Milk bread with a crunchy crust is a version of soft milk bread I had made some time ago, but in this case with a crunchy crust and above all I did everything in the machine, including cooking.
It has a delicate and slightly sweet flavor, thanks to the milk that makes it soft on the inside while the crust reaches perfect crunchiness.
The bread machine kneads, lets it rise, and bakes it, ensuring a uniform and fragrant result.
I made it all with my Panasonic Croustina, but you can make it with the machine you have available, or by kneading by hand or with a stand mixer.
Perfect for breakfast with a bit of jam or to accompany savory dishes. Do you feel like trying it?
If you make this or any of my other recipes on my blog, feel free to send me your photos and I’ll put them on my fb page in your name.
Approx. 136 Kcal per slice
- Difficulty: Easy
- Cost: Economical
- Rest time: 3 Hours 30 Minutes
- Preparation time: 5 Minutes
- Portions: About 20 slices
- Cooking methods: Bread Machine
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Milk Bread with Crunchy Crust
- 6 cups all-purpose flour
- 1 tsp salt
- 1/2 teaspoon sugar
- 1 tbsp fresh yeast
- 1 cup water
- 1 cup whole milk
Tools
- 1 Bread Machine Bread Machine
Preparation of Milk Bread with Crunchy Crust
Insert the kneading blade and the ingredients into the bread machine bucket, starting with the dry ones and finishing with the liquids.
Start the machine with the dough-only program; my Panasonic Croustina machine is button 17 and I let it work for 20 minutes.
Once the dough is done, transfer it to a work surface, shape it into a rectangle….
…..then fold one side until halfway through the rectangle and then fold it again to the other side.
At this point, you will obtain a sausage shape and roll it on itself lengthwise.
Shape the dough with your hands into an oval loaf.
Take the bread machine bucket, remove the kneading blade and place the dough for rising for about 2 hours.
Once risen, pour the dough back onto a work surface, shape it into a rectangle again and repeat the operation as the first time.
Create an oval loaf again, place it back in the bucket, and let it rise again for about 1 and a half hours.
When the dough reaches the edge of the bucket, set the machine to the bake-only program; for my machine, it’s button 13 and select the time, I set it to 1 hour and 40, obviously I had to set it twice because the timer does not go beyond 50 minutes.
The time seems long, but I assure you it is right to achieve excellent baking both inside and out.
Obviously, if you bake it in the oven, the time will be about 45 minutes.
