The next two recipes will be devoted not only to tasty and simple recipes, but also the processing of dairy products, which for some reason have accumulated a large number of in a refrigerator. Today we will talk about milk. We cook various porridges for our youngest son on it, using only fresh raw materials. Therefore, it quickly accumulates in the refrigerator good milk, which needs to be reported somewhere. We started with and. Now, having experience, we decided to try baking bread with milk. It is worth noting that the result exceeded all expectations. And the process turned out to be not at all labor-intensive.
400 gr. or two glasses of milk
550 gr. or three and a half cups of first grade flour (the amount of flour may vary slightly, the goal is to obtain the desired dough consistency)
two teaspoons of salt (without a slide)
three tablespoons of sugar
one packet of dry yeast (11 g. I have Saf Moment)
vegetable oil - 50 g per dough, plus for greasing the baking sheet
Making bread with milk:
Pour milk into a saucepan. Heat it a little, to a temperature no higher than 40 degrees Celsius. Add to it some of the flour (no more than half), all the yeast, all the sugar and all the salt. Mix these ingredients thoroughly to form a batter. It is convenient to use a wooden spatula for mixing. IN batter add vegetable oil.
Add flour to the batter in small portions and knead the dough until it reaches a consistency where it slightly sticks to your fingers. At the same time, the dough remains “light” to the touch, not tough. It's better to put a little less flour than more. To make kneading the dough easier, grease your hands. vegetable oil. Ready dough Grease the top with vegetable oil, place in a pan, and cover the pan itself with a clean towel. Leave the dough to rise for one hour.
When the dough has risen, prepare the baking pan. I used a frying pan with a diameter of 26 cm. It must be thoroughly greased with vegetable oil. Knead the risen dough well again, ideally without adding flour. It becomes elastic and very elastic. Something like a balloon. Place the kneaded dough into a baking dish and grease the top with vegetable oil. You can make several cuts at the top. Place the form with the dough in the oven, heated to a temperature of 50 degrees Celsius. Place a container of water in the oven, somewhere under the bread. Let the bread rise for 40 minutes. Then turn on the oven heating to 200 degrees Celsius. About 25-30 minutes after turning on the heat, you can place another baking sheet on top of the bread so that the crust does not burn. In this case, the oven temperature can be reduced to 180 degrees Celsius. Bake the bread for another 10-15 minutes. Sprinkle the finished bread with water, cover with a clean towel and let cool.
The milk bread turned out very tasty. Moreover, on the second day it did not become stale at all and became even tastier. I wanted to weigh the resulting loaf when it cooled down, but I didn’t look ahead. Unable to resist the smell, someone in the family tasted it very well. Bon appetit!!!
The tradition of frying bread is ancient, as is this wonderful product itself.
On a fire, over coals, in a frying pan - as soon as they try to do it.
Today we will dip it in milk before frying it.
You’ll find out why below; you’ll need a minimum of ingredients, and they’re listed in the recipes, so for now, better figure out how many kids your kitchen can accommodate, and make a list of those who love golden brown croutons.
Bread in a frying pan in milk - general cooking principles
1. It is best to use slightly stale white bread or baked goods. Fresh crumb quickly absorbs milk, and after cooking it may not be cooked enough. Bakery products cut into small slices with a thickness of 0.6 cm to one centimeter or take already cut into pieces.
2. Milk is used to moisten the bread before frying and greatly affects the taste ready-made dish. Usually milk is mixed with raw eggs and salt. For preparing sweets dessert dish granulated sugar is added to it. To diversify the taste, the milk mixture is mixed with fruits, cheese or herbs. Often soaked in regular milk When frying the bread, add fruit stewed with sugar and bring it to readiness, simmering under the lid.
3. To fry bread in a frying pan in milk, it is best to take a thick-walled “grandmother’s” frying pan or a modern one with a non-stick coating. It is important to warm the vessel and oil well so that the milk mixture does not spread, but immediately adheres to the pieces.
4. You can use either butter or vegetable oil, but it is best to use a mixture of fats. Be sure to keep an eye on the amount of oil in the pan. If there is not enough fat, the bread can burn, and if there is too much fat, it can turn out to be too fatty. The heat should be moderate, otherwise the butter and crumbs in it will char, and the fried bread will have an unpleasant rancid taste.
Bread in milk in a frying pan – “Sweet toast”
Ingredients:
Half a loaf;
Half a glass of pasteurized milk;
50 gr. granulated sugar;
A quarter glass of drinking water.
Cooking method:
1. Cut the loaf into centimeter-thick slices.
2. B hot water Dissolve the granulated sugar until it is completely dissolved and pour milk into the syrup, stir.
3. Pour good quality water into a frying pan with thick walls. vegetable oil so that it completely covers the bottom, and warm it well.
4. Dip one side of the loaf into milk, then quickly turn it over to wet the other side and immediately place it in the pan. Everything needs to be done very quickly so that the bread crumb does not have time to get soggy.
5. When the bottom side of the slice dipped in milk turns golden, turn the slice over and fry the other side.
Bread in milk in a frying pan with egg
Ingredients:
Two eggs;
Pasteurized 3.2% milk 100 ml;
Two tablespoons of sugar, sand;
Refined oil, preferably sunflower;
Creamy “Peasant” oil for frying.
Cooking method:
1. Cut the loaf into thin slices.
2. In a small bowl, lightly beat the eggs, add granulated sugar, pour in the milk and, stirring thoroughly, bring the mixture until smooth.
3. Place a little butter in a frying pan, add a little refined vegetable oil to it and heat the fat mixture well over low heat.
4. Dip the pieces of bread into the sweet milk mixture and fry on both sides until lightly browned.
Bread in milk in a frying pan – “Dessert croutons with honey”
Ingredients:
Four eggs;
120 ml cow's milk;
Stale loaf – 8 pieces;
Two teaspoons of crushed cinnamon;
Small orange;
Natural butter for frying;
Fresh raspberries, currants, maybe pieces of fruit.
Cooking method:
1. Scald an orange with boiling water and scrape the zest from it with a fine grater.
2. Whisk the eggs in a bowl until smooth.
3. Mix warm, not hot, milk with cinnamon and orange zest. When the mixture has cooled, carefully, stirring constantly, add the eggs.
4. Lightly dip a piece of loaf on both sides into the milk mixture and let it soak in it a little, placing the slice on a plate or cutting board. You can prepare 2-3 pieces at a time, it all depends on the size of the pan.
5. While the bread is soaking, melt and heat the butter in a frying pan. Then place the bread soaked in cinnamon milk into the hot fat and fry on each side until golden brown.
6. When serving, pour honey over the croutons and serve with fresh berries or chopped fruit with a cup of tea or coffee.
Bread in milk in a frying pan – “Apple croutons with sour cream”
Ingredients:
White wheat bread or loaf – 200 gr.;
70 gr. butter;
Half a glass of 20% sour cream;
Two small apples;
Spoon of sugar;
100 ml milk of any fat content;
A small pinch of cinnamon.
Cooking method:
1. Cut the bread into thin slices. Peel the apples and cut the fruits small cubes.
2. Melt a spoonful of butter in a frying pan over medium heat and drop the apple pieces into it. Add a spoonful of granulated sugar and sprinkle with cinnamon. After mixing well, simmer under the lid until the pieces are completely softened, cool.
3. Put a little butter and vegetable oil in a clean frying pan and heat it up. Place pieces of bread soaked in milk into the hot fat mixture.
4. When the bottom side is well browned, turn it over, brush with sour cream and place some on it stewed apples. Place a little more sour cream on top and close the pan with a lid.
5. Reduce the flame level to low and simmer the croutons for five minutes. Then turn off the heat and keep covered for three minutes.
Bread in milk in a frying pan – “Cheese toast”
Ingredients:
16 slices of white, slightly dry bread;
100 gr. mild hard cheese;
Two eggs;
Two spoons of sour cream;
120 ml pasteurized milk.
Cooking method:
1. Grate the cheese with the finest grater. Press the garlic with a press or grate it, like cheese, into a fine grater.
2. Pour the eggs into a separate bowl, add a little salt and beat, but not too much, enough so that the yolks mix evenly with the whites.
3. Pour the eggs into the shredded cheese, add sour cream, garlic and stir thoroughly.
4. Quickly dip the bread slices into the milk, remove and leave for a minute so that it is well absorbed. Do not soak all the bread at once, it is enough to first prepare only three slices or be guided by the size of the pan and do not prepare more bread than can be fried at one time.
5. Roll the pieces soaked in milk in the cheese mixture and fry in vegetable oil until lightly browned.
6. If the mixture is too thick and you can’t roll the bread with it, apply a thin layer of cheese on one side and fry it first. Then brush the second side of the slice with the cheese mixture, turn it over and fry.
Bread in milk in a frying pan - “French banana toast”
Ingredients:
Four thin large slices of bread (white);
One banana;
A teaspoon of sugar;
Half a teaspoon of vanillin;
One egg;
Half a glass of milk;
Powdered sugar - 1/2 tbsp. l.;
Homemade butter, butter – 60 gr.
Cooking method:
1. Grate the banana on a fine grater, pour the egg into the resulting puree, add vanilla sugar, sweeten with regular sweetener and stir thoroughly.
2. Pour milk into a wide, deep plate.
3. Melt the butter in a frying pan over moderate heat.
4. Quickly dip both sides of each bread slice into milk, then into the banana mixture and immediately place in the pan.
5. Fry one side first for two minutes, then turn over and fry the second.
6. Do not use high heat, otherwise the butter will burn and the toast will taste unpleasant and rancid.
7. Sprinkle the finished toast powdered sugar and serve with honey or sour cream.
Bread in milk in a frying pan – “Savory croutons with herbs and suluguni”
Ingredients:
200 gr. stale loaf;
Half a glass of milk;
Eggs – 3 pcs.;
White flour – 60 gr.;
150 gr. unsmoked suluguni;
Fresh parsley - a few sprigs;
Spices - to taste.
Cooking method:
1. Grate the suluguni on a medium grater and chop the parsley with a knife. Cut the loaf into slices no more than 0.6 cm thick.
2. Add flour and eggs to the milk and beat everything well.
3. Add spices selected to taste, a little salt, chopped parsley, cheese and stir thoroughly.
4. Soak the sliced loaf in batter on both sides and fry in vegetable oil until golden brown.
Bread in milk in a frying pan - cooking tricks and useful tips
Using only milk to moisten the bread, you need to quickly dip the pieces of bread into it so that the crumb does not have time to absorb too much. Soggy bread will stick to the pan and burn.
You can use any oil for frying, and if you don’t have oil, it will do cream margarine.
Vegetable oil always uses less than butter, but when frying in butter, the crispy crust turns out to be more tender.
Milk, if desired or necessary, can be replaced with other dairy products. For example, sour cream will give croutons prepared from bread in a frying pan more fluffiness, kefir will give a more tart taste, and cream will imbue the pieces with a more subtle aroma.
The first bites are always a little more buttery. To remove excess fat, place the first fried slices on a disposable towel.
If you want bread fried in milk, but you don’t want stale bread, dry some fresh bread, cut into pieces, in the oven and use it after it has cooled.
It would be unfair to leave out yet another recipe. Perhaps you will like it more than those described above, since it is with this that, most likely, the tradition of frying bread in milk in a frying pan began. You need a coarse “gray” loaf made from second-grade flour. Cut into pieces, one centimeter thick, cover with a sheet of paper and leave overnight. In a mortar, crush and grind a couple of cloves of garlic, add salt, add two pinches of black and one pinch of red pepper, stir and apply a little at a time onto the bread slices on one side. The other side will be dipped in milk. Soften a tablespoon heavy cream or homemade butter, grate 70 grams of dried cheese there. Melt the fat from the lard in a frying pan, set aside the cracklings, and drain the lard. You will have to fry everything very quickly, so prepare the spicy slices in advance. Pour 1-2 large spoons of lard into a heated frying pan, dip a suitable number of garlic slices, uncoated side into the milk and place it side down in the frying pan. As soon as they brown, turn them over and add half a teaspoon of the cheese-butter mixture and smooth them out. Let the other side brown too.
Store shelves offer a good selection of flour products. But it’s no secret that store-bought bread may contain chemical additives. In addition, its taste is so-so, and there is no aroma.
Why not try baking wheat milk bread at home?
The oven is perfect for this, and the ingredients for cooking are always at hand.
It is better to check from your own experience whether bread baking is justified.
You don't need any special skills to cook bread in the oven. And the process itself is not labor-intensive: it mostly takes time to lift yeast dough.
You can bake milk bread in a slow cooker or in a bread maker - a household appliance made specifically for this purpose.
There are many ways to bake. Each of them has its own characteristics and small secrets. Milk bread made using the recipe described below turns out tall, fluffy, with golden brown crust. Its aroma will fill the house with comfort and tranquility.
Taste Info Bread and flatbreads
Ingredients
- flour – 470 g;
- water – 50 ml;
- yeast (pressed, fresh) – 10 g;
- sugar – 1 tbsp. l.;
- vegetable oil – 2 tbsp. l.;
- milk – 200 ml;
- salt – 1 tsp..
How to make wheat bread with milk
Heat the water a little and add the yeast into it. They need to be crushed before use. Stir well until the yeast is completely dissolved in the water.
Pour out the resulting homogeneous mass into a deep bowl. Add lukewarm milk, sunflower (or olive) oil, add granulated sugar and salt. Mix everything well.
Now we will add flour. You can’t pour it out all at once; we do it in parts and gradually. It is most convenient to add one or two tablespoons of flour. Be sure to sift it through a strainer to saturate it with oxygen.
Slowly knead the dough for the milk bread. It turns out quite soft, but does not stick to your hands.
Cover the bowl in which the dough is located with a clean towel and set it aside in a warm place away from drafts. Leave it for an hour or 1.5 to ripen. During this time, the dough will rise and increase two to three times in volume.
The dough came out well. Now you need to knead it and place it on a surface sprinkled with flour. The dough should be elastic and not sticky. If it still sticks to your hands, then knead it some more.
Prepare the baking dish. Generously grease it with oil. Form the dough into a ball and place it in the mold. Make slanting cuts on top of the bread with a knife. To prevent it from sticking to the dough, moisten it with water.
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Leave the future bread for an hour. During this time it should come up well again. After that, cover the surface of the dough with a small amount of milk.
Bake milk bread in an oven preheated to 200 degrees for half an hour.
Readiness of the fragrant flour product check with a wooden toothpick. If the stick is dry and there is no dough on it, then it is ready. Remove the baked bread from the pan and place it on a wire rack until it cools.
Cooking tips
I often bake white bread with water or milk, I tried to change the dough recipe for bread without eggs and milk and baked milk bread with dry milk as tasty and beautiful as in the photo.
Preparation and baking of yeast dough with milk powder
No different from the regular recipe white bread for a bread machine, oven or multicooker, milk is added in dry form directly to the dough, it does not need to be reconstituted.
- Recipe for milk bread with milk powder for bread in a bread machine:
Load all the bread products into the bread maker bucket in the order suggested for your model in the instructions or recipe book. You can bake milk bread in a bread maker using two modes (programs): “ Classic bread"with a cycle of about three hours or "French bread".
3. In the oven, milk bread with milk powder
When the dough with milk powder rises well for the first time, about an hour after you kneaded it, you need to knead it and transfer it to the form in which you will bake it in the oven. My oven starts to warm up, and the dough rises in the pan on top of the stove for about 30-35 minutes. From the dough with milk powder you can form bread into four balls, as in the photo
or place in a small rectangular deep baking pan (baking dish).
What could be better than fresh, fragrant bread? Only bread prepared at home with love, absorbing the warmth of your hands! This milk bread recipe should not be difficult to prepare even for inexperienced bakers. We recommend you try it!
Author of the publication
I fell in love with cooking as a student. In those same years, from various trips to different countries started bringing and collecting cookbooks, of which there is currently a collection of more than 100 books. And with the move to Italy, the active development of new gastronomic “secrets” began. It’s almost impossible to live in this country and not love cooking! Appreciates affordable and tasty everyday cuisine and shares only proven recipes! He prefers to live by the principle “Happiness is when you have someone to cook for and with something to cook with.” Happy wife and mother of two daughters.
- Recipe author: Irina Proshunina
- After cooking you will receive 1 pc.
- Cooking time: 2 hours 45 minutes
Ingredients
- 360 gr wheat flour
- 1 tsp dry instant yeast
- 3 tsp sugar
- 1.5 tsp. salt
- 120 ml milk
- 10 g butter
- 130 ml water
Cooking method
Prepare the ingredients.
In a large bowl, mix the dry ingredients: sifted flour, yeast, sugar and salt.
Bring the milk almost to a boil. Add 10 gr. oil and let it dissolve completely. Add water to milk mixture. As a result, the liquid mixture should be warm, not hot.
Combine liquid and dry ingredients, mix thoroughly. Let stand for 10 minutes, then knead the dough by hand, in a mixer with a hook attachment, or in a bread machine.
Roll the dough into a ball, place in a bowl greased with vegetable oil and cover with film. Place in a quiet place to rise for 1.5 hours.
During this time, the dough will increase in size by 2-3 times.
Knead the risen dough and place it on a floured work surface. Divide into 3 equal parts and roll into balls, place on the table seam side down, cover with a towel and let stand for 5 minutes.
Place each piece of dough in front of you, seam side up. Roll out with a rolling pin. Fold both edges toward the center, overlapping along the long side, and run the rolling pin over the dough again.
Roll up. Do this with all three pieces of dough.
Place the rolls in a rectangular muffin tin, lightly greased and sprinkled with flour. Cover with film and leave to proof for another hour.
Turn on the oven and preheat to 190 degrees. Brush bread with milk before baking room temperature and sprinkle with a little flour.
Bake in the middle of the preheated oven for 35 minutes. Cool the finished bread on a wire rack.
Homebaked bread ready. Bon appetit!
