Steps:

  • Measure out starter into a bowl. Add water, salt, and bread flour. Mix until ingredients are well blended into a very sticky dough. Cover with aluminum foil; let rest 4 hours at 70 to 75 degrees F (22 degrees C).
  • With wet hands, fold dough over on itself 3 or 4 times. Cover with foil and allow dough to ferment for 2 more hours.
  • Generously dust a bread form with rice flour (see Chef's Note for banneton substitution).
  • Scrape dough out onto a lightly floured work surface (you can use bread flour or all-purpose flour). Shape into a ball with a smooth, unbroken surface, using just enough flour on the surface to keep it from sticking. Transfer smooth-side down to banneton. Pinch together the rougher edges of the surface toward the center to smooth them and maintain the round ball shape.
  • Cover and refrigerate 12 hours to slow the fermentation process.
  • Remove loaf from the refrigerator and let it rise in a warm spot until the dough springs slowly back and retains a slight indentation when poked gently with a finger, about 3 to 5 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with parchment paper.
  • Dust surface of dough with flour. Gently invert banneton over the baking sheet and transfer dough onto parchment paper. Gently brush off excess rice flour. Score the top of the dough about 1/8-inch deep with a sharp knife to create a shallow slit running across the center. Mist entire surface lightly with water.
  • Bake in the center of preheated oven until beautifully browned, 25 to 30 minutes.
  • Transfer to a rack to cool completely (do not slice loaf while it is still warm).

Nutrition Facts : Calories 204.8 calories, Carbohydrate 41.2 g, Cholesterol 0.1 mg, Fat 0.9 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 0.1 g, Sodium 404.8 mg, Sugar 0.4 g

EASY MILK BREAD



Easy Milk Bread image

Provided by Valerie Bertinelli

Time 3h5m

Yield 1 loaf

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1 tablespoon cornmeal
3 cups bread flour, plus more for dusting
2 teaspoons sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
Two 1/4-ounce packets instant yeast
1 1/2 cups milk
2 tablespoons unsalted butter, at room temperature

Steps:

  • Spray a 9-by-5-inch loaf pan with nonstick spray and sprinkle the cornmeal all over the inside of the pan. Tap out any excess.
  • Add the flour, sugar, salt, baking soda and yeast to a large bowl and whisk to combine. Set the dry mixture aside.
  • Add the milk and butter to a small saucepan and attach a candy thermometer. Turn the heat on low and bring the mixture up to 125 degrees F. If the mixture gets too hot, let it cool to the correct temperature before continuing.
  • Pour the warm liquid over the dry ingredients and use a rubber spatula to mix until the dough comes together, but is still shaggy. Turn the dough out onto a lightly floured work surface and knead until the dough is soft and elastic, 2 to 3 minutes. Form the dough into a log and transfer it to the prepared loaf pan, seam-side down. Cover the dough with a clean kitchen towel and let it rise in a warm area until it's puffed up and almost doubled in size, about 1 hour.
  • While the dough is rising, preheat the oven to 400 degrees F.
  • Bake the loaf until the top of the bread is golden and the internal temperature is 190 degrees F, 25 to 30 minutes. Allow the bread to cool in the pan for 10 minutes, then remove the bread from the pan and cool completely on a wire rack before slicing.

CHEF JOHN'S MILK BREAD



Chef John's Milk Bread image

Japanese-style milk bread is easy to make and stays moist and fresh longer than your typical loaf of homemade bread thanks to a starter or "roux." It's light and soft with the perfect amount of sweetness. Try it with my Japanese Egg Salad Sandwich (Tamago Sando) or toast it and use it for a tuna salad sandwich.

Provided by Chef John

Time 4h20m

Yield 10

Number Of Ingredients 11

¼ cup bread flour
¼ cup water
⅓ cup whole milk
2 ½ cups bread flour
1 ¼ teaspoons kosher salt
¼ cup white sugar
1 (.25 ounce) package instant dry yeast
½ cup warm whole milk (110 degrees F (43 degrees C))
1 large egg, beaten
4 tablespoons unsalted butter, at room temperature, cubed
1 tablespoon milk, or as needed

Steps:

  • Whisk bread flour, water, and milk for starter together in a small saucepan until very smooth. Place over medium-low heat and cook, stirring often, until very thick and just about to bubble. If you want to check, it should be at least 150 degrees F (65 degrees C). Pull off the heat and transfer into a measuring cup; you will need exactly 1/2 cup. Let cool to room temperature, about 30 minutes.
  • Prepare dough: Combine bread flour, cooled starter, salt, sugar, yeast, warm milk, and egg in the bowl of a stand mixer fitted with the dough hook attachment. Beat on low speed until dough begins to form a ball and pull away from the sides of the bowl, scraping down the sides as needed, about 5 minutes.
  • Stop the mixer and scrape dough off the hook and into the bowl. Add butter and knead on low speed until dough is slightly tacky but very smooth and elastic, scraping down the sides as needed, 10 to 12 more minutes.
  • Remove dough from the bowl and shape into a smooth ball. Transfer into a lightly buttered bowl, cover, and let rise in a warm spot until doubled in size, about 1 to 1 1/2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C). Very generously butter a 9x5-inch loaf pan.
  • Transfer dough to a work surface (you don't need flour.) Press and knead out all the air and shape into a 9-inch wide rectangle. Starting at one 9-inch side, roll dough lengthwise into a log. Transfer log into the prepared loaf pan with the seam down. Press on dough a bit to be sure it's evenly distributed. Cover the pan and let dough rise until it comes to just about the top of the pan, 35 to 45 minutes.
  • Brush the top of the loaf with just enough milk to lightly coat the surface.
  • Bake in the center of the preheated oven until the top is golden brown and the load is beautifully puffed up, about 35 minutes. Remove from the oven and let rest in the pan for 10 minutes. Very carefully remove bread and place on a wire rack to cool all the way to room temperature before slicing, about 1 hour.

Nutrition Facts : Calories 201.4 calories, Carbohydrate 30.2 g, Cholesterol 33 mg, Fat 6.4 g, Fiber 0.9 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 257.6 mg, Sugar 6.1 g

KOREAN-STYLE CREAM CHEESE GARLIC BREAD



Korean-Style Cream Cheese Garlic Bread image

I'm showing you my more savory, less sweet, take on this somewhat strange, but addictive viral sensation. If a cross between a cheese Danish and garlic bread doesn't sound great, you've probably never tried it!

Provided by Allrecipes

Categories     Roll and Bun Recipes

Time 3h35m

Yield 6

Number Of Ingredients 20

1 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
2 teaspoons active dry yeast
1 teaspoon white sugar
3 cups all-purpose flour, divided
2 teaspoons kosher salt
2 tablespoons all-purpose flour for dusting
1 (8 ounce) package cream cheese, at room temperature
1 tablespoon white sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pinch cayenne pepper
2 tablespoons chopped Italian parsley
¾ cup thinly sliced green onion
¼ cup heavy cream
½ cup unsalted butter, melted
8 cloves garlic, finely minced
1 pinch salt
1 tablespoon chopped Italian parsley
1 large egg
6 tablespoons grated Parmigiano-Reggiano cheese

Steps:

  • Combine warm water, yeast, sugar, and 1 cup flour in a bowl. Let rest for 30 minutes.
  • Add 2 cups flour and salt to the bubbly yeast mixture. Beat with an electric mixer fitted with a dough hook until dough is fairly smooth, elastic, and tacky but not sticky, about 5 minutes. Feel free to add more flour if dough is too sticky.
  • Knead the dough briefly before transferring to a lightly greased bowl. Cover and let rise until doubled in size, about 2 hours. At the 30-minute and 60-minute marks, uncover and fold dough with wet fingers 5 to 6 times to develop gluten structure.
  • Transfer to a work surface and press flat, squeezing out excess air. Divide with a bench scraper into 6 equal portions. Roll each portion into a smooth ball.
  • Transfer rolled dough balls onto a Silpat®-lined baking sheet and press down gently. Dust lightly with remaining flour.
  • Cover with a clean kitchen towel and let rise for 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
  • Bake rolls in the center of the preheated oven until lightly browned, 20 to 25 minutes. Transfer to a cooling rack and let cool to room temperature, about 30 minutes. Increase the oven temperature to 425 degrees F (220 degrees C).
  • While rolls cool, make cream cheese filling. Mix cream cheese, sugar, salt, black pepper, cayenne, parsley, green onions, and heavy cream together with a spatula until combined.
  • Mix melted butter, garlic, salt, parsley, and egg together for coating with a whisk until combined.
  • Transfer cooled rolls back onto the lined baking sheet. Use a sharp knife to make 6 cuts on each roll, about 90% of the way through.
  • Dip the cut rolls into the garlic butter and coat in between the slits using your hands or a pastry brush.
  • Pipe or spread 1/6 of the cream cheese mixture into each of the 6 rolls. Coat each once more in the garlic butter mixture. Top with Parmigiano-Reggiano cheese.
  • Bake in the center of the preheated oven until beautifully browned, 15 to 20 minutes. Let cool slightly before serving.

Nutrition Facts : Calories 596.6 calories, Carbohydrate 57.1 g, Cholesterol 130.7 mg, Fat 35.1 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 21.5 g, Sodium 1197.4 mg

CHEF JOHN'S IRISH SODA BREAD



Chef John's Irish Soda Bread image

St. Patrick's Day is right around the corner, and what better way to celebrate than with a loaf or two of Irish soda bread? If made correctly, this is one of the best quick breads (those leavened without yeast) you'll ever have. Subtly sweet, with a light, tender crumb, and not at all dry. You can use quick-cooking oats in place of rolled oats, if desired.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Irish Soda Bread Recipes

Time 1h45m

Yield 16

Number Of Ingredients 13

3 ¼ cups all-purpose flour
½ cup whole wheat flour
¼ cup rolled oats
1 ¼ teaspoons baking soda
1 teaspoon baking powder
1 ½ teaspoons salt
¼ cup cold unsalted butter, cut into small cubes
1 ¾ cups buttermilk
1 large egg
2 tablespoons honey, or more to taste
2 teaspoons grated orange zest
1 cup dried currants
⅓ cup golden raisins

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
  • Whisk all-purpose flour, whole wheat flour, oats, baking soda, baking powder, and salt together in a bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse meal.
  • Beat buttermilk, egg, honey, and orange zest together in a bowl. Pour buttermilk mixture, currants, and raisins into flour mixture; stir with a wooden spoon until a wet, sticky dough comes together.
  • Turn dough out onto a well-floured work surface; press dough together into a soft ball of dough and cut into 2 pieces. Form each half into a smooth, round loaf. Transfer to prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch deep "X" into the top of each loaf with a serrated knife.
  • Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 36 g, Cholesterol 20.3 mg, Fat 3.9 g, Fiber 2.1 g, Protein 5.1 g, SaturatedFat 2.1 g, Sodium 381.7 mg, Sugar 11.7 g

CHEF JOHN'S BUTTERMILK BISCUITS



Chef John's Buttermilk Biscuits image

Recipe by: Chef John "This deceptively simple recipe can come out a million different ways with some very minor variations on the ingredients and amounts. This one's my favorite - flaky, but not dry; chewy, but not tough; crisp in just the right spots."

Provided by MelRose

Categories     High In...

Time 35m

Yield 6 biscuits, 6 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
7 tablespoons unsalted butter, chilled in freezer and cut into thin slices
3/4 cup cold buttermilk
2 tablespoons buttermilk, for brushing

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Line a baking sheet with a silicone baking mat or parchment paper.
  • Whisk flour, baking powder, salt, and baking soda together in a large bowl.
  • Cut butter into flour mixture with a pastry blender until the mixture resembles coarse crumbs, about 5 minutes.
  • Make a well in the center of butter and flour mixture. Pour in 3/4 cup buttermilk; stir until just combined.
  • Turn dough onto a floured work surface, pat together into a rectangle.
  • Fold the rectangle in thirds. Turn dough a half turn, gather any crumbs, and flatten back into a rectangle. Repeat twice more, folding and pressing dough a total of three times.
  • Roll dough on a floured surface to about 1/2 inch thick.
  • Cut out 12 biscuits using a 2 1/2-inch round biscuit cutter.
  • Transfer biscuits to the prepared baking sheet. Press an indent into the top of each biscuit with your thumb.
  • Brush the tops of biscuits with 2 tablespoons buttermilk.
  • Bake in the preheated oven until browned, about 15 minutes.

Nutrition Facts : Calories 285.5, Fat 14.2, SaturatedFat 8.8, Cholesterol 37, Sodium 601.1, Carbohydrate 33.9, Fiber 1.1, Sugar 1.8, Protein 5.6

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Instructions. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan that's at least 2" deep. Beat the eggs and sugar together until they're light and fluffy, about 2 minutes at medium-high speed using an electric or stand mixer. Slowly beat in the canola oil.
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In a large bowl, mix and pork with all the marinade ingredients. Set aside for 2 hours. 3. Coat the marinated pork with egg and cornstarch mixture. 4. Coat each pork chop thoroughly with panko bread crumbs. 5. In a frying pan with heated oil, deep-fry the pork chops at 300-350°F/150-180°C at a time, 2 to 3 minutes on the first side.
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