Milk Bread Recipes

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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.

MILK BREAD



Milk Bread image

Use your sour milk to make a loaf of bread that everyone will enjoy. A simple, easy bread machine recipe.

Provided by Fran Stinson

Categories     Bread     Yeast Bread Recipes

Time 2h

Yield 15

Number Of Ingredients 5

1 ⅛ cups milk
3 cups all-purpose flour
1 teaspoon salt
3 tablespoons white sugar
1 ½ teaspoons active dry yeast

Steps:

  • Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular white bread cycle; press Start.

Nutrition Facts : Calories 111 calories, Carbohydrate 22.6 g, Cholesterol 1.5 mg, Fat 0.6 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 0.3 g, Sodium 163.2 mg, Sugar 3.4 g

JAPANESE MILK BREAD



Japanese Milk Bread image

When panko, Japanese bread crumbs, first appeared here, American cooks leaped to embrace their spiky crunch. (The first article about it in the New York Times appeared in 1998.) But how could breadcrumbs arrive from Japan, a land without bread? The answer is here, in the lofty, feathery white bread that is a staple at bakeries in Asia - and in Asian bakery chains like Fay Da and Paris Baguette. (Panko is often made from the heels of the loaf, called the "ears" in Japanese.) Milk bread was developed in Japan in the 20th century, using tangzhong, a warm flour-and-water paste traditionally used in China to make buns with a soft, springy texture and tiny air bubbles. Surprisingly, milk bread with an incomparable crumb and buttery taste is a snap to make at home, using supermarket ingredients. Once the tanzhong is cooked and cooled - a matter of 10 minutes at the stove - you have an easy and immensely rewarding dough. It can be shaped into coils or round rolls, like pull-aparts, instead of loaves, or you can paint it with cinnamon sugar or dulce de leche or strawberry jam when you roll it out.

Provided by Julia Moskin

Categories     project, appetizer, side dish

Time 1h30m

Yield 1 loaf

Number Of Ingredients 9

1/3 cup/45 grams bread flour
1/2 cup/120 milliliters whole milk
2 1/2 cups/325 grams bread flour
1/4 cup/60 grams sugar
2 teaspoons/7 grams active dry yeast (1 packet)
1 teaspoon/4 grams salt
1 egg
1/2 cup/120 milliliters warm whole milk, plus extra for brushing on the unbaked loaf
4 tablespoons/60 grams unsalted butter, cut into pieces and softened at room temperature, plus extra for buttering bowls and pan

Steps:

  • Make the starter: In a small heavy pot, whisk flour, milk and 1/2 cup water (120 milliliters) together until smooth. Bring to a simmer over medium-low heat and cook, stirring often, until thickened but still pourable, about 10 minutes (it will thicken more as it cools). When it's ready, the spoon will leave tracks on the bottom of the pot. Scrape into a measuring cup and lightly cover the surface with plastic wrap. Set aside to cool to room temperature. (You will have about 1 cup starter; see note below.)
  • Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and salt and mix for a few seconds, just until evenly combined.
  • Add egg, milk and 1/2 cup starter. Turn the mixer on low speed and knead 5 minutes.
  • Add soft butter and knead another 10 to 12 minutes (it will take a few minutes for butter to be incorporated), until the dough is smooth and springy and just a bit tacky.
  • Lightly butter the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Cover with a kitchen towel and let rise in a warm place until doubled in size, 40 to 60 minutes.
  • Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into a ball, cover again and let rise 15 minutes.
  • Heat the oven to 350 degrees. In the meantime, generously butter a 9-by-5-inch loaf pan.
  • Using a rolling pin, gently roll out one dough ball into a thick oval. (By this time, the dough should be moist and no longer sticky. You probably will not need to flour the surface, but you may want to flour the pin.) First roll away from your body, then pull in, until the oval is about 12 inches long and 6 inches across.
  • Fold the top 3 inches of the oval down, then fold the bottom 3 inches of the oval up, making a rough square. Starting from the right edge of the square, roll up the dough into a fat log, pick it up and smooth the top with your hands. Place the log in the buttered pan, seam side down and crosswise, nestling it near one end of the pan. Repeat with the other dough ball, placing it near the other end of the pan.
  • Cover and let rest 30 to 40 minutes more, until the risen dough is peeking over the edge of the pan and the dough logs are meeting in the center. Brush the tops with milk and bake on the bottom shelf of the oven until golden brown and puffed, 35 to 40 minutes.
  • Let cool in the pan 10 minutes, then remove to a wire rack and let cool at least 1 hour, to let the crust soften and keep the crumb lofty. (If cut too soon, the air bubbles trapped in the bread will deflate.)

Nutrition Facts : @context http, Calories 279, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 8 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 217 milligrams, Sugar 9 grams, TransFat 0 grams

MILK BREAD



Milk Bread image

I found this recipe in The Great Victorian Cookbook by John Midgley, published in 1995...It's a fascinating cookbook about Victorian era cooking. I particularly want to try making this bread someday and thought it best to place here for safekeeping!

Provided by CookinwithGas

Categories     Yeast Breads

Time 2h30m

Yield 1 standard size loaf, 10 serving(s)

Number Of Ingredients 7

4 cups bread flour
1 large egg, room temperature
4 tablespoons butter, softened to room temperature
2 teaspoons active dry yeast
1/4 teaspoon salt
1 teaspoon granulated sugar
1 cup 1% low-fat milk, warmed but NOT scalded

Steps:

  • Grease a standard size loaf pan.
  • Sift the flour into a large warm bowl and add the egg, butter, yeast, salt and sugar.
  • Gradually mix in the milk--NOT all of it may be necessary--and knead by hand or by machine until smooth and elastic.
  • Cover the bowl with a clean kitchen towel and let rise in a warm place for approximately 1 hour.
  • Knead the dough again, BRIEFLY and fit the dough into the loaf pan.
  • Let rise again in a warm place for approximately 45 minutes; then glaze the top of the loaf with either some beaten egg or some milk.
  • Bake the loaf in a 450°F oven for 15 minutes; then REDUCE the oven temperature to 425°F and bake for an additional 20 minutes or until the loaf is golden and sounds hollow when tapped on it's base.
  • This bread was declared by Victorians to be a nice soft loaf with a good storage life and deemed perfect for teatime or breakfast use.
  • Prep time includes time for the dough to rise.

Nutrition Facts : Calories 244.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 34.6, Sodium 110, Carbohydrate 40.1, Fiber 1.5, Sugar 1.9, Protein 7

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

MAPLE MILK BREAD



Maple Milk Bread image

Inspired by the fluffy loaves at White Windmill, a bakery and cafe in Atlanta, this milk bread - a type of soft, bouncy white bread made with, yes, milk - is an homage to the Korean American community along the city's Buford Highway and beyond. Milk bread exists across many cultures, but its distinguishing feature is the tangzhong - a cooked paste of flour and milk - that helps keep the bread from drying out. Maple syrup and a sturdier crumb distinguish this loaf from milk breads found at Asian bakeries. This one, which appears in "Korean American: Food That Tastes Like Home," by Eric Kim (Clarkson Potter, 2022), has a deeply savory, pancake-sweet flavor and tastes fabulous plain, fresh out of the oven, or toasted, buttered and adorned with jam; honey and flaky sea salt are equally welcome as toppings.

Provided by Eric Kim

Categories     breads, dessert

Time 1h5m

Yield 1 loaf

Number Of Ingredients 9

1/2 cup/72 grams bread flour
1 cup/237 milliliters whole milk
1/2 cup/118 milliliters heavy cream
4 cups/576 grams bread flour, plus more as needed
1 cup/336 grams maple syrup
1 large egg
1 1/2 teaspoons coarse kosher salt or 2 3/4 teaspoons kosher salt (Diamond Crystal)
4 1/2 teaspoons/14 grams active dry yeast (2 envelopes)
Nonstick cooking spray

Steps:

  • Make the tangzhong: In a medium pot, whisk together the bread flour and milk until relatively smooth. Set over medium-low heat and cook, whisking constantly, until the mixture thickens into a texture not unlike mashed potatoes or grits, 2 to 3 minutes. You may see lumps at first, but as you continue to whisk and the flour cooks, your mixture will smooth out.
  • Make the bread: Remove the pot from the heat and whisk in the cream until smooth, which will cool down the mixture and add some necessary fat. To the creamy mixture, add 4 cups/576 grams bread flour, the maple syrup, egg, salt and yeast, and stir with a wooden spoon or rubber spatula until you can no longer see any streaks of egg or flour. Cover the pot with a lid and let sit in a warm place to proof and hydrate until doubled in size, 1 to 2 hours.
  • To knead by hand, keep ½ cup/72 grams bread flour next to you. Dust a clean work surface with some of the flour and turn the dough out onto the surface. Dust some more flour on top of the dough and on your hands, and knead the dough into a ball using both hands. As you start to feel the dough get sticky, add more of the flour. The goal here is to not use more than that ½ cup of flour to knead the dough and, at the same time, to develop enough gluten in it so that it's no longer sticky, 5 to 7 minutes. Alternatively, knead with a stand mixer: Transfer the dough from the pot to the bowl of a stand mixer fitted with the dough hook attachment. Knead on medium-low speed for 15 minutes; it will become pretty sticky and cling to the bowl. Turn the dough out onto a floured surface. Dust some more flour on top of the dough and on your hands, and form the dough into a ball using both hands, adding more flour as needed.
  • Grease a 9-by-5-inch loaf pan with cooking spray. Cut the dough in half with a knife, then flatten each piece using your hands, pulling the corners of each piece up and over the center, all around, so that you're creating two tight balls. Twist the pulled-up edges to seal and turn the balls over so their smooth sides are facing up. Nestle the two balls side by side in the pan and let sit, covered with a clean kitchen towel, in a warm place in your kitchen until the dough balls have risen an inch above the rim of the pan, 1 1/2 to 2 1/2 hours.
  • Meanwhile, heat the oven to 350 degrees. Bake the bread until the crust is dark brown and an instant-read thermometer inserted in the center reads 185 to 190 degrees, 40 to 45 minutes.
  • Remove from the oven and let cool in the pan for 5 minutes before taking out the bread and slicing into it. (Technically it should cool completely, but come on: There's nothing like the glorious experience of tearing into a fresh, warm loaf of sweet milk bread.) The bread will keep for up to 3 to 4 days in a closed container at room temperature.

MILK BREAD



Milk Bread image

Using tangzhong-a technique that calls for mixing a cooked flour mixture into bread dough-produces a milk bread that's unbelievably soft, sweet, and fluffy.

Provided by Joanne Chang

Yield Makes 2 loaves

Number Of Ingredients 12

⅓ cup (45 grams) high-gluten bread flour
½ cup (120 grams) whole milk
tangzhong
½ cup (120 grams) heavy cream, at room temperature
½ cup (120 grams) whole milk, at room temperature
2 large eggs (about 100 grams), at room temperature
4½ teaspoons (14 grams) or 2 (¼-ounce) packets active dry yeast
4¾ cups (710 grams) high-gluten bread flour
½ cup (100 grams) sugar
2 teaspoons kosher salt
1 stick (113 grams) unsalted butter, cut into pieces, at warm room temperature
1 large egg yolk (about 20 grams), for egg wash

Steps:

  • Whisk together the bread flour, milk, and 1/2 cup (120 grams) water in a small saucepan. Place over medium-high heat and bring to a boil. Whisk for 6 to 8 minutes, until the mixture comes together and forms a smooth, doughy paste. It will start out completely liquid; after it comes to a boil it will get thicker and thicker until it finally leaves a trail in the pan and is more like a soft paste. Remove from the heat and let cool to room temperature.
  • In a stand mixer fitted with a dough hook attachment, place the tangzhong, cream, milk, whole eggs, and yeast and mix on low speed for about 2 minutes, until combined. Add the bread flour, sugar, and salt and mix on medium-low for another 4 to 6 minutes, until the dough has come together and is starting to feel a bit elastic.
  • Add the butter bit by bit and mix on medium-low for another 8 minutes. The dough should be supple and smooth and a little tacky. Cover the bowl with plastic wrap or a lint-free towel and let the dough proof for about 1 hour at warm room temperature.
  • Punch the dough down by literally punching it in the middle and bringing up all of the edges into the center. Scoop the dough up and turn it over. Re-cover and let proof for another 30 minutes at warm room temperature.
  • Generously flick flour over the work surface. Generously butter two 9 x 5-inch loaf pans or spray with pan spray. Scrape the dough out of the bowl and divide it in half. Divide each half into 4 equal pieces. Use a rolling pin to roll each piece into a rough oval about 5 inches wide from side to side and 8 inches long from top to bottom, with the narrow end facing you.
  • Fold the right side of the dough into the center and the left side of the dough into the center so it meets the right side. Press down so you now have a long skinny piece of dough.
  • Starting from the bottom, roll the dough upward away from you so you have a little jelly-roll piece of dough. Place it seam side down in one of the prepared pans. Repeat this with 3 other pieces of dough so the rolls are lined up crosswise in the loaf pan, nestled next to one another. Repeat with the other 4 pieces of dough and the second loaf pan.
  • Cover the loaves with plastic wrap or a lint-free towel and let proof at warm room temperature for 60 to 70 minutes, until the loaves are puffy and jiggly when you poke them.
  • Preheat the oven to 350°F and place a rack in the center of the oven. Whisk the egg yolk for the egg wash in a small bowl with a fork. Use a pastry brush to brush the egg wash evenly on the tops of each loaf. Bake the loaves for 35 to 40 minutes, rotating the pans midway through the baking time, until the breads are golden brown and sound hollow when you thump them on top.
  • Remove from the oven and let the loaves cool in the pans on a wire rack until they are cool enough to remove from the pans, about 15 minutes. Tip them out, place them directly on the wire rack, and let cool until room temperature.

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2021-04-23 Step 2: Make the bread dough. In the bowl of a stand mixer, combine bread flour, milk powder, sugar, salt and yeast. Mix well. Then add in the milk, butter and tangzhong. Using the bread hook, combine the ingredients until you get a shaggy dough. Lightly knead for 2 minutes until the dough comes together.
From tasteofhome.com


MILK BREAD (COTTON SOFT) - MILK BREAD RECIPE - RASA MALAYSIA
2021-10-22 Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking constantly, until a thick paste forms, about 5 minutes. Add cream, honey and cook, whisking until honey dissolves. Transfer mixture to a stand mixer fitted with a dough hook and add milk powder, yeast, kosher salt, 2 eggs, and 5 cups flour.
From rasamalaysia.com


JAPANESE MILK BREAD RECIPE (HOKKAIDO MILK BREAD) - THE FLAVOR …
2020-03-07 Once proofed, brush the top with an egg wash (egg yolk + water) or a milk wash (milk or cream). Pre-heat oven to 350°F / 180°C. When the oven is preheated, place the pans in the oven to bake. With bread rolls, it would only take about 20 – 25 minutes. But bread loaves can take longer (up to 35 minutes).
From theflavorbender.com


MILK BREAD FOR BREAD MACHINE WITH NO TANGZHONG - KIMCHIMARI
2021-08-07 Simple Rise (20-30 min) – let the dough balls rise in bread machine for 30 min, OR let it rise in 2 separate bowls on warm counter or 100 F proof temp in oven for 20 min. Bread Baking cycle (1h 50 min)- 1 hr rising -> 50 min baking.
From kimchimari.com


MILK BREAD - BAKE FROM SCRATCH
In a small bowl, whisk together warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. In the bowl of a stand mixer fitted with the dough hook attachment, stir together yeast mixture, flour, Tangzhong, 2 eggs (100 grams), and salt with a wooden spoon until combined. With mixer on low speed, beat for 5 minutes.
From bakefromscratch.com


MILK BREAD RECIPE - GREAT ITALIAN CHEFS
Method. print recipe. 1. Place the flour, milk, sugar, oil and yeast in the bowl of a food processor fitted with a dough hook and knead for 5 minutes. Stop the machine and let the dough rise and rest for another 5 minutes. 600g of milk. 50g of sugar. 150g of extra virgin olive oil, plus extra for greasing. 20g of yeast.
From greatitalianchefs.com


MILK BREAD (SOFT AND FLUFFY ASIAN STYLE RECIPE) - KIMCHIMARI
2022-04-11 Warm up milk in a pot or in the microwave - until it feels like very warm bath water (110° F/43° C). To mixer bowl with dry ingredients, add warm milk, starter and egg. Turn the mixer on low speed and knead for 5 minutes. Butter your loaf pan and butter two bowls where the dough will be proved.
From kimchimari.com


FLUFFY ASIAN MILK BREAD RECIPE (HOKKAIDO MILK BREAD) | ASIAN RECIPES
2022-05-14 The ultimate soft, fluffy, Asian-style bread with tender-but-chewy texture…it seems impossible to recreate at home but as I will show you, it is so easy! With this recipe (and its secret ingredient) I can guarantee you will have success with this bread. So if you’ve been intimidated by bread baking before, trust me, this recipe
From recipelands.com


MILK BREAD RECIPE
2022-04-10 Meanwhile, preheat the oven to 350°F (175°C). Brush the top of the bread with milk or egg wash (a mixture of 1 large egg and 1 tablespoon of cold water). Bake the loaf in the oven for about 30 minutes, or until the tops are golden brown. Transfer the bread to a cooling wire rack and let it cool for about 10 minutes.
From petitegourmets.com


CHEAP & EASY BREAD DESSERT RECIPE | MILK BREAD RECIPE | DESSERT …
Cheap & Easy Bread Dessert recipe | Milk Bread Recipe | Dessert Recipe. To make this dessert, you only need milk, sugar and bread which are very common ingre...
From youtube.com


JAPANESE MILK BREAD - CAROLINE'S COOKING
2019-08-05 Put water and small amount of flour in a small pan. Mix until smooth and no lumps remain. Warm the flour paste gently until it thickens, stirring, then set aside to cool (this is the tangzhong). Measure out remaining ingredients (flour, yeast, milk, melted butter, sugar, salt and egg) and add cooled tangzhong.
From carolinescooking.com


MILK AND HONEY BREAD RECIPE: SUPER SOFT SANDWICH BREAD
Place the dough in a warm place and allow to rise until very puffy and the top of the dough has risen 1 inch over the top of the loaf pan. Towards the end of the rising time, preheat the oven 350 degrees. Remove the plastic wrap and brush the bread with …
From heartscontentfarmhouse.com


EASY AND FLUFFY CONDENSED MILK BREAD RECIPE - BAKING WITH BUTTER
2022-02-28 The dough. Add the yeast and sugar to a large mixing bowl or the bowl of a stand mixer. Warm the milk (not the condensed milk) to around 95-104°F / 35-40°C and pour this over the yeast and sugar. If using active dry yeast, let this sit …
From bakingwithbutter.com


MILK BREAD RECIPE - BROWN EYED BAKER
2018-02-21 In a small bowl, whisk together the egg and water for the egg wash. Brush top of the dough with egg wash. Sprinkle with flaky sea salt, if desired. Bake, rotating pans halfway through, until bread is deep golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, about 30 minutes.
From browneyedbaker.com


MILK BREAD RECIPE - MASHED
2021-09-20 Melt the butter and then stir the milk into it. Once milk and butter cool, add the active dry yeast to the mixture and stir to combine. Put the dry ingredients into the bowl of a stand mixer. When the starter paste is cool, put it in the mixer bowl along with the milk, butter, yeast mixture, and egg.
From mashed.com


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