Receita Solta

Delicious Milk and Honey Bread to Sweeten Your Day

RS

Por

Master Receita Solta

Delicious Milk and Honey Bread to Sweeten Your Day
Prep Time20 min
Cook Time30 min
Servings4 servings
DifficultyEASY
Calories680 kcal

Resumo para quem tem pressa

"Milk bread with honey combines the softness of the leavened dough with the sweet and floral notes of honey. The result is a fluffy bread, with a golden and aromatic center, which maintains its tender texture for longer thanks to the moisturizing properties of honey."

Delicious Milk and Honey Bread to Sweeten Your Day

O Que Você Precisa Saber

- Honey acts as a natural humectant, retaining crumb moisture and slowing stalling of homemade bread. - The pre-fermentation of warm milk with sugar and yeast for 10 minutes confirms the vitality of the yeasts before kneading. - The two-stage fermentation builds regular air pockets and a light structure without excessive density in the crumb.

Ingredients

Main Course

  • 500g all-purpose flour
  • 250ml of warm milk
  • 100g honey
  • 1 egg
  • 50g melted butter
  • 10g of salt
  • 10g of sugar
  • 10g of dry yeast

Instructions

Main Course

1

In a bowl, mix the warm milk with the sugar and yeast. Let it rest for 10 minutes until foamy.

2

Add the honey, egg, and melted butter to the mixture.

3

Em outra tigela, misture a farinha de trigo e o sal.

4

Gradually add the liquid mixture to the flour, kneading until a smooth dough forms.

5

Knead the dough for about 10 minutes until smooth and elastic.

6

Place the dough in a greased bowl and cover with a cloth. Let it rest for 1 hour or until it doubles in volume.

7

After rising, shape the dough into a loaf and place it in the greased pan.

8

Let it rest again for another 30 minutes.

9

Preheat the oven to 180°C and bake for 30 to 35 minutes.

10

Retire do forno, deixe esfriar um pouco antes de desenformar e sirva.

Equipe sua Cozinha

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Chef Tips

- Weigh the flour accurately, as the liquid honey adds moisture that requires a balanced proportion of dry ingredients. - Avoid heating the milk above 40°C, as high temperatures deactivate the yeast and alter the honey's aroma. - Brush a thin layer of warm honey or melted butter on the crust when coming out of the oven to provide a satin finish.

Variations

- Add half a teaspoon of freshly grated nutmeg or orange zest to the dough to intensify the floral perfume. - Sprinkle fine rolled oats over the top of the shaped dough before placing in a preheated oven at 180°C. - Incorporate 80 grams of light raisins or chopped nuts into the dough at the end of kneading for a rich-textured bread.

Substitutions

- Pure bee honey can be replaced by sugarcane molasses or agave syrup, slightly altering the color of the dough. - Melted butter can be replaced by flavorless coconut oil or corn oil in the same amount of 50 grams. - Whole milk can be replaced by lactose-free milk or warm almond milk while maintaining the same volume of 250 ml.

How to Store

Keep the bread in a tightly closed plastic bag or a proper bread box in a cool and airy place for up to 5 days. Honey acts as a natural preservative, retaining softness for a period longer than breads prepared only with common sugar.

Can You Freeze It?

Freeze the bread already sliced in portions wrapped individually in plastic wrap and a plastic bag for up to 3 months. To consume, thaw the slices directly in the toaster or in a pan over low heat with a pat of butter.

What to Serve With

Pairs very well with full-bodied espresso, warm café au lait, or freshly prepared fennel infusion. It pairs well with mild cheeses like fresh Minas cheese, seasoned fresh ricotta, pure butter, or homemade apricot jam.

Frequently Asked Questions

Can I eliminate the refined sugar and use only honey in the recipe?

You can use only honey, increasing the total amount by 1 tablespoon and activating the yeast in the warm liquid as usual.

Is the honey flavor too strong or cloying in the dough?

No, the honey flavor is mild and subtle, providing only a delicate sweet aroma and slightly golden color.

How to prevent the top of the bread from browning excessively before baking inside?

If the crust browns too quickly at 20 minutes in the oven, cover the top of the pan with loose aluminum foil.

Can I use a stand mixer with a dough hook to knead the dough?

Yes, use the dough hook for heavy doughs on low speed for about 8 to 10 minutes until the dough pulls away from the bowl.

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