Give yourself some extra time to make a loaf of this minimal crust – maximum crumb milk bread * Baking time is about 35 minutes, Rising time is two to three hours and the recommended cooling time is another three hours * Start by whisking four cups of all purpose flour with 1 Tbsp of rapid rise yeast and 2tsp salt in a bowl * In a separate vessel combine 1 cup plus 2 Tbsp (9 ounces) of whole milk at room temperature with 1/4 cup (2 ounces) of water at room temperature, 4 Tbsp (2 ounces) of melted unsalted butter and 2 Tbsp sugar * Using a stand mixer or a wooden spoon, slowly add the milk mixture to the flour mixture and mix until a dough starts to form and no dry flour remains (about 2 minutes) * Working a little faster – knead the dough until it is smooth and elastic and clears the sides of the bowl (about 8 minutes) * Transfer dough to a lightly floured counter and knead by hand into a smooth round ball (about 30 seconds) * Place dough in a lightly greases large bowl – seam side down – and cover with a plastic wrap * let the dough rise until it is double in size (1 to 1 1/2 hours) * Turn the dough back out onto a lightly floured counter and press and stretch dough into a 10 by 12 inch rectangle with the long side parallel to the counter edge * Roll the dough away from you and keep it taut by tucking it under itself as you go * Pinch seam closed and place in a prepared pan (13 x 4 inch greased Pullman if you have one) * press dough gently into the corners * Let the dough rise again (1 to 1 1/2 hours) so that it is level with the lip of the pan * Heat oven to 350 degrees * Slide the pan into the oven using either the Pullman cover or a tin foil cover * Bake until the loaf is light golden brown – if a thermometer is available – it should register at 205 – 210 degrees or a baking time of 35 to 40 minutes * Remember to remove the lid and rotate the pan halfway through baking * Let the loaf cool in the pan for 15 minutes * Let it cool another 3 hours after it is removed from the pan before serving * Before the bread is sliced and put in a toaster, let’s make a cup of spread to place on some toasted slices and share with friends *
In a small bowl mix together 4 ounces of ricotta cheese with 4 ounces of cream cheese (or Neufchatel) and set aside * In another small bowl mix together 4 minced green onions with wilted portions and ends removed, 1 tsp prepared horseradish, 1 tsp Dijon mustard with 4 ounces of finely chopped smoked salmon * Mix until well blended by hand (try to avoid a food processor for this) * And fold into the ricotta-cream cheese mixture * Serve on freshly toasted milk bread – if any salmon spreads is left over it can be used as a fresh vegetable dip *
Summary – bread making takes time because you have to let the dough rise * Not once, but twice – the first time is after you make the dough and the second time is after you have placed it in the pan before baking * The rest is simple