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Evaporated Milk Bread Recipe

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Recipe Japanese Milk Bread
Recipe Japanese Milk Bread from solherbsrecipe.blogspot.com

Description

This evaporated milk bread recipe is a perfect breakfast or snack option. The bread is soft, fluffy, and has a slightly sweet taste. The evaporated milk makes the bread extra moist and tender. You can eat it plain or with your favorite spread.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 package active dry yeast
  • 1 cup evaporated milk
  • 1/4 cup water
  • 1/4 cup unsalted butter, melted
  • 2 eggs

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Electric mixer or stand mixer
  • Bread pan

Method

  1. In a mixing bowl, combine the flour, sugar, salt, and yeast.
  2. In a separate bowl, whisk together the evaporated milk, water, melted butter, and eggs.
  3. Pour the wet ingredients into the dry ingredients and mix until a dough forms.
  4. Knead the dough on a floured surface for about 10 minutes.
  5. Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about an hour.
  6. Punch down the dough and shape it into a loaf. Place it in a greased bread pan.
  7. Let the dough rise again for about 30 minutes.
  8. Preheat the oven to 350°F (180°C).
  9. Bake the bread for about 40 minutes or until golden brown.
  10. Remove the bread from the oven and let it cool on a wire rack.

Notes

  • You can add some raisins or nuts to the dough for extra flavor.
  • If you don't have a bread pan, you can shape the dough into a round or oval loaf and bake it on a baking sheet.
  • You can brush the top of the bread with an egg wash before baking for a shiny crust.

Nutrition Info

  • Calories: 212
  • Carbohydrates: 36g
  • Protein: 5g
  • Fat: 5g
  • Saturated Fat: 3g
  • Cholesterol: 44mg
  • Sodium: 204mg
  • Potassium: 134mg
  • Fiber: 1g
  • Sugar: 10g
  • Vitamin A: 191IU
  • Calcium: 68mg
  • Iron: 2mg

Recipe FAQ

Can I use regular milk instead of evaporated milk?

Yes, you can use regular milk but the bread may not be as moist and tender.

Can I use whole wheat flour?

Yes, you can use whole wheat flour but the bread may be denser and have a different texture.

Can I freeze the bread?

Yes, you can freeze the bread for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing.

Recipe Tips

  • Make sure to let the dough rise properly to get a soft and fluffy bread.
  • Don't over-knead the dough as it can make the bread tough.
  • Use a bread thermometer to check the internal temperature of the bread. It should be 190°F (88°C) when done.
  • Let the bread cool completely before slicing to prevent it from becoming crumbly.

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