Standard milk bread #3


, , , ,

Standard Milk Bread Number 3


Yield: 4 loaves

• 1333 grams Spring Patent A flour 12.7 % protein 100%
• 815 grams lukewarm water 61%
• 24 grams Instant Yeast 1.8%
• 20 grams salt 1.5%
• 26 g Sugar (10 g Sugar 10 g Non-Diastatic Malt) 2%
• 33 grams butter/ shortening/lard softened 2.5%
• 40 G Parlac dry whole milk powder NFDM 2.5%
• 13 g distilled vinegar .25%
• 15 g butter to brush on loaves n/a



  1. Dump yeast, sugar, Parlac, and flour in mixer bowl whisk together to combine.
  2. Add salt, vinegar, to water.
  3. Slowly pour in 750 grams water. Mix on stir until dough comes together, add water by the teaspoon if necessary, about 3 minutes, Add fat. Add Salt. After dough comes together into a cohesive ball increase speed to 2, knead for 10 minutes final dough temperature 90-95 degrees F Using KA bowl lift stand mixer.
  4. Grease large bowl with shortening or cooking spray; place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place until doubled in size.
  5. Generously grease 4 1-pound loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in 1/4’s. Bench rest for 10 minutes.
  6. Shape dough into loaves; place in pans brush loaves with melted butter. Cover; let rise in warm place until dough is 1 inch above rim of loaf pans.
  7. Heat oven to 400°F. Uncover dough; bake 20-25 minutes, until loaves sound hollow when lightly tapped. Immediately remove from pans to cooling racks.
  8. Brush loaves with butter.
  9. Cool completely, about 1 hour.