Milk bread dough from 100 Morning Treats (page 262) by Sarah Kieffer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dbuhler on February 24, 2024

    I don't have a lot of experience making traditional milk bread dough, but I have used tangzhong in other doughs. For me, this dough seemed a bit dry and I'm not sure if that is how it's supposed to be or if I miss-weighed somewhere. I had to keep pushing the dough down off the hook so it would mix completely as it was really stiff, especially before I incorporated the butter. I mixed the dough the day before and stored in the fridge...the flavor was delicious. I also used 1 1/8 tsp. instant yeast instead of the active dry yeast called for. I can't speak much to the texture because I used it to make the strawberry knots and the sugar mixture and the way the knots were formed made it difficult for me to judge the texture. I would definitely make this dough again!

  • MollyB on February 20, 2024

    Lovely dough! I used it in the cinnamon swirl bread. The first time I tried it, it took forever to rise; it worked better for me with osmotolerant yeast (SAF Gold) the next time I made it.

  • Zosia on June 26, 2023

    Beautifully silky dough that comes together exactly as described. I substituted 1 tsp instant yeast for the yeast called for in the recipe. The dough was used for toasted sesame sweet buns.

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