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Milk and Cream Bread Fast2eat

Milk and Cream Bread Fast2eat

This bread is so tasty and delicious due to the cream in the dough. It’s crusty on the outside and super soft on the inside.

If you have whipping (or Thick or Heavy) cream at home, I suggest you try this recipe.


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Milk and Cream Bread Fast2eat
Prep Time: 5 minutes
Cook Time: 3 hours 24 minutes
Waiting time: 15 minutes
Total Time: 3 hours 44 minutes
This bread is so tasty and delicious due to the cream in the dough. It’s crusty on the outside and super soft on the inside.
Servings: 20 slices
Author: Susana Macedo

Ingredients

  • 1 cup Milk - 80-90°F/26-32°C
  • 1 Egg - (lightly beaten)
  • 2 tbsp Cream - Thick Cream or whipping cream or Heavy Cream
  • 4 cups Bread flour
  • 2 tbsp Sugar
  • 1 1/2 tsp Salt
  • 2 tsp Active dry yeast

Instructions

  • Attach the kneading blade in the Bread Maker pan.
  • Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With a finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients.
  • Carefully insert bread pan into Bread Maker and gently close the lid.
  • Select “Basic” bread setting. If available, choose crust colour (I usually set Medium, but if you prefer set Light or Dark) and loaf size (2LB) and Press the Start button.
  • Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer".
  • It will mix and bake the bread. When the baking cycle is complete, press the stop button and unplug the breadmaker.
  • Open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
  • Use non-stick Spatula to gently loosen the sides of the bread from the pan.
  • Turn the bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto the rack.
  • Cool for about 10-15 minutes before slicing.
  • To make perfect slices every time, use a Bread Slicer with an Electric Knife.

Notes

It’s always a good idea to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball.
The dough is “just right” when it is a smooth round ball in appearance, soft to the touch, leaves a slight residue on your finger, and the bottom of the bread pan is clean of dough residue.
  • If it’s too dry, add lukewarm liquid a teaspoon at a time until it looks right.
  • If it looks too wet, add flour a tablespoon at a time until it looks right.
  • If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Important: This can be done during the knead cycle only. DO NOT remove the pan, KEEP it locked in the machine. Do NOT turn off the bread maker to adjust dough.

Thick Cream or Whipping Cream are 'virtually' the same. Both contain around 35% milk fat and are closer to each other. Heavy Cream is also pretty much the same thing, Heavy Cream has slightly more milk fat (36%).

Weather can affect your ingredients
If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!

You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven.
Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.

How can you tell if bread is fully baked?
I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.

Also check:


* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)

* Content and images based on Sunbeam CKSBBR9050-033 Bread Maker User Manual Retrieved from https://www.sunbeam.ca/on/demandware.static/-/Sites-sunbeam-ca-Library/default/dw500b4350/documents/instruction-manuals/CKSBBR9050-033.pdf

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Course : Appetizers & Starters, Breakfast & Brunch
Cuisine : American, Brazilian, Canadian
Keyword : Basic, Basic/white Cycle, Bread, Bread machine, Bread maker, Breadmaker, Cream Bread, Homemade bread, Milk and Cream Bread, Milk Bread

Nutrition

Calories: 112kcal | Carbohydrates: 20g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 184mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 54IU | Calcium: 20mg | Iron: 1mg
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Read bread-making further information in my book

 

Try Bread machine recipes from my Cookbook

130 delicious recipes, tips and hints, and the basic steps on making bread, cake, pizza, and pasta using a bread machine.

You don’t need a bread machine to make those recipes. Suppose your bread maker is broken. Or you do not have room in your kitchen for another gadget but want to make my recipes. There is a guide to convert the bread machine recipes to manual recipes.

Or if you have favourite recipes your gramma used to make, there is also a guide to convert it and make using a bread machine.

How about fresh homemade pasta. There is also a complete guide with suggestions to be creative with your pasta.

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Comments

My milk cream bread came out very very dense. I noticed there’s no oil/butter in your recipe. I will use it for French toast. It had a difficult time kneading in the machine. Followed all the ingredients but turned out terribly. Please advise.

Susana Macedo

Hi Grace,
I am so sorry to hear that.
Usually, there are some common culprits:

  • Have you used bread flour or all-purpose flour? Use high protein bread flour instead of all-purpose flour. When using AP flour, you should add 1/2 tbsp of vital wheat gluten to make it lighter; otherwise, the bread will be dense.
  • Also, I didn’t use oil as the cream I used was already 35% fat.
  • Have you checked the consistency of the dough after 10-20 of kneading? My advice is always to open the bread machine’s lid during the second kneading cycle (after about 10 minutes) and check the consistency of the dough ball. “Gnarly dough” is relatively soft and doesn’t feel mainly dry, but during kneading, it doesn’t come together in a ball. Instead, it twists and turns itself into a bunch of separate pieces that keep slapping against one another. Or otherwise, when humidity is too high. Too much steam will make dough flow, causing a lack of gas retention.
  • Have you checked the yeast activity? Poorly stored, hot or old inactive yeast can result in this kind of a loaf. Also, frozen yeast. Stressed yeast causes inadequate gas production.
  • Too hot liquid. The high temperature will kill some of the yeast, weakening the dough. Use a thermometer to measure the liquid temperature accurately. The liquid should be lukewarm (27-32°C/80-90°F).
  • Salt or water made prolonged contact with the yeast due to incorrect ingredient order in the pan. Place yeast away from liquids following your manufacturer’s recommended ingredient order for your machine.
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