The original recipe is here.
https://food52.com/recipes/39343-kindred-s-milk-bread
This being my first time doing it, I put three eggs in the bread and later learned that I should have only put two and used the third for the glaze on top. The result is that I had to use more flour and bake it longer. Also Charlie took Biggs to the vet and I went with him. It was about 20 minutes before it was time to shape it. Fortunately I put it in the refrigerator because we were gone over two hours. Next time I will be better prepared to make it right, but it turned out pretty well.
Kindred's Milk Bread
by Catherine O'Donnell • November 17, 2015 • Posted by Mary Cain
Author Notes: This recipe is served as a starter to each dinner table at Kindred Restaurant in Davidson, North Carolina. But the dough doesn't stop there. It can be used as sandwich bread, French toast, burger buns, doughnuts, and more. This is a bread that merges utility and taste, seamlessly.—Catherine O'Donnell
Makes 6 rolls, two 9- by 5-inch loaves, or 12 split-top buns
5 1/3 cups bread flour, divided, plus more for surface (King Arthur)
1 cup heavy cream
1/3 cup mild honey (such as wildflower or alfalfa)
3 tablespoons nonfat dry milk powder (such as Alba)
2 tablespoons active dry yeast (from about 3 envelopes)
2 tablespoons kosher salt
3 large eggs, divided
4 tablespoons (1/2 stick) unsalted butter, cut into pieces, at room temperature
Nonstick vegetable oil spray
Flaky sea salt (optional, but shouldn't be)
Cook 1/3 cup flour and 1 cup water in a small saucepan over medium heat, whisking
constantly, until a thick paste forms (almost like a roux but looser), about 5 minutes. Add
cream and honey and cook, whisking to blend, until honey dissolves.
Transfer mixture to the bowl of a stand mixer fitted with a dough hook and add milk
powder, yeast, kosher salt, 2 eggs, and 5 remaining cups flour. Knead on medium
speed until dough is smooth, about 5 minutes. Add butter, a piece at a time, fully
incorporating into dough before adding the next piece, until dough is smooth, shiny, and
elastic, about 4 minutes.
Coat a large bowl with nonstick spray and transfer dough to bowl, turning to coat.
Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size,
about 1 hour.
If making rolls, lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn out dough
onto a floured surface and divide into 6 pieces. Divide each piece into 4 smaller pieces
(you should have 24 total). They don’t need to be exact; just eyeball it. Place 4 pieces of
dough side-by-side in each muffin cup.
If making loaves, lightly coat two 9- by 5-inch loaf pans with nonstick spray. Turn out
dough onto a floured surface and divide into 12 pieces. Nestle pieces side-by-side to
create 2 rows down length of each pan.
If making split-top buns, lightly coat two 9- by 13-inch baking dishes with nonstick
spray. Divide dough into 12 pieces and shape each into a 4-inch long log. Place 6 logs
in a row down length of each dish.
Let shaped dough rise in a warm, draft-free place until doubled in size (dough should be
just puffing over top of pan), about 1 hour.
Preheat oven to 375° F. Beat remaining egg with 1 teaspoon. water in a small bowl to
blend. Brush top of dough with egg wash and sprinkle with sea salt, if desired. Bake,
rotating pan halfway through, until bread is deep golden brown, starting to pull away
from the sides of the pan, and is baked through, 25 to 35 minutes for rolls, 50 to 60
minutes for loaf, or 30 to 40 minutes for buns. If making buns, slice each bun down the
middle deep enough to create a split-top. Let milk bread cool slightly in pan on a wire
rack before turning out; let cool completely.
This recipe is a Community Pick!
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