It's been a while since I updated my recipes. I've been quite busy taking care of the kids, and I don't have many recipes left. I'm currently learning other cuisines, and this time I learned baking. This was my first time making toast, and it was a perfect success on my first try! I didn't have a stand mixer; I kneaded it all by hand, which was effortless. I even used an air fryer, not an oven. [Note: I used a 300g New Wheat bread mold, and my air fryer is a 20*20cm square. You can use whatever oven, air fryer, and bread mold you have; the method is the same.]
Materials
How to make fresh milk toast bread without a stand mixer (for beginners)
Mix 260g high-gluten flour, 30g white sugar, one egg, and 130g ice-cold milk into a dough with no dry flour. Cover with plastic wrap and refrigerate overnight.
The next day, take out the dough and cut it into small pieces. Add 3 grams of salt, 3 grams of yeast dissolved in a small amount of water and added, and 30 grams of softened butter and kneaded into the dough. [It will be very sticky at first, which is normal. Keep kneading for 3-5 minutes. After the butter and yeast are absorbed, it will no longer be sticky and will become very smooth.] After kneading until smooth, knead and slap the dough for 5-10 minutes. Round the dough, cover it with plastic wrap and let it relax in the refrigerator for 20 minutes.
Remove the dough and stretch it into a thin membrane. Divide the dough into 3 equal portions, round them, cover with plastic wrap, and let it rest at room temperature for 15 minutes. Prepare one egg, separating the egg white and yolk. Beat the yolk until smooth. Prepare a brush.
After the dough has rested, sprinkle flour on the surface, roll it into an oval shape, and then roll it up. Cover with plastic wrap and let it rest at room temperature for 15 minutes. 5. Sprinkle flour on the kneading mat, roll and fold the dough a second time, shape it, place it in a loaf pan, and cover with the lid.
Second fermentation: Heat water in a pot to about 35-38 degrees Celsius. Place the loaf pan inside and ferment for one to one and a half hours, until it reaches 90% full. Mine reached 90% full after one hour. [Adjust according to your own situation. If you have an oven, use the fermentation mode at 38 degrees Celsius for one and a half hours, placing a bowl of warm water inside to maintain humidity.]
Apply the egg wash evenly to the fermented dough using a brush.
Cover the loaf pan and air fry at 145 degrees Celsius for 20 minutes on one side, then flip and bake for another 20 minutes, or shake the bread out of the pan, flip it over, and bake for another 20 minutes. [If using an oven, set the top heat to 160 degrees Celsius and the bottom heat to 180 degrees Celsius for 25 minutes.]
This is what it looks like after 20 minutes; it's very good.
You can flip the bread over and bake it for another 20 minutes.
Let it cool after it's done.
The aroma is overwhelming
It still has a slightly stringy texture when opened.
After it cools, cut it up and put it in a bread bag.
Wrap it up and eat it next time, isn't that easy? Let's make it together!
Tips for beginners to make successful fresh milk toast bread without a stand mixer
The water method requires refrigerating for at least 2 hours, or overnight. When pounding the dough, you need to be vigorous and allow sufficient time. Prepare in advance, and pay close attention to the temperature and time during baking to avoid burning.
